As Bai Yu stabbed the last squid in front of him with his knife, and then slashed it downwards, the squid was gutted.
Cleaning these squid innards is actually a very stress-relieving activity.
It's worth noting that each of these squids is over a meter long, and their flesh is very thick; the flesh of a fresh squid is about a finger's width thick.
Despite its thick flesh, this fish has almost no defense, especially against sharp objects, which can easily inflict significant damage.
The kind of knife that cuts through squid is like cutting through a piece of paper; there's absolutely no resistance, and you can cut from head to tail.
That feeling was incredibly satisfying. At least Bai Yu had already gutted dozens of squid, and he still didn't feel any annoyance. On the contrary, he felt that his stress had been reduced considerably.
However, there's an old saying that goes a long way: everything in excess is as bad as deficiency.
After Bai Yu finished cleaning the last squid, removing all the internal organs, and then simply put the squid back into the box beside him,
He glanced up casually and saw that there were still half of the squid left in the trawl net that hadn't been cleaned; there was still work to be done.
Not to mention, at the stern, there was another trawl net that hadn't been cleared either, containing tens of thousands of kilograms of squid waiting to be cleaned.
Squid, when caught, can weigh tens of thousands of kilograms, but they contain an extremely high amount of water.
In addition to the water content, the internal organs also need to be cleaned when processing squid. After all this, a Peruvian squid weighing more than 20 kilograms can still weigh 10 kilograms after cleaning, which means that the squid still has a lot of water inside.
If you get 10,000 jin of squid, you'll be lucky to get 4,000 jin after cleaning.
Although the weight loss is quite significant, it doesn't mean that Bai Yu and his crew earn less from catching squid than anchovies; quite the opposite.
Although Peruvian squid isn't particularly expensive, it can still fetch more than three times the price of anchovies, allowing them to earn significantly more.
Not to mention processed squid, whether it's dried squid or squid strips, its price is incomparable to that of anchovies.
The profit margin here is quite large, so Yuxue No. 9 will not lose money.
However, it was a bit tough for the crew members and Bai Yu and others who were doing the work.
Especially the four fishermen, since they came to experience fishing and are now working on the deck, they have no intention of quitting halfway through the work and leaving.
So after Bai Yu and his team cleaned half a net of squid, they still had work to do, and the remaining half net of squid was poured out again.
However, this time the catch wasn't just squid; it also included a lot of other fish, and it seemed that these extra items were what caused the squid to clump together.
That is another Peruvian specialty: the whiteleg shrimp!
Bai Yu and his team hadn't paid much attention when processing the squid; the squid from the first half of the net were poured out from the opening, and although some shrimp were mixed in...
However, because there were only a few, Bai Yu and the others didn't pay much attention to them.
This situation had occurred before when fishing for anchovies, and some shrimp were mixed in with the anchovies. Bai Yu and his crew simply thought that there were too many shrimp in Peru, and they could catch some no matter where they went.
However, the second half of the net is a bit different; there are quite a lot of white shrimp in it.
Originally, when they were in the trawl net, the shrimp were too small and the squid were too big, so they were all blocked.
When you pour it out, it's different. There's a layer of squid, and then in the middle of the squid, white prawns fill the gaps between the squid, also forming a layer.
"Holy crap, there's an unexpected surprise? Squid catch with free shrimp?"
Bai Yu looked at the squid and shrimp in front of him and muttered a complaint to himself.
These prawns are quite large, each measuring about ten to twenty centimeters. In terms of size, these prawns meet the 3040 standard.
However, because these shrimp were mixed with Peruvian squid, the shrimp were completely overwhelmed by the squid, which were over a meter long and as thick as an adult's calf.
"Damn it, are these shrimp trying to work us to death? What are they doing causing trouble at this time? How long will it take to clean this up?"
At this moment, Li Shuang and the others looked at the shrimp with helpless expressions. All they had to do now was have a headache.
Because of their small size, cleaning these shrimp is not an easy task; it's quite a tedious job.
But there's nothing they can do about it. This is the job they're faced with, and no matter how difficult it is, they have to do it. They can't afford not to.
So after making a few complaints, Bai Yu and the other three continued working on the deck.
This time, however, they no longer worked individually; instead, the four of them divided the work and cooperated.
First, they designated an area where all the squid and shrimp were their targets.
To achieve their goal, they first need to assign two people to categorize the squid and shrimp.
All the squid were set aside for the other two people to process first. Then the other two people gathered the remaining shrimp together, packing them into baskets or boxes as needed.
After all, they still have to rinse the squid on the deck. If they get the squid's innards into the shrimp shells, the cooked shrimp won't taste right.
They plan to bring these shrimp back to China to sell, and these shrimp are even more valuable than squid, so they have to handle them carefully.
Bai Yu's company imports salt-frozen shrimp from Peru. Because these shrimp are farmed and due to import costs, the profit margin and selling price are not high.
However, the whiteleg shrimp they are catching now are wild sea shrimp. Farmed and wild shrimp are two different things, and their value is also two different things.
Even though they all grow up in the same sea area, farmed shrimp are never fed any feed and are all naturally grown, but the price of farmed shrimp still cannot match that of wild shrimp.
If the salt-frozen prawns that Bai Yu and his team import cost around thirty yuan per kilogram, then the wild whiteleg shrimp caught here could fetch at least double that price.
However, there is a prerequisite: it must be wild-caught; otherwise, it would need to be advertised.
Bai Yu's company has always been very strict about this. They sell fish at the price they are sold based on how they were caught, and all wild-caught fish are recorded on video.
The crew members present were extremely happy that these wild whiteleg shrimp could be sold for tens of yuan, and that there was almost no cost involved.
If they catch a few hundred tons of whiteleg shrimp, they could make tens of millions in revenue just from those shrimp.
With that in mind, Brother Liu reminded the other crew members on deck to make sure they collected all the white shrimp carefully.
The same applies to placing them in the freezer; this batch of white shrimp must be kept separate from the frozen shrimp previously imported from Peru.
The prices here are different. If the number of wild white shrimp were small, that would be one thing, but this net weighs more than a thousand kilograms, which is not a small amount, not to mention there is a trawl net next to it.
That's why it's a bit tough for Bai Yu and the others. Cleaning these things is really tiring, and they have to bend over.
Doing this kind of work for a while will really make your back ache so badly that you can't even straighten your back.
............
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