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Chapter 434 431. A good start

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    Without a cold current passing through, the sea breeze in the Gulf of St. Lawrence would not be strong.

    The bay is not like the ocean, with ventilation on all sides. It is like a bowl filled with water, and the outside airflow will be blocked by the walls of the bowl.

    However, if there is a cold wave, it will be troublesome.

    Because there is a warm air current blowing from the Newfoundland waters over the Gulf of St. Lawrence all year round. Once this air current meets the cold current, it will form a powerful cyclone.  The cyclone crashes around in the 'bowl' but cannot find an outlet, and it is easy to form a storm.

    After forming a storm, it will move along the air pressure difference, and eventually move from the ocean to the land, and then disappear after venting.

    This is why there was such a terrible storm in the Gulf of St. Lawrence last night, and why it disappeared without a trace just one day later.

    Qin Shiou stood on the bow of the boat, holding a cup of hot coffee in his hand. Apart from feeling a little lonely, it was not bad to spend the night in the bay.

    In most cases, the wind in the bay is light and the fishing boats float on the sea without being very bumpy.  In addition, the night breeze in the bay is relatively humid and warm. Even in the middle of winter, Qin Shiou doesn't feel that it is very painful.

    Shaq was at the helm while everyone else was in the ice cabin sorting the caught fish.

    After a while, the bull came running over, holding a moray eel in his hand and handing it to Qin Shiou, saying: "This is one of the frigatebird's favorite foods. We think Nimitz would like it."

    Qin Shiou patted Bull on the shoulder and said thank you. It is best to deal with such rough men. As long as you convince him, he will be devoted to you.

    Qin Shiou put down the half-meter-long conger eel, drew out his saber and slashed twice, directly dividing the conger eel into four sections.

    A whistle summoned Nimitz, who was flying over the fishing boat. Qin Shiou threw the fish pieces out like feeding a dog. Nimitz caught each fish piece accurately, landed on the side of the boat and ate the eels.

    "What a good bird!" Bull praised Nimitz as he looked at him so obediently.

    Qin Shiou caressed Nimitz gently. Although this guy was always serious and rarely caring, he was the most capable. He showed up immediately when he was needed and never let go of his troubles.

    The fishermen had been sorting the sea fish until 12:30 in the middle of the night. Some large lobsters were caught in the fishing nets, and Qin Shiou took them to the restaurant to help them make midnight snacks.

    Because the price of lobster has skyrocketed since the beginning of winter, even offshore, it has risen from more than ten yuan a pound to hundreds of yuan, so even though they are fishermen, they don't eat much of this stuff.

    In this way, Qin Shiou specially made lobster.

    A total of seventy or eighty lobsters were caught in the net. He cooked half of them, which were large lobsters. The crayfish that were not big enough were ready to be thrown back into the sea.

    Seeing this, Shaq shook his head and said: "No need, the bacteria have polluted the bay. If these lobsters are thrown back, they probably won't survive long. Let's just leave them for stew."

    North America has strict requirements for the size of lobsters caught. In the United States, the length of each lobster must be measured after landing. Those that are not long enough cannot be caught.  Canada is weighing, the weighing operation is simpler and faster, and you can't catch less than half a pound.

    ¡°However, not all fishermen in Canada are so high-quality and follow the law. For example, sometimes when they catch crayfish, the fishermen will take them back. At worst, they will not sell them, but they will make soup themselves or give them to neighbors.

    Qin Shiou likes to eat seafood. He usually studies how to make this stuff. This time he used two methods to make lobster.

    The first one is the traditional cooking method of Atlantic lobster. Clean the lobster and cook it briefly in salted boiling water. Then make a cream sauce and dip the shrimp meat into it.

    The shrimp and meat all have the same taste. Qin Shiou made some adjustments to the cream sauce, adding lemon, garlic, soy sauce, blackberry sauce, etc. to the cream.

    This is the way Canadians eat lobster. They believe that good raw materials only require simple cooking and tasting the original flavor of the ingredients.

    Another cooking method is also very simple. This is how Qin Shiou ate it when he spent Christmas at Wei Ni's house: steam the lobster briefly, then cut it in half lengthwise with a sharp knife and bake it in the oven.

    The most important thing about grilled lobster is the seasoning. After cutting the shrimp shell, you have to add your favorite seasoning. The smoker asked for seasoning cream, the bull asked for Korean hot sauce, and Shaq asked for tomato juice. Others also mentioned themselves  Require.

    In addition to the sauce, Qin Shiou also added pre-prepared ingredients such as pistachios, crushed walnuts, and bread crumbs.

    Because grilling lobsters is more time-consuming, Qin Shiou cooked this first. After the fishermen finished their work and gathered in the restaurant, he started cooking the lobsters.  This is quick, don¡¯t make it in advance in the winter.??It's best to make it while eating it, while it's hot.

    Seeing Qin Shiou put the lobsters directly into the salt water, the bull came up to stop him, turned all the lobsters upside down and put them on their backs. He laughed and said: "This way the lobsters will fall asleep quickly. If they fall asleep, they will naturally not fall asleep."  it's painful."

    Smoke gun and others nodded, they all like to do this. Indeed, once the lobster is placed with its back shell facing down, it will fall asleep quickly.

    Qin Shiou was not interested in this approach and said: "Come on, guys, Maine lobsters can't feel pain. They have no brains, only some scattered nerve centers, and they don't feel pain at all. Otherwise, how could they be so aggressive?"  "

    In comparison, the smoking gun was much more advanced. He said: "Captain, we have a slang in Newfoundland, which is 'the soul of a dead person is closer to heaven during sleep'. This is why we cook sleeping lobsters."

    Qin Shiou laughed, gave him a thumbs up, praised him as "a damn good guy," and then cooked the shrimp as they asked.

    Yanqiang and the others were chatting and laughing as they sat at the dining table and opened the lobsters to eat. They looked majestic and did not eat them with a knife and fork like white-collar workers. Instead, they just tore open the shrimps with their hands, dipping them in sauce and eating them with bread, making a clicking sound.  Louder than one.

    After eating and drinking, it was time to sleep. The fishermen saved time and immediately got into their rooms.

    Qin Shiou knew the next day why fishing and shrimping at sea was very tiring. It was still dark in the cold winter, but it was only half past five, and the fishermen got up and got ready to work.

    At this time, it was only four and a half hours since they fell asleep.

    After driving the boat to the place where the warning buoy pole was erected, the fishermen began to work as expected.

    The smoker uses a hook to pick up a ball buoy, fixes the end of the rope on the electric pulley, starts the motor connected to the pulley, and the rope is pulled up.

    Someone was specially responsible for coiling the rope. Bull and another strong fisherman stood on both sides of the stern opening. As the rope was pulled up for more than 140 meters, the head of the shrimp pot was exposed.

    All the fishermen looked at the pair of cages together with bated breath. This was the bulk of their harvest.

    As soon as the shrimp pot was pulled up, the two bulls immediately grabbed one bull and quickly untied the rope and pushed it out.

    Under the bright light, there were four fat and fat lobsters waiting in the lobster pot. Each one was about twenty centimeters long, at least one kilogram, absolutely huge lobsters!

    "Ouch!" A group of fishermen screamed when they saw this scene. Not surprisingly, the harvest of this batch of shrimp pots will be very good, not just average, but super good!  (Remember the website address: www.hlnovel.com
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