sbdcsierra Chapter 1619 Production
Chapter 1619 Production
Chapter 1619 Production
This was a huge surprise right after they came out, and Ye Yaodong was instantly full of confidence.
All the ships in his fleet were built in the last two years, so even if they're only two or three years old, they can still be considered new ships.
This single catch is enough to build two Dongyu fishing boats, and we've already recouped our investment.
If it weren't for the fact that only Jiangnan Shipyard could handle the ship's specifications and other ships couldn't build it, he would have placed several more orders long ago instead of waiting for Jiangnan Shipyard.
He already has four ocean-going vessels under construction, and now he has seven in hand. He feels that the number is enough, but unfortunately, Dongyu is not taking too many orders from him, and they simply can't keep up with the demand.
He's so rich now that people have to wait in line; otherwise, he wouldn't need to build a few more ocean-going vessels.
Just wait and see. In the past two years, more and more attention has been paid to maritime development, and technology is constantly being innovated. He just needs to keep up with the development.
The fishing boat was carrying out its second trawling operation. The captain was watching from the wheelhouse, and Ye Yaodong, having nothing else to do, took his binoculars and went outside the wheelhouse to patrol the sea.
The cold sea breeze made his cotton-padded coat flutter. It was a nice day, and the midday sun felt warm on him, but the sea in early spring was still as cold as winter.
The sea was undulating, and with the cold wind surging, the fishing boat also rocked with a big wave. He grabbed the handrail to steady himself.
The other fishing boats kept their distance; the furthest boat was about the size of a sesame seed cap, and the closest was about the size of a palm.
During the operation, everyone has entered the DYD fishing ground area.
The sea area is vast, and a few boats are like a drop in the ocean. After passing through the Kuroshio tributary and reaching the third turning point, they did not encounter any other fishing boats.
Before that, all the boats that were detected were kept at a distance and avoided each other. They didn't even see a tiny black dot. They only knew that fishing boats were passing by nearby.
It's obvious that if the other side really detected them, they would have detected eight red dots in a row. Anyone with a brain would know to avoid them.
Of course, aside from domestic patrol vessels, arrogant foreign fishing boats may also approach.
But it's fine if he doesn't encounter it. Hopefully, he won't. The uncertainty is too high. He just wants to make money safely.
Ye Yaodong looked at the sea for a while, then glanced at the busy scene on the deck.
This time, there are enough people. Everyone is busy with their assigned tasks and is almost done processing the goods from the previous batch. Those who should be resting are resting and waiting for the next shift to be taken over.
He checked the time and realized it was lunchtime. Just then, the lunch bell rang, and he said goodbye to the captain before disembarking.
Anyway, they did a pretty good job this morning. Everyone needs to learn to stand on their own.
Actually, they just lack practical skills; they just need to operate independently more. He only needs to handle emergencies.
After a few months, we probably won't need him anymore. Anyway, there are plenty of boats available, so we can help each other and discuss things. He can then stay ashore and direct the counting of money.
When they want to go out to sea, they can go with a fish-collecting boat; when they don't want to go out to sea, they don't have to go.
"Lunch is ready, boss!"
"boss……"
As soon as Ye Yaodong appeared on the deck, everyone greeted him warmly.
He knew it was all for the money.
"Okay, you guys go eat as soon as you're done."
The sailors' mess was a sealed metal cabin. As soon as the meal bell rang, many off-duty workers would rush in. Several dishes were placed on the kitchen window: a thick, mixed soup, piles of rice, a pot of various steamed or blanched seafood, and two large pots overflowing with cabbage and potatoes.
At noon, there were several extra dishes made with bluefin tuna, including fish heads stewed in rice wine, fish tails braised, fish bodies cooked in clear soup, and a pot of steamed fish meat.
There was also a bowl of fresh, pinkish-white sashimi. This was the largest portion, and the meat on it looked moist and plump, indicating that it was exceptionally fresh.
The sashimi from this piece is clearly made from the belly meat, which is said to be a top-quality ingredient.
After all, Bluefin Tuna is most famous for its sashimi, and other cooking methods are done according to tradition.
The crowd crammed onto the fixed benches, wolfing down their food. The smell of sweat mingled with the fumes of cooking oil, and the small space was packed with people.
"Sashimi is still the best way to cook this; other cooking methods don't really make it any different from regular fish..."
"I don't like eating raw fish. We don't eat raw fish where I'm from."
"The raw fish doesn't taste good, but the fish soup is alright."
"Still being picky? Having food to eat is enough for you to brag about for a lifetime. This fish costs thousands or tens of thousands, but you wouldn't even be worth that much if you sold it."
"Haha, that's true. If I weren't on the boat, I would never be able to afford such expensive fish in my entire life."
"Eating a few more slices is like earning a month's salary, even if it doesn't taste good, you still have to eat it."
As soon as someone saw Ye Yaodong coming over, they immediately stood up to make room for him.
Ye Yaodong waved his hand, "No need, you guys eat first, no rush."
