Yellow croaker maw (golden croaker maw) has already sold for several million RMB on the market, and there is still no market for it. A large number of wealthy people from Hong Kong and Macau are spending huge sums of money but have nowhere to buy it.
The deterioration of the ecological environment and the ever-present threat of humans are the biggest natural enemies of the yellow croaker, which is already on the verge of extinction.
Fortunately, the yellow croaker that Chen Hong caught had already bred several times in the space, and she had released the fry that grew into fish several times.
Surely the yellow croaker won't go extinct in our country now? I wonder how the yellow croaker fry she released are surviving?
Have they encountered natural enemies? Have they been caught by humans? Unfortunately, once they are released back into the ocean from the space, she can no longer help them.
The value of the yellow croaker is simply too high. A fully grown yellow croaker weighing around 100 pounds can be worth millions, or even three or four million.
Its value lies primarily in its fish maw (also known as its swim bladder).
For people in southern coastal cities, fish maw has developed into a fish maw culture over the past few centuries.
Given the scarcity of yellow croaker maw in the market, this type of fish maw is not only a top-quality ingredient with both medicinal and edible properties, but has also become a collectible in recent years.
In the upper-class society of Hong Kong, Macau and Taiwan, wealthy people would even use this fish maw (golden threadfin glue) as the best dowry or bride price when their daughters got married.
The maw of the yellow croaker is known as the Rolls-Royce of fish maw, and the value of an adult yellow croaker is far higher than that of a bluefin tuna.
Chen Hong is considering whether the yellow croaker should be kept in aquaculture until the marine environment along the coast of Fujian, Zhejiang, and Guangdong is improved.
She has released several batches of yellow croaker fry, but has never encountered one again in all the time she has been at sea.
I wonder if those juvenile yellow croakers died from marine pollution, were caught and eaten by humans, or ended up in the bellies of other fish.
If that's the case, then hasn't she wasted more than half a year of her hard work? She's spent a lot of time and energy, but hasn't seen any results, which is very discouraging.
It's not surprising that humans are so actively fishing for yellow croakers; they're just too expensive.
Catching a yellow croaker weighing around 100 pounds can bring in at least one or two million yuan, which is a huge temptation for all ordinary fishermen.
If there were no space, even if she were alone in the sea, she wouldn't easily let go of a yellow croaker.
Yellow croakers are so easy to catch. They have a fixed habitat, but they don't have the swimming speed of bluefin tuna, and they are also very docile.
Isn't this just the easy prey of the ocean, the prime target for humans to overfish and get rich quick?
Even under the protection of national laws, fishermen can secretly fish and sell their catch on the vast ocean, and law enforcement agencies find it very difficult to catch them in the act.
Yellow croaker is very popular among the people, and as soon as it appears, there is no worry about sales.
It is said that without buying and selling, there would be no killing!
With such a large market waiting to buy and sell yellow croaker, no matter how many yellow croaker populations there are in the sea, they cannot withstand the large-scale fishing by humans.
That evening, Chen Hong didn't cook dinner at home; instead, she took her three children to a hotel where they ate stewed mutton.
Uncle Erhu truly lived up to his reputation as a master at slaughtering sheep. He dissected the goat meticulously, separating the meat from the bones and cleaning up the head, hooves, and offal.
Unexpectedly, Aunt Erhu was indeed his capable assistant, and she was also very good at cooking mutton.
The sheep that Chen Hong brought back weighed over 210 jin (approximately 180 kg) and was incredibly fat.
After removing the head, hooves, and offal, over 140 jin of clean meat were obtained. Fifty jin of mutton were stewed in a large stove heated by firewood.
I only added scallions, ginger, and Sichuan peppercorns, without even adding cooking wine or other spices. I simmered it over high heat and then simmered it over low heat for two and a half hours.
When dinner was served at 8:30, the entire area, not just the restaurant, was filled with the rich aroma of mutton.
Each table is pre-placed with small bowls of chili oil, pepper, vinegar, and cilantro. If you like it spicy, you can add as much as you like.
Tonight, including our own people at the hotel, we have a total of nine tables.
Besides the usual braised mackerel, braised small fish, scrambled eggs with tomatoes, and stir-fried clams with chives, there's also a large pot of clear stewed mutton on every table.
When Chen Hong led the children into the restaurant, her three sisters-in-law and sister-in-law were busy bringing mutton to the table one basin at a time from the kitchen.
Xiao Hao and his two friends exclaimed in surprise, "Wow, it smells so good! We're going to eat sheep today! We're all Big Bad Wolves!"
The restaurant patrons burst into laughter: "Yeah, the one who loves to eat sheep is the Big Bad Wolf, so let's be wolves tonight!"
But we're not Grey Wolf, we're hungry wolves who love stewed mutton!
A group of customers from Northeast China burst into laughter, slapping the table: "Boss, you bought a great sheep!"
This tastes amazing, so fragrant! It smells just like pure grassland sheep!
Chen Hong couldn't help but be surprised. This Northeasterner is really amazing. How come his nose is so good?
Although this sheep is not a grassland sheep, it is a pure, wild, free-range goat.
No one has fed them a single grain of food or feed; they rely entirely on their own efforts. On the island, they eat grass and wild herbs.
The mutton smelled wonderful, but it wasn't gamey at all! It had been so many years since they had eaten such authentic free-range goat meat.
I don't know what breed of goats these Japanese are raising; they have thick bones and big bodies, they look more like calves than goats.
Due to time constraints, I only stewed a small portion of lamb for dinner, including ribs and spine.
The mutton soup had been stewed until it turned milky white, and a large pot of it was served full, with a big bowl of soup and meat on each table.
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