Golden Fishery

'Crack, click', a flash of light came on, and Qin Shiou's smiling expression was frozen on the photo.

Putting down the check template, Qin Shiou asked Bird in a low voice, "Why do I have to take pictures?"

Bird smiled happily: "Because in this way we can enjoy the thrill of setting a world record together."

This time, catching a four-meter-long bluefin tuna is a big event for fishing friends all over the world. The president of the International Fishing Association personally came from Hawaii to present certificates and bonuses to Nelson and his team.

The president of the International Fishing Association is called Robertson Mim. He is a British man. He is about fifty years old, but he is not old at all. Great.

"Congratulations, Nelson, my buddy, you have done a great thing." Robertson said to Nelson while drinking coffee after sitting down.

Nelson smiled happily: "Thank you for your compliment, Mr. President. It is a lucky thing to catch the Golden Gun King, and it is even luckier to be recognized by the International Fishing Association."

Knowing that Qin Shiou was Nelson's boss, Robertson said to him later: "I've heard about you, Mr. Qin, you once left a legend in Gloucester Port, and the bet between you and the fishermen is still alive today. circulated locally.”

"Anglemen call it the curse of the mysterious east, because for a while they failed to catch bluefin tuna in Gloucester Harbor," added a middle-aged man who appeared to be an assistant.

Qin Shiou didn't expect that he was quite famous in the fishing circle. But he probably didn't have a good reputation, so he shrugged and said, "It was just a joke at the time, but I didn't expect those friends to be serious. It's a pity that they didn't play well."

"Fishing is like this. Sometimes all the fish don't recognize your bait. They are far away from you, as if they smell the butcher's breath from you through the sea." Robertson laughed and said to Qin Shiou in front of Qin Shiou The conflict between Gloucester and the Anglers' Association was not in the slightest.

Taking Gloucester Harbor as an entry point, the group drank afternoon tea and tasted Tokyo special snacks such as small sushi, takoyaki, and fish balls and chatted.

Finally, Robertson asked Nelson: "This fish is estimated to give you more than five million dollars. Man, have you ever thought about what to do with the money? For example, set up a boat and go fishing around the world?"

Nelson shook his hand and said, "No, no, no. Mr. President, I don't have that much time. We will be busy with the catch soon. As for the use of the money, I will consult my boss. Because he's a rich man, he has experience, right boss?"

Robertson patted Qin Shiou on the shoulder and laughed loudly: "I can see it,

You're a good boss, man, and look, you've won the lad's heart. To be honest, if I suddenly made five million. I will definitely order a beloved wooden fishing boat and go around the world. "

Qin Shiou said with a smile: "Actually, I'm not such a popular boss, it's just that this bastard Nelson owes me millions, and after he knows the money has been paid back, he's still poor, isn't he buddy?"

Nelson gave a thumbs up and nodded after eating a small takoyaki. He didn't know whether he was praising the taste of the takoyaki or Qin Shiou's joke.

In the evening, Robertson treated guests, and the group went to Tokyo's famous traditional gourmet restaurant Azabu Yukimura.

Azabu Yukimura is one of the 14 Michelin three-star restaurants in Tokyo. Chef Yukimura Jun comes from a family of Japanese cuisine. He has learned how to cook from his father since he was eight years old. In the summer of 2000, he opened the family restaurant from Kitakyushu to Tokyo.

Like all three-star restaurants, Azabu Yukimura's ordering time is one week later. However, after all, Robertson is the president of the Fishing Association, and he has a rich network of connections. After a phone call, he will be at his position, and Qin Shiou and his party are well-fed.

When Robertson and others arrived at the restaurant, a middle-aged man with a headscarf tied on his head and dressed as a chef waited respectfully at the door of the restaurant. When he saw them, he bowed and shouted: "Ila Shrimp Imasan !"

Robertson saluted back: "Arigado!"

Qin Shiou doesn't understand Japanese etiquette, so he learns from the big bully shit, and he can do whatever Robertson does.

This restaurant is small in size, decorated with logs and cardboard, full of quaint style, there are only 9 counter seats and 1 round table in the shop, and Robertson ordered the round table.

Nelson said with a smile: "Mr. President really has face, to be able to book such a position."

Robertson smiled and said: "That's nothing. Just now I called a senior section chief of the Tokyo Fisheries Department. He has face. You see, the boss went out to greet us in person just now because he received a call from the section chief. Telephone."

The characteristic of Azabu Yukimura is its variety. The owner and chef Jun Yukimura is known as the best master in Tokyo who is good at using four seasons ingredients. The ingredients used are almost different every day, and only the most suitable food for this season is made.

This kind of restaurant does not require them to order food, just talk to the chef about their eating habits or what they want to taste, and the chef will do as required. Therefore, it is not easy to be a chef in a Michelin three-star restaurant. He not only knows how to cook, but also knows how to order.

There is a saying in Tokyo that crabs are eaten in late spring. This is different from China’s golden nine and silver ten. Crabs are cold food. Japanese people eat crabs in late spring, which means they are preparing for the intense heat. The main meal that Jun Yukimura prepared for them tonight is Crab.

Soon the dishes were brought up one by one. Apart from the side dishes, the first thing to come up was the crab shells in small plates.

When the food was served, Yukimura Jun came up to explain it, and the accompanying translator said: "Mr. Chef said that there is a saying in Japanese that they eat crabs, which is called 'the crab that must be eaten once in a lifetime'. The crab mainly refers to pine crabs. Leaf crabs and long-legged crabs, he invites everyone to try."

Qin Shiou picked up a crab shell, which contained two pieces of tofu-like snow-white and tender crab meat and golden crab roe in the middle. He dug a piece with crab claws and tasted it. It tasted delicious and sweet, and it was really extraordinary.

In addition to human crabs, Qin Shiou was also impressed by the signature dish of this restaurant, Horikawa burdock mixed with crabs.

The boss explained that the burdock he uses is carefully selected Horikawa's specialty burdock, and the crabs he uses are human crabs.

Robertson praised him again and again, and the boss smiled happily and praised him again and again.

Qin Shiou saw that Winnie liked it, so he asked the boss how to make it. The boss didn't hide his secrets, and took him to the kitchen to make a copy himself.

Qin Shiou learned obediently, first boiled and shelled the crabs, cooked the burdock with a seasoning made of wine, bonito soup, and light soy sauce, and then paired lettuce marinated with wine, bonito soup, sweet mirin, and soy sauce in advance On it, put some plant roots into the special white sauce to dissolve, and mix according to the amount.

After watching it, Qin Shiou understood. No wonder the boss is not afraid of you learning it. Unless the boss carefully trains this kind of craft, it is difficult to learn the original taste: bonito soup and crucian carp soup are the secret recipes! (to be continued)