"Go prepare the foam boxes and crushed ice. We must bring back all the mackerel we caught this time."
After thinking for a while, Xiang Yang added: "Mayou fish breeding is very simple. This fish has few diseases and only requires high-protein bait. Therefore, there are still many smaller mayou fish on the market. We only pack mayou fish weighing more than three kilograms in foam boxes, and we keep the rest for ourselves."
In the market, there are indeed very few diseases in the breeding of horse mackerel, so many people are willing to breed this kind of fish.
The main disease of horsetail fish is generally body rot, which is prone to occur when the water quality becomes old or deteriorates. It is easy to get frostbite and body rot when the temperature is low. It jumps ferociously when eating and is easily injured and causes body rot when swimming quickly.
The method for treating the rotten body of horsetail fish is generally to use ciliate killer drugs for treatment. It is only necessary to use complexes to neutralize the water quality after using the drugs to prevent the water quality from deteriorating.
There is generally no special feed for horse friend fish. If it is artificially bred, it is usually fed with floating feed.
However, horse mackerel has relatively high requirements for the protein content of floating materials, which must reach more than 44 proteins.
Floating feed can be fed twice a day, morning and evening, and it is best to finish eating it within an hour. The amount of bait should also be increased or decreased depending on the water temperature, weather and tide conditions.
In addition, horse mackerel is a carnivorous fish and cannot be raised together with shrimps. In sea areas with conditions, fresh small fish can be used to feed it. The breeding cost is low and the fish meat quality is better.
According to the famous Chinese pharmacopoeia "Compendium of Materia Medica", the four-fingered horse mackerel can also be used as a medicine for digestion and relieving food stagnation. Stewing its fish meat can treat food stagnation.
The meat of mackerel is tender and it is a good edible fish.
The meat of this fish is quite delicious, and what makes it unique is that the meat is layered, like a thousand-layer cake. If it is marinated, the layers will separate, so it tastes good when used to make salted fish.
After years of development, Zhanjiang's Mayu dried salted fish now has its own system from sourcing, production, storage to cooking.
"Brother Yang, are we just going to drag these mackerel back with ice and then sell them in boxes?" Fang Youqun asked Xiang Yang stupidly.
Xiang Yang nodded and said, "It is almost impossible for us to feed horse fish. In ancient times, food was not easy to preserve, and it was pickled with heavy salt to preserve it for a long time. Salted fish used to be a food for the poor, but now it is no longer the same."
"We have the most advanced freezer on our ship. We can send all the mackerel directly into the freezer. This is the best way to preserve them," said Xiang Yang.
In fact, making mackerel into pickled food is also a very good choice.
The meat of mackerel is layered, like a thousand-layer cake, and tastes very good. Mackerel only has one large bone in the middle, so it is very easy to handle. The salted fish made from it can also be eaten with other dishes.
In some hotels in Chaoshan, there is even a mackerel set meal that uses fish as a meal and steamed frozen fish.
As far as Xiang Yang knows, mackerel is a hard salted fish, which is very suitable for stir-frying bean sprouts or fried rice. In addition, its head and bones can be used to make soup and curry, which is said to be very appetizing.
In short, mackerel is very amazing. The flavor is completely different when it is raw and when it is fried.
Fresh mackerel are neatly arranged and cooked in salt water, layer by layer, just like rice. After the water is drained, they are frozen and preserved, which is fish rice.
In addition, Chaozhou also has a way of eating frozen fish. You can eat it frozen, fry it, or steam it. You can also dip it in Chaozhou's special bean paste, which gives it a very special flavor.
However, these ways of eating are all chosen by customers according to their own preferences after they buy the fish. Xiang Yang does not have the skills to handle these mackerel, so he directly puts them all into the freezer and freezes them. As long as they can maintain freshness, it will be fine.
"Sure enough, what Brother Yang said is right. This fish really died as soon as it was taken out of the water." Fang Youqun took out a dozen foam boxes from the freezer, then grabbed a Ma Youyu that was motionless and obviously dead.
Xiang Yang smiled slightly. Actually, Xiang Yang wanted to get some live mackerel back home, so that he could definitely sell them at a higher price, but this was too difficult.
Under Xiang Yang's guidance, everyone quickly froze all the mackerel in the catch.
After dealing with Ma Youyu, Xiang Yang stepped aside.
Chen Qingsheng led the crew to continue collecting the remaining catch.
At this time, Fang Youqun suddenly exclaimed again, "Wow, look at this crab, it looks so weird, is this the legendary king crab?"
"That shouldn't be possible. Let me see what kind of crab it is." Xiang Yang hurried over and said.
Before seeing the actual thing, Xiang Yang didn't dare to guarantee that it definitely couldn't be a king crab.
There are really many types of crabs, and there are even some types of crabs that Xiang Yang doesn’t know about.
"Here, Brother Yang, look, this is it." Fang Youqun grabbed a crab's big claw in one hand and handed a strange crab covered with small bumps to Xiang Yang.
"Yes, this crab can indeed be called a king crab, but it is different from the real king crab. This is a long-legged crab." Xiang Yang said.
The long-legged crab can indeed be called king crab, and the most famous long-legged crab is the Alaskan long-legged crab.
King crab does not refer to a single type of crab. There are more than a hundred species of crabs in the entire king crab family.
The most common king crabs on the market are the Hokkaido king crab, the Alaskan king crab and the Chilean king crab.
Although they are all king crabs, there are also big differences between these king crabs.
Regardless of the species, whether live or frozen, the prices vary.
For example, a pound of live cod crab costs more than 2,000 yuan.
Chilean king crab only costs three or four hundred yuan per pound.
The long-legged crab is actually the king crab caught outside the waters of Alaska. It can be found in many waters around the world. It is also called pepper crab. The average weight of each one is more than five kilograms and can be used to make sashimi.
"This crab is so big, it must be very expensive, right?" Fang Youqun asked expectantly.
Xiang Yang shook his head. Of course, the bigger the crab of the same species, the more expensive it is.
But it is wrong to assume that a crab is expensive just because it is a big one.
The long-legged crabs caught in the Bering Sea are the largest long-legged crabs in the world, but their selling price is in the middle and lower reaches.
Chilean king crabs are even cheaper than larger blue crabs. In many mid- to high-end buffets, Chilean king crabs are the mainstay.
The meat of the Chilean king crab is stringy and has an average taste. It is the cheapest king crab and sticks to the shell when eaten.
But the Chilean king crab is not small at all. On average, it weighs more than two kilograms and is a typical crab with long bones and little meat.