The day before yesterday, chong ming a restaurant was selling swordfish. At present, the market is full of swords and swords, “sea knives” and “lake knives” posing as swords and swords. The east morning post
Swordfish
There were no more than 20 swords collected from 914 ships. Maxing 355 grams, smallest 80 grams。
It's expensive
Swords weighing more than 2 taels have been sold to 3300. According to the fish dealer, $3,300 per pound is just the purchase price。
Who's eating
Ordinary changzhou, yangjiang, and yang yuen eat much, and the area is dominated. Large swords are bought and supplied directly to high-end catering enterprises and are unlikely to reach the market。
As a result of factors such as the cold, the swordfish are considered luxury goods in the aquatic industry in the spring, while the price previously estimated at 2,200 yuan per pound and the time it came on the market last weekend were completely disrupted。
"the swordfish, which was taken yesterday, the bag, is ready for you." when an old friend called, chong ming fisherman chen went out of the cabin. However, after six days of zeal and zeal, the second fish of the yangtze river, which was brought by chen, most of the swords that chen had recovered were sold to jiangsu, although zhao ming was the first station to migrate。
“it is true that there are fewer fish in these days, and the sword weighs more than two or two and has been sold to 3300. It's gonna take another week to get on the market." according to the fish dealer, $3,300 per pound is just the purchase price。
Fishing
Only two knives in six days. Fish
Chong ming is the first station where the swordfish migrate. Until the opening of the bridge, at chen jia-sa port, chongming island, shanghai, there were few visitors. However, with the radiation from the bridge effect, fishing vessels were relocated. Now this is the first stop of the eel, swordfish trade. Every spring, before the festival, the swords and swords matured, and from the sea to the upper part of the river lay their eggs, first entering the water。
The speedboats, which sailed from the port for about 20 minutes, saw buoys full of rows on the river. “under the buoy is a swordnet, also called a drifting gill net, two layers of each net, 18 metres long and 3 metres high. But today it's dark and it's raining, and you can't see fisherman nets.”
It's called chen zhong, the “fish owner” with some influence. As soon as the yangtze fishermen's fishing boats left port, they returned to port only two to three months after a month. The fish caught came to the market by these “fish owners” who were fixed for them。
Since the opening of the yangtze sword in shanghai, chen has been driving his boat on a daily basis, and a fishing boat has collected knives from fishermen. The fish is then sent to the market in the long triangle or sent directly to a high-end hotel. On several occasions, he agreed to take a journalist to the boat to see the scene of the swordfish acquisition and fishing。
Before the boat sailed to old chen's boat, chen zhong had already taken up the space of two family members, saying that there were fewer fish this year and that no fish had been fished for the last two days. The old chen's ecstasy untangles the red towel-covered swordfish while telling reporters that it's cold this year and the swordfish are late。
"it's not unusual to pull off the net. Every fisherman has seen it." chen zhong's little man passed the scales carefully while listening to old chen's saying that he only caught two swordfish for six days. "does that make money?" "the fisherman, god bless his food, and the boat is very oily and happy."
The old chen said that last year's swordfish catch was good in those years, and the first few days of fishing were like three pounds a day. This year, the snow fell in the spring, the water in the yangtze area was low, and the rains and fog followed the arrests, only two in six days。
Sale
Up to $3,300 per pound
The day before yesterday, there was rain. As soon as the ship reaches the heart of the river, the wind and rain are much bigger than the shore." it's time for the fishing boats to stop and save their strength. We'll hit it again in the afternoon when it's coming down." one of the masters explained that all the knives were cut。
The yangtze river is affected by the tides of the sea, which rise twice a day, with 12 hours between hours and hours. The general catcher is a group of two or three boats, the so-called gang, which means helping each other by placing the net between the two ships, spreading the net from the upstream half an hour before the tide rises, and then flowing down to a certain location and then collecting the net。
Chen zhongxian told reporters that they usually come to collect fish when the tide is down. Fishermen collected by each fish dealer are also relatively static. “the prices have been high, the number of people who have come to collect swordfish, the level of competition, and the number of conflicts.”
While speaking, chen zhong has collected the morning fish. There were no more than 20 swords collected from 914 ships. The biggest is 355 grams and the smallest is 80 grams. “the swords recovered by the yangtze are generally large, with less than one or two. It's true that fish are small in the last few days, and the sword weighs more than two or two, and has been sold to 3300. In other words, more than two pairs of knives are worth roughly $1,000 per bar.”
