Gasp! She's a Time Traveler Using Modern Tech to Improve Ancient Life Chapter 835 - 798: Setting the Fish Free at Dawn

Children have a lot of strength in numbers, and before long, they cleaned almost all the barnacles off the sea turtle. After shedding its "barnacle" coat, the sea turtle looked a size smaller.

The nurous barnacles taken off naturally beca part of the children’s feast.

Everyone went ho to fetch a wooden basin, and they divided them up; each person got a basin-full.

Qingyu’s maid and student attendant also were counted.

Barnacles are not very valuable in the Great Tang, and fishern rarely make an effort to pick them off unless they find them on rocks or the bottom of boats to eat.

Among the Great Tang’s seafood, the most valuable is always fish, so fishern freely eat shellfish and shrimp and crabs, while only eating less tasty small miscellaneous fish.

If sothing could be sold at a better price, people were reluctant to eat it.

At this point, the village was already filled with the curling smoke from cooking fires as people started preparing their evening als.

"Everyone, hurry ho. The sun is about to set, the beach is dangerous, it’s not good to stay too long."

"Oh!" Everyone responded, then scattered joyously, facing the principal of the school fearfully and respectfully.

This group of children, including the maids and servants, all attended the school. Setting aside the master-servant identities, just the teacher-student relationship kept everyone from misbehaving in front of the teacher.

Lin Wanwan carried the dirty little Qingyu ho, followed by a trail of maids and student attendants, as well as an obediently self-organized animal team.

Within the team, more self-aware animals like lynxes, civet cats, white foxes, and the sea eagles flying above were more aloof and wouldn’t gather together, while the rest had been trained to line up well, including a white-skinned little pig.

Lin Wanwan had already filled up with seafood on the boat today, so she took it easy for dinner, eating black and white truffle stewed local chicken, along with sour soup fatty beef, and a bowl of roast bear at skewer seasoned with cumin and black pepper, tastier than beef skewers.

Among these ingredients, including seawater rice, all were produced in the Great Tang, touting their all-natural, green food, a rarity even for the wealthy in modern tis.

For example, bear at, you wouldn’t dare boldly eat that in modern Huaxia. Even for fard bears with relatively lower protection levels, it’s not just butchered casually, let alone served on the table.

To enjoy a delightful al of bear paws or bear at, you’d have to go to Japan, where it’s legally consumable. Of course, quantities are limited, and common people don’t have such capacity to partake.

In the Great Tang, things are different. As long as you have the skill, anything flying in the sky, swimming in the sea, or crawling on the ground can be caught and eaten.

After finishing a refined and pleasant dinner, Lin Wanwan hauled the big water tank filled with yellow croaker into the back yard of the Agarwood Pavilion.

On the surface, she was going to release them in the pool, and indeed she would release them.

Ti-traveling back to modern tis, less than twenty-four hours passed in the Great Tang, whereas in modern tis, it was less than six hours, still late into the night.

Lin Wanwan, full of trendous strength, carried the large wooden box filled with yellow croaker down the stairs. To prevent the fish from dying, as she reached the shore, Lin ngbo adeptly used Bow Fish Skill to tie the fish, helping them breathe out of water.

This Bow Fish Skill generally targets freshwater fish; as for sea fish that are valuable, they’re usually killed and bled imdiately upon being fished out of the sea. Sea fish with cleanly removed blood tastes more delicious than live fish, unlike freshwater fish.

Although Lin ngbo didn’t understand Lin Wanwan’s reluctance to kill and bleed the fish imdiately, she was the noble in the clan, so her decision was final.

Actually, normally when deep-sea fish are hauled up, even if humans are willing to release them imdiately, they often still die due to the pressure change altering their swim bladders, causing barotrauma.

But as long as the fish are alive during the transit, the transformation through the Space-Ti Gate ensures even deep-sea fish can safely be released, and Lin Wanwan had verified this many tis.

This Space-Ti Gate must exist to maintain biodiversity, imbued with a sense of benevolence.

Carrying the wooden box holding the yellow croaker to the Cayenne’s trunk, Lin Wanwan changed into modern attire and drove to the frequently visited beach for releases.

In Yongcheng, nightlife is almost non-existent; by ten o’clock every night, the streets are practically empty, except for a few bars and late-night snack shops still operating.

Thus, Lin Wanwan drove through the district streets in the depth of night towards the more remote coastal road, rarely encountering fellow nightti travelers.

After releasing the fish, Lin Wanwan headed to the fishing boat dock for a check-in.

Near dawn, the streets might not have many wandering folk, but at the dock, busy fishern and vendors were already present.

Lin Wanwan casually bought so fish, paid the dock managent fee, and then leisurely called Jie Yuting to inform him of the arrival of fresh high-quality deep-sea fish.

Being woken at this hour, Jie Yuting wasn’t displeased.

Though his private restaurant had arranged soone to select the freshest seafood at the dock at dawn, even specifically acquiring the freshest sea fishing catches.

But as a provider of quality raw materials like Lin Wanwan, he never minded being contacted, any ti there was good stock.

As long as Lin Wanwan wasn’t informing him about cutting in line and was selling goods to him, he welcod it warmly.

Though Jie Yuting’s perpetually stern face showed no expression, he was absolutely elated.

For a top chef, what could be more enticing than premium ingredients?

Now he even refused to consider Japanese wagyu, no matter how ticulously fard, as it couldn’t alter Japan’s overall nuclear contamination, let alone the seafood from Japan.

In modern society, sourcing high-quality ingredients is exceedingly difficult, which was the biggest headache for Jie Yuting.

Despite Lin Wanwan being a crafty rchant, her stock was genuinely good, so Jie Yuting had high tolerance for her.

For the sake of gourt food, it’s worth it.

Look at this high-quality bonito! With Jie Yuting’s seasoned chef’s perspective, he could discern the at quality at a glance.

Where on earth did this fish co from, the Antarctic deep sea?

After delivering the goods to Jie Yuting, Lin Wanwan, noticing dawn was approaching, decided to stay and directed Jie Yuting to prepare breakfast for her.

Jie Yuting was aware!

That crafty rchant always found a way to get him involved!

Fine, considering all those high-quality wild sea fish, and the green duck eggs, he’d prepare a separate breakfast for her.

Just a bowl of fish slice porridge, with a fried duck egg on the side.

Good ingredients combined with good culinary skills, even the simplest dish can be the perfect breakfast.

Lin Wanwan sat by the bar, watching Jie Yuting busy inside, the strong suction hood on, not feeling noisy at all, since she was about to enjoy a delicious breakfast!

What a pity, Lu Shouyue wasn’t here; otherwise, dining together would have doubled the joy.

Food and scenery alike co alive when shared.

Thinking of Lu Shouyue, the breakfast was ready, and Jie Yuting, still with a stern expression, brought it over to her.

Lin Wanwan bead at him: "Thank you, Boss Jie."

"Fish slice porridge two hundred eighty, fried egg twenty-eight, totaling three hundred eight. Please pay at the bar before eating, thank you."

Lin Wanwan: "..."

Alright, still the ever-principled Boss Jie.