The next day, Li Duoyu woke up early.

Li Duoyu ate some breakfast made by A-Niang and drank some pickled pork rib soup.

We set off for the oyster fields.

I didn't expect that the sea surface today was a little foggy, and the visibility was about 100 meters.

For Li Duoyu, who will sail at night, this sea fog naturally has no effect, but a little more beautiful.

The appearance of those bamboo piles looming in the fog is really quite fairy.

If an old mage who likes photography sees it, he probably can't help but press the shutter wildly.

Li Duoyu first went to the oyster field where he raised large oysters, which is the place where he raised kelp, and the oysters raised here are all over two years old.

Li Duoyu casually pulled up a string of oysters and checked them, and found that the oysters were quite clean, and there were few barnacles and mussels attached to the surface.

It seems that during the time he went abroad for training, his father and Chen Wenchao took good care of these oyster fields.

For their oyster farmers.

One of the two most afraid is that the oyster's mouth can't be opened, that is, there are too many attachments, and it will be killed directly.

On the other hand, the oysters are smiling.

This is what oyster farmers are most afraid of seeing, once they find a "smile", they will find countless smiles in the oyster field.

After seeing that there is no problem with the oysters.

Li Duoyu simply measured the length and thickness of the oysters and found that the oysters were much larger in the three months of farming.

But when it comes to oysters, there's not much point in looking at the shell, sometimes the shell is very large, but the meat inside is only a loss.

Even if the oyster farmer has good skills, if he wants to see whether the oysters are good or not, he has to pry them open to see if the oysters in them are fat.

Li Duoyu randomly selected a lucky oyster, and then pried it open with a knife, and found that the oyster meat in it only accounted for about half of the oyster house.

If you have this kind of fatness, you can only barely pass it, and it is just right to make garlic oysters, because if it is too fat, it will not be good to pour the sauce.

But it's only the end of September.

There are still two months before the oyster is on the market, and when it is given another two months, it should grow a lot of meat, and by then, it may be a fat oyster.

Oyster farming has a lot to do with the sea area and density, and the more plankton, diatoms and organic matter in the sea, the faster the oyster grows.

In the previous life, because there were too many oyster farmers, once there was a suitable sea area for raising oysters, it would definitely be full of oyster steaks.

If there are too many oysters, the floats in the sea water will naturally not be enough for oysters to eat.

If you don't have enough to eat, you won't be able to gain weight.

This also leads to the fact that most of the oysters in the hands of everyone are thin, and they will never be able to buy the fat oysters in the hands of the anchor.

Unless you add money!

And now the sea area where Li Duoyu keeps oysters alive is the most suitable prime area for oyster farming on Dandan Island.

If I remember correctly, there was an oyster boss in his previous life, who was here and earned tens of millions of dollars in two years, which became a legend of oyster farmers in this area.

And now this prime location is Li Duoyu's.

Immediately afterwards, Li Duoyu glanced at the 300 acres of abalone breeding fields engaged in by the two Hong Kong Islanders nearby.

So I sailed over and checked.

The sea side of the float and bamboo is overgrown with barnacles and mussels, and the ropes are covered with various seaweeds.

At the beginning, at least nearly 30,000 yuan was invested in the 300 acres of breeding land, and the villagers also came here from time to time to inspect.

But after the project was yellow, everyone stopped coming.

And the bamboo and brown rope soaked in the seawater, originally only two years of life, if it continues.

It is estimated that it will not take two years.

Half a year will be over directly.

Li Duoyu felt that he couldn't let the 30,000 yuan go down the drain in vain, so he had to urge the town party committee to deal with this matter as soon as possible.

It's almost time for the fog to clear.

Li Duoyu found that on the side of the oyster field, it seemed that someone was putting sticky nets, and he drove over to take a look, only to find that it was Chen Wenchao.

"Brother Yu, when did you come?"

"It's been here a long time ago."

Li Duoyu said with a smile: "I found out that since you built a new house, you are getting up later and later, when will you two get married." ”

Chen Wenchao scratched his head.

"Not so fast."

"You have to hurry, Xiaolan has been with you for more than half a year, and if you don't marry someone else, the people in the village will gossip."

As soon as Li Duoyu said this, Chen Wenchao became nervous, "Then I will let my grandma find a good day for the past two days, and give the marriage first." ”

"That's pretty much it."

After Chen Wenchao finished putting the sticky net.

So he took a long bamboo pole in the oyster field, shouting, "Yo hey, while fetching water, scare out the sea fish that steal oysters."

About an hour and a half later.

Li Duoyu also followed Chen Wenchao to collect the net.

I didn't think the catch was pretty good.

Most of the sticky nets are black sea bream, which is the most popular fish for eating oysters, and the second most common fish is sea bass.

Maybe it's not in the right season.

The catches are all milky perch, which are not very large, and occasionally some sunken nets will stick to some starfish and boss fish.

There are also a lot of puffer fish, and almost every 10 meters, a puffer fish hangs on the sticky net like a ball.

And when Li Duoyu was unraveling the fish, a puffer fish actually shot him in the face.

How can I endure this?

As a top sashimi chef, Li Duoyu, who died in his hands not tens of thousands but five or six thousand, thought of various ways to eat it in an instant.

But thinking about it still feels too troublesome.

After Li Duoyu grabbed the pufferfish, he poked it in the stomach a few times to make it angry again, and wiped his shoes.

Then he took out a hook that was on board, poked a hole in its belly, and threw it back into the sea.

The pufferfish that was thrown back into the sea deflated like a balloon and burrowed into the sea.

It probably didn't realize that the human had manipulated its body.

It is estimated that the next time you encounter a natural enemy, you will never be able to turn into a ball again, and it is very likely to be swallowed in one bite.

It took a while.

Li Duoyu and Chen Wenchao put away 20 sticky nets, and harvested nearly 100 catties of sea bream, more than 50 catties of sea bass, and dozens of catties of sea miscellaneous fish.

While most of the marine fish were still alive, Chen Wenchao hurriedly classified these marine fish.

Pour into the cage of the fishing raft.

Li Duoyu observed the lower cages and found that the fishing rafts here have become sea bream breeding sites.

There are more than a dozen lattice cages, all of which are sea bream, most of which are black sea bream, but there are also many yellow-footed standings, that is, yellowfin sea bream.

Li Duoyu estimated that the number of sea breams raised in the fishing raft was at least more than 2,000 catties.

But raise so many sea bream.

Feeding is also a very troublesome thing, and now there is no fish feed, so Chen Wenchao can only chop up those trash fish, as well as barnacles and mussels to crush and mix together, and feed these snapper to eat.

However, because the black sea bream looks like freshwater tilapia, the price has not been able to rise, and the purchase price is only about one cent, and the yellowfin sea bream is only two cents.

Fortunately, the vitality of this fish is relatively tenacious, and Li Duoyu plans to build a large water tank and transport them directly to the Rongcheng Wharf to sell.

In fact, Li Duoyu also plans to set up a stall in the Rongcheng Fish Market and open a live seafood store.

But Rongcheng is too far away from the sea, it takes more than an hour to drive the boat, and the cost of transporting seawater is too high.

(End of chapter)