He pinched a piece of Bluefin Tuna belly; it felt soft and delicate, almost as if it were highly resilient. The pink flesh was marbled with white fat lines, which is the most crucial part affecting the taste of the tuna.
After dipping it into a bowl of mustard soy sauce, Lin Yang stuffed the entire piece of Bluefin Tuna belly into his mouth.
The first thing he tasted was the salty freshness of the soy sauce, followed by a sharp, nasal-clearing mustard flavor, and then came the rich aroma of Bluefin Tuna.
With a gentle press of his tongue, the fish melted away, releasing an even richer Bluefin Tuna aroma that exploded in his mouth, mingling with the saltiness of the soy sauce and the sting of the mustard, an indescribably delightful taste!
It made one want to eat more after just eating it.
However, Lin Yang had tasted Bluefin Tuna before, and the quality of that one had been even better than this one.
But, after such a long time, tasting such high-quality Bluefin again was still very satisfying, as this was no ordinary Bluefin belly.
The others behaved similarly, if not more frenzied, grabbing piece after piece and shoving them into their mouths as if they weren’t eating Bluefin belly but watermelon.
Luckily, this Bluefin Tuna was large enough, and there was plenty of belly meat to stuff several people full, though it probably wouldn’t have been enough otherwise.
Lin Yang did not eat too much; once he had tasted enough, he stopped.
Although Bluefin Tuna belly is extremely delicious, other cooking methods are also good.
According to the guide earlier, tuna isn’t just for sashimi.
Grilled Bluefin Tuna, braised Bluefin Tuna, corn pork rib soup with Bluefin Tuna fins, stir-fried tuna, fried rice with Bluefin Tuna, and various other Bluefin Tuna dishes—all worth trying.
Today’s main goal was to let loose and eat; whatever was left would be packed and taken back home to continue the feast.
After having their fill, everyone packed the remaining Bluefin Tuna and headed back to the hotel, rested a while, then went to the airport to begin their journey home.
The Bluefin Tuna quota for this trip had been purchased and included in the trip cost.
This meant that the Bluefin Tuna caught with this quota was shared among the tourists on this trip.
It wasn’t that whoever caught it owned it, as this was already stipulated in the agreement.
Lin Yang knew this, so he had no objections to everyone sharing the Bluefin Tuna.
Without that quota, even if you caught the biggest Bluefin Tuna, you couldn’t bring it ashore.
Unless you processed the caught Bluefin Tuna right on the boat, and this would still require the captain’s cooperation. If the captain didn’t cooperate, you’d end up in the local jail for some time and also have to pay a hefty fine.
In most cases, captains wouldn’t cooperate because once exposed, the involved captains could no longer apply for a Bluefin Tuna quota.
It’s a meal, and captains can clearly make that distinction, unless a single meal could kill a man. But it was just one Bluefin Tuna; how much could it possibly suffice?
The plane made several transfers and safely arrived at Capital International Airport.
After a brief exchange, everyone proceeded to handle the Bluefin Tuna they brought back and then went their separate ways.
Handling the Bluefin Tuna meat meant sending it via cold chain logistics to the desired location.
On this trip, Lin Yang and his two companions stayed in Jiangdong City, while the other four lived around the capital.
Lin Yang sent some to a few friends in Jiangdong City and also kept some to bring to friends in the capital to taste.
After handling the returned fish meat, everyone went their separate ways.
...
After leaving the airport, Lu Cheng had once again arranged a pick-up for Lin Yang and his companions.
The group celebrated again and took the opportunity to taste the Bluefin Tuna they brought back.
At the dinner table, Lu Cheng also exchanged opinions with Lin Yang about the Global Guided Fishing Club, as their trip to Australia was considered a trial run for the company’s club.
According to Lin Yang’s own experience, the trip was very satisfying. The guides and local captains provided by the club, including the hotels, were quite acceptable.
After talking about the club, the two then discussed the "Fishing World" show since, besides being a shareholder of the club, Lu Cheng was also with CCTV, and their cooperative "Fishing World" program was still airing.
This was discussed because Lin Yang’s previously recorded material was running low, and they needed to quickly find the next destination.
After some discussion, they settled on their next filming location, Thailand!
Why Thailand? Because their club had just developed guided fishing tourism operations there, and Thailand, with its rich water resources and the Mekong River flowing through, naturally also had plenty of big fish.
Many fishing documentaries highlighted the Mekong River as a must-visit locale.
Considering this, Lin Yang’s schedule would be quite packed for a while, as he also had to go to Hawaii at the end of the month for a big fishing contest, so the trip to Thailand had to be scheduled as soon as possible.