Transit
Forced to come from the gangsu curve
It is interesting, however, that when the swordfish landed, chen zhong put them on a van to changzhou. "the yangzhou, yangjiang, nanjing, and eujiang are the "grave" for swordfish. Shanghai was the first to catch swordfish, but it was not a habit to eat swordfish. It's just that outsiders don't like crabs in shanghai. There are, of course, many shanghaiers who come directly to us to order or to eat swordfish in jiangsu, which is the most important gathering area.”
Swordfish are known to migrate in order to lay their eggs in suitable inland waterways, mostly in “s” formations with mosaics and sand, or in a hip-and-drum section; however, they have requirements for temperature and water temperature, which are expected to occur at 17°c ~ 23°c and 19°c ~ 22°c。
“in this year's case, only if the weather is warmer next, and it is estimated that it will be another week before the shanghai market will have a very small number of swords on the market.” chen said。
Organisation
The true sword has not yet arrived
The previous day, journalists had learned from the shanghai copper river aquatic market and the east international aquatic centre that, at present, the true sword had not yet entered the market, and that citizens were wary of buying it。
Yang tan chen, the owner of the copper-chamber market, is too expensive this year. Some of the old customers at the hotel came to get a sea knife, which they thought was expensive, and even less afraid to buy. Because if you can't sell it in a day or two, and then sell it in the fridge, it's a lot worse, and it's easy to lose money in hand.” the international centre for fisheries in the east, for its part, stated that their market was more affordable, that it would not be available until mid-march at the earliest, and that the catch and prices would depend on that time。
So where's the small amount of swords caught now? "it's reserved for people who know how to do it, and for top restaurants." a fisher who did not want to reveal his name told journalists that in changzhou there was a private owner who had been booked directly by them because he was close to them. “general changzhou, yangjiang and jiang yuen eat much, and the area is dominated by employers. There are also large swords, which are bought directly on shore to supply some high-end catering enterprises and which are indeed unlikely to reach the market.” to be honest, the fresh catch is a classic luxury。
Citizens who intend to buy real knives can ask more questions in the market. “after all, there are honest businesses. Then order from them. Some of the long-term owners of the swordfish business will know where the real source of the swordfish is
Janju
This year's first net
Only two
On 5 march, on the first day of the official capture of yang's swordfish, at about 12 p. M., fishermen pulled the first net of the day, with only two。
At around 1100, journalists came to the fishing village of guazhou town and saw only 10 fishermen woven their nets, “this is a swordnet, also called a drifting gill net, two floors each, 18 metres long and 3 metres high”
In guazhou, many boats fishing for swordfish were parked in the bay, and fishermen told journalists that on that day only three boats (one in every two) went out to catch swordfish。
At around 1200 hours, journalists arrived west of the yunyan bridge and a group of boats were trawling. “our fishing grounds east of the bridge are not to be fished across borders after the last years, but this year's fishing season is ahead of schedule and many fishermen are not leaving the river, so there are no boundaries.” "we've been in this area for six days, making more than $2,000." five were arrested the day before yesterday, five in the morning and one in the evening; the largest was more than 3 taels and the smallest was only a few dollars.”
Forty minutes later, they began to take off the net and the two boats were coming closer. As the net pulls into the ship, the closer the boat gets, but no swordfish. "looks like it's an empty net." and when ai ming grunts, when the last part of the net was pulled up, there were two swordfish on the net, "you see that big one, at least two of them."
“it's no surprise that the net is not the same,” ai ming told the press that there were fewer swordfish than there were decades ago. (jan state evening)
Noun explanation
One of the four rivers of the yangtze
Swordfish, commonly known as swordfish, porcelain fish, etc., are migratory fish. Every spring, swordfish go up into the river and form fish. There is an agricultural proverb that includes “spring-tip fish”, which is the first fresh fish in the spring. Swordfish are thin in size, like sharp knives, silver white, fine meat, but thin in size. The flesh tastes good, fat and not greasy, and has a fragrance. Swordfish, along with gillfish, dolphins and gillfish, have been dubbed "the yangtzes". (source: chengdu journal)
