Chapter 434

Without the passage of the cold current, the sea breeze in St. Lawrence Bay is not strong.

Unlike the ocean, the bay is ventilated on all sides. It is like a bowl containing water, and the external air flow will be blocked by the bowl wall.

However, if you encounter a cold current, you will be in trouble.

Because there is a warm air stream blowing from Newfoundland over St. Lawrence Bay all year round, once this air stream meets the cold current, it will form a strong cyclone. Cyclones hit everywhere in the "bowl", but no vent can be found. It is easy to form a storm.

After the formation of a storm, it will transfer along the pressure difference, and finally transfer from the ocean to the land, and then disappear after venting.

That's why there was such a terrible storm in St. Lawrence Bay last night, and the storm disappeared only one day later.

Qin Shiou stood on the bow with a cup of hot coffee in his hand. He felt that in addition to being lonely, it was good to spend the night in the bay.

In most cases, the wind in the bay is small, and the fishing boat is not very bumpy on the sea. In addition, the night wind in the bay is relatively humid and warm. Even in winter, Qin Shiou doesn't feel very hurtful.

Shaq was at the helm, and the others sorted the captured fish in the ice cabin.

After a while, the bull ran over and handed a sea eel to Qin Shiou. He said, "this is one of the favorite foods of warship birds. We think Nimitz will like it."

Qin Shiou patted the bull on the shoulder and said thank you. This kind of rough man had better deal with him. As long as you convince him, he will be dead to you.

Qin Shiou put down the half meter long eel, took out a military knife and brushed two knives, and directly divided the eel into four sections.

A whistle called Nimitz, who was flying over the fishing boat. Qin Shiou threw the fish out like a dog. Nimitz grabbed it accurately one by one, landed on the side of the boat and ate the eel.

"What a good bird!" The bull praised Nimitz for his obedience.

Qin Shi Gu gently touched Nimitz. Although this guy was always serious and rarely posted, he was most awesome. When he needed it, he appeared immediately and never dropped off.

The fishermen kept sorting out the sea fish until 12:30 in the middle of the night. Some big lobsters in the fishing net were caught fishing in troubled waters. Qin Shiou took them to the restaurant to help them make a midnight snack.

Since the price of lobster has soared since the beginning of winter, even offshore, it has directly risen from more than ten yuan a pound to hundreds of yuan, so even if they are fishermen, they don't eat much of it.

In this way, Qin Shiou specially made lobster.

A total of 70 or 80 lobsters were caught from the net. He made half of them. They were all big lobsters, and the small lobsters that were not big enough were ready to be thrown back into the sea.

Seeing this, shack shook his head and said, "no need. The bacteria polluted the bay. These lobsters don't live long at last. Just leave the stew."

North America has strict requirements on the size of lobsters. The United States checks the size of lobsters. After each lobster comes ashore, the length must be measured, and those that are not long enough cannot be caught. Canada is weighing, weighing operation is simpler and faster, less than half a pound can not be captured.

However, the fishermen in Canada are not all so high-quality and follow the law. For example, sometimes when they catch crayfish, the fishermen will take it back. It's a big deal not to sell it. They make their own soup or send it to their neighbors.

Qin Shiou likes to eat seafood. He has studied the practice of this thing at ordinary times. This time, he used two ways to make lobster.

This is the way Canadians eat lobster. They think that good ingredients only need simple cooking and taste the original flavor of the ingredients.

Another cooking method is also very simple. When Qin Shiou spent Christmas at Weini's house, he ate it like this: steam the lobster slightly, then cut it in half longitudinally with a sharp knife and bake it in the oven.

The important thing in roasting lobster is seasoning. After cutting the shrimp shell, you should add your favorite seasoning. The cigarette gun asked for seasoning cream, the bull asked for Korean chili sauce, Sark asked for tomato juice, and others also asked for their own requirements.

In addition to the sauce, Qin Shiou also put the prepared pistachios, crushed walnuts, bread crumbs and other ingredients into it.

Because roasting lobster is a waste of time, Qin Shiou did this first. After the fishermen finished their work and gathered in the restaurant, he began to cook lobster. This is very fast. Don't make it in advance in winter. It's best to eat while cooking. It's hot.

Seeing Qin Shiou put the lobster directly into the salt water, the bull came up to stop it, turned all the lobsters upside down and put their backs down, ha ha said with a smile: "in this way, the lobsters will fall asleep soon. If they fall asleep, naturally they won't be very painful."

Smoking guns and others nodded one after another. They all like to do this. Indeed, once the lobster's back shell is put down, it will soon fall asleep.

Qin Shiou was not interested in this practice and said, "please, guys, Maine lobsters don't feel pain. They have no brain, only some scattered nerve centers, and they don't feel pain at all. Otherwise, how could they be so aggressive? "

In contrast, the cigarette gun is much higher. He said: "Captain, we have a slang in Newfoundland that is' the soul dying in sleep is closer to heaven '. That's why we cook the sleeping lobster."

Qin Shiou smiled, gave him a thumbs up, praised "the good man of dog day", and then cooked shrimp according to their requirements.

Smoke guns and others talk and laugh, sit at the table and dismantle the lobster. They are heroic. They don't eat with knives and forks like white-collar and gold-collar workers. After they are disassembled, they tear the shrimp meat with sauce and eat it with bread. The sound of their mouths is louder and louder.

The fishermen saved time and went to their rooms immediately.

Qin Shiou knew the next day why it was tiring to fish and catch shrimp at sea. In the cold winter, it was still dawn, but it was only more than 5:30, and the fishermen got up and prepared for work.

At this time, it was only four and a half hours before they fell asleep.

When the boat was driven to the place where the warning buoy pole was erected, the fishermen began to look forward to their work.

The cigarette gun picks up a ball buoy with a hook, fixes the end of the rope on the electric pulley, starts the motor connected to the pulley, and the rope is pulled up.

Someone was specially responsible for winding the rope. The bull and another strong fisherman stood on both sides of the stern opening. With the rope pulled up for more than 140 meters, the shrimp cage exposed its head.

All the fishermen held their breath and looked at the cages with them. This was the big end of their harvest.

As soon as the shrimp cage was pulled up, the two bulls immediately grabbed one head and quickly untied the rope and pushed it out.

Under the bright light, there are four fat lobsters in the shrimp cage, each about 20 cm long, at least 1 kg, absolutely big lobster!

"Ow!" Seeing this scene, the line of fishermen suddenly screamed. No accident, the harvest of this batch of shrimp cages will be very good, not ordinary, but super good!