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Jiang Yichen cooperated with Dolphin Leqiu and caught a albacore tuna weighing more than 40 catties.

He dragged the big fish ashore and called Laishun'er to send someone over. While waiting, check the tuna-related information, processing methods and cooking recipes on your mobile phone.

After a while, I saw Xizi and Dou Fucheng appear on the hillside, carrying buckets and other items in their hands, all the way to this side.

"Wow, good boy, what a big fish! What kind of breed is this? It's the first time I've seen it. When she got closer, Kiko saw the prey on the beach, and her eyes lit up, and she couldn't help but cry out.

"It's called albacore tuna, and you kid hasn't been a fisherman before, where can you see it?" Jiang Yichen said quite smugly.

Kiko crouched down, fiddling with the head and pectoral fins of the big fish, and snorted out of her mouth.

"Brother Chenzi, just this head fish, how strong it is in the sea. It can't be a coincidence that it's stranded, right? He asked, confused.

Since coming to the island, fishing has been one of the daily activities of several of them. I have seen a lot of the strength and speed of the fish in this sea.

So a big guy with such a strong body really can't imagine being subdued by a person with bare hands in the water.

"Go, what a shelf, this thing is as clever as a fish spirit. Leqiu has struggled to chase it. Old Dou, will you clean up this fish? Jiang Yichen glared at Xizi, and then turned to Dou Fucheng.

"Whew, that's a long insight. To be honest, I really haven't done it. Dou Fucheng took a long breath to calm his somewhat excited feelings. Then he replied honestly.

Like Kiko, he has never touched such high-grade seafood in his life.

According to the information he found on the Internet just now, Jiang Yichen told Sù Dou Fucheng how to deal with this big guy.

Due to the limited timeliness of the ice spikes, it is estimated that the big fish will wake up after a while. If you are desperately jumping and struggling at that time, it will cause congestion in the body and cause extensive muscle damage, especially in the lower back and abdomen. The consequence of this is that the tenderness of the meat is affected.

Therefore, it is necessary to deal with it immediately and on the spot. Start by covering the head of the big fish with a wet towel and then hit the covered area with a hammer or stone, but be careful not to break it. A knife is then used to cut the blood vessels in the back of the pectoral fin and the cephalic artery in front of the heart to drain the blood.

This is followed by common processes such as removing gills and internal organs, cutting into chunks, and so on. Finally, wash it with seawater. Bring it back to the kitchen in a bucket for cooking and freezer storage.

The unwanted internal organs are thrown into the sea for dinner.

In addition, since it is located in the intertidal zone, there is no need to worry about blood staining the beach. Wait for the tide to rise. Everything can be washed clean by the sea.

Dou Fucheng is also a kitchen veteran. These processes are naturally thorough at one point. He said he had figured it out.

After explaining the matter clearly, Jiang Yichen immediately picked up the nylon bag that was resting on the beach to pack clothes, and walked alone in the direction of the bamboo building on the mountain. At this time, there was a fishy smell on my body. It's still slippery and uncomfortable, so I have to take a shower first.

As for the aftermath of these troubles, it will be left to Dou Fucheng and them to deal with.

On the dining table of the bamboo house in the evening of the same day, a large plate of pan-fried tuna pieces appeared, which was golden in color and full of aroma, which was mouth-watering.

This is naturally Dou Fucheng's craft, and the cooking method is very simple, which is to first cut the tuna into small pieces, and then coat the surface with soy sauce, sugar, salt, cooking wine and other seasonings to marinate for an hour. Finally, fry in a pan and sprinkle some black sesame seeds to enhance the flavor.

"I haven't gotten tuna yet, so I used the same method as I used to fry ribs, beef tendon, and eel, which may not be authentic." Dou Fucheng explained slightly apologetically.

"Any meat fried in an oil pan is delicious, and we don't pay so much attention to it. Come on, everyone, try it. It's not easy to come across this big fish. Jiang Yichen picked up the chopsticks and said Zhang Luo.

"That's right, let me say, don't look at the variety of big fish and small fish in the sea, in fact, this big fish is similar to others except for a little less spines." Kiko said with a grin, as she stretched her chopsticks to the fish plate.

