This bluefin tuna is a standard symmetrical spindle shape, with smooth and rounded lines, a rich dark blue on the back, and a very lustrous skin on the body. Pen, fun, pavilion www. biquge。 info

The bluefin tuna, which is nearly ten meters long, is actually not as heavy as Lin Chou imagined, about two or three thousand kilograms.

When the big guy has just died and the remaining blood in the blood vessels has not penetrated too much into the flesh, it will be cut open and the internal organs will be removed, so as to retain the delicious factors in the fish to the greatest extent.

After cutting, the flesh of the bluefin tuna is thick and beautifully rose-red, and there are very small fascia distributed between the cross-sectional textures, and the surface is quickly drenched with translucent oil, sparkling, domineering to announce the fatness of this big guy.

The big head of the bluefin tuna can cook a thick white fish soup, but seeing the salivating appearance of the rolling, Lin Chou still gave the fish head to the boiling - otherwise? What if it gnaws the whole fish directly?

Lin Chou didn't have many seasonings, salt, pepper, and chili peppers, but these were enough.

If the meat of bluefin tuna is not made into sashimi, it is an insult to this top-quality ingredient, so there is no need for any seasoning at all.

I found a dry place on the beach, moved a few reefs to form a triangle, and erected two large mussel shells.

He shook off the seawater on the velvet moss and lightly hit it with a flint, and the velvet moss was immediately ignited, and the crackling sound of grease came from time to time in the vigorous flames.

Both shells are coated with fish oil from the belly of the bluefin tuna, and the legs of the frog are sliced into large slices and tossed into the pan to grill.

"Zizi."

The snow-white frog meat shrinks slightly, then turn it over and fry it again, sprinkle with some green salt and devil pepper powder, and it is ready to go.

The clam shell pot is not very easy to use, and it is slightly sticky, but the fried frog meat is golden in color, and the scorch marks are like it, which is very moving.

Rolling simply picked up the slightly smaller clam shell as a bowl, and the two clam shell cauldrons on the fire opened the bow left and right, and soon fried a big "bowl" of frog leg meat.

Lin Chou then went to the puddle to pick the velvet moss and bring back those little whitebait.

These little whitebait fish only have an almost transparent rectum in their stomachs, and they didn't see anything to eat, they were very clean, and they didn't need to deal with it, they just flicked their fingers and smeared the oil and got out of the pot.

Take most of the velvet moss, leaving only a little flame to lick the bottom of the clam shell pot, the small whitebait in the pot makes a "sizzling" sound, out of the fine oil bubbles, fragrant overflowing.

Lin Chou set out to process the bluefin tuna sashimi, peeled it, and directly divided the fish into two pieces, one of which was slightly changed with a few knives, signaling that it was ready to be eaten.

He himself chose the meat at the angle between the brain and the body, and when removed, it was semi-cylindrical and had almost no tendons.

This is the softest part of the fish, pale pink in color and unusually rich in oil.

This part of the meat is called Brain Heaven, which only accounts for about 0.3% of the weight of the whole fish, which is very rare, and it is considered the welfare of the chef himself, and he naturally refuses to share it with Rolling.

After simply cutting it into thin slices, Lin Chou twisted a slice and put it in his mouth.

"Hmm!"

I couldn't help but close my eyes and quietly feel the fragrance of fish in my mouth, without the slightest smell of raw meat and ordinary fish, but like the flesh of a plant or some kind of flower.

The original taste of the ingredients, the supreme deliciousness that is simple to the extreme, and any condiment seems to be superfluous at the moment.

Bluefin tuna is the most delicious because of the fat content of its meat, and its belly is the most fat-rich, so it is also the most delicious.

This part of the meat is whitish in color, crunchy and chewy, and the bluefin tuna meat in the front and middle belly even had its proper name before the cataclysm: snake belly and frost.

I just ate the sashimi of the brain and felt it, and Lin Chou decided to eat the fish belly in a different way.

Cut the belly of the fish whole, slice it into thin slices and string it with two fish bones, remove some of it from the fire and put some clean marine algae on top.

Smoke suddenly rises from the fire, the temperature drops sharply, and the fish belly skewers are placed in a half-fire and half-smoke place, carefully not letting the flame directly touch the fish, and patiently smoked.

