Qin Shiou caught more than ten eels, and when he fished up the bamboo tube net, there were still a few small eels in it, which he did not catch, but got into it himself, and small eels appeared on the sea from time to time.

This is unimaginable in other seas, the American eel is now the most precious type of seafood in the North Atlantic, rare is expensive, the reason why it is so precious, is also related to the scarcity of the quantity, but the fishing ground eels are not uncommon.

Grabbing the little eel, Qin Shiou let the melon throw it into the sea, and the melon blinked stupidly and asked, "Why?" The small ones are also delicious and tender! ”

Qin Shiou asked strangely, "Have you ever eaten a small eel?" Who gave it to you? ”

Melon shook his head, bit his delicate little finger and said vaguely: "I haven't eaten melons, melons eat small fruits and flesh, and my mother said that small ones are delicious." ”

Qin Shiou touched her little brain melon and said with a smile: "Well, mom is right, but small fish and small animals can't be eaten, they are the same as melons, they haven't grown up and haven't seen the beautiful world, so wouldn't it be cold to eat them?" Go, let them go to the sea. ”

Melon nodded as if he didn't understand, grabbed the little eel and squatted on the edge of the drifting island and put it into the sea, and the little short legs ran back and forth a few times, releasing the little eel.

Qin Shiou praised the really well-behaved child, and the melon laughed proudly.

Picking up these females and preparing to clean them up, Melon grabbed him, looked up expectantly and said, "Dad, Dad, you can praise Guagua, praise a few more words." ”

Qin Shiou: "......"

Sister Qin looked at the side and laughed, took the eel and said, "You two have fun, I'll deal with these fish." It's just chopping heads and cleaning off the internal organs, right? ”

Qin Shiou shook his head and said, "I'll come." Eels are not easy to handle, so you have to be careful and bitter. It hides in the organs, and if you are not careful, it will break, and then the meat will not taste good. ”

The skin of wild eels is very tough, and like loaches, there is a layer of mucus on the outside, which is very difficult to fix. This must be washed with alkaline water first, the mucus is washed off, the head of the fish is chopped off, and then the fish killing knife is gently dissected from it, and the internal organs are picked out with the tip of the knife. Finally, the vertebrae had to be removed with an oblique knife, and another reason why eels were so popular with white Europeans and Americans was that they had few spines. Except for the large vertebrae, all that remains is a small bit of fish bones on the back, which can be eaten.

After he removed the eel, Sister Qin took it and cleaned it with clean water, there is a seawater desalination processor on the cruise ship, and the treated fresh water does not meet the standard of direct drinking, but it can be used for bathing and washing vegetables, which is very convenient.

The cleaned eel meat has a delicate pink color, and the meat sinks with a gentle push of your fingers. When you raise your hand, the flesh will bounce up immediately, which is incomparable to farmed eels.

These eels are more than 60 centimeters long, each chopped into ten segments, and they have only one vertebrae. And the bone has been extracted, so that the fish is spread out like a slice of meat. The thickness is similar. This is also characteristic of wild eels, which are just as well developed as the whole body is full of meat.

Take advantage of the tenderness of the fish. Qin Shiou boiled it and swam inside, briefly turned it over twice, and waited until the fish meat was slightly yellow, and he took it out. Add sesame oil, soy sauce, balsamic vinegar and maple syrup to the top, and don't need too many condiments to keep the eel delicious.

Marinating the fish, he prepared the rest, bringing fresh kelp and dried seaweed from the shore, which were shredded and mixed with chopped shallots. Wait until the fish is almost marinated, boil the oil and fry again, which needs to control the heat, and pour in the sauce prepared in advance to cook after a while, not just frying, otherwise the delicate fish will be fried hard.

The red and black sauce was bubbling, and the unique fresh aroma of seafood rose, and the melons playing outside sniffed, and immediately ran in to find their own small bowl, holding the small bowl and sitting obediently at the dining table waiting.

The brother-in-law and Qin's father cleaned up the other fish, including a half-large silver cod, a turbot, two fat sea bass, and a bunch of small herring, the fish was very plump, and with the vegetables brought from the vegetable garden, it was enough for the group to eat.

With the bright and cold starlight, Sister Qin leaned on the hatch and looked out, and exclaimed: "It turns out that the night on the sea is so beautiful, and I thought that the air on the sea would be fishy, when I went to the island city with your brother-in-law last summer, I felt that the taste of the sea water there was not very good, and you taste good here." ”

Qin Shiou said with a smile while churning the eel meat: "Actually, there is usually a smell of sea, but there is no smell, the fish and shrimp seaweed here will not rot and stink after death, but will be decomposed and eaten by scavenging organisms." But you are lucky, just a few days ago, the wind blew out, and the fishy smell of the sea surface was also blown away, there was no convection up and down, and the fishy smell in the depths of the sea has not yet spread, so I took you to the sea, which is the best opportunity to watch the sea in winter. ”

The sauce was stewed into a paste, and he turned off the heat and covered the pot to let the sauce simmer for a while longer to make the eel taste better.

The next step is to make other fish dishes, braised sea bass with oil, cod stewed, turbot smeared with oil and sauce and grilled in the oven, and small herring and mackerel decapitated and fried.

Looking at Qin's father's fried fish, Xiaohui smiled at Shirley and said, "My grandmother's fried fish is delicious, you can eat more later." ”

Gordon teased Xiaohui and pouted, "Why did you only say it to Shirley?" If Shirley eats more, what about me? I want to eat more, okay? ”

Xiaohui was thin-skinned, scratched his head embarrassedly and said, "Of course you can do it." ”

Shirley quietly kicked back, kicked Gordon's knee in the back accurately, grinned in pain, gasped and said, "Shirley, what are you crazy about......"

"Come out, I'll tell you what's crazy about me." Shirley smiled sweetly, turned around and quickly grabbed Gordon's ear and pulled him out of the yacht dining room. Gordon screamed and begged for mercy, and the melon held the small bowl and tilted his head to look seriously, his big eyes flickering and blinking, not knowing what he was thinking.

Qin Shiou saw that Gordon looked miserable, so he clapped his hands and said, "Shirley let him go, you go wash your hands, let's eat, hurry up and eat." ”

Shirley patted Gordon's cheek with her hand and smiled, "Go and thank Qin for saving your life." Then she went to wash her hands with a disgusted face, and applied the hand sanitizer several times, all the while saying that Gordon's ears were dirty.

You have to drink wine to eat at sea, the sea is wet and cold in winter, and it can freeze into the cracks of people's bones, Qin Shiou took out a bottle of brandy, the degree is high, the heat is strong, the taste is spicy and fierce, this is the drinking wine that fishermen usually prepare when they go to sea, the most distinctive.

In addition to Duoduo, including the teenagers, they also got a small glass, and drinking some spirits overnight at sea is good for the body.

The strong aroma of sake, the freshness of fish and shrimp, and the fragrance of vegetables, the feast of the sea begins. (To be continued.) )