On august 9th, the triple city news (all media journalist huang yap) technology crossed 1300 km from liangyun harbor to changsha。
On august 8, the east sea natural sea crabs walked into nearly 60 shops across the country, shouting, "i never thought i'd get out of the east sea alive!"
From the living seafood of zhang's teeth and claws to the pearls of the table, how does the "live or die speed" of the crabs in the east sea work
Distinguishing, trans-shipment, the source of the crab fight
At around 0300 hours on 6 august, heavy rains rained on the head town of liangyun harbor, a small town on the coast, and the crab family, chen zheng, waited early on on the side of the multi-island street, with the immediate embroidery river running straight through the sea, one of the docking, unloading and resupply points of a shuttle crab boat. Five days ago, the sea of the east ocean, a vast fishing fleet of vessels, had raced from the port of jiang suluyun。
“vehicle fishing vessels look to the tide. The harbours of the scavengers are shallow waters and can't leave the ship when the tides fall. However, fishing vessels do not wait for others, but only advance to ports and so on.” when the fish is white and the boat is still missing, chen's face does not see a single rush and consoles us when we first pick up the boat。
Waiting for the break, the manager of the seafood international project, wang yen yuen, said that the shuttle crab fishery was coordinated by a production ship, which was carrying fresh boats, that the production ship went out for at least three months before returning to the ship, and that the boat responsible for the acquisition of seafood and supplies such as food reserves, ice, water, etc. Travelled to and from the day, “we are waiting for the latter.”
At around 0600 hours the transmutation came to the port of the blue sujai fish-ship no. 04789. The fishermen came out of their cabins, opened their hatches, erected iron ladders, and directed their trunks to the vans, forming a well-meaning flow line. Crabs in baskets are lifted from the fish tank by a strong fisherman and placed in an aerobic, salinized bucket along several metres of ladders。
The shuttle crabs left the sea, and a time defence war was officially launched。
In the rows, the basket crabs are referred to as “commodity” with no size, mother or mother, integrity, activity, fertility. Crabs placed in water tankers are first transported to a sorting base tens of kilometres away, divided as needed, to the market for vegetables, express transit centres, and to the “water truck” for the entire country。
A group of experienced crab-picking women are already on standby, sitting face-to-face and having a few people in one group; they have fast eyes, quickly picking out the she-crabs in the basket, the sick, the broken skin-covered crabs, and then putting the crab legs up with rubber bands to avoid “mutual killing” in transport, affecting integrity and activity。
"crabs without an arm and a leg are old and sick, which you do not want." the crab picker moves well, and occasionally says something。
According to wang moon, only 300 pounds of seafood crabs can be picked out of 5,000 pounds, and according to specifications, 320 dozen bottoms and 72 specially designed for blue cylindrium. “in august-september, when the east sea was just opened, the crabs were fatter, at most, and at the end of september, in the home yard of the mother crabs, the majority of them were yellow”
On a one-time-selection, trans-shipment basis, the 100-mile-picked “soldiers” will again be “sit on” vans that same morning to open the country's way through a well-developed network of traffic, such as the shen sea highway, the lenho highway and the tokyo harbour highway。
1200 km, shuttle crabs left the east sea
Live crab transport with exponential cost increases over distance. How can long-distance transport ensure that the crabs are “live and live”
“the distance between the fishing areas is 100 nautical miles and 1° latitude, and the temperature and salinity of the shuttle crabs vary, and adjusting the salinity of the simulated seawater will depend on long-term experience.” according to wang yin hong kong, which is one of the main hubs of the shuttle crab trade, transport power varies according to the survival rate of the shuttle crab, such as the “frequent load” of the shuttle crab transported by courier, which is sustained by oxygen and ice bags in the foam case。
All things must be humbled, so that you can understand and grasp the whole picture. On the basis of seafood being built into a global procurement network and an increasingly optimized transport route, the shuttle crabs have been on specially adapted water circulars. In the cars, water drums with their waists are drained, oxygen and circulation water are supplied without interruption, and in order to “slept” the precious shuttle crabs all the way to the seymour seafood pit, the temperature of the farm water is controlled from 11 to 13 °c, and the salinity is controlled at about 25 degrees, with only 18 hours of transport。
Consumers, it's hard to conquer the fragrance. Tastes are complex, good food, good food, fresh but constant。
Fresh, not only gives cooks a base for simple cooking, but also provides a rich food base and solid food security for the “localization” of seafood across cities. With the high-quality cooking of the seafood chefs, the shuttle crabs are made of ginger sauce steamed crabs, salt roasted crabs, chipped peppers, fried crabs; the last one is the initial taste of the kite, with green peppers 4 and fresh vibrates, and the most fragrance and sweetness of the crabs。
Twenty years ago, in an inland city like changsha, where deep-sea crabs, puff crabs and conch snails were mostly dedicated to high-quality places, fishers were playing with each other for $1,200 per pound, “the puff crabs never thought they could or could leave the sand”. Twenty years later, a bunch of seafood “sea catchers” were running on the “fresh road” and a basket of crabs were brought out of the sig town, where the mouths of the predators were gleaned。
Fireworks among humans, the smell of wind. From the beginning of the supply chain, until 25 years of eating seafood buildings, xu shizuku has made seafood “price-to-price” extremely high, requiring the swiftness of “a smile on a red dust concubine that no one knows is coming from a twilight branch” and the need to “break a man's wrist” during a journey to the mountains and not to die in time, and to listen to wind and tide。
