As a Fisherman, My Fish Can Level Up
Chapter 336 - Chapter 336 Chapter 279 Returning Home

Chapter 336: Chapter 279: Returning Home Chapter 336: Chapter 279: Returning Home Upon entering the kitchen, Chu Mingcheng placed the fish on the cutting board.

The back of the Bull’s Eye Green Mackerel was very thick; it had a lot of visceral fat when slaughtered, making it an exceptionally plump and delicious fish.

Jiang Luoluo stood quietly by the side, watching. For a moment, she couldn’t think of a delicacy that needed days of prior preparation.

Chu Mingcheng picked up the kitchen scissors and cut off all the fins of the fish.

The innards and gills had already been cleaned out, but there was a membrane around the spine that needed to be sliced open with a knife.

After that, the frozen blood clots inside were revealed. Chu Mingcheng took a small brush and thoroughly cleaned them under running water.

The entire fish was washed very cleanly, as any remaining blood would cause a fishy smell.

Next, he used kitchen paper to dry off all the water both inside and outside the fish, which was very important.

Almost dry, he then stuffed a piece of aging-specific paper inside the belly of the fish to further draw out moisture.

He also wrapped the outside with aging paper, then took a clear plastic bag and put the fish inside.

“Is this the initial preparation work?” Jiang Luoluo asked, pointing at the fish with confusion.

Chu Mingcheng nodded, took a straw, sucked all the air out of the bag to ensure a vacuum, then sealed it tightly and placed it in the refrigerator.

“Yes, for aged fish, whether it’s sashimi or fish soup, the flavor is better compared to fresh fish. The only downsides are the hassle and some waste of ingredients.”

“Ah, so this is aging, I’ve heard of it,” Jiang Luoluo realized, finally understanding what he meant, and a bit of anticipation rose in her heart.

After tasting high-quality fish, she grew fond of various authentic methods of eating them.

The taste of high-quality fish is indeed very different from that of mass-produced fish, just like the difference between regular steaks and top-quality steaks.

Especially since fish meat doesn’t easily lead to weight gain, it had become the type of meat Jiang Luoluo ate the most.

With the fish’s initial prep work done, the two then turned off the kitchen lights and headed to the bedroom.

Jiang Luoluo followed Chu Mingcheng, reviewed the aging process she had just learned, found it quite simple, and thought she could do it herself in the future, so she continued to ask for more detailed information.

“So, just leave it for seven days?”

Chu Mingcheng shook his head, noticing her eager desire to learn, and explained further.

“Not exactly, the duration of aging depends on the fish and the degree of aged fish meat you want to eat. Usually, five to seven days is sufficient.”

“But for Golden Spearfish, some Japanese restaurants age them for two weeks, while some sea bream might only need three days before they’re ready to eat.”

“Moreover, I’ll need to check on this fish in two days to see the aging condition, likely changing the aging paper since the fish still contains a lot of moisture,” Chu Mingcheng added.

After listening, Jiang Luoluo nodded, grasping the basics, but she knew she needed to observe and learn more to accumulate experience. Thus, she asked Chu Mingcheng to call her when he worked on aging the fish again.

As she would deal with various types of fish in her future life, she felt it necessary to learn how to prepare them.

At the very least, she needed to showcase her capabilities in front of her future mother-in-law.

Otherwise, being labeled as lazy or just a pretty face could easily lead to conflicts.

…

In the following two days, the Sea God remained near the reefs.

Chu Mingcheng had the sea lion search for Golden Spearfish or Marlin, but his luck was poor and he found none, so he stayed and caught Orchid Crabs and Bull’s Eye Green Mackerels.

The larger Bull’s Eye Green Mackerels were becoming increasingly scarce, and the cold storage space was also running low.

Most of it was occupied by Bull’s Eye Green Mackerels, while there were still only six Golden Spearfish.

He was eleven short of upgrading the Golden Spearfish Atlas.

This number could be quickly reached if they encountered a school of Golden Spearfish, but unfortunately, they found none.

Since it was already the sixth day at sea, Chu Mingcheng decided to return and take a trip to Modu to sell the Golden Spearfish.

If he had not caught any Bluefin Tuna, he certainly wouldn’t have gone to Modu; a few Golden Spearfish could be sold in Xia City as well.

But to sell Bluefin Tuna at a high price, a trip was necessary.

This grade of Bluefin Tuna could be auctioned off, selling for much higher than just the appraisal price, making the round-trip fuel cost negligible.

Chu Mingcheng first took some photos of his catch from this trip, then went to the cockpit to start the Sea God.

After setting the autopilot, he posted the photos to a group chat, primarily promoting the Bull’s Eye Green Mackerel.

This fish could definitely be bought by restaurants, so he wasn’t worried about not being able to sell it.

Moreover, with the ultra-low temperature freezing, friends in inland areas could also purchase some, without worrying that the fish would spoil during transport, unless the delivery company took a week.

If that happened, the issue would be with the delivery company, not him.

Once these photos were posted, the long-silent group chat immediately became lively.

There were greetings for Chu Mingcheng… well, polite greetings.

There were also those who rushed to claim the fish, as the off-season had made these gourmets crave it badly.

The scarcity of various seafood, not to mention the rise in prices and the drop in quality, was significant.

While the imported seafood was good, not many people were willing to pay the exorbitant prices, as wealthy people can sometimes be more frugal.

Now that Chu Mingcheng was at sea, it was undoubtedly good news for them.

The 2500 pounds of Bull’s Eye Green Mackerel caught in three days sold quickly.

Mostly, it was restaurant owners who made moves, buying up the bulk of it.

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