Lin Detian is a native of the north, and his hometown is in a small fishing village on the outskirts of Lianhai City. Pen & Fun & Pavilion www.biquge.info his ancestors fishermen, and later his father panned for Chinese goods, traded in neighboring Soviet Russia, got the first gold, and used the money to change fishing boats and go to the open sea to catch fish.

Twenty years ago, Lin Detian took over his father's boat, exchanged his savings for a second-hand distant-water fishing boat, and applied for a distant-water fishing qualification.

In the back kitchen of the five-star Lijing Hotel in Lianhai City, a bare-headed man walked into the kitchen, said hello to the 60-year-old master who was directing the chefs to be busy, handed over two good cigarettes, and said with a smile.

"Old Liu, are you free now? I have a friend, please help him identify a batch of fresh goods. The bald man said politely.

"Oh," the master asked with interest, "what is the quality?"

The bald man is the department manager in charge of purchasing at the Lijing Hotel, and although Liu Mingshan is the chef of the Chinese food at the Lijing Hotel, he is also very polite to him.

"I can't tell, why don't I let him move in and show you the old man?" said the bald man with a strange expression, touching his head.

Liu Mingshan nodded and agreed. The bald man immediately took out his mobile phone and made a call.

About five minutes later, a middle-aged man with dark skin and a rather vicissitudes on his face, led a young man holding a white foam box, walked into the back kitchen, and greeted the bald man and Liu Mingshan warmly.

"Ah Guang, the fresh goods have been brought over. Lin Detian took the foam box in the young man's hand and opened it himself, "Old Liu, I'm sorry for you." ”

When Liu Mingshan saw that he was holding a white foam box, his brows furrowed slightly, and he was a little unoptimistic.

He is best at cooking seafood delicacies, especially the best umami contained in the finest seafood. Therefore, his requirements for the quality of materials in cooking are very demanding.

In particular, seafood must be fresh and vibrant, and the quality of deviation cannot be served.

As soon as he saw the ordinary white foam box that Lin Detian took out, he discounted the seafood that the other party took out.

In the foam box, it must be chilled seafood, compared with the living creatures, the taste is far from the same, there is nothing to look forward to.

When Lin Detian lifted the lid of the foam box, a young man in his twenties beside Liu Mingshan couldn't help but ask, "Manager Zhao, why didn't this fish even put ice?"

The person who asked the question was Qian Shuimiao, a close disciple of Liu Lao, although he had a good talent, he was upright, and when he saw the situation in the foam box, he couldn't help but ask.

"No, it's very fresh, you can see it when you cut it. Lin Detian seemed to smile innocently, and without much explanation, he continued to move the seafood out of the box.

The cooks and workers in the kitchen all looked at the sea bass in Lin Detian's hand, which had obviously not been chilled, and felt very strange.

In a star-rated hotel like theirs, sea bass is not a valuable fish species, it can only be regarded as a common economic fish species, and the chilled wild sea bass is about thirty or forty yuan per catty in the market.

Manager Zhao, that is, the bald man, moved out of the kitchen of a five-star hotel where he was accustomed to seeing delicacies from the mountains and seas, and it was too petty to move out of this kind of economic fish.

This kind of fish is estimated to be only available in restaurants with buffet lunches, and as for the high-end restaurants dedicated to the hotel, it is absolutely disdainful to use this ingredient.

And the seafood sent by this person didn't put a little ice cube to keep it fresh, you must know that seafood is the most perishable, and if you put it at room temperature for an hour, the taste is completely different.

As Lin Detian took out more and more seafood, some chefs were no longer interested in continuing to look down. They are not new fish, and although they are not common in ordinary households, they are really a bit unsightly for chefs who deal with high-end seafood all day long.

They turned their heads and were busy with their work, secretly disdainful in their hearts, the person introduced by Manager Zhao was too unreliable, could it be that the Lijing Hotel was regarded as a small restaurant on the street?

"Ah Shui, go cut one. Liu Mingshan didn't stand close, didn't look at the fish, shrimp and crabs on the table, only saw that this person had almost no means of preservation, he just wanted to give Manager Zhao a face and identify the quality, but if he wanted his kitchen to receive such seafood, he couldn't, so as not to smash his own signboard.

"Yes. Qian Shuimiao was a little unhappy on his face, but he couldn't help but listen to Master's words, he pulled a knife with a particularly light blade from his desk, and walked to the first sea bass that Lin Detian took out.

"Huh?" Qian Shuimiao looked at this sea bass up close, only to find that it seemed to be a little different from what he imagined.

The eyes of this fish are crystal clear, and there is no trace of turbidity, as if it has just jumped out of the water, and it is not half dead. And the fish scales were bright and complete, if it weren't for it lying motionless on the table, Qian Shuimiao almost thought that it would suddenly jump.

Qian Shuimiao subconsciously reached out and touched the surface of the sea bass. When he touched it with his hand, he found that the surface of the fish was covered with a transparent film, which wrapped the fish tightly.

It's kind of interesting.

Qian Shuimiao suddenly became interested, and the two-finger-wide blade swiped lightly at the fish's belly, and his fingertips peeled off the transparent film that was close to the fish's body.

He studied curiously for a few seconds, and did not feel anything unusual, before continuing to handle the sea bass, which weighed about three pounds or more.

Scrape off the rough scales, remove the internal organs of the belly, wash and cut off the two fattest pieces of flesh.

He kills fish smoothly and is very skillful.

Liu Mingshan was very satisfied when he saw his movements, but the chef only noticed the progress of his apprentice's movements, but he didn't notice that Qian Shuimiao's expression was getting more and more strange in the process of processing the fish and meat.

Qian Shuimiao's mood is in a very contradictory state.

Reason told him that this kind of sea-caught sea bass was transported to Lianhai City and was not frozen and low-temperature preserved, so the meat quality would definitely change in a bad direction.

But at the age of fourteen, he told him from the experience of learning to cook with Liu Lao that the feeling of this sea bass under his fingers is in the best condition, even if he has just caught it in the sea, it is nothing more than that.

The thin knife between the fingers slashed horizontally across the fish's maw, and a piece of transparent fish meat as thin as a cicada's wings stuck to Qian Shuimiao's fingertips was gently lifted.

Qian Shuimiao pointed the fish slices at the light and studied them carefully.

When Liu Mingshan saw Qian Shuimiao's movements, he knew that the apprentice had made a different discovery. If it was ordinary fish, he would only process it quickly, instead of looking closely at it.

"Ah Shui, what's the situation?" Liu Mingshan approached strangely and asked Qian Shuimiao.

"Master, look at this piece of fish. Qian Shuimiao handed the fish belly meat he had cut to Liu Mingshan. The thin and transparent fish fillet can reveal the lines of Qian Shuimiao's palm, and the raw fish meat is unusually full of starry crystal brilliance, which looks very beautiful.

Liu Mingshan squinted, his old spicy eyes, and finally found that the fish fillet stuck to the belly of the apprentice's finger was very wrong.

"Xiaofeng, go and bring a bowl of clear soup, second, get a blue disc to fill the fish fillet. Liu Mingshan shouted at the row of cooks, and then continued to say to Qian Shuimiao, "You continue to cut, I'll scald a fish fillet and see." ”