Today, he and Dou Fucheng had a lot of effort to clean up this long-fin golden gun, and finally got back more than 30 catties of fish and meat for retention, which is estimated to be eaten for a while, and most of them are put in the freezer and frozen.

"What's the difference? The difference between the fish in the sea is huge. Take this tuna as an example, the serious and expensive goods are much more delicious than the flat fish and mentai fish, and the market price is also old. As a senior foodie, Shi Suo'er obviously didn't agree with Xizi's statement of confusing a qiē.

Jiang Yichen ignored their arguments, put a piece of fried fish in his mouth, and gently bit it down.

The texture of the fish is fine, thornless, and the aroma is rich and the taste is very fresh. Compared to the fish I have eaten before, the most important feature is that it is firm and elastic.

According to the data, tuna must always swim fast to maintain its body supply, so the muscle fibers are more developed than other fish.

In addition, tuna is less affected by marine pollution because it is mostly active in the depths of the sea, where the water quality is better. In addition, the meat is rich in protein and amino acids, and has high nutritional value, so it is called a rare healthy food for modern people and is highly respected by the market in various countries.

It's really a good thing, and I'm lucky today, so I'm doing it. Jiang Yichen thought secretly as he chewed.

"Nice, delicious."

"There's not even a thorn, so it's trouble-free."

"Well, it's delicious, and it's chewy."

After Xizi, Lai Shun'er and others tasted it, they also praised it.

However, it is delicious and delicious, but there is no surprise on their faces, and the evaluation of this plate of fried tuna cubes only stays at a good level.

The reason is actually very simple, they are all veteran islanders, and they have eaten a lot of chicken, eggs, and prawns in the tidal flat ponds on the island that have been nourished by special nutritious water. Jewel comes first, so this tuna meat doesn't stand out in comparison. In layman's terms, it means that the tongue is raised.

In addition, everyone wants to taste the taste of tuna itself, so there are no spices such as island peppercorns, green onions, ginger, cumin and other spices added when cooking. Under such conditions, the taste contrast results are naturally clearer.

As for Dou Fucheng, because the time on the island is still short, he is very satisfied with this plate of fried fish pieces, chewing in his mouth, and taking a sip of wine from time to time, with an expression of enjoyment.

To say that the working conditions here are really good, the environment is good, the income is not low, and you can enjoy the blessings of the mouth, but other places do not have this treatment. The fly in the ointment is that it's a little cold, but it doesn't matter. He sighed secretly in his heart.

Because this fried fish piece is a new dish after all, everyone gives priority to greeting, and the goods on the plate are quickly half gone.

"If you want me to say, in fact, the most authentic way to eat tuna is sashimi, those big-nosed foreigners and little Japanese, are very good at this bite." After a while, Shi Suo'er proposed a new building.

"What, eat raw, what if there are parasite eggs in there?" Lai Shun'er questioned.

"Yes, I used to hear that some people like to eat raw pork slices with dipping sauce, but then they got sick and had a brain ache that they couldn't do it, so they went to the hospital to check the photos. And guess what? Ho, it turns out that there are a lot of meat worms growing in the head, like maggots, all of them are drilling and arching everywhere, that's called a happy one. Tut-tut, there is no way, and in the end, I have to operate to open the Tianling Gai'er and clamp it out one by one with tweezers. Kiko was shocked and told the strange stories she had heard before, but the truth was not known.

"Damn, I'm disgusting, a good meal, you lost any appetite." Shi Suo'er couldn't help but churn in his stomach when he heard this. He snapped his chopsticks onto the edge of the bowl and glared at the open-mouthed guy in front of him.

"Come on, let's not talk about it, you're really squeamish." Kiko shook her head disapprovingly, stretched out her chopsticks and picked up another piece of fish and put it in her mouth to munch on it to show that she was not affected in the slightest.

Dou Fucheng naturally wouldn't participate in the quarrels of the hairy boys, and he didn't believe in that horror story very much. He was still enjoying the rare delicacy on his sidelines. (To be continued)