Golden Fishery

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Qin Shiou caught more than a dozen eels. When he fished out the bamboo net, there were still a few small eels in it. He didn't catch them, but got in by himself, and small eels appeared on the sea from time to time. Please search (品@书￥网) to see the most complete! The fastest updated novel

This is unimaginable in other sea areas. American eels are the most precious type of seafood in the North Atlantic Ocean. Rare things are more expensive. The reason why they are so precious is also related to their scarcity, but eels are not uncommon in fishing grounds.

Picking up the small eel, Qin Shiou asked the melon to be thrown into the sea. The melon blinked stupidly and asked, "Why? The small ones are delicious too, so tender!"

Qin Shiou asked strangely: "Have you ever eaten small eel? Who gave it to you?"

Melon shook her head, bit her slender little finger and said vaguely, "I've never eaten a melon. I eat small fruits and meat. My mother said that the small ones are delicious."

Qin Shiou touched her little head and said with a smile: "Well, what mother said is right, but small fish and animals cannot be eaten. They are the same as melons. They haven't grown up yet and haven't seen the beautiful world. Eating them like this will hurt you." Wouldn't it be cruel? Go, let them go to the sea."

Melon nodded half-understanding, grabbed the little eels and squatted on the edge of the drifting island and put them into the sea. After running a few times with short legs, they released the little eels.

Qin Shiou praised the really well-behaved child, and Melon smiled smugly.

Picking up these female fish and preparing to clean them up, Melon grabbed him, looked up expectantly and said, "Dad, Dad, please praise Guagua a little more, praise me a little more."

Qin Shiou: "..."

Sister Qin looked at the side and laughed, took the eel and said: "You two have fun, I will deal with these fish, just chop the head and clean the internal organs, right?"

Qin Shiou shook his head and said, "Let me do it. Eels are not easy to handle, so you have to be careful of gallbladder. It is hidden in the internal organs, and it will break if you are not careful, so the meat will not taste good."

The skin of wild eel is very tough. And there is a layer of mucus on the surface like loach, which is very difficult to fix. It has to be washed with alkaline water first to wash off the mucus and chop off the fish head, then gently dissect it with a fish killing knife, and pick out the internal organs with the tip of the knife. In the end, we need to use an oblique knife to remove the vertebrae. Another reason why eels are so popular among white people in Europe and America is that they have few spines, except for the large vertebrae. The rest is only a little fishbone on the back, which can be eaten.

Wait until he cuts out the eel's intestines and breaks its belly. Sister Qin took it and washed it with clean water. There is a seawater desalination processor on the cruise ship. The fresh water produced is not up to the standard for direct drinking, but it can be used for bathing and washing vegetables, which is very convenient.

The cleaned eel meat is bright pink. When you press the fish lightly with your finger, the fish will sink, and when you raise your hand, the fish will spring up immediately, which is incomparable to farmed eels.

These eels are all over sixty centimeters long, and each fish is chopped into ten pieces. They have only one backbone, and this bone has been pulled out, so the fish sections are spread out, like slices of meat, with similar thickness. This is also the characteristic of wild eels, the whole body is equally well developed.

Taking advantage of the tenderness of the fish, Qin Shiou boiled it and swam in it, briefly flipping through it twice. When the fish was slightly yellowed, he took it out, and poured sesame oil, soy sauce, balsamic vinegar and maple syrup in it. In addition, there was no need for too many seasonings to maintain the delicious taste of the eel.

After marinating the fish, he prepared other things, bringing fresh kelp and dried seaweed from the shore. These two are cut into shreds and mixed with shallots. When the fish is almost marinated, boil the oil and fry again. This requires controlling the heat, pouring the prepared sauce into the pan for a while to cook, not just frying, otherwise the delicate fish will harden.

The red and black sauce was bubbling, and the unique fresh aroma of seafood rose. Melon, who was playing outside, sniffed, and immediately ran in to find her own small bowl, holding the small bowl and obediently sitting at the dining table and waiting.

The brother-in-law and Qin's father cleaned up the other fish, a half-sized cod, a turbot, two fat sea bass and a bunch of small herring,

The fish is very plump, and with the vegetables brought from the vegetable garden, it is enough for a group of people to eat.

Under the bright and cold starlight, Sister Qin leaned on the hatch and looked out, admiring: "So the night on the sea is so beautiful, and I thought the air on the sea would be smelly, your brother-in-law and I went to Haidao City last summer When I was playing, I felt that the smell of sea water there was not very good, but the taste here is not bad.”

Qin Shiou smiled while tossing the eel meat: "Actually, there is a fishy smell of the sea, but there is no smell. The fish, shrimp and seaweed here will not rot and smell after death, but will be decomposed and eaten by scavengers. But you Fortunately, the strong wind blew a few days ago, and the fishy smell on the sea surface was also blown away. There is no convection up and down, and the fishy smell from the depths of the sea has not yet spread up. That's why I took you out to sea. This is the best way to watch the sea in winter Best chance."

The sauce was simmered into a paste, and he turned off the heat and covered the pot to let the eel simmer for a while, so that it would be more delicious.

The next step is to cook other fish dishes. One sea bass is braised in oil, the cod is stewed, the turbot is smeared with oil and sauce and baked in the oven, and the small herring and small mackerel are decapitated and deep-fried.

Watching Qin's father fry fish, Xiao Hui smiled at Xue Li: "My grandma's fried fish is delicious, you can eat more later."

Gordon teased Xiaohui, pouted and said, "Why did you only tell Shirley? If Shirley eats more, what about me? I want to eat more too, okay?"

Xiaohui was thin-skinned, scratched his head embarrassedly and said, "Of course it's also possible."

Shirley kicked backwards calmly, and kicked Gordon's knee behind him with precision, grinning in pain, gasped and said, "Xue Li, why are you so crazy..."

"Come out, I'll tell you why I'm crazy." Shirley smiled sweetly, turned around and quickly grabbed Gordon's ear and pulled him out of the yacht restaurant. Gordon screamed and begged for mercy, Melon tilted his head while holding the small bowl and looked seriously, his big eyes blinked flickering, not knowing what he was thinking.

Qin Shiou saw that Gordon looked miserable, so he clapped his hands and said, "Shirley let him go, you go and wash your hands, let's eat, hurry up and eat."

Shirley patted Gordon's cheek with her hands, and said with a smile, "Go and thank Qin for saving your life." Then she washed her hands with a look of disgust, applied the hand sanitizer several times, and kept saying that Gordon's ear dirty.

You have to drink while eating at sea. In winter, the sea is damp and cold, and it can freeze into the bones of people. Qin Shiou took out a bottle of brandy, which is high in alcohol, hot, and spicy. feature.

In addition to Duoduo, the teenagers also got a small cup. Drinking some spirits overnight at sea is good for your health.

The strong aroma of wine blends with the delicious taste of fish and shrimp, and with the fragrance of vegetables, the feast at sea begins. (To be continued.)

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