pappabearbooks Chapter 516 - 234: The Feast of the Fish King_4
Chapter 516 - 234: The Feast of the Fish King_4
Chapter 516: Chapter 234: The Feast of the Fish King_4"When the time comes, can the host figure out a way to get us some cheaper off-cuts so everyone can share some benefits? If they have the meat, surely we can have some bones to make soup with, right?"
"Brother upstairs, you’re thinking just like me. A Bluefin that costs over ten million, I reckon I’ll never afford it in this lifetime. After the last live stream, I got curious and
Lin Yang continued to describe, "Alright, since you’re all interested, I’ll just briefly talk about what I’ve come to know and the taste of this kind of Bluefin. Actually, depending on the species, quality, and origin, the taste can vary significantly."
Bluefin Tuna can be roughly divided into three different regions depending on their origin: Atlantic Bluefin, Pacific Bluefin, and Southern Bluefin."
The Bluefin caught in Japan belong to Pacific Bluefin. The water is warmer there, and the fish are smaller, with a relatively lower fat content. The biggest ones caught are only about five to six hundred pounds, and it’s rare to find any larger specimens.
This kind of Bluefin typically has a fat content of about 12% to 14%, offering a relatively light and refreshing taste with a sweet aftertaste. Initially, local Bluefin was particularly esteemed by Japanese diners.
The Atlantic Bluefin roam over a broader range and in cooler temperatures, hence, their sizes are larger and their fat content is higher. Today’s exquisite specimen that we’re sampling belongs to the most typical and premium Atlantic Bluefin Tuna, caught in the southeastern sea of the United States, North Carolina Fishing Ground. The larger the Bluefin, the more capable it is of diving hundreds or even a thousand meters deep to feed on giant squids. As such, their bodies store higher amounts of fat and the fish meat contains more nutrients!
According to the standards of diners nowadays, such fish meat is also more premium, with top-notch Atlantic Bluefin having a fat content of about 15% to 18%. Honestly, each piece of meat exudes a rich fatty aroma, especially the fatty belly areas, when eaten feels almost like drinking fish oil!
At first, people can accept the first piece of meat, but after a few more, it feels too greasy and overwhelming. However, with soy sauce and mustard to assist, it can neutralize some of the taste.
If I had to recommend a part of the fish, according to most Chinese dietary habits, the belly and red meat areas would be more suitable for us.
As for the belly, it’s pricier and relatively richer in taste, so choose with caution..."
"After listening to the host’s explanation, I kinda don’t want to eat this thing anymore."
"Fish oil? As a kid, my dad forced me to take those for a long period. They came in transparent capsules, and once bitten, were very greasy. Are you sure this thing tastes good?"
"These Japanese folks, they’re really too fussy. Why not just stew, fry, or cook up this nutritious red meat with Chinese cooking methods? Why must it be raw sashimi, thousands for a small piece, totally beyond understanding!"