Captain Wu didn't feel much about sashimi anymore, having eaten plenty of it on the ship.
But those fish pieces with a milky white body and red crisps on both sides, along with that pot emitting a rich aroma of stewed fish, made his mouth water.
To be honest, these three dishes are the most common ways of cooking on the ship, but the color and doneness of the pan-fried fish pieces were definitely not sothing an average person could achieve.
Even if he cooked them every day, he wouldn't shalessly claim his skills could match those of a master chef.
With the sa ingredient in the hands of a master chef versus his own, the taste is absolutely different.
The tall young man before him was obviously a great chef or, one could say, a person with great culinary skills.
Captain Wu had a habit of saving the best for last, so he first tried a piece of sashimi.
The fish carried a rich taste of ho the mont it touched his mouth. This thod of adding sesa oil was probably not popular outside.
He had eaten plenty of filefish, and naturally, sashimi made from it as well, but the texture of this one was clearly better than those before.
That slightly cool texture not only improved the fish's chewiness but also endowed it with more natural sweetness.
The thickness of this sashimi had a tender and chewy mouthfeel, without the greasy feeling of eating raw at, and just this knife skill alone is not sothing ordinary people could master.
"Delicious! I didn't expect such craftsmanship from soone so young; today was a real treat."
Captain Wu felt favorably towards Wang Fan, and since Wang Fan's cooking was truly delicious, there was no hesitation in his praises.
Wang Fan smiled and said: "It's just sothing I roughly thought up myself. Please eat the pan-fried fish pieces and stewed fish while they're still hot; they taste the best that way."
After thanking him, Captain Wu hurriedly began to tackle the pan-fried fish pieces.
The milky white fish pieces were extrely tempting with their red-brown sides; the oil oozing from them made them look translucent. The strong fresh and savory aroma mixed with a hint of milky scent made Captain Wu's taste buds surrender instantly.
With one bite, beneath the slightly crispy skin was tender and bouncy fish at. The contrast of crispy outside and tender inside couldn't adequately describe this wondrous texture.
As far as he understood, this fish's fat content was very low, but the fish at in his mouth had no dryness; instead, each inch of the at held so juicy sweetness, gathering together as it was chewed, giving a distinctly moist texture.
The fish itself had no fishy sll, nor were there any extraneous flavors from seasonings, just a unique saltiness lifting the entire quality of the fish to unexpected heights.
Deep-sea fish are always a case of getting what you pay for, and filefish at most has a mid-low price, certainly not rare or particularly delicious. Yet, this piece of fish managed to achieve a flavor and texture far exceeding its typical level.
Amazing! Unbelievable!
Captain Wu's rows of white teeth kept moving, quickly devouring the piece of fish roughly the size of half his palm. Being slightly dry in his mouth, he imdiately picked up the stewed fish that Wang Fan had just served him.
The stew was relatively thick, but once served in the bowl, there was still a little broth to savor. Captain Wu had long since been enraptured by this stew, gulping down a large mouthful right away.
His Adam's apple bobbed, and he felt an incredibly fresh and savory warm flow go straight from his throat to his stomach.
This intense, delicious aroma almost made him dumbfounded.
Impossible, right?
Could this flavor be from filefish stew? Even a large yellow croaker wouldn't taste this extraordinary, would it?
Captain Wu felt overwheld.
The dark yellow, thick broth in his mouth had no discomfort whatsoever, and its delicious, sweet flavor was almost life-changing.
The Fujian Old Wine left a faint aroma of yellow wine, blending with the fish's sweetness. Together, they created a taste so fresh and sweet it almost drove his taste buds wild. A touch of light salt let the taste buds sense its presence without ruining the fish soup's sweet and savory flavor, enhancing its deliciousness even further.
In disbelief, he picked up a piece of fish and put it in his mouth, the soft, tender texture confirming it was belly at.
The belly at is near the fish's stomach, the softest, least defended, and weakest part of the fish.
But because of this, it's the most delicate and tender, with the highest fat content of the fish.
Even with the low fat content of filefish, this portion of at is exceptionally soft and tender.
The sticky sauce still coated the belly even when it was picked up by the chopsticks, like a transparent film on the fish.
As the belly entered his mouth, that familiar fresh and sweet taste hit him again.
Moist, sweet, and llow; and this was just the flavor of the sauce!
Captain Wu's mind was already roaring wildly; the piece of fish in his mouth seed to be mocking his past twenty years.
Accompanied the sea for 20 years. The variety of seafood he had eaten were countless. Even so nationally protected second-class animals, he had tasted in international waters and other countries' territorial waters!
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