Fang Youqun said, "Don't worry, Brother Yang, just give me the flying fish. When we get back, I will naturally find a way to make it fly."
Xiang Yang smiled and shook his head, then gave the order directly: "Cast the net."
With a "creaking" sound, the winch slowly turned and a large net was lowered into the ocean.
More than ten large nets covered all the sea fish in the entire sea area, including the flying fish.
About an hour later, the fishing net was slowly gathered together, and under the pull of the winch, the fishing net slowly left the water surface. Everyone on the boat stared at the fishing net intently. It was obvious that this fish would not be easy to catch, as it could chase the flying fish and make it flee for its life.
When the fishing net was pulled in, a hint of joy appeared on Xiang Yang's face.
"Wow, they are indeed swordfish, and these swordfish are so big." Fang Youqun exclaimed.
Before casting the net, Xiang Yang guessed that the ones chasing the flying fish on the seabed were swordfish. Flying fish swim very fast in the water, and basically any marine predator that can catch up with flying fish is either a sailfish or a swordfish.
This is a cold water marine fish area, so there is no possibility of sailfish, so the ones chasing those flying fish are most likely swordfish.
Now when the fishing net was pulled up, as expected, there was a large group of swordfish in the net, weighing at least several thousand kilograms.
Swordfish swim very fast and are difficult to catch with ordinary trawl nets. It was the first time for Xiang Yang to catch so many swordfish in one net.
Even Xiang Yang was shocked when he saw so many swordfish in the net.
"Hurry, put down the net and deal with these swordfish quickly." Xiang Yang shouted loudly to the people around him.
Swordfish, also known as arrowfish, is very common in tropical and subtropical oceans. It is also often seen in cold waters. It is named because its upper jaw extends forward in a sword shape. It is the fastest fish in the entire ocean, with a speed of up to 130 kilometers per hour.
Soon, the fishing net was untied and a large bag of swordfish appeared on the deck.
These swordfish have the most typical streamlined body, with a smooth body surface, a long and pointed upper jaw, a small dorsal fin, a flat mouth, and no gills or pelvic fins.
What surprised the crew was that the colors of these swordfish were not exactly the same. Their colors were different, and they were only generally similar, with their backs and bodies being brown to black.
"That swordfish must weigh several hundred kilograms, right?" Chen Qingsheng said, pointing to a giant swordfish that was more than three meters long.
The average length of a swordfish is only two meters, so three meters is indeed a giant among swordfish.
Xiang Yang took a look at the swordfish, smiled and shook his head, saying, "It's not that scary. Although this swordfish looks three meters long, its mouth alone actually accounts for one-third of its body length. Its overall weight should be only about two hundred kilograms."
Although the main food of swordfish is squid and cuttlefish, they are the most real nemesis of flying fish. The distribution range of swordfish is very similar to that of flying fish. Swordfish and flying fish can be found in all oceans except the Arctic Ocean.
"What should we do with these fish? Put them in the live water tank?" Chen Qingsheng asked.
Xiang Yang pondered for a moment. Swordfish itself is just an edible fish with important fishery value.
However, due to its strange appearance, many marine aquarium enthusiasts have a special liking for swordfish.
"Put those that are over three meters long in the live water tank and keep them well. We will take them back to see if we can sell them as ornamental fish. The rest of the small ones will be sent to the processing line to be canned." Xiang Yang said.
Canned swordfish is an old-fashioned seafood that has long been accepted and recognized by the market. In North America, canned swordfish is generally made from fresh or frozen swordfish, and is made through processing, canning, adding seasonings, sealing, sterilization and other processes.
According to different processing methods, canned swordfish can be divided into categories such as braised, tomato sauce, fresh fried, steamed, smoked, soaked in oil, and soaked in water. No matter which category it is, it can be eaten right after opening the can and does not need to be heated again. It is very convenient and very popular among consumers in the market.
Swordfish is very nutritious, with a very high protein content. It is easy to digest and contains B vitamins and minerals such as calcium, zinc, selenium, and iodine.
In addition, I heard that eating swordfish regularly is beneficial for preventing cardiovascular and cerebrovascular diseases and promoting intellectual development.
The reason why canned swordfish is so popular in the market is that the nutritional value of swordfish meat will not change much when it is canned.
Of course, canned swordfish is still a little bit inferior to real fresh swordfish.
Swordfish is rich in protein and various nutrients, has very low acidity, and is particularly prone to bacterial reproduction. Therefore, when canning swordfish, it must be sterilized under high temperature and high pressure of 120 degrees.
Although high temperature has little effect on the protein in swordfish, it will cause the loss of B vitamins.
Therefore, the vitamin B1 content of canned fish can drop to about half of that of fresh fish, and will be further reduced during long-term storage.
However, every disadvantage has its advantages.
High temperature and high pressure heating makes the swordfish bones crispy and soft, allowing a large amount of calcium to dissolve out.
Therefore, the calcium content of canned swordfish is more than ten times that of fresh swordfish, and minerals such as iron, zinc, iodine and selenium are not lost.
Therefore, eating canned swordfish makes sense for supplementing minerals.
However, if the fish used for canning is deep-sea swordfish that has been contaminated by lead, mercury, etc., as the swordfish bones become brittle and soft, the pollutants in them will also dissolve in large quantities, increasing the harm to the human body.
Compared with other easily contaminated fish such as tuna, sea bass, pike, marlin, cod, etc., swordfish is also highly contaminated and is far less safe than other fish such as salmon, trout, and yellow croaker.
In general, water-soaked swordfish has a low fat content and can basically maintain the natural fatty acid ratio of fish, making it a very worthy variety to choose.
Soak swordfish in water, add seasonings, and mix with vegetables to make a delicious salad.
Ketchup products have a high salt content, but the acidity of ketchup is conducive to the preservation of B vitamins, so it is also a better choice. Although smoked, fresh-fried and braised varieties have a strong flavor, after frying, the omega-3 fatty acids in the fish are destroyed, the fat content increases significantly, and most of the B vitamins are destroyed, so the nutritional value is not high.
Toxic carcinogens such as benzopyrene may also be produced during the frying and smoking processes, greatly reducing food safety.
Most oil-soaked canned foods are not fried or smoked at high temperatures, so they are safer.
Canned swordfish can have a shelf life of up to 24 months, and many consumers assume this is because it contains preservatives.
Actually, it is not.
Canned swordfish is an important type of food processing method, which is to place the raw materials in a vented, sealed container and process them at high temperature to kill various microorganisms and bacteria, destroy the activity of enzymes, prevent external pollution and oxygen from entering, and keep the food in a stable and edible state for a long time.
Therefore, most canned swordfish do not contain preservatives and consumers can eat it with confidence.
But you should also be careful when eating canned swordfish. It is best not to exceed two cans per week. Among them, it is best not to exceed one can of fried swordfish and smoked swordfish.