The Top Fishing
Chapter 373 - 189: Fishing for Yellow Croaker

Chapter 373: Chapter 189: Fishing for Yellow Croaker

But just as he was starting to recover, Lin Yang on the other side had also caught a Sea Bass.

However, the difference was that Lin Yang’s Sea Bass weighed over four kilograms, while his was barely over one kilogram, which was really frustrating.

Of course, he wasn’t the only one feeling frustrated; it seemed that except for Lin Yang, everyone else’s catch was not very good, as catching one every ten or twenty minutes was considered not bad.

Several people, including Yue’er and Wang Feng, hadn’t caught a single fish even after fishing for an hour or two.

Fortunately, as it approached noon, they finally started catching fish.

Seeing that a few people had caught fish, Lin Yang also planned to reel in his rod.

By then, his catch included a 20-kilogram Beard Shark from Japan, eight Money Fish, and one Sea Bass weighing over four kilograms.

Watching his haul, the fishermen still fishing nearby couldn’t help but sigh; now, they truly believed Lin Yang was a super expert, as his catch was just too extravagant.

When Lin Yang and his friends were packing up to leave, the owner of the fishing raft came out, holding a Red Drum that weighed about three to four kilograms.

"Brother, this Red Drum is for you guys to try."

As he spoke, he directly handed the fish over to Wang Feng.

Lin Yang and Wang Feng had spent money fishing at his place, but both hadn’t fished for long, which made him feel a bit like he had made an easy profit, so giving away a Red Drum seemed reasonable.

Seeing the raft owner being so courteous, Lin Yang and others naturally did not refuse, especially since such a Red Drum could sell for fifty to sixty yuan, and its taste was quite good since it was farmed in a sea cage.

After returning to the yacht, they placed all the caught fish into the live fish hold.

The live fish hold, also known as a live well, is a tank connected to the sea; of course, there are many filtration layers at the bottom to prevent sand and other particles from entering.

It also has an oxygenation device, and most sea fish, as long as they aren’t deep-sea species, can survive here for a while.

After putting everything away, Lin Yang and co. didn’t rush to return to the dock or head out to sea, as it was now after twelve o’clock, and time to prepare lunch.

Cooking meals was definitely not possible while the yacht was moving because the waves were quite rough that day; once the yacht started, not only cooking would be problematic, but people would have to hold onto objects to stay upright.

"Brother Yang, what are we having for lunch today?" Yue’er asked Lin Yang. She intended to take on the role of chef for lunch after Lin Yang had been fishing all morning.

"Hmm...."

Lin Yang looked at the fish in the live well and thought for a while before saying, "Why don’t we eat this shark today for lunch? Let’s all try something fresh."

No one had eaten shark before, and since this shark was big enough, just right for a meal for the five of them, he decided to prepare a grand shark feast.

Although the shark was also quite valuable, given their current conditions, eating a shark was insignificant.

Having decided, Lin Yang then began to show off his culinary skills.

Cleaning a shark wasn’t much different from cleaning other fish; shark scales are dermal denticles, so you just need to pour some boiling water over them, then scrape them with a knife or a steel wool like the one used on pots, and then wash them off.

As for the shark’s viscera, it is actually edible, but Lin Yang didn’t save any of it, opting to eat just the meat, as eating the viscera has its risks.

After preparing all the shark meat, he planned to make three dishes today.

One dish would be pan-seared with butter, another would be grilled, and a third would be braised.

People don’t eat shark as sashimi or steamed because sharks do not have a urethra and excrete urine through their skin, so even freshly killed shark meat has an ammonia smell, a bit like the smell of a men’s restroom.

Of course, some might like this flavor, but Lin Yang definitely did not.

So when cooking the shark meat, he used strong flavors to cover up that urine smell.

But it must be admitted that the texture of shark meat was quite nice, softer than expected. In general, the meat of herbivores is tastier than that of carnivores.

For example, mutton and beef are delicious, but meat from wolves and tigers is tough and mostly unpalatable, especially wolf meat, which is incredibly chewy, hard to chew in your mouth, particularly around the loin and thigh areas.

In contrast, dog meat is significantly better.

As for tiger meat, Lin Yang had never tried it, but he had heard that it was consumed in some parts of Southeast Asia. He was curious to try it, but worried about the potential dangers of going there.

Shaking his head, he stopped thinking about these issues. After preparing the 20-kilogram shark, the other four had also set up the plates and utensils.

The first meal out at sea today, also Wang Feng and the others’ first meal on the ocean, a grand shark feast, then started.

All five of them ate happily, not just because of Lin Yang’s good cooking but also for another reason—they had never eaten shark before.

From their childhood, they were instilled with the notion that "no trade, no harm."

Over 20 years ago, fueled by Western media advocacy and a commercial with basketball star Yao Ming, our country began a movement of not consuming shark fins because Westerners were saying that the global decline in shark populations was due to our country’s consumption; however, as people became wiser, it oddly turned out that Westerners could blame anything on our country.

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