Johnson also ran quickly, and huge tunas were neatly arranged on the ground, shrouded by the ice rising around him.

During the selection process, the buyer can only judge the origin and freshness based on the luster of the fish body, the transparency of the fish eyes and the cut-off section.

All depends on your eyesight and experience!

Some people shine with flashlights, some people twist a piece of meat and taste it and smell it, and some people quickly record it in a small notebook...

Looking at the experienced experts around you, experts can see the fish they want at a glance, but everyone has no expression on their faces and try to be calm, because they are surrounded by your competitors.

When you meet a good target, someone will stay in place and dare not move. When you see someone coming, you will feel like you are facing a great enemy, fearing that you will be snatched away.

After all, it’s an auction, and those who have the highest price will be in vain if they like it. Johnson Chan smiled. Since he is not as good as you, then...

Let Huimei secretly record a few of the most popular numbers, hehe!

Half an hour later, everyone came to the open space, and the staff stood on a high place, holding information in their hands. As the ringtone rang, the buyer and seller shouted like a cannon, while using their hands to mark a string of proprietary nouns and prices. Before Johnson could react, the first fish was handled with lightning speed?

You are a man, can he last for three seconds?

Hui Mei's face was nervous, and she couldn't understand many professional terms at all, so she could only watch them being snatched away by others. The rhythmic hawking sounds were filled with quotations, like a concert.

Not far away, there was a group of tourists wearing yellow vests, taking photos and even applauding and cheering. The scene was very lively.

Johnson is passionate, what a guy, are you spending money with me?

"Scream to me!"

"No matter how much others shout, just double it!"

Huimei nodded vigorously, and after listening for a long time, she understood some tricks and at least knew how to yell. Since the rich man said something, who is afraid of whom?

The girl raised her hand and screamed desperately, as if she was injecting blood. After several battles, the staff finally pointed with her hand and got it done!

Looking at the trophy delivered to the car, the girl was excited and nervous and said, "Is it a bit expensive for 3.2 million?"

Johnson waved his hand, and the tuna that was obviously smaller than others in front of him was only 180,000 yuan, which was not expensive!

He was transported back to the hotel by a frozen truck and delivered to the restaurant, asking for help. Chief Chef Matsumoto took the initiative to prepare lunch for SC Johnson.

Just in front of Johnson, he took it upon himself. The tuna was round and its spine was in the middle. When Matsumoto used a sharp kitchen knife to cut the entire tuna into four along the spine, two belly meat and two back meat. The flesh was bright red like blood, which was extremely beautiful.

The fish meat is dark red, and the color is naturally uneven. The back is darker and the abdomen is lighter. It is obvious that the flesh on the abdomen is much more oily than the back.

Matsumoto introduced while processing: "In fact, there is a big difference in the price of meat on the left and right sides, because tuna comes from fishing, quickly slaughtering and transporting to the market, keeping the same side of the body facing down, and the fish will not turn over in the middle."

"The weight of the fish will cause more squeeze on the lower body, and the meat is easy to break, so the fish with upward facing meat is better quality and higher price."

Johnson recalled that when he ran to the bottom market for auction in the middle of the night, he was indeed lying in the same direction. It turned out that it was not just for the sake of good looks?

"This is the so-called three tuna brothers." Matsumoto pointed to the front of the fish's belly and smiled: "Big fat, medium fat, naked."

"This is the most plump part, with a pinkish-white color called big fat, and the rest are called middle fat, which is divided into two types: snake belly and frost. The fat in the frost part has a texture like frost. The flesh is soft, and the fat is fused into the fish meat without obvious muscles."

"The snake's belly is located at the bottom of the abdomen, with plump fat and obvious muscles. Your body is smaller, so the distance between the muscles is narrower, while the distance between the larger muscles is wider."

"The middle fat is distributed on the back. You can feel the sweetness and tenderness of the fat at the entrance, and you can feel the slight sour taste of the fish. It is the taste and taste between big fat and naked."

"Black body has the least fat, especially concentrated in the part around the spine, and the price is relatively cheap. Although many people prefer the feeling of being overwhelmed with fat, I personally think that naked body has the light and slightly sourness unique to tuna, which is even more intriguing."

After saying that, he put down the big knife, picked up the small knife, pointed to the part close to the spine and said, "Here is called Tianshi, the red body. It is also big fat, and the front abdomen usually has higher fat content than the middle abdomen. It is also medium fat, and the abdomen is usually fatter than the back."

"Tuna lives in the deep sea and is huge in size. It relies on the gills to filter oxygen to breathe, so it cannot stop at all. Here, the muscles are exercised a lot, the fibers are less than the tail muscles, and the taste and color are better than the naked body in the abdomen..."

"This piece of meat is located behind the gills of the fish, and it is a triangle. Each tuna can only be removed, accounting for about 3% of the weight of the entire tuna meat. It has a abundant fat and is in a frost-descending state. It is called the big fat among the big fat..."

"This is the bone-bound fish meat from the chin, the gills to the pectoral fins, and each piece can only be removed. The sickle type has a tough tendon, but it has a strong umami flavor, good quality and low price. You can cook salt or teriyaki..."

Finally, using a bone-clearing knife, carefully digging out a piece of bright red flesh from the middle of the huge head of the tuna, which was cylindrical, and showed it: "Bigun only accounts for about 0.5% of the entire tuna, which is very rare!"

"Many fish merchants like to keep it for themselves and are reluctant to sell it. The meat is very soft and has rich oil. It is also called a toro, which is a treasure among the treasures."

Johnson laughed, this is the bite I eat!

Matsumoto wraps the best meat in multiple layers of absorbent paper, then puts it in the refrigerator, adjusts the temperature and humidity, and regularly monitors it to cook.

Tuna is a typical representative of fish that need to be mature in Japanese food. If you want to eat the most delicious work, you must wait until the enzymes in the fish muscles break down protein, the meat becomes soft, and small molecules that release and provide flavor, so that the taste reaches perfection.

After ripening, the fish meat loses moisture and the flavor condenses. Due to the action of enzymes and bacteria, as well as the oxidation of fat, proteins decompose into amino acids, producing a large amount of umami-flavored glutamic acid. The initial bright blood and sour taste in the fish meat gradually fades, and the sweet taste increases.

There is no way, I can only wait patiently for a few hours, and the other parts will continue to mature and enjoy them slowly these days.

Dinner finally arrived, and Johnson sat at the snow-white dining table. Since the oil, fragrance and taste of the tuna are different, if the order and method of consumption are incorrect, the deliciousness will be greatly reduced.
Chapter completed!