The Top Fishing
Chapter 385 - 194: Fishing for Ribbonfish

Chapter 385: Chapter 194: Fishing for Ribbonfish

Fresh-chilled and frozen are not the same.

The storage of meaty foods mainly falls into three categories: fresh, fresh-chilled, and frozen.

Fresh needs no elaboration; it refers to just-killed fresh.

The difference between fresh-chilled and frozen lies in the temperature management.

Frozen involves directly reducing the temperature to below -18 degrees Celsius, just like the freezer compartment in a fridge, locking in the frigidity, which also is the worst means of transport.

Meanwhile, fresh-chilled involves cooling the temperature down to around 0 degrees Celsius. At zero degrees, bacteria grow very slowly, and the meat maintains the texture it had when fresh.

Generally speaking, if sashimi-grade food isn’t fresh, then it must be fresh-chilled, as frozen food cannot be made into sashimi-grade.

"Host, is this a Flagfish? I didn’t see a big flag though?"

"Yeah, host, why don’t you give us an introduction?"

"That’s right, what does this fish taste like, and how should it be cooked?"

Looking at the big fish, quite a few people in the live stream started asking questions.

Seeing their comments, Lin Yang, in a good mood today, began explaining.

"This Marlin is technically considered a type of Flagfish because it belongs to the Flagfish family, but it’s just a different genus.

There are three genera in the Flagfish family, which are Flagfish, Spearfish, and Four-finned Marlin. This Marlin belongs to the Spearfish genus. Technically, its scientific name isn’t Marlin; it’s actually called Blue Marlin, and there are two types of this fish under this category: one lighter, one bluer...

The lighter one is known as the Atlantic Blue Marlin, which we don’t have here, and the one we have now is bluer, known as Black Skin Marlin or Black Marlin. Knowing the scientific names is enough, no need to go too deep. There are many ways to prepare this fish, whether braised or as sashimi, both are good..."

After examining the Marlin, Wang Feng and the others also finished washing up and came out.

Next up was dinner time and drinking.

Their goal for coming to this sea area today was to fish for Flagfish. Though they hadn’t caught any at the start, catching this Marlin made everything worthwhile, so the atmosphere among everyone was quite jovial today.

Everyone enjoyed a sumptuous seafood feast, drank quite a bit of liquor, and then they all went to sleep.

...

Early the next morning, Lin Yang got up early.

After washing up, he went to the deck of the yacht and, using the "Check the Fish Situation" skill which he had enhanced yesterday, looked into the sea.

After a long while, he found no precious schools of fish or big fish, which indicated that yesterday’s catch had indeed been a stroke of luck.

Just as he was considering whether to change the fishing spot today, he suddenly spotted an area to the right in the sea with quite a number of fish; and he recognized this type of fish.

"Wow, I didn’t expect to see so many cutlassfish," Lin Yang was quite taken aback by this.

Cutlassfish, although they live in deep sea waters, surface to the upper layers of the seawater periodically. At that moment, the school of cutlassfish was only a dozen meters from the surface.

He kept quiet at first, and only when the others gradually got up did he suggest to Wang Feng and the others, "How about fishing for cutlassfish today? Are you guys interested?"

"Cutlassfish?" Upon hearing Lin Yang’s words, Wang Feng was slightly surprised. He had never fished for cutlassfish before, but had definitely heard of them.

"Do people fish for this thing here?"

Out of skepticism, he questioned Lin Yang further.

"Of course, the marker I bought notes that there are cutlassfish here, but it depends on luck."

He naturally couldn’t say that he had already seen the cutlassfish, so he had to come up with an excuse.

In fact, cutlassfish have a very wide distribution. They are found around several major seas near our country, although they can’t always be fished.

The cutlassfish sold in the domestic markets are mostly imported: bigger bones, more bones, less oil, and they taste quite unappetizing. This type of cutlassfish has a distinctive feature: besides the black pupil, the rest of the eye is yellow.

This kind of cutlassfish is the imported kind, very unappetizing, but it has its advantage in being cheap. The smaller ones cost just a few yuan, about ten yuan per pound, and the larger ones cost no more than forty yuan per pound.

However, the domestically produced cutlassfish like ours are definitely better than these imported ones.

The quality distribution of cutlassfish varies with regions; the northern ones have the best quality. The worst are from the Southern Sea, followed by the Eastern Sea, and then a slight improvement in quality in the Yellow Sea, the best being from the Bohai Sea.

A proper Bohai knife, regardless of size, is normally over one hundred yuan per pound. If you encounter one that weighs a pound each, selling for thousands of yuan is quite normal.

However, this kind of cutlassfish is very rare.

The region where Lin Yang and the others are currently located is the South Sea, where the cutlassfish are the least satisfactory domestically, though still much better than the imported ones.

The cutlassfish here are sold by the fish, with those around one pound each going for eighty yuan per pound, those weighing about six to seven taels selling for sixty yuan per pound, and the smaller cutlassfish, less than half a pound, selling for thirty yuan per pound. The prices are not cheap.

If we just talk about these prices, Lin Yang and his group wouldn’t necessarily need to fish for them since species like grouper and sea bream are much more expensive per unit.

But there’s a premise here, and that concerns the fish abundance.

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