The first thousand two hundred and forty-two chapters
In this way, the protected fishing limits stipulated by the law are actually just nice-looking and nice-sounding things, but they are of no use at all, because there are not that many bluefin tuna in the ocean for them to catch every year. "
After catching, most of the bluefin tuna was exported to Nissan, in exchange for a lot of US dollars.
"The bluefin tuna we produce here is of better quality, so the price is higher. The price of this big fish of over 400 kilograms is definitely more than one million, so the two fish can be sold for more than two million in total.
This is still net income." Seeing Han Peacock's surprise, the first mate said happily.
"Such a fish costs more than one million? So, doesn't each catty of fish cost several thousand yuan?" Han Peacock was really surprised this time.
At this time, the captain raised his head and said: "Look at this place, this is a big belly. The quality of the fish here is the best. The price of this kind of big belly is more than 2,000 yuan per tael."
"Two or two thousand yuan? Twenty thousand yuan per pound?" Even Boshanka was surprised this time. She knew that bluefin tuna was expensive, but it wasn't so expensive, right?
"The growth time of this fish is still too short. I have seen a bluefin tuna. The most expensive part is worth 2,800 yuan per tael, which is equivalent to 56 yuan per gram. It is more than ten times the price of silver and the price of gold.
One-sixth of the price, eating that piece of jade meat is really almost like eating gold." The captain once again announced a high price.
Han Peacock looked at the fish. This bluefin tuna, which was as long as one person, was already shining with golden light.
Han Peacock touched it carefully with his fingers. Its outermost layer of black "skin" was cold, delicate, tight and elastic, just like the surface of a processed, high-grade calfskin bag.
The wholesale price of this bluefin tuna is more than one million yuan. When it finally reaches the customer's mouth, the price will definitely be higher. What is this if you are not eating gold?
Seafood with such a high price is really rare in China. Not many ordinary people, not to mention the rich, have seen such high-end ingredients.
Therefore, since they had such top-quality ingredients, they naturally had to handle them properly. By talking to the captain, Han Peacock also understood the channels for processing these fishes.
Nowadays, who doesn’t know that Chinese people are getting rich, and China’s local tycoons are rich, so even if the price is expensive, there are still people snatching it up.
Han Kongque has several catering companies, so it is not difficult to handle such top-quality ingredients.
In the buffet restaurant of the Red Dragon Hotel, there are now regular large-scale bluefin tuna disintegration shows. Diners can enjoy the buffet while watching the entire bluefin tuna disintegration process.
There are professional procedures for dismantling bluefin tuna, and Chinese chefs rarely have such training, so at first, Han Kongque and his other chefs could only familiarize themselves with the whole process through professional videos repeatedly, and then ask for advice.
I met some bluefin tuna captains before starting actual practice.
The captain of this small fishing boat is a professional bluefin tuna captain. He has handled countless bluefin tuna. He is naturally more professional than many professional chefs.
The bluefin tuna that was just caught on the hook is naturally alive. On the boat, the fishermen will immediately bleed it. The purpose is to prevent the fish body from becoming stiff, and because the blood is extracted directly from the bone marrow, so
The fish body is very clean. There is no congestion or deposition.
After removing the blood and internal organs, the bluefin tuna is quickly immersed in ice water, leaving its flesh in a dormant state.
In this way, even if it arrives at a restaurant in a foreign country a few days later, the meat will still retain its fresh and sweet taste.
Because the price of bluefin tuna is relatively expensive and the consumer group is limited, each hotel owned by Han Peacock can only process five or six such whole bluefin tuna every year. Instead, the number of yellowfin tuna and bigeye tuna is
There are a lot more. Of course, a big city with a large population will naturally have to deal with more.
The captain of this boat can be said to have elevated his handling of bluefin tuna to the realm of art. Although it cannot be compared to a cook eating a cow, it is almost the same.
Now Han Peacock has seen it with his own eyes. The disintegration starts from the black surface of the bluefin tuna. The black layer is not actually the skin, but its scales.
The black scales were cut into very thin, long and narrow strips and put aside, revealing the silver-gray fish body - this silver-gray layer is its skin.
Next, the head and tail were divided, followed by the body of the bluefin tuna.
The body of bluefin tuna can basically be divided into three parts: belly, middle belly, naked body and gill meat.
The fish meat in the belly area is rich in fat, pink in color, and the most expensive; the meat in the middle belly is second in taste, slightly darker in color, and cheaper than the meat in the belly area; the meat on the back is bright red, and the meat is equally delicious and delicate, which is called naked body.
, less grease and the cheapest price.
Many people know that the belly is a treasure in the eyes of gourmets. It is said that the most expensive ultra-low-temperature bluefin tuna, the belly of the fish can be sold for about 1,600 yuan/kg, and the chilled bluefin tuna can even be sold for
2500 yuan per kilogram.
