Tsurizukan

Fish

Japanese flyingfish トビウオ

Cypselurus agoo ・ トビウオ科

Japanese flyingfish (Cypselurus agoo)
Photo: WATANABE Hitoshi 渡辺仁 / CC BY 4.0 — source

Catch season

Months for Japanese flyingfish are a broad Japan-wide guide and shift with region, temperature and conditions; prefer local reports and rules.

About

It glides just above the waves on hugely enlarged, wing-like pectoral fins, usually covering about 100 m and up to nearly 600 m in large individuals. The tail fin is V-shaped with a markedly longer lower lobe. Indigo above and white below, it grows to around 30-40 cm. It lays sticky eggs on drifting wood and seaweed, and dried and roasted it yields ago-dashi, a prized soup stock.

Basics

Scientific name
Cypselurus agoo
Family
トビウオ科
Japanese name
トビウオ
Kana
とびうお
Waters
Southern Pacific coast, East China Sea & western Kyushu, Sea of Japan
Size
22 cm (max 40 cm)
Time of day
Dawn, Dusk
Depth (tana)
Surface to mid-water, setting float depth to the travelling school.
Local names
アゴ, アゴ, アゴ

How to catch it

Not a fish anglers usually target. When a school comes close to shore it can be taken from breakwaters by working the surface with a float rig of the kind used for halfbeak, or with a sabiki rig.

Bait-cage casting from a Breakwater / Pier

Japanese flyingfish: Use current lines and birds to anticipate the school. The rig is heavy, so check behind before every cast.

Waters: Southern Pacific coast, East China Sea & western Kyushu, Sea of Japan

Kit for this fish

Bait-cage casting kit ・ Kit total ¥26,000–68,000

The heavy rig demands head and eye protection plus generous casting clearance.

Product links may be affiliate links. Prices move, so treat the ranges as a guide.

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Handle with care

This fish is dangerous to handle bare-handed.

Histamine Moderate ・ Where: 鮮度低下した筋肉

Warm storage raises histamine-poisoning risk. Chill the catch immediately with ample ice; cooking is not a remedy.

Killing and carrying your catch — the taste is decided at the pier, not the kitchen

Eating

Eating quality 3/5 ★★★☆☆

If retained for food, chill immediately and follow established local handling with thorough cooking.

Best eating: September–December

Rules

Before fishing, check prefectural fishery rules, regional size and season limits, protected areas, and harbour or charter retention rules.

Closed seasons and size limits — how to find the numbers, which differ by prefecture

This article organises general information and is not legal advice. Rules differ by municipality and by fishery cooperative, and they change. Always check the current rules for where you are going.

Other fish taken the same way

Other fish from the same kind of place

Seasons, sizes and eating quality are general guides. Rules change, so check the latest prefectural, fishery-cooperative and site rules before fishing. This app provides general information, not legal advice.