This bluefin tuna has a standard symmetrical spindle shape, with smooth and round lines, a full dark blue color on its back, and a very shiny skin.
The nearly ten-meter-long bluefin tuna was actually not as heavy as Lin Chou imagined, weighing about two to three thousand kilograms.
When the big guy has just died and the blood remaining in the blood vessels has not penetrated into the meat too much, cut it open to bleed and remove the internal organs. This way, the delicious factor in the fish can be retained to the maximum extent.
After being cut open, the meat of the bluefin tuna is thick and plump, and is a beautiful rose red color. The cross-section texture is dotted with extremely fine fascia, and translucent oil quickly emerges from the surface, sparkling, and domineeringly declaring this fish. How fat the big guy is.
The big head of bluefin tuna can make thick white fish soup, but seeing Gungun's salivating look, Lin Chou still gave the fish head to Gungun - otherwise? What should I do if it gnaws the whole fish?
Lin Chou didn't bring many seasonings, such as salt, pepper, and chili pepper, but these were enough.
If the meat of bluefin tuna is not made into sashimi, it would be an insult to this top-quality ingredient, so there is no need to use any seasoning at all.
I found a dry spot on the beach, moved a few rocks and arranged them in a triangle, and set up two large clam shells.
He shook the seawater on the edelweiss moss and lightly hit it with a flint. The edelweiss moss was immediately ignited, and the crackling sound of grease could be heard from time to time in the strong flames.
The two clam shells are smeared with fish oil from the belly of bluefin tuna, and the angry frog legs are cut into large pieces and thrown into the pot to grill.
"Zizzi."
When the snow-white frog meat shrinks slightly, turn it over and fry again. Sprinkle some green salt and devil's pepper powder and it's ready to serve.
The clam shell pan is not very easy to use and it sticks to the pan a little, but the fried frog meat is golden in color and has char marks, which is very attractive.
Gungun simply picked up the smaller clam shell and used it as a bowl. The two large clam shell pots on the fire were opened to the left and right, and a large "bowl" of frog leg meat was quickly fried for Gungun.
Lin Chou then went to pick the puddles of tinder moss and brought back those small whitebaits.
There is only an almost transparent rectum in the belly of these little whitebait. I didn't see anything eating in it. It was very clean and didn't need to be handled. I just used my finger to stun it and grease it and put it in the pot.
Most of the edelweiss was taken away, leaving only a little flame licking the bottom of the clam shell pot. The small whitebait made a "sizzling" sound in the pot, and tiny oil bubbles emerged, and the fragrance overflowed.
Lin Chou started to process the bluefin tuna sashimi, peeled the skin, and cut the fish into two pieces. He slightly modified one piece, indicating that Gungun was ready to eat.
He himself selected the meat from the angle between the fish brain and the fish body, and after removing it, it was shaped into a semi-cylindrical shape with almost no tendons.
This is the softest part of the fish, light pink in color and extremely rich in oil.
This part of the meat is called naotian, which only accounts for about 0.3% of the weight of the whole fish. It is very rare. It is regarded as the cook's own welfare, and he naturally refuses to share it with Gungun.
After simply cutting it into thin slices, Lin Chou twisted a piece and put it in his mouth.
"Well!"
I couldn't help but close my eyes and quietly feel the fragrance of fish filling my mouth. There was no fishy smell like raw meat or ordinary fish. Instead, it smelled like the fruit pulp of a plant or some kind of flower.
The original taste of the ingredients is simple to the extreme, and any condiments seem to be superfluous at this moment.
The deliciousness of bluefin tuna is closely related to the fat content in its meat. The belly of the fish has the richest fat content, so it is also the most delicious.
This part of the meat is white in color and has a crisp, chewy texture. The bluefin tuna meat in the front and middle abdomen even had its own names before the catastrophe: snake belly and frost.
Having just eaten the Naotian Sashimi and felt it, Lin Chou decided to eat the fish belly in a different way.
Cut the fish belly into a whole piece, slice it into thin slices and skewer it with two fish bones. Remove some of the fire and put some clean marine algae on it.
Thick smoke suddenly appeared on the fire, and the temperature dropped sharply. Place the fish belly skewers in a half-fire and half-smoke place, being careful not to let the flames directly contact the fish, and smoke patiently.
