Aji, Japanese horse mackerel, has long time been one of the most popular fish for Japanese with its great taste and nutrious. Its meat is clean and no smells, so it can be cooked in verious ways, like Sushi, Sashimi, grilled, soup and fried.

For fishing, it has been also known as popular finishing in Tokyo-Bay area, where is surrounded by Tokyo, Yokohama and Chiba. The wild jerk of Aji fish(the size varies from 20cm to 40cm) hooked entertains everyone from beginners to well experienced anglers. What makes good angler in Aji fishing is the skill to place the bait at a desired depth. (the technique is called Tana-Tori in Japanese).
 
To catch the fish, the key action is "adjustment". Basically, the fishes gather around the depth of 2-3 meters(6-10 feets) from the bottom, but the sweet spot is pinpoint and differs per each day. The one who can find the best spot and keep consistency should gain the most. This sounds simple and easy, but playing is not. That's one of the reason why Japanese people liked this fishing.
 
Let's go out on the sea with our boat and catch the fish in your hand!