"The fish skin is a natural protective layer that effectively prevents moisture loss and external bacterial invasion. They can be safely stored in this natural freezer for a long time."
"But sea urchins and scallops are a completely different story."
He picked up a frozen hard sea urchin: "The edible parts of these creatures are their intestines and gonads, which are rich in digestive enzymes. Once thawed, their autolysis speeds up incredibly fast."
"I can't just thaw one or two at a time to eat. I must handle and cook all of them as soon as they are fully thawed for the first time, otherwise, the remaining parts will immediately spoil and produce toxins."
"Therefore, I must prioritize handling these short-shelf-life ingredients."
After explaining, he needed a high-calorie, high-fat dinner to quickly replenish energy.
His gaze fell again on the Atlantic Large-eyed Flounder, frozen hard like a block of iron, and those equally rock-hard scallops and sea urchins.
