Salmon, also called Salmon or Salmon, is one of the more commonly used fish ingredients in Western food. This is mainly due to different eating habits. Westerners do not like fish with fish bones, and salmon has almost no fish bones.
Some of them should also be called fish bones or thorns. They are few and very sparse.∮
Salmon covers different species in the consumer markets of different countries. Norwegian salmon is mainly Atlantic salmon, Finnish salmon is mainly farmed large-sized red meat rainbow trout, and salmon in the United States is mainly Alaskan salmon.
There is only salmon in the country, and salmon generally refers to fish of the family Salmonidae and the genus Pacific salmon. There are many species, such as salmon and humpback salmon produced in Northeast my country.
"Look at the orange stripes on these fish. They should be in the spawning period. It seems we are lucky." The captain gestured while looking at the fish.
Salmon is an anadromous fish. After living in streams for 1 to 5 years, it then enters the sea and lives for 2 to 4 years. The spawning period is from August to January of the following year.
"No matter how much salmon there are here, we can't keep them, right?" Han Kongque said.
Salmon is a migratory fish that flows between freshwater rivers and the ocean, but there is no freshwater here.
"This is not necessarily true. Maybe in addition to bluefin tuna, our Peacock Island waters can also form a salmon industry chain." The captain looked at Bo Shanka and smiled.
Boshanka said: "Our renovation project is not small. Now, several fresh water systems have been developed near the main island of Peacock Island. This fresh water was originally only used by the people on the island.
Now it may be necessary to specially transform a few freshwater rivers that are suitable for salmon migration. Coupled with the water quality there, we may be able to attract these salmon to the northern waters of Peacock Island."
"Where can we go in the northern seas?" Han Peacock said with a smile.
Boshankar said: "How can we reach the latitude and longitude of Canada?"
Han Peacock sighed and said nothing. The longitude and latitude of Canada has reached the location of Nissan Island. The most important thing is that the sea area definitely exceeds the sea area originally allocated to Chen Jiayi and the others.
The ambition shown by Bolshanka now should not be her own, but should represent the opinions of most of the senior officials on Peacock Island, and even the opinions of his entire Han family. In this case, what else can he say?
"During salmon's upstream spawning migration, they jump over small waterfalls and small dams. They travel long distances and go through great hardships to reach the spawning ground, and they don't eat. This environment is not easy to change," the captain said.
Boshanka knew that Han Kongque would not be in a good mood, so he changed the subject and said: "As long as you are willing to pay the price, any difficulty can be overcome."
"In this case, will we also offend Canada?" Han Peacock said with a bitter smile.
"I'm not afraid of offending them. As long as I can overcome all the difficulties and keep these salmon, it's fine." Bo Xiangka said.
The captain also frowned and said: "It is not difficult to copy the migration route of salmon, but it is difficult to copy the food chain on the migration route."
Every year from July to October, thousands of salmon come to the Adams River section of the upper reaches of the Fraser River in Canada to breed.
They all come upstream from the Pacific Ocean. The process of traveling is upstream, and there is a ladder-like "increase" at each stage of travel.
Reaching a "ladder" is just like going up stairs, we need to step up.
The fish can only reach the next step by jumping continuously with its body, just like a carp leaping over a dragon's gate.
Due to the special environment and the special spawning habits of salmon, it is necessary to reach the upper reaches of this long-distance high-altitude ladder before spawning.
So what they jump over is not just one or two "steps", but a very long return path.
On these steps, there will be many bears that are about to hibernate and need to supplement their food. These bears will catch the fish that jump out of the water, so many fish will die as the bears gradually become fatter.
in stomach.
Only after going through many difficulties can the salmon reach a calm lake upstream to spawn. After spawning, the salmon dies and ends its life.
There are also some birds that eat the eggs that salmon have worked hard to lay to provide for their own survival. After the salmon dies,
Their carcasses will be eaten by many animals, and some land animals similar to wolves will carry salmon in their mouths and forage in the forest.
After eating, land animals will leave the remaining remains there. As time goes by, the remains slowly rot in the ground and become nutrients for big trees, helping the forest grow more lush.
The hatched fry will return to the ocean. After they grow up, they will migrate in groups along the path taken by their elders. The strange thing is that they can always find the exact place where their mother laid eggs and repeat the same tragic story!
This kind of life cycle is not easy to break, so the Korean peacocks are not very optimistic about the economic value of the salmon here. If they catch it now, it will be fine, but it may not be easy to get them to change their migration route.
"Don't tell me, the oysters here are really good. Maybe we will add another special product on the island." At this time, the captain had already turned his attention to salmon and returned to oysters.
There were stone oysters everywhere on the reefs here. The captain's skills were skillful and he easily collected a lot of them. Moreover, he not only collected them, but also ate them while collecting them.
