The salmon that Bai Yu and his crew caught were sockeye salmon, a type of Pacific salmon. In their ocean stage, they appear silvery.
Even though they are currently in their spawning season, they will not turn red until they return to freshwater.
Among all the salmon in the Pacific Ocean, Pacific salmon has the best meat quality and the highest price.
Their flesh is red, a deeper red than that of salmon on the market, and the flesh is also firmer.
This isn't even the reddest stage of the sockeye salmon's color. Once the sockeye salmon return to freshwater and their entire skin turns red, their flesh will become even redder.
The red salmon that brown bears prey on in the animal documentary is the same salmon that Bai Yu and his crew are catching now, only it has turned red after being in freshwater.
With Uncle Zhang's skillful work, he successfully skinned four large salmon, leaving them completely clean.
Then he chopped it into pieces, marinated it briefly with scallions, ginger, and cooking wine, and handed it to Bai Yu.
These four salmon were used to make pan-fried salmon for Baiyu. Then Uncle Zhang skinned and deboned two red salmon, leaving only the fish meat, and gave these pieces of fish meat to Wang Hai.
"Xiao Hai, don't just sit around. Here, cut these pieces of fish however you like."
Anyway, this is intended for making sashimi. If you want it in chunks, cut it into chunks; if you want it sliced, cut it into slices—it's up to you.
Not only Bai Yu had to work, but Wang Hai, who came with him, was also left behind to be in charge of slicing raw fish.
However, unlike Bai Yu, who has no time limit and only needs to prepare the food before lunch, Wang Hai has a time limit for slicing raw fish.
Since the sockeye salmon they caught have not yet been stored in the freezer and have not undergone ultra-low temperature sterilization, there is a possibility that bacteria may be present in their bodies.
Therefore, for safety reasons, a sterilization process is still required when preparing this salmon, namely ultra-low temperature ultraviolet sterilization.
This is the same kitchen equipment that Bai Yu's company equips all their fishing boats with; it's the same model used in professional restaurants.
In this situation, Wang Hai had to control his speed slightly while cutting the salmon to allow enough time for sterilization.
As for the salmon on the market, most of them are Atlantic farmed salmon. If the farmed salmon is farmed well, the probability of it carrying bacteria is relatively low.
However, if the fish are not properly raised or the water tides are not chosen correctly, these salmon can become carriers of bacteria.
Because salmon is a medium to large-sized sea fish, the larger the fish, the more it eats, the more it excretes, and the more bacteria it produces.
So it's really hard to say which of these two types of salmon is better or has fewer bacteria.
However, regardless of the type of salmon, they all need to be transported via cold chain before entering my country, and most likely they need to be flash-frozen at ultra-low temperatures.
Just like the freezers on Bai Yu's fishing boats, they are also flash-frozen at ultra-low temperatures, which can effectively kill a lot of bacteria.
In addition, the salmon undergoes a special sterilization process before being served, so people who love salmon don't need to worry too much; it is safe.
After receiving the assignment, Bai Yu and Wang Hai, the two brothers, prepared to start working.
Bai Yu took the salmon pieces that Uncle Zhang had prepared to the stove and immediately started the fire to fry the fish.
When making this pan-fried salmon, Bai Yu used a frying pan, which is also the kind of pan Uncle Zhang and his family usually use for frying things.
Heat the pan and pour in oil. Don't pour in too much oil, as you're pan-frying the salmon, not deep-frying it. Try not to use too much oil.
Once the oil reaches 60-70% of its maximum temperature, you can add the salmon pieces and spread them evenly on the bottom of the pan.
His method is actually the simplest and most common way to fry fish, unlike some restaurants where there are several different opinions on the choice of oil, even when frying fish.
Some use butter, some use olive oil, and so on; each family has its own choice.
But Bai Yu's approach is very simple: he uses the same oil that they usually use for cooking on their fishing boat.
Moreover, his pan-fried salmon is very quick to make. Uncle Zhang cuts the salmon pieces to about one finger's width, making them very easy to fry.
The four salmon were all fried in less than half an hour, and Bai Yu, the maker, ate them as he fried them.
The pan-fried salmon was ready, and he was basically full.
This is why fish doesn't keep you full for long and is digested quickly; otherwise, he might not be able to eat lunch when it's time to eat.
To be honest, this salmon, freshly caught from the sea, is incredibly sweet and delicious.
This salmon was only marinated with a little scallion, ginger, cooking wine, and a tiny bit of salt; nothing else was added.
