When he saw the dense lobsters in the shallow sea, Wang Yulong was taken aback, good guy, when did so many sea shrimps come!

As soon as they saw Wang Yulong's arrival, the sea seemed to be boiling, and all the lobsters rushed up to climb up, looking from afar like fellow army ants, moving in unison, like a moving red carpet.

Wang Yulong naturally knew that these sea shrimps had a sense of the dragon balls in his body, but this was too much.

Moreover, these lobsters are not common species, they should be from other seas, Wang Yulong secretly thought.

"Boss, there are two kinds of lobsters here, one is South Australian lobster, which grows in the deep sea, and the difficulty of catching is much greater than that of North American lobsters, so the price is appropriately higher, and the other is North American Gulf of Maine lobster, which is cheaper."

Australian lobsters have a fiery red body and golden yellow claws, and the meat is the most delicious.

Australian lobsters are fat and tender, and they are red all over the body, and they look very fresh, which makes people can't help but eat their fingers.

The North American lobster in the Gulf of Maine is the new favorite of lobsters that are currently popular in China, because of the large number, the natural price is relatively cheap.

However, if you count the cost of transportation and preservation, Huaxia mainly imports frozen lobsters, live lobsters, dried lobsters, pickled lobsters and cooked lobsters.

Naturally, the taste and nutritional value are not as good as fresh lobster.

In this case, the North American Gulf of Maine lobster must be chosen, after all, the customer base of the barbecue restaurant is all working-class consumption, and the purpose is to let them get cheap and delicious deliciousness.

In addition, Wang Yulong also found a kind of sea bream that is already extinct, because a pair of apricot eyes are round and wide, and the big-eyed sea bream is vividly called a round-eyed fish by the people of Leigon City.

Look at the palm-sized snapper in your hand, with a few blue-green spots scattered on its back, flashing blue light when swimming, and its body shape and color are beautiful.

Because I grew up by the sea, I used to be able to eat bigeye snapper in the past, but now it seems to be getting rarer.

However, there are more red sea bream with a slight silver glow in the pale red skin. This is not to say that the number of such fish in the sea has increased, but that the fishermen's fishing boats are able to sail farther and farther.

If this continues, it is estimated that this kind of sea bream will also disappear.

The flesh of both the eyefish and the red sea bream is not too tender because of the high protein content of the meat. The meat of sea bream is relatively coarse and hard, similar to the meat of tilefish, but they are still delicious to eat. Because the head is rich in gum and contains a lot of fat, the sea bream soup tastes the best.

It's too small!

But after a while, it should grow fat!

In autumn, it's also great to catch a sea bream and stew a pot of sea bream soup at home to nourish your stomach.

After playing for a while, Wang Yulong lowered the snapper into the seawater, and the snapper swung its tail and disappeared into the colorful corals.

Bigeye has a large mouth but small teeth. With its large mouth, it can swallow a lot of prey, while its small teeth can prey on zooplankton that migrate vertically from the deeper depths of the seabed to the shallow waters at night.

In other words, bigeye seabream feeds on a wide variety of food sources, from tiny zooplankton and juvenile fish to large shrimp, crabs, and crustaceans, and cephalopod squid.

However, it is not only the size of the eyes (about half the length of the head), but also the pupils.

Bigeye is often a "lone ranger" when resting on the reef, but it is often caught in groups by fishermen in groups at the depths of the reef edge.

They are oval or oblong-shaped, flattened and tall on the sides, bright red on the dorsal side of the body, silvery-white on the ventral side, and covered with small solid scales that feel like sandpaper. The snout is short and the jaw is prominent. The jaw teeth, hoe bones, and palatal bones all have fine teeth and no canine teeth.

Red sea bream inhabit rocky reefs with clear water and algae-filled areas, and are highly colonized and swim quickly. Red sea bream feeds mainly on benthic crustaceans, molluscs, echinoderms, small fish, shrimp and crabs.

Wang Yulong thought that it should be that after the rapid growth and splitting of the corals here, they attracted plankton to come, and these fish and shrimp that fed on plankton came at any time.

Because of the good habitat here and the natural protective barrier of corals, the fish and shrimp have a place of shelter, and they will not be extinct because of the arrival of larger marine fish.

In this way, as the number and variety of demersal organisms increases, it is expected that more types of fish will be attracted.

After retracting his thoughts, Wang Yulong began to think about how to pretend to be a lobster.

Of course, you can't do all the fishing business, besides, you are just a small barbecue restaurant, and the lobster is also bred by the sea, not falling from the sky.

Therefore, catch the big ones and keep them, and Wang Yulong thinks that some lobsters with strange sizes are either eaten by themselves or given as gifts, and they will definitely not be sold for a large price.

Because there is no special instrument, Wang Yulong has to rely on his feel, and the adult palm-sized lobster should be good, and it is very competitive compared to the lobsters on the market.

"By the way, Qi Xing, how did you find so many lobsters?"

Wang Yulong was worried that this guy was not strict in his mouth, and it would be bad if he talked nonsense when the time came.

"Oh, that's the boss, don't you want me to catch lobsters, scallops, and squid, so I wandered around the island, and soon found so many lobsters, and I wondered why all the lobsters were lying here!"

Qi Xing replied seriously, Wang Yulong thought about it, but he mentioned squid, where should he catch squid?

Squid was first described in the Song Dynasty in China, and is a shallow marine species, mainly living in the continental shelf, but there are also dense groups at the edge of the continental shelf at a water depth of about 150~200 meters.

Squid is mostly active in the middle and lower layers during the day, and often rises to the middle and upper layers at night, moving vertically from the surface to more than 100 meters, and is a ferocious carnivore.

Squid feed mostly on small pelagic species such as small smelt, sardines, trevally and prawns, and also prey on their own kind. The squid itself is an important feed for mackerel, hairtail fish and seabirds.

Wang Yulong patted his head casually, where to catch squid?

"Boss, I'm ready."

"Ahh

Wang Yulong was taken aback, this Qi Xing wouldn't be a dream, how could it be so magical.

It turned out that Qi Xing handed over a business card with the phone number of the squid wholesaler on it.

"Boss, it's hard for a clever woman to cook without rice, there are no tools here, if there is a net, I can still go to the sea to catch squid for you!"

Wang Yulong laughed "hehe", it is indeed like this.

Knowing that he was wrong, he began to fish for lobsters, the size of his palm, and after a while, a shrimp basket was filled.

But if it's just such a person, how long will it take?