But everyone knows that bluefin tuna has two pieces of cheek meat, which is the most precious. The market price of each tael is 2,800 yuan. In Nissan, the owners of Japanese food shops are reluctant to sell it and only use it to entertain the most distinguished people.
and important friends.
The captain just said that the bluefin tuna he has ever seen is the most expensive fish meat, with a price of up to 2,800 yuan per piece, and he is talking about these two pieces of cheek meat.
The two pieces of cheek meat were carefully divided by the captain. While he was carefully dividing, he said that these two pieces of meat must be handled with care, otherwise, the delicate fish meat will be cracked by an inadvertent movement.
Thereby affecting the quality.
Both the captain's actions and words gave Han Peacock great stimulation. Such a fish is really worth the price.
Han Peacock looked at this bluefin tuna. Most parts of its body were in color like beef. Only these two pieces of cheek meat showed a light red color, and were neatly distributed in between.
It has a white fat texture. If you smell it up close, there is no fishy smell at all, but there is a scent of fresh meat.
After carefully handling the fish, the next step is relatively simple, using top-quality bluefin tuna to make delicious food. In addition to the well-known tuna made into sashimi and sushi, in fact, the ways to eat bluefin tuna are different according to different parts.
For example, this time, the captain tried frying black fish scales in oil, draining the oil and then sprinkling some pepper and salt, which was extremely crispy.
The fish skin is cooked in a cold sauce, making it soft, chewy, and fragrant with meat fat.
The fish meat that was close to the fish skin and bones was scraped off by the captain with a spoon, wrapped in baked seaweed, and made into hand rolls.
Fish bones can not only be used to make soup, but can also be roasted with salt, turning them into a completely different flavored meal.
After eating this whole bluefin tuna feast, even a Korean peacock who has eaten a variety of delicacies can’t help but admire it.
There is really a reason why bluefin tuna can be sold at high prices.
The bigger the bluefin tuna, the fatter it is, and the better the quality, the higher the price. The one Han Peacock and the others ate today only weighed 400 kilograms, which is more than 200 kilograms. In fact, such bluefin tuna is not
Pretty big.
Bluefin tuna is the slowest growing tuna species, with a lifespan of 20 years or more, but its adult bluefin tuna can reach 3 meters in length and weigh 400 kilograms, making it the largest among tuna species.
The economic value of bluefin tuna is second to none not only among tuna, but also among all fishes, so it is called the gold brick among fishes.
Of course, the bigger the fish, the more valuable it is. In fact, it depends on the grade of the fish.
On January 5, 2013, a bluefin tuna weighing 222 kilograms was sold for a sky-high price of 155.4 million yen (approximately 11 million yuan). This is because its meat quality is of the highest quality.
As for firm meat, the first level is the big belly, which is distributed in the front part of the fish belly, and the oil is distributed between the meat like a spider web.
The second level is the middle belly, which is distributed at the rear end of the fish belly, and the fat is slightly inferior.
The third level is the hind belly, which is the skin oil. It is the triangular meat at the tail of the fish near the belly. The meat is oily but not red, and the fat is roughly the same as the middle belly.
The fourth level is the back meat, commonly known as the naked body. The fish’s back meat is bright red in color but has less oil.
After eating the whole fish feast and understanding the value of bluefin tuna, Han Peacock naturally understood why he was hated by others.
The boat he took this time is the most common fishing boat here, and during the fishing season that lasts for five to six months every year, a fishing boat like this can earn almost one to two million a day. In this way, during the entire fishing season
, the harvest is naturally considerable, and there are thousands of fishing boats like this in the waters of Peacock Island.
"I think Nissan people should be more proactive." Han Kongque felt that they were squeezing Nissan's catering industry even more seriously, and there was no reason why Wandao was the only one who saw him as a thorn in their side.
"This is for sure, so we need to be more careful tonight. On the sea, the power of Nissan cannot be underestimated." Boshanka said.
Han Kongque didn't think so: "They have suffered a lot, so they will naturally be more careful. I think everything will be fine tonight. This time we will stay at sea for two more days and let some thoughtful people confirm that there are only two of us. Let's see.
How dare they come here?"
"As long as they come, it's fine. After all, you can only commit a thief for a thousand days, and there is no one who can guard against a thief for a thousand days." Boshanka said.
Since Han Kongque decided that there was nothing to do tonight, Boshanka found a place to meditate. While the first mate on the ship was on duty, the captain and another crew member also went to the cabin to rest.
Han Peacock also spent the night outside and didn't wake up until the sun came up.
As soon as he entered the cabin, Han Peacock smelled the strong aroma of fish meat: "What did you make? It smells so good?" (To be continued, please search Piaotian Literature, the novel is better and updated faster!