166. Chapter 166 Check Out the Oyster Fields

Chapter 166 Check out the oyster fields

The next day, Li Duoyu woke up early.

Li Duoyu ate some breakfast prepared by his mother-in-law and drank some pickles and pork ribs soup.

Then set off for the oyster fields.

Unexpectedly, the sea surface was a little foggy today, and the visibility was about 100 meters.

For Li Duoyu, who can sail 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 any old master who likes photography sees it, he will probably be unable to help but click the shutter wildly.

Li Duoyu first went to the oyster field where giant oysters were raised, which was the same place where he raised kelp. The oysters raised here were 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.

To them oyster keepers.

One of the two fears is that the oyster cannot open its mouth, that is, there are too many attachments, which will directly kill it.

The other is an oyster smiling.

This is what oyster farmers are most afraid of seeing. Once you find a "laughing" one, you will find countless smiling ones in the oyster field.

After seeing the oysters no problem.

Li Duoyu simply measured the length and thickness of the oysters and found that the oysters had grown much larger in the past three months of farming.

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.

No matter how skilled the oyster farmer is, 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.

At this level of fatness, it can only be considered 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 steaks.

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 won't 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 have.

Unless you add money!

And now the sea area where Li Duoyu is 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.

And now this prime location belongs to Li Duoyu.

Immediately afterwards, Li Duoyu took a look at the 300-acre abalone breeding farm nearby that the two Hong Kong Islanders were working on.

So I 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 in setting up these 300 acres of breeding land, and villagers came here to inspect it from time to time.

But after the project became obsolete, everyone stopped coming.

However, moso bamboo and brown rope have a service life of only two years if they are soaked in sea water. If this continues.

It probably won't take two years.

It was over in half a year.

Li Duoyu felt that he couldn't let the 30,000 yuan go to waste, and 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. He sailed over to take a look and found out that it was Chen Wenchao.

"Brother Yu, when did you come?"

"It's 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 marry me, 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."

After Chen Wenchao finished releasing the sticky net.

So he held a long bamboo pole in the oyster field, shouting: Hey, while fetching water, to scare out the sea fish that stole 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 catch to be quite good.

Most of the fish on the sticky net are black snapper, which is the fish that loves to eat oysters, 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 stuck to 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 untangling the fish, a pufferfish actually slobbered all over his face.

How can I bear this?

As a top sashimi chef, Li Duoyu had killed as many as five or six thousand pufferfish in his hands, and he immediately thought of various ways to eat it.

But when I think about it, I still find it too troublesome.

After Li Duoyu caught the pufferfish, he poked its belly a few times to make it angry again, and then wiped his Liberation shoes.

Then he took out a fishhook prepared on the boat, poked a hole in its belly, and threw it back into the sea.

The pufferfish thrown back into the sea was deflated like a balloon, and then went 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 never be able to turn into a ball again, and it is very likely to be swallowed in one bite.

It took a long time.

Li Duoyu and Chen Wenchao collected 20 sticky nets and harvested nearly 100 kilograms of bream, more than 50 kilograms of sea bass, and dozens of kilograms of miscellaneous sea fish.

While most of the sea fish were still alive, Chen Wenchao quickly sorted these sea fish.

Poured them into the net cages of the fish raft.

Li Duoyu observed the net cages and found that the fish rafts here have become bream breeding sites.

There are more than a dozen net cages, all of which are bream, mostly black bream, but there are also many yellow-legged bream, that is, yellowfin bream.

Li Duoyu estimated that the number of breams raised in the fish farm was at least more than 2,000 kilograms.

But raising so many breams.

Feeding is also a very troublesome thing. Now there is no fish feed, Chen Wenchao can only chop up those miscellaneous fish, and crush barnacles and mussels and mix them together to feed these breams.

However, because black bream looks like freshwater tilapia, the price has never risen. The purchase price is only about 1 cent, and yellowfin bream is only 2 cents.

Fortunately, this kind of fish has a strong vitality. Li Duoyu plans to build a large water tank and transport them directly to Rongcheng Wharf to sell.

In fact, Li Duoyu also plans to set up a stall at Rongcheng Fish Market and open a fresh sea fish store.

But Rongcheng is too far from the seaside. It takes more than an hour to drive a boat, and the transportation cost of seawater is too high.