In front of this sea area, Xiang Yang discovered a large number of bluefin tuna.
Soon, the fishing net was dragged from the bottom of the sea to the deck by a winch. After the net was untied, a large bag of sea fish jumped around on the deck.
A crew member exclaimed after seeing the deck full of bluefin tuna: "Wow, this fish is so beautiful, its body is streamlined, round in the middle, and pointed at both ends, like a spindle."
Fang Youqun also grabbed one and couldn't let it go. "The pattern on the back of this fish is so unique, it looks like it was tattooed on."
Xiang Yang also grabbed a bluefin tuna and looked carefully at the pattern on its back.
Indeed, the patterns on the backs of these wild bluefin tuna are very beautiful. They are light black lines, each of which is very clear, evenly spaced, and neatly arranged, just like a piece of art.
"Yes, it's authentic mackerel." Xiang Yang said excitedly.
"Mackerel? Is this fish valuable?" Fang Youqun asked hurriedly.
Xiang Yang nodded, then shook his head. "Mackerel is not a valuable marine fish. In the market, its price is about the same as horsehead fish. But in the hotel, the price of fresh mackerel is very high. Two points of the price of this fish is the fish itself, and eight points is the cooking skills."
When Fang Youqun heard this, he was immediately disappointed and said, "Then this fish is worthless, isn't it?"
Xiang Yang patted Fang Youqun's head and said, "What nonsense are you talking about? These are freshly caught wild mackerel, how can they be worthless? Hurry up, everyone, put all these mackerel into the live water tank, regardless of size, first try to ensure that all of them survive."
In fact, most of the ways of eating fresh bluefin tuna were passed down from the Dongyi people.
Because mackerel itself is not a precious marine fish and it is easy to die after being taken out of the water, in my country, we don’t need to eat fresh mackerel. We just need to freeze it. After thawing it at home, the taste of the soup is absolutely amazing.
But in Dongyi, whether mackerel is used for sashimi or hot pot, there are extremely high requirements for the freshness of mackerel.
Those skilled Japanese chefs often cut a whole mackerel into slices. If the mackerel loses its steam before all the slices are cut, the fish cannot be served to customers.
At first, our country's chefs did not approve of this way of eating.
Although sashimi respects the original flavor of the ingredients, the role of chefs in this aspect of food preparation is reduced.
But later, someone discovered that the average life expectancy of the Dongyi people was as high as 83 years, making them the longest-lived people in the world.
Therefore, some experts hypothesize that the longevity of the Dongyi people may have a lot to do with their eating habits.
After field investigations, experts discovered that the Dongyi people had very small bowls of rice, and they loved to eat boiled or raw food. They rarely ate high-fat or high-salt foods, and they really loved to eat fish.
As a result, some hotels in our country have gradually introduced Japanese cuisine.
Mackerel was one of the first Japanese dishes introduced to some restaurants in our country.
Bluefin tuna is called mackerel in the Dongyi people.
Although the Dongyi people started eating mackerel very early, mackerel was difficult to keep fresh. It would go bad as soon as it came out of the water and had a strong fishy smell, which covered up the delicious taste of the mackerel itself. Therefore, mackerel was not a very popular fish among the Dongyi people for a long time.
Especially in the early years when preservation technology was not well developed, in the traditional fishing areas of Dongyi, mackerel was often thrown away as miscellaneous fish, or could only be found in poorer families as canned food.
But at the end of the last century, this bluefin tuna, which was so cheap that ordinary people didn't like to eat it, was gradually regarded as a treasure by Japanese chefs.
Many well-known Japanese chefs and even Japanese chefs have spoken out specifically for mackerel, saying that if people stay away from mackerel because of the fishy smell, or even think that the fishy smell means it is not fresh, these are the biggest misunderstandings and waste of mackerel.
Some chefs believe that as a fish, especially a sea 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, with the development of preservation technology, this debate has gradually disappeared. Fresh mackerel is delicious whether eaten raw or grilled.
After introducing the Dongyi people's eating habits, some high-end restaurants in my country have developed various ways of eating mackerel, such as raw, cooked, dried, and pickled, based on Japanese food.
The most expensive way to eat it is sashimi. Because mackerel is easy to spoil, it reflects the level of the chef. Therefore, many chefs in high-end restaurants are very happy to make this dish. It is an important technique that sets the chefs apart from ordinary chefs.
"Captain, this fish doesn't seem to have a strong vitality. Look at it, it just got onto the deck and it's already dead." A crew member shouted to Xiang Yang while holding a mackerel in his hand.
Xiang Yang glanced over there and nodded, "The vitality of bluefin tuna is not strong, and once it dies, it immediately emits a strong fishy smell, so we have to deal with these fish on the deck quickly, otherwise it will be a pity if they die."
When the crew member heard this, he nodded quickly and said, "Captain, I understand." After that, he quickly ran towards the cabin.
Xiang Yang quickly called him, "What are you doing in the cabin?"
"I'll get two foam boxes and some crushed ice to freeze these dead mackerels," said the crewman.
"Don't freeze them anymore. Just throw away the dead ones or feed them to Big Head." Xiang Yang said with a look of disgust.
If fresh mackerel is a delicacy, then dead mackerel is really comparable to dead loach. Although it is not like crabs, which cannot be eaten immediately once they die, their price will definitely drop sharply.
The price of mackerel is comparable to that of silver pomfret, and it can be made into a delicacy and served as a feast.
However, frozen mackerel, no matter how fresh it is, is only as expensive as horsehead fish.
"Ah? This fish just died. It would be a pity to throw it away, right?" The crew member obviously found it difficult to accept Xiang Yang's order. He said with some pain: "It's fine even if you keep it for yourself."
Xiang Yang looked up at the crew member and said, "Okay, then you can keep it. You can grill it over charcoal fire at night and squeeze some lemon juice on it. It's not impossible to eat it. But there's no need to get the foam box now. First, get all of these into the live water tank as soon as possible."
Xiang Yang estimated that after this net, there would be about 1,000 kilograms of bluefin mullets left alive. Although this fish is a shallow-water fish near the coast and the yield is not small, the price of fresh bluefin mullets is still quite high because they die as soon as they leave the water and start to stink when they die.