"I want 80 boxes. As usual, send directly to the airport."

"Understood, old man, I will bring someone to seal the box right now. Just prepare the check."

"It's ready!" Gao Bin took out the check from his arms and flicked it with the middle finger he had just despised the Chinese people. It was a crisp!

...

At noon, when the sun was good, Gao Bin appeared at the airport, took Luo Zijun and told him:

"Contact Xiao Han after you land. You two should seize the time to divide the snow crabs. The group has already started bidding."

"I understand, what about you?"

"I have to go to the next place. I'll be late and don't have time. After you make arrangements at the airport, set off directly. See you in Hokkaido!"

After saying that, I walked to the boarding gate alone. I was busy during this period and felt a lot thinner.

This time I went to Hokkaido, naturally, for the famous bluefin tuna.

In ancient times, due to the influence of the meat ban, fish became the first choice in Japanese cuisine.

Xiaobenzhi advocates fresh and elegant taste, so delicious fish such as sea bream and flounder are regarded as noble fish.

Red-meat tuna, which has perishable meat, is considered a lower-class fish because of its special taste.

In 1871, after the meat ban was lifted, Xiao Benzi began to eat fatty beef and other ingredients. However, tuna meat was soft and fatty, and it was extremely difficult to make sushi, so it was not listed as a commonly used ingredient.

After World War II, tuna, which was plump and plump and melted in your mouth, reached its peak as a fish and became a top-quality ingredient. It was expensive and favored by diners.

Of course, because of this, bluefin tuna, the Rolls-Royce of tuna, is facing extinction.

Although bluefin tuna is still far away from extinction so far, the sharp decline in wild numbers is an indisputable fact.

However, things are rare and expensive. As long as these things are everywhere, the price will not be so high.

After Gao Bin landed, he found a restaurant and jumped in. First he had a tuna dinner.

This is also a personal habit of his. Before purchasing certain ingredients, he always tastes them himself.

Firstly, it’s a satisfying meal, and secondly, you can judge the quality of the ingredients in this season.

He didn't want sushi, just sashimi.

Tuna has rich fat and soft meat that melts in your mouth.

The rich amino acids in fish contribute to the delicious and sweet taste of fish.

Yes, the quality is as high as ever. Gao Bin felt relieved after having a snack.

Bluefin tuna in neon offshore waters travel south to Okinawa in spring and summer and spawn near Tottori;

In autumn and winter, tuna go north to catch squid, mackerel and other food, as far as Aomori and near Hokkaido.

The taste of tuna in different seasons is different. Among them, the bluefin tuna produced in Aomori Oma has the best taste in winter.

After catching tuna, in order to maintain the deliciousness of the fish, the fishermen immediately break the backbone of the fish, causing it to die immediately.

For the processing of fish, two methods are used: acidification and aging.

Maintain the soft taste of fish by removing acid;

The fish meat is matured in a low-temperature and humid environment, and the water in the fish meat evaporates, making the meat firm and rich in flavor.

Every year, Tsukiji Market’s tuna auction sets a new record for the highest selling price.

However, Gao Bin rarely participates in Tsukiji's auctions. First, those who are backed by large groups bid too fiercely, and he, a casual cultivator, cannot compete with them.

Furthermore, he has channels to get the freshest and highest quality bluefin tuna, so why bother fighting with others in Tsukiji?

But no matter how cheap it is, the price of a bluefin tuna is enough to exchange for a million-dollar luxury car.

If he were the King of Fishes, he would be able to photograph a car that can be used as a congratulatory letter - M760.

The belly of tuna is the most fatty and expensive part.

The sashimi Gao Bin ordered just now was not bluefin tuna, but slightly inferior yellowfin tuna.

For those who have never tasted it, it is basically impossible to tell the difference between the two.

Gao Bin is definitely not among them, but the eating methods are similar.

The fat content is as high as 50% and the taste is plump and plump. It is regarded as the top ingredient in sashimi and sushi.

Among them, the big belly is divided into two types: frost drop and snake belly.

Frosted, the texture is like snowflakes, the fat is evenly distributed in the fish meat, and the meat is soft and plump;

In the snake belly, the fat and fish meat are stacked in layers, and the taste is chewy.

The midsection is distributed in the abdomen and back, with a fat content of more than 15%. It is between the fat belly and the naked body. It combines the fatness of the big belly and the strength of the naked body. It has a sweet and delicious taste and a rich meaty aroma.

The naked part is on the back of the tuna, the part with the least fat and the highest protein.

The fat content is extremely low, the meat is firm, and the aftertaste is sweet and delicious. It is usually made into sushi, with a soft, glutinous and sweet taste, refreshing and delicious flavor.

In the evening, Gao Bin went out again to find tuna to eat.

A busy street is very lively at night.

The restaurant is located on the 8th floor. Looking out, you can see the bright night view of Sapporo.

The restaurant bar table is made of thick marble, which sparkles under the light.

The high-end restaurant is simple and elegant, and is the best choice to enjoy a seafood dinner.

Gao Bin ordered a platter of five kinds of tuna sashimi, using more than 50 kilograms of black tuna, and only selected the plump belly part.

This sashimi platter contains five different cuts of red meat, medium-fat meat, cheek meat and brain meat.

The unique and delicious taste is inspired by the tender and plump fish meat, and you can experience five completely different taste experiences at one time.

Early the next morning, he picked up Luo Zijun at Sapporo Airport.

During this period, he never received a call, indicating that the fishing boat had not arrived at the port, which also gave him a lot of leisure time.

Now is a good time to soak in hot springs. I took Luo Zijun to find a private hot spring bath and enjoy it first.

It's just a pity that I didn't take a hot spring bath with my beloved. This is really a pity.

While he was soaking, his cell phone rang, and a beautiful waiter in kimono brought his cell phone over on a tray.

I picked it up and saw that it was a domestic call.

"Hey~ Lao Zhuo."

Luo Zijun looked over curiously.

"You want a big belly? Stop joking, you can't eat it."

"Oh? Pay for the congratulatory letter? Just pretend I didn't say, OK, I'll leave my big belly to you."

"You're welcome, I'll make some money anyway!"

"Okay, that's it."

...

Luo Zijun said curiously:

"Is it Lao Zhuo?"

"Yes, I want to order a piece of belly, and the congratulatory letter will pay for it."

"Is it expensive?"

"Of course, it's very expensive! One pound of belly can almost buy a good TV."

"So expensive!" It's not like Luo Zijun has never eaten before, but he has never considered the price before.

Now that I have separated from Chen Junsheng, I not only have to support myself, but also my children, so I am extremely sensitive to prices.

"It depends on the quality, but basically it won't be too bad."

He called the waiter, put the phone back on the tray, and then asked in an authentic Kyoto accent:

"Do you have tuna sashimi here?"

"Sir, yes, now is the season for eating tuna."

"Are there any better parts?"

"Yes sir, there is still one piece of toro."

"Wow, it seems I'm lucky. I want toro and give us a bottle of sake."

"Okay sir, I'll be back later."

Luo Zijun is now like a sponge washing water, absorbing useful knowledge like crazy.

"What is toro?"

"It is a special noun in Japanese, specifically referring to the belly of bluefin tuna. You will know in a moment."

Soon, the waiter came over with small steps carrying the tray, then kneeled down by the pool, placed the tray with sake on the water, and gently pushed it over.
To be continued...