Everyone ate very quickly, almost like they were in a battle, and their plates were cleaned in no more than ten minutes. Today, there was a rare tuna dish, so everyone lingered a little longer and discussed it a bit more.
"Boss, this tuna sashimi is delicious. All the other cooking methods ruin it. It's no different from regular fish."
"I don't think any of them taste good."
"The boss will know once he tries it."
Ye Yaodong had already taken a plate to get the food, and sat down when he saw that there was an empty seat.
After the workers finished eating and said goodbye, they returned to their posts, then changed shifts, and the next group of people came to eat, and then rested.
He first picked up a slice of sashimi, dipped it in soy sauce and wasabi, and put it in his mouth. It was cool, soft, and tender, requiring almost no chewing. The rich fat was like fine cream, melting in his mouth. It was fatty but not greasy, and even tasted sweet after swallowing.
No wonder it's expensive; this is the first time in his two lifetimes that he's ever eaten such expensive ingredients.
This is also a bluefin tuna, but different parts have different values.
The fattest and most fatty part of the fish's belly. It has the most fat, the densest snowflake-like marbling, the most succulent and tender texture, and the richest aroma of oil. It is recognized as the top-grade part and is also the most expensive.
From the middle of the fish's belly to its back. It has less fat than the belly portion, and the marbling is finer. The texture is a perfect balance of lean and fatty meat, with a rich, sweet flavor from the fat.
The deep red lean meat on the back of the fish has the least amount of fat, and its color is a deep ruby red. It has a firm and chewy texture, with the unique refreshing slightly sour and pure blood flavor of tuna.
The sashimi in that bowl was all belly meat, which shows that the chef made a special arrangement, specifically choosing belly meat, as he could clearly see the texture.
Ye Yaodong ate several bites in a row, finishing the sashimi first. It was very expensive. After finishing, he planned to go to the self-service area to get some more.
These few bowls of bluefin tuna were the most popular; he had only tasted a few bites before the portion was already more than half full.
Everyone knows to choose the expensive ones, especially since this fish is famous. If you don't eat a few bites now, you might not have the chance again. Even if it's not delicious, you have to eat it.
Ye Yaodong planned to keep three or four of them when he got back.
One was left to be processed, so that his father and his relatives and friends here could all have a taste.
We can't neglect our godfather's side either. When there are goods to be transported to our hometown town, we'll arrange for a fishing boat to make a trip to the city and carry one over.
One more thing to do: call Lin Guangyuan and ask him to come and carry it to the army base, deliver it to the leaders, and let them decide how to handle it. This gift is quite substantial.
I don't know if Lin Guangyuan is here. He mentioned before the Lunar New Year that there would be an opportunity to go out for training in March or April.
We'll have to wait until we get back to discuss this.
Ye Yaodong finished his simple lunch, leaving only a little bit at the bottom of the bowl. He quickly instructed the chef to save some, as there were still some people who hadn't arrived yet.
The chef quickly whispered, "We set aside some in advance. Such expensive ingredients can't be wasted all at once; everyone needs a share. So we set aside a portion for everyone, so even if we can't finish it, we can eat it tonight and it won't go to waste."
"That's good."
It's not like we won't be able to finish it. A half-grown fish is only about 200 pounds. After killing it, removing the internal organs, and draining the blood, it might even weigh 170 pounds.
There were about 60 people on the boat, including him. If you divide it up, each person can only taste two or three catties. For a group of men, what is this little bit of fish?
As for the other ships, they didn't get such good treatment. They couldn't even get a taste. Without his permission, no ship would dare to slaughter and eat the bluefin tuna directly.
The other boats already caught very little; all of them combined still only caught less than half of what his boat caught.
He treated everyone equally, and it was already good enough that he made them receive double the red envelopes. As for feeding every boat bluefin tuna, let's leave that for now.
It was time for his shift to change, and he planned to take another look at the fishmeal processing line to see how much had been produced so far and to estimate the daily output.
There was still about half an hour before the next net was cast, plenty of time. He went up to the deck and looked around with binoculars.
At this point, the production line had already processed a little over half a ton. He estimated that it would take about 5 to 7 hours to process one ton, not including the packaging time. This meant that production and packaging could proceed simultaneously.
So, the last batch of over twenty tons of goods will not be fully produced until at least tomorrow afternoon or evening.
This efficiency is really not high; we need to get more boats that can process fishmeal.
It takes at least 24 hours to process a single shipment, let alone three or four shipments a day, with seven ships behind him capable of producing the same quantity.
Oh no, when you do the math, it seems like we only have one ship, and we can't handle it all. Only the Dongyu No. 1 can produce.
He has no choice but to keep producing continuously, and he'll have to go back to deliver the goods in the next day or two. There won't be any gaps in production on the way back and forth.
If they can't handle it all, they'll have to dump some back into the sea. If they really want to start fishmeal production, they'll have to wait for other fishing boats to return in the second half of the year.
It's too late to do it on land; the site and equipment would take time, and it would likely be criticized by the locals.
Fishmeal is best produced on fishing boats at sea, where freshness ensures quality.