When the ghost head knife fell to the ground, Liu Danqing shouted to the captain Tony in the cockpit again: "Tony, lunch is here, speed up." ”

"OK" Tony answered, pushed the throttle up, and the two Mercury engines of the fishing boat suddenly let out a low roar, and the powerful power pushed the huge hull forward.

In an instant, the fishing boat was back to an economical speed of 20 knots.

Xiao Weiwei and the chess pieces saw this kind of fish for the first time, walked over and looked at them curiously, and asked: "Qingqing, what kind of fish is this, with a big head and a thin tail, it looks like a big knife, plus a handle, it is Guan Yunchang's Qinglong Yanyue Knife." ”

The chess piece listened to Xiao Weiwei's description, nodded his head violently on the side, and said, "Well, this fish looks really strange, and the color is also strange, green and green." ”

Liu Danqing took the tape measure, and while measuring the length of the fish, he introduced: "This is mahi mahi, also known as the ghost head knife, chess pieces, there should be a store in Xiangjiang that can be sold." ”

The chess piece heard that the mahi mahi was still confused, and when he heard the ghost head knife, he suddenly realized: "This is the ghost head knife, it turns out that it looks like this, I have eaten fried fish segments before, because the name is very strange, so I always remember it, but I didn't expect it to look so strange." ”

"One meter three four, not big, not too small, I'll weigh it, it's 47 pounds, a hearty lunch." ”

Liu Danqing put the mahi mahi on the scale and weighed it, and said with a smile: "The mahi mahi tastes very good, the meat is sweet and fat, it can be used for sashimi and fried, and we will eat it at noon." ”

"Mahi mahi is a very special fish, and as their lives go by, the brilliant color of the fish will quickly fade, and eventually only a dull gray will remain. ”

"So, many people may have seen mahi mahi before, but the live mahi mahi is completely different from the dead one, so they can't recognize it. ”

"They swim very fast, up to 50 yards, but they rarely use this speed to hunt, but hide under floating debris and wait for the prey to approach before striking suddenly, so many fishermen call it an underwater fox. ”

"I'll kill this underwater fox first, ice on the ice, pickle on the salt, and prepare our lunch. ”

"I'm here to help," Xiao Weiwei said scrimbly.

"I'll come too" chess pieces are not far behind, and as a foodie, she also likes to watch how food is born.

Comrade Xing Dawei, on the other hand, worked hard to clean up the fishing gear at the stern, which made Liu Danqing very pleased.

Sure enough, I didn't choose the wrong person, I was really a good hand at doing coolies.

For Liu Danqing, who has dealt with giant groupers, it is quite easy to deal with this mahi mahi of more than 40 catties.

As for the two people who shouted to help, they stood aside and tried to help with their eyes.

The fish is first gutted and then the two pieces of belly and two pieces of back meat are removed, leaving only a spine with a head and tail.

Next, Liu Danqing separated the flesh from the skin, removed the spine, and packed the head, skin and tail in a bag.

"The head, skin, guts and tail of the fish are put in the crab pot at night as bait, the bones are used to make soup, the meat of the belly of the fish is eaten sashimi, the meat of the back, part of it is fried, and part of it is made into soup. ”

"Do you think that's going to work?"

Liu Danqing tied up the plastic bag with fish heads and put it under the sun to dry while asking the other three.

The three of them all nodded and said, "No problem, no problem, just follow your arrangement." ”

Put the fish belly meat in the refrigerator and freeze it, and the four of them squeezed into the kitchen together, watching Liu Danqing sliced the fish into palm-thick fish steaks, and then made lemon juice, black pepper, chili, bay leaves and other seasonings into marinades, and marinated the fish steaks.

After marinating the fish steak, Liu Danqing washed his hands and said: "After a quarter of an hour, you will be able to absorb the flavor, and then you can cut it in the pot." ”

"In order to ensure the best taste, we eat as we go, and we no longer eat together with the dishes on the same table, after all, we are now on a boat, there are few kitchen utensils, and we don't even have decent utensils, so we can just keep everything simple. ”

Indeed, in the galleys of the ship, there are some metal products, steel frying pans and aluminum soup pots, just these two pots, and the cutlery, which is some steel pots and plates, and knives, forks and spoons, which are also made of steel.

"No opinion, we all have no opinion. The chess piece said, and then asked curiously: "Master Qing, why do you put those unwanted things in a plastic bag and put them in the sun to dry?"

"Oh, those things are meant to be put in the crab pots as bait after the boat is parked at night, and lobsters and crabs like rotten things, so put them in the bag to bask in the sun, add a little flavor, and also increase the temptation. ”

"Hey, isn't that disgusting?" Xiao Weiwei said with a look of disgust.

"It's okay, just catch the lobster and crab, you haven't seen the eel fry yet, that one is even more disgusting, compared to me, it's very clean." ”

While speaking, Liu Danqing chopped the fish bones into sections, cleaned them, put them in the straight soup pot, added water and seasonings, and began to hang the soup.

I have to say that the kitchen facilities of this fishing boat are really well designed, and this soup pot has fixtures, and it also uses electricity, so that many dangers can be avoided.

When the water in the soup pot boiled, Liu Danqing used a spoon to skim off some of the foam, added fish pieces and some vegetables, and boiled a pot of fish soup.

Next, it is time for the division of labor, Liu Danqing is responsible for slicing sashimi, Xiao Weiwei is responsible for frying fish steaks, chess pieces are responsible for watching the fish soup, and Xing Dawei is responsible for sending the cut fish steak and sliced sashimi to the cockpit for Captain Tony to eat.

In Tony's opinion, even with autopilot, the captain cannot leave the cockpit, which is his professional ethics.

This lunch is eaten for a longer time because they are eating while cooking.

The first dish to be completed was Liu Danqing's sashimi, so everyone ate sashimi while frying fish steak and taking care of the fish soup.

Fish steaks must be eaten hot, so they are cut and eaten in pieces.

As for the fish soup, when the fish steak is halfway eaten, several people simply take turns to fry it.

When the chess pieces are the first to eat, she will grasp all the work of frying fish steak in her own hands, anyway, with Liu Danqing staring at the fire next to her, she doesn't have to worry about overfrying or not being cooked.

After a busy lunch, it was already more than three o'clock in the afternoon, and before they knew it, they had already completed most of the trip, and there were still four or five hours to go by boat from their destination.

Today's weather is very good, and the wind and waves are very small, which invisibly makes their boat faster, which can be regarded as saving Liu Danqing a little fuel money.

(End of chapter)