My Deep-sea Fishery

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

Soon, the fishing net was dragged from the bottom of the sea to the deck by the winch, and after the opening of the net was untied, a large bag of sea fish jumped on the deck.

A crew member exclaimed after seeing the mackerel all over the deck: "Wow, this fish is so beautiful. Its body is streamlined, with a round bulge in the middle, and both ends are pointed, like a spindle."

Fang Youqun also grabbed one and couldn't put it down in his hand, "The patterns on the back of this fish are so strange, as if they were acquired the day after tomorrow."

Xiang Yang also grabbed a mackerel and carefully looked at the patterns on its back.

Indeed, the patterns on the backs of these wild mackerel are very beautiful, they are light black lines, each line is very clear, and the intervals are equal, and the arrangement is neat, just like a work of art.

"That's right, it's authentic mackerel." Xiang Yang said excitedly.

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

Xiang Yang nodded, and then shook his head again, "Mackerel is not a valuable sea 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 20% for the fish and 80% for the cooking skills."

When Fang Youqun heard this, he was immediately disappointed and said, "Then isn't this fish worthless?"

Xiang Yang patted Fang Youqun on the head, "What nonsense are you talking about? I'm all freshly caught wild mackerel, how could it be worthless, hurry up, move, put all these mackerel in the live water tank, no matter the size , first try to ensure that all these fish survive.”

In fact, the way to eat fresh mackerel is mostly passed down from Dongyi.

Because mackerel itself is not a valuable sea fish, and it is easy to die after being out of the water, it is not necessary to eat fresh mackerel in my country, it only needs to be frozen. After buying it and thawing it, the taste of the soup is absolutely unique.

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

Those skilled Japanese food chefs often cut a whole mackerel into slices. If the mackerel loses its temper before the slices are finished, then the fish cannot be served to customers.

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 played by the chefs in this link of food production is reduced.

But later it was discovered that the average life expectancy of Dongyi people is as high as 83 years, making them 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.

After field investigation, the experts found that the rice bowls of Dongyi people are very small, and they like to eat boiled or raw food very much, and rarely eat high-fat and high-salt food, and Dongyi people really like fish.

Therefore, in some hotels in our country, the cuisine of Japanese food has gradually been introduced.

And mackerel is one of the first Japanese ingredients introduced to some restaurants in our country.

In Dongyi, mackerel is called mackerel.

Although Dongyi people have been eating mackerel for a long time, because mackerel is difficult to keep fresh, it will go bad immediately when it comes out of the water, and it has a strong fishy smell. It was also a less popular fish for a long time.

Especially in the early years when fresh-keeping technology was not developed, mackerel was often thrown away as trash fish in the traditional fishing area of ​​Dongyi, or it could only appear in poorer families as canned food.

But at the end of the last century, this kind of mackerel, which was so cheap that ordinary people didn't like to eat it, was gradually regarded as a treasure-level existence by Japanese food masters.

Many well-known Japanese food chefs, even Japanese food chefs, came out to speak out for mackerel, saying that if you shy away from mackerel because of the fishy smell, you even think that the fishy smell means it is not fresh. The biggest misconception and waste of fish.

Some chefs believe that, as a fish, especially a sea fish, fishy smell represents the smell of the ocean. The implication is that if you don't like 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 with charcoal.

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

Among them, the most expensive way to eat sashimi, because mackerel is perishable, reflects the chef's level very well, so many chefs in 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 does not seem to be very strong. Look at this one, it has just been on the deck, why is it already dead?" A crew member shouted towards Xiang Yang with a mackerel in his hand.

Xiang Yang glanced over there, nodded and said: "The vitality of mackerel is not strong, and there will be a strong fishy smell as soon as it dies, so we have to deal with these fish on the deck quickly, or wait until they die. , that would be a pity."

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

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

"I'm going to get two foam boxes and crushed ice to freeze these dead mackerel," said the crew member.

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

If the fresh mackerel is a delicacy, then the dead mackerel is really comparable to the dead loach. Although it is not like a crab, as long as it is dead, it cannot be eaten immediately. But it will definitely drop in price.

Or the price of mackerel can be comparable to silver pomfret, and it is a big dish that can be served on the table after being made into a delicacy.

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

"Ah? This fish has just died, so it would be a pity to throw it away, right?" The crew member obviously had a hard time accepting Xiang Yang's order, and he said with some pain, "Even if it's something you can keep for yourself to eat."

Xiang Yang raised his eyes and glanced at the crew member, "Okay, then you can keep it, and it will be roasted with charcoal fire at night, and then squeezed with lemon juice, it is not impossible to eat, but there is no need to get the foam box now, first Get all these living things into the living water tank as soon as possible."

Xiang Yang estimated that the surviving mackerel in this net would probably be about a thousand catties. Although this fish is a shallow water fish in the sea, and the yield is not small, but because of its characteristic of dying when it comes out of the water, it will stink when it dies. The price of fresh mackerel is still quite high.