Sea-hunting: With the system in hand, my eyes are the ruler

Chapter 1270

When Zhang Haidai was distributing the goods, he found a fish from the pile and put it in the bucket.

"Brother Han, what do you think this is?"

Jiang Han looked at the fish in surprise, "Isn't this a blue spotted grouper?"

The blue melon seed grouper is also called the fine-spotted grouper. This fish is still very active.

"Do we have blue melon seed spots in the East China Sea?" It was the first time that Zhang Haidai saw blue melon seed spots in the East China Sea.

Jiang Han looked at the fish for a few seconds and said, "It should be farmed."

He had heard that blue grouper had been introduced to the East China Sea from the South China Sea in recent years. He thought the fish had probably escaped from a breeding base somewhere.

“Is this fish delicious?”

Jiang Han smiled, "Just try it and you'll know."

Jiang Han picked out a few more kinds of fish. Xin Gaoyang was about to drive the boat, while Zhang Haidai and Lai Zhuang had to clean up the catch.

Jiang Han started cooking by himself.

There were too many people eating today, so Jiang Han couldn't make things too complicated. He planned to wash and process these things and then steam them in the pot.

If one pot can’t hold enough, steam a few more.

Lu Nannan came over and said, "Let me help you."

She grabbed a fish and exclaimed in surprise, "That's sixteen! I love eating this fish."

Jiang Han took a look at the golden drum fish in Lu Nannan's hand.

Jiang Han has caught golden drum fish several times. The scientific name of this fish is cross-banded seabream, and the locals call it Sixteen Pieces.

The reason is that it has 11 dorsal fins, one pectoral fin on each side, and three anal fins, for a total of 16 fins.

Jiang Han didn't expect that Lu Nannan, who had lived on Jiaowa Island for a while, even knew about the sixteen pieces. This was considered a very local name.

"Then you should eat more today."

"Okay."

Steaming is very simple. After steaming, the seafood is served on the table in plates.

Compared with braised or pan-fried dishes, steamed dishes seem a bit bland.

When they really put these things into their mouths, they were all stunned by the deliciousness of the dishes.

"Boss Jiang, this fresh seafood is just delicious. When I was living inland, I always heard people from the coast say it was delicious. I never knew what delicious tasted like, but now I finally know."

The people around laughed, "Your mouth is only salty and spicy, right?"

"Who said that? There are sour and sweet, and bitter too. When you take medicine, it tastes bitter."

The people around them laughed again, but they didn't stop laughing, fearing that if they missed a bite, someone else would eat it.

Jiang Han took a bite of the blue grouper. This farmed fish that had escaped tasted quite good.

When he has the chance to go to the South China Sea in the future, he really wants to try what wild blue melon seed grouper tastes like.

Jiang Han looked at the workers. "Several workers are already on the island, including locals. If you want to go fishing after get off work, be sure to ask them, because they know the tides better. It would be dangerous if you go fishing rashly."

"Got it, Boss Jiang. We will definitely listen to you."

These workers are all good at drinking, and Jiang Han reminded them that it is best not to drink when eating seafood.

But they usually just like this kind of drink, and they are very confident that it will be fine as long as it is not beer.

Jiang Han knew this. Eating beer and seafood together could easily lead to a stroke. Other alcoholic beverages were much better, but they still increased the risk of gout.

Jiang Han couldn't persuade them, so he asked Zhang Haidai to give them some white wine.

Soon the two bottles of white wine were finished, and Zhang Haidai took out new white wine.

The workers wanted to toast Jiang Han with wine, but Jiang Han held down his drink cup and said, "Sorry, everyone, I don't drink."

"Boss Jiang, how can a man not drink? No matter what, you have to show some respect."

Jiang Han still didn't take his hands off. These workers were all over 40 years old.

He knew they had no ill intentions, they were simply warmhearted, and part of it was bad customs left over from the past.