The Top Fishing

After the cooperation was settled, Lin Yang had the mid-belly of the imported Bluefin Tuna he brought back from overseas processed and readied in the kitchen.

A plate of appealing pink tuna sashimi, laid on a bed of ice, was served.

"This part is the mid-belly of the Bluefin, a location on the fish second in value only to the belly. Let’s try it and see how it tastes!"

Lin Yang gave a brief introduction, and several people picked up a slice and put it in their mouths.

The tuna was rich and succulent, with the light aroma of fat mingled with the sweetness of the meat—a far cry from astonishing, but the flavor was exceptionally smooth, a completely different sensation from traditional Chinese cuisine.

"Wow, this tastes good! It’s way better than the tuna sashimi I had last time!" Xia Xiaoxue said with a slight dip of soy sauce, her eyes narrowing with pleasure.

"Naturally, although this tuna isn’t as big as the two I caught, it is still an exquisite 400-500 pound Bluefin. It’s hard to find sashimi of this grade in the country, and even if you have the money, you might not get the chance to eat it."

Now, you can buy tuna sashimi through Douyin or Taobao, but those are generally from average tuna, like Bigeye or Yellowfin, which are quite different from the top-tier Bluefin Tuna.

Even if they do have Bluefin, it’s mostly the smaller two-hundred-pound variety; hardly any exceed three hundred pounds.