My Deep-sea Fishery

In front of this sea area, Xiang Yang found a large number of mackerel.

Soon, the fishing net was towed from the bottom of the seabed to the deck by a winch. After the opening of the net was untied, a large pack of marine fish jumped alive on the deck.

A crew member exclaimed after seeing the full-deck mackerel, "Wow, this fish is so beautiful. The body is streamlined, with a bulging center and pointed ends, like a spindle."

Fang Youqun also grabbed one, held it in his hand and loved it, "The pattern on the back of this fish is so curious, it looks like the pattern on the back of the fish."

Xiang Yang also grabbed a mackerel and took a closer look at the pattern on its back.

Indeed, the patterns on the backs of these wild mackerel fish are very beautiful. They are light black lines. Each line is very clear, and they are equally spaced and arranged neatly, just like a work of art.

"Yes, it's an authentic mackerel." Xiang Yang said with excitement.

"Mackerel? Is this fish very valuable?" Fang Youqun asked quickly.

Xiang Yang nodded, then shook his head, "Mackerel is not a valuable marine fish. In the market, its price is similar to horsehead fish, but in hotels, the price of fresh mackerel is very high. High, the price of this fish is two cents for the fish and eighty cents for the cooking."

When Fang Youqun heard this, he was immediately disappointed and said: "Then this fish is very worthless?"

Xiang Yang slapped Fang Youqun's head, "What are you talking about? I'm all freshly caught wild mackerel, how could it be worthless? Hurry up and move everything, put all these mackerel in the living water tank, regardless of the size. , First try to ensure that all these fish are alive."

In fact, most of the way to eat fresh mackerel is from Dongyi.

Because mackerel itself is not a valuable marine fish, and because it is easy to die after being out of the water, the local mackerel does not need to be eaten fresh. It only needs to be frozen. After buying it back and defrosting, the taste of the soup is absolutely outstanding.

But in Dongyi, whether mackerel is used for sashimi or hot pot, the freshness of mackerel is extremely high.

Those skilled Japanese chefs often cut a complete mackerel into slices. Before the slices are finished, if the mackerel becomes exhausted, then the fish cannot be served to the customer.

At first, the chefs in our country did not approve of this way of eating.

Although sashimi respects the original taste of the ingredients, the role of chefs in this process of food preparation is reduced.

However, it was later discovered that the average life expectancy of Dongyi people is as high as 83 years, making it the longest-lived country in the world.

Therefore, some experts hypothesized that the longevity of Dongyi people may have a lot to do with their eating habits.

Experts found through field investigations that the rice bowls of Dongyi people are very small, and they love to eat boiled or raw food, very few foods high in oil and salt, and Dongyi people really like fish.

As a result, some hotels in our country have gradually introduced the Japanese cuisine.

The mackerel was one of the first Japanese foods introduced into some restaurants in my country.

The mackerel is called mackerel in Dongyi.

Although Dongyi people have been eating mackerel for a long time, because it is difficult to keep fresh mackerel, the water will be bad, and the fishy smell is strong. The delicacy of mackerel itself has been concealed. Therefore, mackerel is in Dongyi. It was also an unpopular fish for a long time.

Especially in the early years when the fresh-keeping technology was underdeveloped, in the traditional fishing areas of Dongyi, mackerel was often thrown away as trash fish, or could only appear as canned food in relatively poor families.

However, at the end of the last century, this kind of mackerel, which was so cheap that the civilians did not like to eat, was gradually regarded as a treasure-level existence by the Japanese masters.

Many well-known Japanese chefs and even Japanese chefs made a special voice for the mackerel. They said that if they would avoid the mackerel because of the fishy smell, they even thought that the fishy smell meant that they were not fresh. These are all for the mackerel. The biggest misunderstanding and waste of fish.

Some chefs believe that as a fish, a special marine fish, the fishy smell represents the taste of the ocean. The implication is that if you don't like the fishy smell, why not eat river fish?

In fact, after the development of fresh-keeping technology, this kind of controversy gradually disappeared. Fresh mackerel is delicious whether it is eaten raw or grilled.

Some high-end restaurants in my country, after introducing the eating methods of Dongyi people, on the basis of Japanese food, they have developed various methods of eating mackerel, such as raw, cooked, dried, and pickled.

The most expensive way to eat sashimi is that because mackerel is perishable, it reflects the level of a chef. Therefore, chefs in many high-end restaurants are very happy to cook this dish. This is the difference between chefs and ordinary chefs. Important technology.

"Captain, the vitality of this fish doesn't seem to be very strong. Look at this one, it just got on the deck, how could it be dead." A crew member grabbed a mackerel in his hand and shouted towards Xiang Yang.

Xiang Yang glanced over there and nodded: "The vitality of the mackerel is not strong, and there is a strong smell immediately after death, so we have to deal with the fish on the deck quickly, or wait for them to die. , That would be a pity."

When the crew heard this, he nodded quickly and said: "Captain, I know." After speaking, he quickly ran towards the cabin.

Xiang Yang hurriedly stopped him, "What are you doing in the cabin?"

"I'll get two foam boxes and crushed ice cubes to freeze these dead mackerel." The crew member said.

"Don't freeze, throw away the dead, or feed to the big head." Xiang Yang said with a look of disgust.

If the fresh mackerel is a delicacy, the dead mackerel at UU Reading www.uukanshu.com is really comparable to the dead loach, although it is not like a crab, as long as it is dead You can't eat it immediately, but the price will definitely drop.

Or the price of mackerel is comparable to that of silver pomfret, and it is a great dish that can be served as a meal.

However, frozen mackerel, no matter how fresh it is, only has the price of horsehead fish.

"Ah? This fish has just died. It's a shame to throw it away?" The crew member obviously had difficulty accepting Xiang Yang's order. He felt a little painful: "Even if you keep it for yourself, you can eat it."

Xiang Yang raised his eyes and glanced at the crew member, "Okay, you can save it. You can cook it over charcoal fire in the evening, and then squeeze lemon juice on it. It’s not impossible to eat it, but now it’s not necessary to get the foam box. Get all these living things into the living water tank as soon as possible."

Xiang Yang estimated that if the net goes down, the surviving mackerel will probably be about one thousand catties. Although this fish is a shallow offshore fish, and the output is not small, but due to its characteristics of death when it comes out of the water, and the smell of death, The price of fresh mackerel is quite high.

txt download address:

phone-reading: