Golden Fishery

Without a cold current passing through, the sea breeze in the Gulf of St. Lawrence is not too strong.

Unlike the ocean, the bay is ventilated on all sides. It is like a bowl filled with water, and the external air flow will be blocked by the walls of the bowl.

However, if you encounter a cold snap, it will be troublesome.

Because there are warm air currents blowing from the waters of Newfoundland all year round over the Gulf of St. Lawrence. Once this air current meets the cold current, it will form a powerful cyclone. The cyclone bumps around in the 'bowl' but can't find a vent, and it is easy to form a storm.

After the storm is formed, it will transfer along the air pressure difference, and finally transfer from the ocean to the land, and then disappear after venting.

That's why there was such a terrible storm in the Gulf of St. Lawrence last night, and only one day later, the storm disappeared without a trace.

Qin Shiou stood on the bow of the boat with a cup of hot coffee in his hand, feeling a little lonely, and it was not bad to spend the night in the bay.

In most cases, the wind in the bay is small, and the fishing boats are not very bumpy floating on the sea. In addition, the night wind in the bay is relatively humid and warm. Even in the winter, Qin Shiou doesn't feel very hurtful.

Shaq was at the helm while everyone else sorted the catch in the ice hold.

After a while, the bull ran over and handed a moray eel to Qin Shiou, saying, "This is one of the frigatebird's favorite foods. We think Nimitz will like it."

Qin Shiou patted the bull on the shoulder and said thank you. It's best to deal with this kind of rough man. As long as you convince him, he will be devoted to you.

Qin Shiou put down the half-meter-long moray eel. Pulled out the saber and swiped it twice, directly dividing the moray eel into four sections.

A whistle called Nimitz, who was flying over the fishing boat, and Qin Shiou threw the fish pieces away like feeding a dog. Nimitz caught them one by one with precision, landed on the side of the boat and ate the eels.

"What a good bird!" The bull praised Nimitz's obedient appearance.

Qin Shiou caressed Nimitz gently. Although this guy was always serious and seldom attached, he was the most powerful. He appeared immediately when he was needed and never lost the chain.

The fishermen sorted the sea fish until 12:30 in the middle of the night before sorting them out. Some big lobsters in the fishing nets were caught in troubled waters. Qin Shiou took it to the restaurant to help them make supper.

Because the price of lobster has skyrocketed since the beginning of winter, even near the sea. It also rose directly from more than ten yuan a pound to hundreds of yuan,

So even though the bongs were fishermen, they didn't eat much of it.

In this way, Qin Shiou specially made lobster.

A total of 70 or 80 lobsters were caught in the net. He made half of them, all of them were big lobsters, and the crayfish that were not big enough were ready to be thrown back into the sea.

Seeing this, Shaq shook his head and said, "No need, bacteria have polluted the bay, and these lobsters probably won't live long if thrown back, so let's just leave the stew."

North America has strict requirements on the size of lobsters. The United States checks the size of lobsters. The length of each lobster is measured after landing. Those that are not long enough cannot be captured. Canada is weighing, and the weighing operation is simpler and faster, and it cannot be captured if it is less than half a pound.

but. Not all fishermen in Canada are of high quality and follow the law. For example, sometimes when they catch crayfish, the fishermen will take them back. At worst, they don’t sell them. They cook their own soup or give them to neighbors.

Qin Shiou likes to eat seafood, and he has studied the method of this thing for nothing. He used two methods to make lobster this time.

The first is the traditional Atlantic lobster cooking method, where the lobster is cleaned and simply cooked in salted water. Then prepare a dish of creamy sauce, and eat with the shrimp.

The taste of shrimp meat is the same. Qin Shiou made some fuss in the cream sauce, adding lemon, garlic, soy sauce, blackberry sauce, etc. to the cream.

This is the way Canadians eat lobster. They believe that good ingredients only need simple cooking and taste the original flavor of the ingredients.

Another cooking method is also very simple. This is how Qin Shiou ate it when he spent Christmas at Wei Ni's house: Steam the lobster for a while, then cut it in half lengthwise with a sharp knife and bake it in the oven.

The most important thing about grilling lobster is the seasoning. After cutting the shell of the lobster, you need to add your favorite seasoning. The smoker asked for seasoned cream, the bull asked for Korean hot sauce, Shaq asked for tomato juice, and everyone else mentioned their own. Require.

In addition to the sauce, Qin Shiou also put pistachios, chopped walnuts, bread crumbs and other ingredients prepared in advance.

Because grilling lobsters is more time-consuming, Qin Shiou did this first. He only started to cook the lobsters after the fishermen had finished their work and gathered in the restaurant. This is very fast. Don’t make it ahead of time in winter. It’s best to cook it while eating it. It’s warm.

Seeing Qin Shiou put the lobsters directly into the salt water, the bull came up to stop them, and turned all the lobsters upside down so that they were placed on their backs. He laughed and said, "This way the lobsters will fall asleep quickly. If they fall asleep, they will naturally not it's painful."

Smoker and the others nodded one after another. They all like doing this. Indeed, once the lobster is placed with its back shell down, it can fall asleep very quickly.

Qin Shiou was unimpressed with this approach, and said, "Please, guys, Maine lobsters don't feel pain. They don't have a brain, only some scattered nerve centers, and they don't feel pain at all, otherwise how could they be so aggressive? "

In contrast, the smoking gun is much more forceful. He said: "Captain, we have a Newfoundland slang saying that 'a dead soul is closer to heaven in sleep', which is why we boil sleeping lobsters."

Qin Shiou laughed, gave him a thumbs up, praised him as a "good guy like a dog", and then cooked the shrimp according to their requirements.

Smoker and the others talked and laughed while sitting at the dining table and eating the lobster with a bold posture. They didn’t eat it with a knife and fork like some white-collar and gold-collar workers did. Louder than one.

Sleeping after eating and drinking, the fishermen saved time and went to their rooms immediately.

Qin Shiou knew why it was tiring to go fishing and shrimping in the sea the next day. It was still daylight in the cold winter, but it was only after 5:30, and the fishermen got up to get ready for work.

At this time, it was only four and a half hours before they fell asleep.

After driving the boat to the place where the warning buoy pole was erected, the fishermen began to work in anticipation.

The smoking gun picks up a ball buoy with a hook, fixes the end of the rope to the electric pulley, starts the motor connected to the pulley, and the rope is pulled up.

Someone was in charge of reeling the rope. The bull and another strong fisherman stood on both sides of the stern opening. As the rope was pulled up more than 140 meters, the shrimp pot exposed its head horns.

All the fishermen looked at the pair of cages with bated breath, and this was the bulk of their catch.

As soon as the shrimp trap was pulled up, the two bulls immediately grabbed one and quickly untied the rope and pushed it out.

Under the bright light, there are four fat and big lobsters in the shrimp trap. Each of them is about 20 centimeters long and at least one kilogram. They are definitely big lobsters!

"Aww!" Seeing this scene, the group of fishermen suddenly yelled strangely. Not surprisingly, the harvest of this batch of shrimp pots will be very good, not just good, but super good! (to be continued)