As ti went by, the temperature on the boat began to rise, the water surface sparkled in the sunlight, and the intense ultraviolet rays scorched everyone’s nerves. Harry was the first to reel in the bottom fishing rigs at the stern, greeted a few people, and then disappeared into the cabin.
Zhang Lin glanced over and reminded, "We’ve passed the pri ti; it’s difficult to get anymore bites at this point. Let’s go back to the cabin to rest and have so lunch. There should be another wave of fish activity after 2 P.M."
Lin Yang nodded, "Okay."
"Alright, everyone in the live stream has seen it too, we caught three baby Bluefin Tuna this morning, and we’ve had our fill. The temperature is too high around midday, so we’ll take a break for a while and grab sothing to eat.
Next, follow my steps, and I’ll show you what the anglers eat for lunch at sea. Oh yes, and I ntioned this morning that we’d try so pan-fried herring, so let’s scoop up a few from the live bait tank."
For ordinary people who have never experienced sea fishing, every aspect of life on the boat is attractive, especially since everyone is looking forward to the pan-fried herring ntioned in the morning and whether it’s really as delicious as said.
Lin Yang found a dium-sized net and started getting busy after opening the fish hold; the baitfish in the live bait tank were all very active.
He picked out a few that swam slightly slower and scooped them up, took them to the small kitchen to clean, and then prepared for cooking.
Herring is not a rare fish species, and many people might have eaten it, but not many have tasted fresh, live herring.
At first glance, it looks similar to small miscellaneous fish. Plus, there’s the preconceived notion of herring from canned products, so many would think, just by looking, that it can’t be all that tasty.
But after waiting 40 minutes, once Lin Yang had the lunch ready, everyone who tried it found the herring at fresh, tender, and with a hint of sweetness, as well as firm to the bite; they were all singing its praises.
However delicious it was, the only downside was the small fish bones which were abundant; a little carelessness could lead to choking.
....
After catching three under-sized Bluefin Tuna in the morning and tasting the delicious pan-fried herring, the atmosphere at the dining table was very good, although Captain Harry was sowhat silent and said very little while the others chatted during the al.
After eating their fill, Lin Yang specifically asked, "Captain, I want to ask, will the schools of small Golden Spearfish move locations in the morning, as you said? There are too many of those little things, and they’re getting in the way of us catching the big ones."
Captain Harry explained, "In this area, actually, the Bluefin Tuna are active and feed throughout the day, but the water layer they inhabit changes noticeably due to the different water layers where the food is."
"There are converging ocean currents here underwater. When the water temperature is high, groups of herring will chase these currents, so food is plentiful, and Bluefin Tuna co here following these plump schools of herring. The herring schools go deep to rest at noon," he said.
"Uh, you an, we can also catch herring in the waters we’re in now?"
"Of course, herring here are larger and have thicker fat, but their distribution across water layers is not stable. When fishing for bait, it’s less efficient than in shallow reef areas."
"Oh, I see," Lin Yang nodded, deep in thought.
Before coming here, he had always thought that the North Carolina Fishing Ground was known around the world as a Bluefin Tuna Fishing Ground simply because the aquatic environnt was suitable for Bluefin Tuna. But it turned out, it was because of the herring schools.
Thinking of herring schools and the Bluefin Tuna following them, Lin Yang felt like there was a key point that he was overlooking, although he couldn’t rember what it was at the mont.
A while later, Yue’er whispered, "Brother Yang, do you think if we minced the herring and used it as filling for dumplings, it would also be tasty?"
Yue’er’s words were like a light shining through, instantly clarifying Lin Yang’s muddled thoughts.
Right, minced into filling—that would solve the problem!
"Xiao Zhang, do we still have miscellaneous fish in the freezer?" Lin Yang didn’t answer Yue’er’s question but turned his head to Zhang Lin, forming a bold plan in his mind.
"Miscellaneous fish? Are you planning to continue chumming with fish chunks to lure in the Golden Spearfish this afternoon?" Zhang Lin responded when he heard Lin Yang’s inquiry.
During lunch, they had already discussed the pros and cons of chumming with fish chunks. The bloody scent of these dead chunks attracted small and dium-sized Bluefin Tuna quite effectively.
But it was difficult to catch the larger individuals, and releasing them would waste ti; overall, it wasn’t a wise strategy.
"Brother Yang, we’ve already tried this morning, and catching small ones isn’t very helpful. Are you sure you want to continue chumming with fish chunks?" Zhang Lin confird again.
Lin Yang shook his head with a smile, "Not the sa kind of chumming with fish chunks as this morning, I have a new idea I want to try."
"A new thod? Let’s hear it."
"Do we have a food processor on board, the kind used for grinding at? We won’t need many dead fish, but it’ll be a bit of work. Let’s give it a try, and we’ll see if it’s feasible."
"I don’t think we have one, what are you trying to do? Are you thinking of grinding at for dumplings?"
"If we don’t have one, it’ll take so effort. First, go get so small miscellaneous fish. I need so chilled fish, and also a sharp kitchen knife."
Zhang Lin and Captain Harry, both aware of Lin Yang’s skills in fishing, couldn’t quite refute him given what he had said—who knows, it might work?
Soon, amidst their puzzlent, Lin Yang got his hands on the fish and knives. The only gripe was that the chopping board for vegetables was a bit small, which made the work slightly inefficient.
Lin Yang could cook on his own, and mincing at was a breeze for him. Once he was prepared, he quickly got to work.
First, he cut the chilled fish into small pieces, then chopped them finely until he made a fish mince. Hastily working for over an hour, he processed half a box of miscellaneous fish into fish mince.
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