The deepest areas of the seabed store rich nutrients, which the waves carry to the shallow parts. Sagami Bay is one of Japan’s three deepest bays next to Toyama Bay in Toyama Prefecture and Suruga Bay in Shizuoka Prefecture, and is 1,000 meters deep in the deepest part. The underwater features are also favorable for shirasu fishing.
Shirasu during the peak season from April to May is called spring shirasu, followed by summer shirasu from July to August and autumn shirasu from September to October. Shirasu is fished for ten months, from March 11 to December 31 every year. Many shirasu arrive in Sagami Bay every spring, riding the Black Current that flows from west to east in the Pacific Ocean. It is about two to three centimeters long and is defined by a translucent, silvery-white body. Three types of fish-sardine, Japanese anchovy and round herring-are primarily caught in the sea around Japan, and shirasu is said to be the small fry of Japanese anchovy, mostly 20 to 50 days old. A wide variety of fish, including horse mackerel, southern mackerel, barracuda, and yellowtail, are caught seasonally, but shirasu is the flavor that is representative of the region. It will take you one and a half hours by car or two hours by train. It is almost sixty kilometres from the centre of Tokyo. About 300 varieties among them are edible. The Shonan area is a part of Kanagawa prefecture. Sagami Bay is also known as a good fishing spot, and it is believed to be home to about 1,300 species of fish among the approximately 4,000 caught in Japan.
Marine sports such as surfing and sea kayaking are popular in the Shonan area on the coast, which bustles with many tourists in the summer. Sagami Bay extends from Jogashima Island on the Miura Peninsula in the south of Kanagawa Prefecture to Cape Manazuru on the Izu Peninsula.
0 kommentar(er)
