Gyotaku: The Precursor to Trophy Fish Photos

Standing at the end of any given dock you are bound to see fishermen taking photos with their catch of the day; dangling prize fish by the tail or posing with arms outstretched toward the camera for the most impressive angle. For as long as people have been fishing, there has been a desire to capture proof of enviable catches. But how were trophy fish memorialized before the invention of the camera? In Japan, the answer is called gyotaku.

Gyotaku, which combines the Japanese words for fish and stone impression, refers to the art of creating lifelike images through a delicate process of ink printing. While some legends suggest the art form came about thanks to an emperor’s desire to create an accurate record of his catches, the earliest known prints date back to 1857 and showcase a carp caught in the Mogami River. At the time these prints had a practical application as they allowed fisherman to record the size and species of their fish before sending them to market. The ink used could be easily washed off and the process's relative speed meant that it could be completed quickly without causing the fish to spoil.

While some fishermen today still use it to create simple records of their catch, gyotaku has since evolved into an eye-catching art form and led to several iterations of printing methods. Although methods may vary the materials remain the same. A whole fish, thin paper or fabric, straight pins, and water-based inks or non-toxic acrylic paints are the essentials for making the perfect print.

The most common process is the direct printing method called chokusetsu-ho where the cleaned and dried fish is arranged using straight pins and then coated with a thin layer of ink everywhere except for the eye. The paper or fabric is then carefully lowered from above, rubbed against the fish, and gently lifted to get a clear reversed image. The eye is hand-painted once the print is dry. These steps are also used in the transfer method called tensha-ho except the reversed print is then applied to an object with a thicker, less flexible surface creating a non-reversed image. Indirect printing methods, called kansetsu-ho, are far more time and labor-intensive. Wet paper is expertly molded directly onto the fish to capture every minute detail of the fins and scales. Then ink is applied and the print must fully dry before it can be moved.

Thanks to an exhibition of gyotaku prints held in Tokyo in the 1950s the art form has also gained traction with Western audiences, especially amongst fishing communities. Across the globe, artists have created their own renditions of gyotaku. From forgoing the traditional black ink in favor of an array of bright colors and creating full nature scenes in the background to expanding the animals used beyond fish to include octopi, crabs, starfish, and even roadkill the art form continues to grow.

Science and environmental preservation communities, including the Smithsonian, have also taken note of this technique as it allows them to preserve specimens for future generations to study without costly taxidermy. Using non-toxic inks and paints also makes it possible for fish to be safely released or eaten, preventing unnecessary waste.

If you find yourself in Yamagata, home of the Mogami River where the art form first began, be sure to visit the Homma Museum of Art which is said to have the best collection of gyotaku prints in the world!

About the author: 

Nadine Pryor
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.