Gungun destroyed half of the fish meat and a large bowl of frog meat in two or two mouthfuls. When he saw Lin Chou's appearance, he simply sat down by the fire, holding a large piece of fish meat on the cigarette in his hand, and raised his eyebrows at Lin Chou. .
Lin Chou was speechless, you are the only smart one in the world, okay, are you satisfied?
After smoking for five minutes, oil begins to drip from the surface of the fish, and the temperature gradually rises.
Lin Chou quickly removed the fish and put it aside. He stood up and took out a bowl of juice from two unused clam shells.
This is the rich juice in the meat. The flesh of the meat has filtered out the fishy astringency of the sea water, leaving only a faint sweetness and a unique taste of minerals.
A little green salt, a little pepper, stir it a little and pour it on the fish skewers, and you're done.
The fish meat, juice, pepper and green salt mince all bring out amazing taste and texture at the same time, and the smoky flavor adds to its flavor.
Lin Chou believes that even if you are in a desert or on top of a mountain, far away from the ocean, eating a piece of smoked bluefin tuna fillet will automatically bring to mind waves, beaches, isolated islands, bonfires, sea breeze, and indulgent singing. crowd.
The slender little whitebait in the pot gave off a slight burnt aroma. I added some fish oil, turned them over and continued to grill them.
Lin Chou also tasted the fried angry frog leg meat and curled his lips.
Although the meat tastes very thick and fragrant when you bite it in your mouth, it is too tough and hard, and I have no interest in continuing to chew it.
As expected, this was a useless toad. In order to grow in size and strength, it completely ignored whether its own meat was delicious.
(Hmm, why do I always feel like something is wrong...)
If possible, Lin Chou would like to catch some angry frog cubs and take them back for a taste.
Surrounded by two simple clam shell cauldrons, eating delicacies, the campfire crackled, and the sea breeze caressed the waves, Lin Chou couldn't help but sigh loudly,
"It's so dark!!!"
Gungun swallowed a mouthful of frog meat and stared at him with big, bright eyes, looking forward to it.
Lin Chou held it in for a long time, unable to find the second half of his poem.
"Ouch, ouch, ouch, ouch, ouch!"
Lin Chou stretched out his thumb.
"What a poem, what a poem!"
"Ouch!"
The small fish in the pot was golden and crispy on both sides. Lin Chou only tasted one mouthful.
"System, exchange for two jars of three-color snake wine."
"Here, just one jar. Drinking will make things worse. Don't be greedy."
Gungun looked at the wine jar the size of a fingernail, dumbfounded.
Lin Chou frowned, "Don't drink? Forget it if you don't drink!"
Gungun immediately threw the wine jar into his mouth, "Ouch..."
Half an hour later, a huge frog had its legs and almost the whole fish went into its rolling belly.
Master Gungun was full and watched Lin Chou quietly as he took a sip of fried fish and a sip of wine. He didn't know what he was thinking.
"The scientific name for making this fish is fire-baked fish. It is first dried over a fine fire, and then smoked with rice husks, peanut shells, orange peels, and fruit sawdust after cooling. It can be left for a long time and stir-fried with dried chili peppers. It can be made with soft tofu to make soup. It is extremely delicious. When my grandfather was a child, I could chew a fish for a whole day.... Although some essential steps were omitted, well, the conditions were simple, but the taste was still good. .”
The inside of the reef used to support the clam shell cauldron made the sound of squeaking water from time to time, and lumps of foam spit out from the large and small sharp corners of the reef, accompanied by the fragrance of meat.
"Huh?"
Lin Chou used a shovel to pull it a few times.
The surface of these fragrant steam foaming horns is bluish-white, with a few bluish-white bone flakes protruding from the sharp corners. The shape is very similar to the soles of crocodiles or some scaly reptiles. They are about the size of a palm. It's a bit scary going up there.
They are covered with calcareous shells and covered with a thin layer of coral and seaweed, so these strange sharp corners were not noticed when they were moved to the reef.
Lin Chou broke off one at random, smashed the opening, and swallowed the contents inside.
"Well, it tastes pretty good."
Gungun's eyes changed when he looked at Lin Chou.
This guy actually dares to dislike me for eating from my plate?
He himself didn’t even spare the stone!
