In 1983, a small island started from a large farmer

Chapter 166 Checking the Oyster Field

The next day, Li Duoyu woke up early.

Li Duoyu ate some breakfast prepared by his mother, and drank some pickled vegetable pork rib soup.

Off to the oyster fields.

I didn't expect the sea surface to be a little foggy today, and the visibility was about 100 meters.

For Li Duoyu who sails at night, the sea fog has no effect, but it adds a bit of beauty.

The appearance of those moso bamboo piles looming in the fog is really quite fairy.

If an old mage who likes photography sees it, he probably can't help but press the shutter frantically.

Li Duoyu first went to the oyster field where he raised big oysters, which is the place where he raised kelp. The oysters raised here are all over two years old.

Li Duoyu picked up a bunch of oysters and checked them, and found that the oysters were quite clean, and there were very few barnacles and mussels attached to the surface.

It seems that during his training abroad, his father and Chen Wenchao took good care of these oyster fields.

For their oyster farmers.

One of the two most feared is that the mouth of the oyster cannot be opened, that is, there are too many attachments, and it will be killed directly.

The other one is the oysters laughing.

This is the situation that oyster farmers are most afraid of seeing. Once they find one "smiling", they will find countless "smiling" in the oyster field.

After seeing oysters no problem.

Li Duoyu simply measured the length and thickness of the oysters, and found that the oysters had grown in size during the three months of breeding.

But for oysters, it doesn't make much sense to look at the shell. Sometimes the shell is very large, but there is only a little bit of meat inside.

No matter how skilled the oyster breeder is, if he wants to see if the oyster is good, he has to pry it open to see that the oyster inside is not fat.

Li Duoyu randomly selected a lucky oyster, then pried it open with a knife, and found that the oyster meat inside only occupied about half of the oyster room.

With this kind of fat, it can only be regarded as barely passing, and it is just right for making garlic oysters, because if it is too fat, it will not be easy to pour the sauce.

But it's only the end of September.

There are still two months before the oysters are on the market. Give it another two months, and it should grow a lot of meat. By then, it may be a fat oyster.

The cultivation of oysters has a lot to do with sea area and density. If there are more plankton, diatoms and organic matter in the sea, the growth rate of oysters will be faster.

In the previous life, because there were too many oyster farmers, as soon as there was a suitable sea area for oyster farming, it would be full of oyster steaks.

If there are too many oysters, the floating matter in the seawater will naturally not be enough for oysters to eat.

If you don't have enough to eat, you won't gain weight naturally.

This also led to the fact that most of the oysters that everyone bought were thin, and they would never be able to buy the fat oysters in the anchor's hands.

Unless you add money!

Now, the sea area where Li Duoyu raises oysters is the most suitable golden location for oyster farming on Dandan Island.

If I remember correctly, there was an oyster owner in the previous life who was here and earned tens of millions in two years, and became a legend among the oyster farmers in this area.

And now this prime location belongs to Li Duoyu.

Immediately afterwards, Li Duoyu looked nearby, the [-]-acre abalone farming field run by the two Hong Kong Islanders.

So I sailed over to check it out.

The side of the floating ball and moso bamboo near the sea is covered with barnacles and mussels, and the ropes are also covered with various seaweeds.

At least 3 yuan was invested in the [-] mu of breeding land, and the villagers came here to inspect it from time to time.

But after the project became obsolete, everyone stopped coming.

The moso bamboo and brown rope soaked in sea water originally only have a service life of two years, if this continues.

It is estimated that it will not take two years.

It's over in half a year.

Li Duoyu felt that the 3 yuan could not be wasted in vain, and he had to urge the town committee to deal with this matter as soon as possible.

When the fog cleared.

Li Duoyu found that there seemed to be someone setting sticky nets over the oyster field, and he sailed over to take a look, only to find that it was Chen Wenchao.

"Brother Yu, when did you come?"

"It's already here."

Li Duoyu smiled and said: "I found out that since you built your new house, you've been getting up later and later. When will you two get married?"

Chen Wenchao scratched his head.

"Not so fast."

"Hurry up, Xiaolan has been with you for more than half a year, if you don't marry her, people in the village will gossip."

When Li Duoyu said this, Chen Wenchao became nervous, "Then I will let my grandma find a good day for the next two days, and make an appointment for the marriage first."

"It's almost there."

After Chen Wenchao finished sticking the net.

So he took a long bamboo pole in the oyster field, and shouted: "Hey, while fetching water, scare out those sea fish that steal oysters."

About an hour and a half later.

Li Duoyu also followed Chen Wenchao to collect the net.

Unexpectedly, the fish catch was pretty good.

Most of the sticky nets are black sea bream. This kind of fish loves to steal oysters, and the second most is sea bass.

Maybe it's because of the wrong season.

The fish caught are all milk perch, not very big, and occasionally some starfish and boss fish will stick to some nets that sink to the bottom.

There are also a lot of puffer fish. Almost every ten meters or so, a puffy puffer fish hangs on the sticky net like a ball.

And when Li Duoyu was unloading the fish, a pufferfish actually shot him with saliva all over his face.

How can this be tolerated.

As a top sashimi chef, Li Duoyu had five or six thousand puffer fish that died in his hands, so he immediately thought of various ways to eat it.

But thinking about it still feels too much trouble.

After Li Duoyu grabbed the puffer fish, he poked it in the stomach a few times to make it angry again, and after wiping his Jiefang shoes.

Then he took a hook that was in the boat, poked a hole in its belly, and threw it back into the sea.

The puffer fish that was thrown back into the sea deflated like a balloon, and then got into the sea water.

It may not realize that the human has tampered with its body.

It is estimated that the next time it encounters a natural enemy, it will no longer be able to turn into a ball, and it is very likely to be swallowed in one bite.

It took a while.

Li Duoyu and Chen Wenchao collected 50 sticky nets, and harvested nearly a hundred catties of sea bream, more than [-] catties of sea bass, and dozens of catties of marine trash.

While most of the sea fish were still alive, Chen Wenchao hurriedly classified them.

Pour it into the net cage of the fishing raft.

Li Duoyu inspected the net cage and found that all the fishing rafts here have become sea bream breeding spots.

There are more than a dozen grid cages, all of which are snappers, most of which are black snappers, but there are also many yellow-legged snappers, that is, yellow-fin snappers.

Li Duoyu estimated that the number of snappers raised in the fishing rafts was at least two thousand catties.

But keep so many snappers.

Feeding is also very troublesome. Now that there is no fish feed, Chen Wenchao can only chop up the miscellaneous fish, as well as barnacles and mussels, and mix them together to feed these snappers.

However, because black bream looks like freshwater tilapia, the price has not been able to rise. The purchase price is only about [-] cents, and the yellowfin bream is only [-] cents.

Fortunately, this kind of fish is relatively tenacious. Li Duoyu plans to build a large water tank and transport them directly to Rongcheng Wharf for sale.

In fact, Li Duoyu also plans to set up a stall in the Rongcheng fish market and open a fresh seafood shop.

But Rongcheng is too far away from the sea, it takes about an hour to sail by boat, and the cost of seawater transportation is too high.

(End of this chapter)