Lunch was one of the regional specialties, "lobster," at a small fishery village of North Rustico. The restaurant was friendly and seemed to be run by local fishermen's housewives. The fishing season of North Rustico's offshore area was only May and June, and would start in August on the opposite side of the island. It meant we visited there between both fishing seasons, but our lobsters were kept alive in a tank until our arrival. It was delicious. I doubted if that happens anywhere in Japan.
After lunch, we took a walk around the restaurant, just behind which was the seashore. I found a hut there with a signboard saying "Deep Sea Fishing". "Deep Sea" reminded me of the sea layer where weird creatures live. I wondered what would be their target? I walked toward a cluster of people, who at least didn't look fishermen. Several leisure fishing boats were moored there. The fishing rods were common and their target would be common fish living 50 meters under the sea at the very most.
By the way, what do you think they are in the last picture, which was shot at the same place. They were the traps for catching lobsters. Fishermen place them on the sea bottom where lobsters live and wait for lobsters coming in. I examined one and understand how it works. It was wonderful and was elaborately made.
(Vocabulary)
a local/regional specialty 地元[地方]の特産品
at (the) most 最大で(も), せいぜい
It'll take 20 minutes at the most. かかってもせいぜい20分だろう．
at the very most どんなに多くても, せいぜい
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