Rolling three or two bites wiped out half of the fish meat and a large bowl of frog meat, and when he saw Lin Chou's appearance, he sat by the fire very simply, carrying a large piece of fish meat on the smoke in his hand, and raised his eyebrows at Lin Chou.

Lin Chou was speechless, the whole world is smart about you, okay, satisfied, right?

After five minutes of smoking, grease begins to drip off the surface of the fish, and the temperature gradually rises.

Lin Chou hurriedly moved the fish and meat aside, got up and took a bowl of juice from the two useless crooked mussel shells.

This is the rich juice of the crooked meat, and the meat itself filters the fishy astringency of the seawater, leaving only a faint sweetness and a unique taste of minerals.

A pinch of salt, a pinch of pepper, stir a little and pour over the fish skewers, and you're done.

Fish, juice, pepper and minced green salt all bloom with an amazing mouthfeel and texture, while the smoky flavour adds to the flavour.

Lin Chou believes that even if you are on the top of a desert or a high mountain, far from the ocean, a slice of such a smoky bluefin tuna belly will automatically conjure up waves, sands, islands, campfires, sea breezes, and people singing and singing.

The slender whitebait in the pot gave off a slight burnt aroma, and a little fish oil was added, and they were turned over and continued to grill.

Lin Chou also tasted the fried angry frog leg meat and pouted.

Although the meat tastes thick and fragrant in the mouth, it is too tough and too hard, and there is no interest in continuing to chew.

Sure enough, this is a lifeless toad, and in order to grow its size and strength, it completely ignores whether its own meat is delicious or not.

(Hmm, it always feels like something is wrong...) ）

If he could, Lin Chou would like to catch some of the angry frog cubs and go back and try them.

Surrounding two simple mussel shell cauldrons, eating delicious food, the bonfire crackling, the sea breeze caressing the waves, Lin Chou couldn't help but sigh loudly,

"Dark Sea, !!"

Rolling down a bite of frog meat, his big bright eyes staring at him with an expectant expression.

Lin Chou held back for a long time, but he didn't find the second half of his poem.

"Whoa, whoa!"

Lin Chou stretched out his thumb,

"Good poetry, good poetry!"

"Whew!"

The small fish in the pot were golden and crispy on both sides, and Lin Chou only tasted one bite,

"System, exchange for two jars of three-color snake wine."

"Oh, just a jar, drink and make mistakes, don't be greedy."

Rolling looked at the fingernail-sized jar of wine and was dumbfounded.

Lin Chou frowned, "Don't drink?" Don't drink it! ”

Rolling immediately threw the wine jar into his mouth, "Woo..."

Half an hour later, a huge frog leg, almost the whole big fish into the tumbling belly.

The rolling adult was full, and quietly watched Lin Chou take a sip of fried fish and a sip of wine, not knowing what he was thinking.

"The method of this fish, the scientific name is called fire-roasted fish, first dried over a fine fire, and then smoked with chaff, peanut shell, orange peel, fruit sawdust, can be left for a long time, fried with dried chili peppers, can also be served with tender tofu to make soup, delicious and extraordinary. My grandfather when I was little, a fish could chew for a day.... Although some essential steps have been omitted, well, the conditions are poor, but the taste is still okay. ”

The inside of the reef used to support the clam shell cauldron creaks from time to time, and clumps of foam spit out from the sharp corners of the reef, accompanied by the fragrance of meat.

"Huh?"

Lin Chou used a convenient shovel to pull a few times.

The surface of these fragrant steam foaming horns is blue-white, and most of the sharp corners protrude a few pieces of blue-white bony flakes, shaped like the soles of the feet of crocodiles or some scaly reptiles, the size of a palm, and look a little hideous.

They are covered in a calcareous shell and covered in a thin layer of coral and seaweed, so they didn't notice the peculiar horns when they moved to the reef.

Lin Chou broke one with his hand, smashed the opening, and swallowed the contents inside.

"Well, it tastes good."

Rolling looked at Lin Chou's eyes and changed.

With this product, you dare to dislike Lord Ben to eat a plate?

He himself didn't even spare a stone!