"Is it really that delicious?" Seeing how delicious the captain's food was, even Han Peacock couldn't help but want to have a taste.
"Of course it's delicious. The Pacific oysters from Tasmania are one of the most popular varieties of oysters in restaurants. You should know that Australian oysters are very famous.
Tasmania is located off the southern tip of Australia and is the last stop from Southern Oceania to Antarctica. The cold sea water makes the oysters in this area plump, crispy, and tender.
Look at this, the oyster shell is white, and when you eat it, it tastes light and smooth, salty at first and then sweet, with the aftertaste of fruit and cucumber. It is moderately fat and thin, and has a relatively light taste of sea water. Even if it is small, it still has a big taste. "
As the captain talked, he ate a few more, and his mouth was full of juice, which made the peacock look at it and began to secrete a lot of saliva in his mouth.
Seeing that both Han Kongque and Boshanka were attracted by his words, the captain spoke again: "Let's go deep into the sea and see if there are any oysters in the deep sea. If there are, the quality must be better."
Han Peacock also wanted to take a look, so he took two people and quickly sank into the water of 70 to 80 meters deep. Here, he really found a lot of oysters.
"This is the deep sea oyster."
Han Peacock looked over and found that this kind of deep-sea oyster was completely different from the oyster just now. At least it was much bigger.
"This kind of deep-sea oyster lives by eating deep-sea seaweed. It is very large and has dark black shells that are easy to identify. It has a rich and strong taste. The aftertaste is full of mineral and metallic flavors and has a long-lasting aftertaste. Because the environment in which it lives is different, this kind of deep-sea oyster
The color, shape and taste are all different.”
As he spoke, the captain had opened a deep-sea oyster and swallowed it raw in several mouthfuls.
The captain ate a few more. When he saw Han Kongque and Boshanka staring at him, the captain said slowly: "It's really delicious. Do you want to try it? It's really good.
eat.
This kind of deep-sea oyster tastes moist and feels very good. You can see that the skirt part is longer and the oyster meat is moderately fat and lean. In this way, you can feel the rich seawater taste in the first entrance, followed by a light sweetness with a hint of sweetness.
Clean, fresh finish.”
Han Peacock looked at the oyster in the captain's hand. It had a slender body, but because the skirt was a bit green, it felt a little uncomfortable. Maybe it was because of this that many people didn't dare to try it.
Under the temptation of the captain, Han Peacock finally couldn't help but eat one. Sure enough, the oyster meat was crispy, salty first and then sweet, with a very sweet aftertaste. It can be said that the sweetness, oyster flavor, and salty taste are well balanced, and the meat is refreshing.
This kind of fresh food tastes really refreshing, with a sweet taste of sea water and seaweed. The flesh is relatively crispy, especially the edge of the oyster skirt, which is particularly refreshing. After eating, the cucumber flavor will remain in your mouth.
"I'm not lying to you, am I? Isn't it delicious? Patriarch, you can also try it. In fact, oysters can be made into sashimi, and sashimi is all raw, so eating it raw is not as scary as you think." Looking at Bo Xiang.
Ka Ye stared at the deep-sea oyster in his hand, and the captain spoke.
"Can this also be used to make sashimi?" Han Peacock asked curiously.
"Of course, many seafood can be made into sashimi. If you want to make oysters into sashimi instead of charcoal grilling, you need to be fresh enough and of excellent quality. Generally, chefs are very picky about ingredients, but we fishermen who live at sea all year round,
Of course I eat the best." The captain said with a smile.
Finally, he explained, if the quality of the ingredients cannot be guaranteed, how dare you eat raw food casually?
Especially seafood, once it is not fresh or clean, it is no joke. Because of such rare ingredients, cooking becomes extremely easy. You only need to wash it with starch and salt water, and then put it in an ice bucket to chill. The seafood is extremely plump.
It is born easily, plump, juicy and sweet, which makes people appetizing and deeply intoxicating.
This simple way of eating is very suitable for their crew members. Just lift the meat of the oysters, rinse them repeatedly with cornstarch water, wash them, blanch them in boiling water with salt water, and quickly put them in the water.
Soak the oysters in ice cubes and cold boiled water for about 10 minutes, then add mustard and light soy sauce to make the sauce. After 10 minutes, take the oysters out of the ice bucket and place them on a plate before serving.
Because they live at sea all year round, they naturally know what kind of oysters are of excellent quality. Therefore, when choosing these high-quality ingredients to make sashimi, there is no need for complicated cooking. They only need to wash them with cornstarch water and process them well to maintain the freshness of the original taste.
(To be continued, please search Piaotian Literature, the novel will be better and updated faster!