But this kind of fish, when fried, is incredibly fragrant and tastes especially delicious.
Just as Bai Yu finished pan-frying the salmon and was considering whether to add some spices to stir-fry it, a crew member came in from the door and called Bai Yu and Wang Hai.
"Mr. Bai, Mr. Wang, are you two finished with your work? Come out onto the deck and give me a hand!"
"Help? What's going on? Did something happen on deck?"
Bai Yu looked at the crew members who came in and asked with a slightly puzzled expression.
When he and Wang Hai came in, everything was fine on the deck. Why do they need help now?
"Sigh, it's all because of a great white shark. We caught a great white shark in our second net, and as soon as it came out of the trawl net, it blocked the fish unloading port."
It took us a few days to push this thing back into the sea, and then all the salmon ended up on the deck.
There are just too many salmon on deck now, so we called another crew member over to help, but we're still short-handed. I'll come and get the boss now.
After the crew's explanation, Bai Yu finally understood what had happened; in short, he had been messed up by a great white shark.
Bai Yu and Wang Hai then hurriedly followed him out, preparing to go to the deck to work.
Before leaving, they didn't forget to take the seafood baskets they had brought with them during their quarantine period; they'll need them later.
For fishing boats like theirs with a fish unloading spout, the biggest fear is catching a big fish in the net; the bigger the fish, the bigger the trouble it brings.
If it's a large fish like tuna, swordfish, or grouper.
They accepted the trouble it caused them, after all, these big fish were valuable, and the bigger they were, the higher the price.
But if it were a shark, they wouldn't be happy, because sharks have no value and could even hurt them if they weren't careful.
The bigger the shark, the more difficult it is to deal with. Once the unloading port is blocked, the fish scattered on the deck will be a real headache for them.
When Bai Yu and Wang Hai walked out of the cabin and onto the deck, they were truly stunned by what they saw.
There were at least tens of thousands of kilograms of salmon piled up on the deck, scattered all over the deck. Some of the salmon were quite lively, jumping around on the deck.
As for unloading the fish?
They haven't stopped yet; some salmon are still being lowered into the trawl net, with most of them scattering onto the deck.
The reason why the unloading of fish has not stopped under these circumstances is that there is another fishing net waiting to be retrieved.
The school of salmon they've encountered is so large that their fishing boat only needs to make two trips to haul in the nets, making it extremely efficient.
In this situation, it is natural that the crew on deck would need to increase their efficiency. If it weren't for that great white shark, everything would have been manageable.
Now that the Great White Shark is causing trouble, Bai Yu and the others can only bury themselves in their work!
Let's make the most of the time before lunch and get busy.
"Ah Hai, charge! Let's fight these salmon! Once we've taken them all out, we can go have lunch!"
"Let's get it! Let's get it!"
With Bai Yu and Wang Hai shouting and yelling, the atmosphere on the deck changed considerably.
The crew members on the Yuxue were mostly newcomers to the company, except for the leadership. They didn't know much about Bai Yu and Wang Hai, only that one was the boss and the other was also the boss.
The crew was quite uneasy about the fact that both bosses were on board this time. In addition, Bai Yu and Wang Hai had not shown up at all in the previous few days. They had been staying in the captain's cabin or the rest area and had not had much contact with the crew.
But things are different now. With Bai Yu and Wang Hai making a scene, even though their slogans were a bit childish, it actually brought the boss and the crew closer together.
They immediately started playing with Bai Yu and the others on the deck.
As the saying goes, a man is a boy until he dies!
Bai Yu held a large plastic shovel in his hand, pressed it against the deck, and then pushed all the salmon in front of him toward the unloading port.
Unfortunately, while Bai Yu's idea was good, there were simply too many salmon on the deck, and the closer they got to the unloading point, the more salmon there were.
From a few dozen kilograms at the beginning, to several hundred or even a thousand kilograms in the end, Bai Yu could no longer push it and started walking in place on the deck.
Upon seeing this, the crew members nearby rushed over with large shovels to help.
With everyone's combined efforts, they finally managed to clean the salmon on the deck before the lunch bell rang.
This was more tiring for Bai Yu than running a 10,000-meter race!
As soon as the dinner bell rang, Bai Yu and Wang Hai immediately put down their tools and headed towards the cabin.
Bai Yu and Wang Hai were the helpers; they and the other crew members could go eat immediately, but the crew members who were originally working on deck couldn't.
The next catch is already on its way back. They don't have time to eat, so they have to wait for the other crew to finish eating before they can take over.
.............
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