As the camera pans, Bai Yu and Wang Hai are seen standing on the deck, each holding a large shovel and with a large seafood basket at their feet, ready to continue.
"Move a little more to the left, just a little bit more, yes, yes, lower, lower it a little more! Okay, stop!"
Under Brother Liu's command, the crew member in charge of operating the crane also cast the trawl net to the designated area.
For large fishing boats, catching fish is no easy task. Small and medium-sized fishing boats typically catch several thousand kilograms of fish in a single net, with a maximum catch of ten thousand kilograms being considered a lot.
Those fish were placed directly on the deck for sorting and cleaning, unlike the large fishing boats like Bai Yu's, where a single net could yield tens of thousands of kilograms of fish, weighing tens of tons at a time.
If all these fish were to be put on deck for counting, it would be a huge workload. Even if the six crew members on deck worked themselves to death, they would not be able to complete the work of cleaning up the catch net after net.
Large fishing boats are basically equipped with mechanized assembly lines for cleaning the catch, and the crew members only need to operate various machines to process the fish.
In order to ensure that the salmon could pass smoothly through the unloading port and be placed into the sorting plant inside the fishing boat, the crew on deck even removed several filter steel pipes from the unloading port.
As is well known, salmon is a medium to large-sized fish, and an adult salmon typically weighs over ten pounds.
Not to mention that Bai Yu and his group encountered salmon during their migratory season, which were adult salmon that were heading back to spawn.
Almost none of them weighed less than ten pounds.
While fish weighing over ten pounds can pass through the fish unloading port without disassembling the steel pipe, large quantities cannot be allowed through, otherwise it will easily cause blockage.
If a blockage occurs, a large number of salmon will be left on the deck, creating a lot of work for the crew on deck.
This is a scene that the crew on deck really don't want to see. It's not that they want to slack off, but after they finish hauling in this trawl, there's another trawl waiting for them, and their workload is already enormous.
As the trawl net was aligned with the fish unloading port, all the crew members on deck were ready and waiting for Brother Liu to open the net and release the fish.
Liu didn't hesitate either. After aligning the trawl net with the unloading opening, he opened it directly. However, the opening was not large at first, and the amount of fish unloaded was not very large. Then he gradually increased the size of the opening and unloaded the catch through the unloading opening.
Bai Yu and Wang Hai stood by and watched as a steady stream of salmon flowed into the ship's hold through the unloading port.
Suddenly, Bai Yu spotted a salmon with a large belly slipping out of the fishing net. It didn't slide directly into the fish discharge port, but instead fell onto the filter pipe.
Then, in a flash, the fish bounced out of the unloading hole and landed directly on the deck.
"Here it comes, Ah Hai has a job. This salmon is mine first, the rest are yours."
After Bai Yu finished speaking, he took two steps forward with the big shovel, then scooped the guy up with one shovel and put him into the seafood basket next to him.
Bai Yuna had other ideas about this salmon. He planned to take it to the kitchen and do some unspeakable things to it.
Fishermen who go out to sea to fish have a unique perk that others don't: they can eat fresh, first-hand seafood.
If it's a small or medium-sized family-run fishing boat, they might be reluctant to eat the valuable seafood they catch in order to make money.
However, for fishing companies like Yuxue Shipping Company, their employees don't have that kind of thinking. They usually take out some to taste as soon as they catch seafood.
Bai Yu also permitted this behavior.
As I said before, if a fishing company is unwilling to let its crew members eat seafood, that company will never grow big.
Whether it's Bai Yu and his crew, or the captains of each boat, they always make sure to try a new type of seafood they catch first.
The same went for the salmon. Soon, Bai Yu and Wang Hai each filled a basket with salmon, and then they took the salmon to the kitchen.
There are many ways to eat these salmon; it's not just about eating them raw. There are also various ways to cook them.
"Uncle, uncle, look what fish we caught this time! It's definitely something good!"
Bai Yu came in and out carrying a basket of salmon, and immediately started shouting at the kitchen.
"Xiao Yu, what good stuff have you caught this time? Salmon? This salmon looks pretty good. Look at that bulging belly, it must have roe. So many salmon, did you encounter a school of salmon?"
The chef in the kitchen is Bai's junior apprentice. He has been going out to sea on the ship for more than two years and has a lot of knowledge about sea fish.
"Yes, these salmon must have been migrating, and then we ran into them."
"Uncle, let's have salmon for lunch today. We can cook it in many ways, so the crew can all try it and see which method is best."
Actually, Bai Yu doesn't like eating sashimi, so he decided to try cooking one fish in multiple ways.
“Sure, we can cook fish in multiple ways. Xiao Yu, come and lend me a hand. I want to see what you’ve learned from your senior brother. You can’t have your dad as a head chef and yourself know nothing, can you?”
"Sure, Uncle, just tell me what I can do."
"Hmm, today I'll make a sashimi dish, a pan-fried salmon dish, a braised salmon fillet dish, and a salmon head soup. As for the fish roe, there's not enough time right now, so making caviar definitely won't be enough. How about I make a fish roe hot pot instead?"
Pan-frying is easier; how about you make this?
"Okay, Uncle, you can arrange it as you see fit. I'll do whatever you say."
Uncle Zhang then began preparing the salmon.
The first thing to do is to remove the fish roe, which is very simple. Just cut open the fish's belly, reach inside, and a pair of red fish roe will come out.
The freshly extracted caviar doesn't look very appealing. It doesn't have the translucent quality of properly made caviar; instead, it's covered with a thin white film.
However, there was a lot of fish roe. Uncle Zhang only emptied the belly of one salmon, and the amount of fish roe he extracted was about three pounds.
After removing the roe, the next step was to skin and process the salmon, which weighed over ten pounds, and then cut it into sections.
The reason for peeling is that for some professional chefs, peeling is easier than scaling.
Salmon has very small and closely packed scales, so scaling them is a lot of trouble; it's better to just peel the skin.
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