Suttu Bay, illuminated by fish-luring lights, turns emerald green Tuesday night as the season for harvesting young lancefish is under way in Suttu, Hokkaido. In this year's season, which started in late April, catches of the fish have been sluggish amid low seawater temperatures. Freshly caught young lancefish are processed into tsukudani, a simmered dish, and are known as a specialty of the town, which faces the Sea of Japan.
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