Chapter 166: Check out the oyster fields
Chapter 166 Viewing the Oyster Fields
The next day, Li Duoyu woke up early.
Li Duoyu ate some breakfast prepared by her mother and drank some pickles and pork ribs soup.
He set off for the oyster field.
Unexpectedly, the sea surface was a little foggy today, and the visibility was about 100 meters.
For Li Duoyu, who sails at night, this sea fog naturally has no impact, but adds a bit of beauty.
The way those moso bamboo piles are looming in the fog is really quite magical.
If an old mage who likes photography sees this, he will probably be unable to help but click the shutter wildly.
Li Duoyu first went to the oyster field where oysters are raised, which is where he raised kelp. The oysters raised here are all over two years old.
Li Duoyu casually picked up a bunch of oysters and inspected them. He found that the oysters were quite clean, with very few barnacles and mussels attached to the surface.
It seems that during his training abroad, his father and Chen Wenchao took good care of these oyster fields.
For them oyster farmers.
One of the two things I fear most is that the oyster cannot open its mouth, that is, there are too many attachments and it will be killed directly.
The other kind is the oyster smiling.
This is what oyster farmers are most afraid of seeing. Once you find one "laughing", you will find countless others smiling in the oyster field.
After seeing that there is no problem with the oysters.
Li Duoyu simply measured the length and thickness of the oysters and found that the oysters had grown a lot larger in the past three months.
But when it comes to oysters, it doesn’t make much sense to look at the shell. Sometimes the shell is very big, but there is only a little bit of meat inside.
Even if the oyster farmer is very skilled, if he wants to see if the oysters are good, he still has to pry them open to see if the oysters inside are fat.
Li Duoyu randomly selected a lucky oyster, then pried it open with a knife, and found that the oyster meat inside only accounted for about half of the oyster room.
With this kind of fatness, it can only be regarded as barely passing, but it is just right for making garlic oysters, because if it is too fat, it will be difficult to pour the sauce.
But it’s only the end of September.
There are still two months before the oysters go on sale. If you give them another two months, they should have grown a lot of meat. By then, they might be fat oysters.
The cultivation of oysters has a lot to do with the sea area and density. If there are more plankton, diatoms and organic matter in the sea, the growth rate of oysters will become faster.
In the previous life, because there were so many oyster farmers, whenever there was a sea area suitable for raising oysters, it would be full of oyster rows.
If you raise too many oysters, the floating matter in the sea water will naturally not be enough for the oysters to eat.
If you don’t eat enough, you will naturally not gain weight.
This also leads to the fact that most of the oysters that people buy are from thin people, and they will never be able to buy the fat oysters that the anchors hold.
Unless you add money!
The sea area where Li Duoyu is currently raising oysters is the most suitable prime location for raising oysters on Dandan Island.
If I remember correctly, there was an oyster boss here in his previous life. He made tens of millions in two years and became a legend in this area.
Now this prime location belongs to Li Duoyu.
Following that, Li Duoyu took a look at the 300-acre abalone breeding field nearby that the two Hong Kong Islanders were working on.
So we sailed over to check it out.
The seaside side of the floating ball and moso bamboo is covered with barnacles and mussels, and the ropes are also covered with various seaweeds.
At least nearly 30,000 yuan was invested to build these 300 acres of breeding land, and villagers came here from time to time to inspect.
But after the project failed, everyone stopped coming.
As for moso bamboo and brown rope soaked in sea water, their original service life is only two years, if this continues.
It is estimated that it will not take more than two years.
It was over in half a year.
Li Duoyu felt that he could not let the 30,000 yuan go to waste. He had to urge the town committee to deal with this matter as soon as possible.
It’s almost time for the fog to clear.
Li Duoyu noticed that someone seemed to be putting sticky nets over the oyster field. When he came over to take a look, he discovered that it was Chen Wenchao. “Brother Yu, when did you come?”
“I’ve been here a long time ago.”
Li Duoyu smiled and said, "I noticed that you have been getting up later and later since you built your new house. When will you two get married?"
Chen Wenchao scratched his head.
“Not so fast.”
"You have to hurry up. Xiaolan has been with you for more than half a year. If you don't get married, people in the village will gossip."
When Li Duoyu said this, Chen Wenchao became nervous, "Then I will ask my grandma to find a good day in the next two days and decide on the marriage first."
“That’s pretty much it.”
Chen Wenchao finished putting the sticky net in place.
He held a long bamboo pole in the oyster field, shouting: "Hey, hey, fetching water to scare out the sea fish that steal the oysters."
About an hour and a half later.
Li Duoyu also followed Chen Wenchao to close the net.
I didn’t expect the fish to be caught but it was quite good.
Most of the fish on the sticky net are black snapper. This fish likes to eat oysters the most, and the second most popular fish is sea bass.
Maybe it’s because of the wrong season.
The ones caught were all milk bass, which were not very big. Occasionally, some starfish and boss fish would be caught in some nets that sank to the bottom.
There are also a lot of pufferfish. Almost every ten meters or so, there is a puffy pufferfish hanging on the sticky net like a ball.
While Li Duoyu was **** the fish, a pufferfish actually slobbered all over his face.
How can I bear this?
As a top sashimi chef, Li Duoyu, the number of pufferfish that died in his hands was not tens of thousands, but five or six thousand, and he immediately thought of various ways to eat it.
But I still think it’s too troublesome when I think about it.
After Li Duoyu caught the puffer fish, he poked it in the stomach several times to make it angry again, and then wiped his Liberation Shoes.
Then he took out a fishhook provided on the boat, poked a hole in its belly, and threw it back into the sea.
The pufferfish that was thrown back into the sea deflated like a balloon and then got into the sea water.
It may not realize that the human has tampered with its body.
It is estimated that the next time it encounters a natural enemy, it will no longer be able to turn into a ball and will most likely be swallowed up.
It took a while.
Li Duoyu and Chen Wenchao collected twenty sticky nets and harvested nearly a hundred kilograms of sea bream, more than fifty kilograms of sea bass, and dozens of kilograms of miscellaneous fish.
While most of the marine fish were still alive, Chen Wenchao quickly classified them.
Pour it into the fishing raft cage.
Li Duoyu observed the cages and found that the fishing rafts here had become snapper breeding sites.
The cages with more than a dozen grids are all filled with snapper, mostly black snapper, but there are also many yellow-legged snappers, which are yellow-fin snappers.
Li Duoyu estimated that the number of sea bream cultured in the fishing rafts was at least two thousand kilograms.
Just raise so many snappers.
Feeding is also very troublesome. There is no fish feed now, so Chen Wenchao can only chop up the miscellaneous fish, smash the barnacles and mussels and mix them together to feed the snappers.
However, because black sea bream looks like freshwater tilapia, the price has never been higher. The purchase price is only about 1 cent, and the yellowfin sea bream is only 2 cents.
Fortunately, this kind of fish is relatively tenacious. Li Duoyu plans to build a large water tank and transport them directly to Rongcheng Wharf for sale.
Actually, Li Duoyu also plans to set up a stall at Rongcheng Fish Market and open a live fish shop.
But Rongcheng is too far from the sea. It takes more than an hour to sail, and the cost of seawater transportation is too high.
(End of this chapter)