Johnson also ran quickly, and the huge tuna were neatly arranged on the ground, shrouded in the rising ice air around them.

In the selection process, buyers can only judge the origin and freshness of the fish by its luster, the transparency of the fish's eyes and the cut off tail section.

It's all about vision and experience!

Someone shines with a flashlight, someone twists a piece of meat and tastes and smells it, and someone quickly records it in a small notebook......

Looking at the experienced connoisseurs around you, the master can see the fish he wants at a glance, but everyone is expressionless and try to be as quiet as possible, because you are surrounded by your competitors.

When encountering a good target, someone directly stayed in place and did not dare to move. When he saw someone coming, he was like a great enemy, for fear that someone would snatch him away.

After all, it is an auction, and the one with the highest price will get it, and no matter how much you like it, it will be in vain if you don't have money. Johnson smiled a little, since his eyesight is not as good as yours, then ......

Let Emi secretly write down a few of the hottest numbers, hehe!

Half an hour later, everyone came to the open area, and the staff stood on a high place, holding the materials in their hands. As the bell rang, the buyer and seller shouted like a cannon, while using their hands to draw out a string of proper nouns and prices, and before Johnson could react, the first fish was done with lightning speed?

You're a man, can you hold on for three seconds!

Megumi was full of nervousness, she couldn't understand many professional terms at all, and could only watch them being snatched away by others. The rhythmic sounds of selling and quotations come and go, just like a concert.

Not far away, there is a group of tourists wearing yellow vests, taking pictures and even applauding, the scene is very lively.

Johnson is full of blood, good guy, and throwing money at his brother?

"Shout at me!"

"No matter how much others shout, double it directly!"

Emi nodded vigorously, and after listening to it for a long time, she roughly understood the doorway, at least she knew how to shout. Since the local tyrant speaks, who is afraid of whom?

The girl desperately raised her hand and shouted, as if she was fighting chicken blood, and after several battles, the staff finally pointed with her hand and got it!

Looking at the trophies delivered by the car in front of her, the girl was a little nervous after being excited: "Three million and two million, isn't it a bit expensive?"

Johnson waved his hand, and the tuna in front of him, which was obviously a few circles smaller than others, was only 180,000 yuan, which was not expensive!

Transported back to the hotel in a refrigerated truck, delivered to the restaurant, and asked for help. Head Chef Matsumoto takes matters into his own hands and prepares lunch for SC Johnson.

Right in front of SC Johnson, with his hands dirty, the tuna's body is round, and the spine is in the middle. When Matsumoto cuts the whole tuna with a sharp kitchen knife, he cuts it into four pieces along the backbone, two belly meat and two back meat, and the meat is as red as blood.

The flesh is dark red and naturally uneven in color, with a dark back and a lighter belly, and the meat in the abdomen is much more than the back fat.

Matsumoto explains, "Actually, there is a big difference in the price of the meat on the left half and the right half, because the tuna is harvested, slaughtered quickly, and transported to the market, keeping the body facing down on the same side, and the fish does not turn over in the middle. ”

"The weight of the fish causes more squeezing on the lower body, and the meat is easy to break, so the fish with the upper side is of better quality and more expensive. ”

Johnson recalled that when he ran to the bottom market for auction in the middle of the night, he was lying on his side in the same direction.

"This is the so-called Three Tuna Brothers. Matsumoto pointed to the front end of the fish's belly and said with a smile: "Big fat, medium fat, naked." ”

"This is the fattest, pinkish-white part called the big fat, and the rest is called the medium fat, which is divided into two types: snake belly and frost. The fat of the frost part has a texture like frost, the meat is soft, and the fat is fused into the fish, and there is no obvious muscle. ”

"The snake's belly is located at the bottom of the abdomen, and it is fat and has obvious muscles. Yours are a little smaller, so the spacing between the muscles is narrower, and the larger ones are wider. ”

"The medium fat is distributed on the back, and you can feel the sweetness and softness of the fat in the mouth, and you can also feel the slight sourness of the fish, which is the texture and taste between the fat and the naked body. ”

"Naked body fat is the least, especially around the spine, and the price is relatively cheap. Although many people prefer the feeling of being overwhelmed with fat and fat, I personally think that the naked body has the unique light and slightly acidic nature of tuna, which is more intriguing. ”

After speaking, he put down the big knife, picked up the knife, pointed to the part close to the spine and said, "This place is called the heavenly body, naked and high-quality." Similarly, the anterior abdomen is usually higher in fat than the mid-abdomen. Also medium fat, the abdomen is usually fatter than the back. ”

"Tuna live in the deep sea, they are huge, and they rely on their gills to filter oxygen to breathe, so they can't stop at all. The muscles here are more active, the fibers are less than the tail muscles, and the taste and color are better than the naked ...... in the abdomen."

"This piece of meat is located behind the gills of the fish, triangular, and only two pieces can be removed from each tuna, accounting for about 3% of the weight of the whole tuna meat, and the fat is abundant and frosty, and it is called the big fat ...... of the big fat."

"This is the bone-in flesh from the jaw, gills to pectoral fins, and only two pieces of each piece can be removed. The sickle-shaped, tendons are tough, but the umami is strong, the price is high, and you can salt or teriyaki it......"

Finally, with a boning knife, he carefully dug out a piece of bright red flesh from the middle of the huge head of the tuna, which was cylindrical and displayed: "Brain sky, only about 0.5% of the whole tuna, very rare!"

"Many fish merchants like to keep their own food and are reluctant to sell it. The meat is very soft and rich in fat, and it is also called a head toro, which is a treasure among treasures. ”

Johnson laughed, this is the bite he ate!

Matsumoto wraps the best parts of meat in layers of absorbent paper, then places it in the refrigerator, adjusts the temperature and humidity, and monitors it regularly to age.

Tuna is a typical example of fish that needs to be aged in Japanese cuisine. In order to eat the most delicious product, it is necessary to wait until the enzymes in the skin of the fish break down the proteins, the meat becomes soft, and the small molecules that provide the flavor are released, and the taste reaches the perfect state.

After aging, the water of the fish is lost and the flavor is condensed. Due to the action of enzymes and bacteria, as well as the oxidation of fat, proteins are broken down into amino acids, and a large amount of umami glutamate is produced, while the initially distinct blood and sour taste in fish meat fades and the sweetness increases.

There is no way, I can only wait patiently for a few hours, and the other parts continue to mature, and I will enjoy it slowly these days.

When dinner finally arrived, SC Johnson sat down at the snow-white table, and because the fat, aroma and texture of the tuna were different, if the order and method of eating them were not correct, the taste would be greatly reduced.

Especially for sashimi, the fish itself has not undergone any conditioning, and the pursuit is natural sweetness, if the order is reversed, the taste buds are stimulated by other condiments, and then eating tuna will definitely be a violent thing, and Johnson is full of anticipation for the most forced bite.