Fishing boats depart around 3 a.m.
As Cutlassfish are very fast rotting, they are immediately chilled with ice on the boat as soon as they are pulled up.
Around 3 p.m., the boats return all at once and are immediately taken to the auction site upon landing.

Local fishermen also catch them with lures as they chase small fish into the bay, making them a familiar fish to local anglers.
Although the Cutlassfish is generally considered a high class fish, it is affectionately called "taccho" by locals and is often served for family dinners.

It is in season from June to October, and during this time, Cutlassfish has a particularly light and elegant flavor.
With its delicate taste, it goes well with various dishes such as sashimi, salt-grilled, tempura, and simmered. The narrow and small Cutlassfish, with its thin flesh even when filleted, is often chopped and eaten with vinegar miso.