Lin Yang glanced at the ti and felt it was about ti to wrap up, so he said goodbye to his fans in the live stream and ended the broadcast.
After going off air, they moved the yacht to a calr spot for a more pleasant evening.
After packing up the equipnt, Lin Yang took a break and finally felt his energy returning, although his lower back and arms were still sore. Unless sothing unexpected happened, he was definitely going to wake up sore the next morning.
Nonetheless, despite the soreness, dinner still had to be made, and tonight’s ingredients were the East Starfish and Long Dun.
The Long Dun was too big, so they decided to cook half of it today and put the rest in the refrigerator for tomorrow.
For the first East Starfish, they sliced the at for sashimi and boiled the bones for soup, whereas the Long Dun was turned into several dishes.
About an hour later, dinner was ready.
East Starfish sashimi, braised Long Dun head, Long Dun fish atballs, braised fish tail, sweet and sour half-fish body, along with stir-fried Long Dun belly—six main dishes plus a seasonal vegetable, making a full table laden with an elaborate al.
"Wow, it looks so lavish, I can sll the aroma from a distance. It’s not ti to dig in yet, I need to film a video first," Li Xiaopeng said while shooting the evening’s dishes on his phone.
"Hurry up with the filming, let’s eat, everyone. Let’s see how these two Groupers we just caught taste," Lin Yang called everyone to the table and after a simple opening statent, the feast began.
Tonight’s al could definitely be considered a luxurious feast.
One East Starfish alone was worth around four thousand, plus half of a 50-pound Long Dun was worth another two or three thousand, bringing tonight’s ingredients to a total of nearly five or six thousand.
Though the main ingredients tonight were just two, they made seven dishes out of them, each generously portioned, and it was doubtful the five of them could finish it all.
The dish that most intrigued everyone was naturally the East Starfish sashimi.
Sashimi, or raw fish, involves slicing the fish into evenly thick and thin pieces, which are then dipped in sauces like soy sauce and wasabi to eat.
Before tasting, everyone was rely curious with no high expectations, as they were used to eating cooked food due to traditional dietary habits.
However, after trying a slice, they experienced a different kind of flavor.
The fresh sashimi was delicate, with a faint sweet taste in the mouth and a bit of a chewy texture from the raw at; lightly dipped in sauce, it surprisingly suited everyone’s taste.
"This sashimi tastes pretty good," Wang Feng couldn’t help but remark.
"That’s because it was just caught, it’s fresh. Sashimi in any restaurant around the world wouldn’t be as fresh as what we’re eating now."
"That’s true."
From the mont the East Starfish was caught to becoming sashimi, it was less than four hours, making it the freshest sashimi they could possibly have, incomparable to any restaurant in the world.
While they were gorging themselves, Yue’er suddenly asked a question: "Brother Yang, I’m a bit curious, wouldn’t there be parasites in this raw fish at, since it’s all raw?"
Lin Yang smiled and waved his hand, "Eat without worry, marine fish live in seawater, where parasites are practically nonexistent, and even if there are any, they won’t survive once they enter the human body. Don’t be concerned."
Knowing that there was no risk of parasites from eating marine fish sashimi, everyone completely relaxed.
On the table, Lin Yang himself almost finished half of the sliced fish plates; he now had a deeper understanding of this way of eating raw fish sashimi.
While he favored the sashimi, Wang Feng and the others showed more interest in the massive head of the Long Dun.
When they had gone on business trips to other places and fished, they had eaten raw Japanese sashimi many tis and didn’t find it particularly extraordinary.
In contrast, a fish weighing forty or fifty pounds, especially the at on the jaws which was extraordinarily delicious, left everyone’s mouths dripping with oil as they savored it to the fullest.
After finishing the lavish Chinese al, almost everyone was stuffed. The freshly caught sea fish was truly a rare delicacy, and using classic Chinese thods fully showcased the fresh flavors and texture of the ingredients.
Having eaten his fill, Lin Yang headed back to his room to rest first. He lay down on the bed to relax, calling Yue’er over to give him a massage to relieve the fatigue from a whole afternoon of fishing.
anwhile, Wang Feng and the others continued eating and drinking in the living room, addressing sanitation issues, as not everything could be handled by him alone.
As Yue’er massaged him, he felt a strong wave of sleepiness and soon drifted off to sleep.
....
The next day, as dawn broke, Lin Yang, who had a good internal clock, woke up naturally.
He got up, stretched his body, and thanked his youth for allowing targeted massage and a good night’s sleep, as he felt lively again the next day.
Dressed, he stepped onto the yacht’s deck where the sun hadn’t fully risen yet.
The sunrise from the deep sea looked even more beautiful than that from shallow waters, a vast expanse of unobstructed view everywhere he looked.
The air quality was also exceptionally high here, with the sky and seawater both a deep blue; standing on the deck looking into the distance vastly broadened his horizons.
As he watched the sunrise, the others gradually woke up, had a simple breakfast, and prepared to continue to the next fishing spot.
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