A Taste of Japan's Springtime Catch, Sand lance

Trays of sand lances move along the production line. At the Appare Suisan facility alone some 70 tons of the fish will be processed during the season, according to the company. Himeji, Hyogo Prefecture on Monday, March 7, 2016. Sand lances are popular local cultural and spring cuisine in Osaka and Hyogo Prefecture.  Many local residences sand lance containers send as gift for friends and relatives across the country during the harvest season. The sand lance harvest period will continue about one month period at the beginning of spring.

@Buddhika Weerasinghe

Boiled Sand lances being dry at the Himeji Tore Tore Ichiba outlet. A simple way of cooking is to boil them with salt and vinegar

A fishing boat glides through the mist near Boze Island, Hyogo prefecture, on the first day of the sand lance harvest Himeji, Hyogo Prefecture on Monday, March 7, 2016. Sand lances are popular local cultural and spring cuisine in Osaka and Hyogo Prefecture.  Many local residences sand lance containers send as gift for friends and relatives across the country during the harvest season. The sand lance harvest period will continue about one month period at the beginning of spring.

Trays of sand lances move along the production line. At the Appare Suisan facility alone some 70 tons of the fish will be processed during the season, according to the company

Trays of sand lances move along the production line. At the Appare Suisan facility alone some 70 tons of the fish will be processed during the season, according to the company

An employee prepares a catch for shipment. They will be delivered to markets throughout Japan.

Containers of sand lance are unloaded at the port city of Himeji. The fish are sold at auction to local retailers.

Sand lance harvesting vessels sit on the water while heavy mist near the Boze Island during the first day of sand lance harvest Himeji, Hyogo Prefecture on Monday, March 7, 2016.

Containers of sand lance are unloaded at the port city of Himeji. The fish are sold at auction to local retailers.

The sand lance is a slender fish with a pointed snout that it uses to burrow into the seabed. Its common name 'sand eel' is misleading as the fish belongs to the Ammodytidae family.

Trays of the fish are displayed for sale at the Himeji Tore Tore Ichiba retail outlet.

Fishermen prepare their nets. The harvest season kicked off 10 days later than last year after a mild winter kept water temperatures high, leading to a delay in sand lance spawning.

Sand lances being boiled at the Himeji Tore Tore Ichiba outlet. A simple way of cooking is to boil them with salt and vinegar

Sand lance harvesting vessels sit on the water while heavy mist near the Boze Island during the first day of sand lance harvest Himeji, Hyogo Prefecture on Monday, March 7, 2016.

Often served with steamed rice, sand lances are also a common component of the traditional Japanese breakfast.

Trays of the fish are displayed for sale at the Himeji Tore Tore Ichiba retail outlet.

Trays of sand lances move along the production line. At the Appare Suisan facility alone some 70 tons of the fish will be processed during the season, according to the company

Often served with steamed rice, sand lances are also a common component of the traditional Japanese breakfast.

Trays of sand lances move along the production line. At the Appare Suisan facility alone some 70 tons of the fish will be processed during the season, according to the company

Containers of sand lance are unloaded at the port city of Himeji. The fish are sold at auction to local retailers.

Boiled Sand lances being dry at the Himeji Tore Tore Ichiba outlet. A simple way of cooking is to boil them with salt and vinegar

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