“thousand of the peaches, the prophet of the spring river. They're short-lived
Now is the season of taste. However, since the yangtze ban, the wild local “silviang” has become the past. At present, the main actors in the market are counting the farmed dolphins。
Compared to last year, the price of dolphins has risen this year, with the owner of a market specializing in aquaculture indicating that the price of dolphins has nearly doubled。
The dolphins are beautiful and tender. Since there is no wild sale, the porpoises that are farmed become a rare item on the table。
In recent days, when he was a friend in the hospitality business, he had selected three “chrysanthemum” dolphins for the hotel to process and made a herbfish dolphin。
In front of the fish stalls in the city market, which were interviewed by the journalists, there were dolphins on sale, some on a variety and others on three varieties。
According to a long-standing shopkeeper, many of the tasted citizens choose to entertain their relatives and relatives. The vendor described three species of dolphins he operated mainly, albeit artificially, of which the “chrystal” dolphins tasted the best at $70 per pound, followed by “barline” dolphins at $40 per pound and a “bababy fish” at $30 per pound。
Most customers rarely choose “chrysanthemum” because it tastes the best. In addition, the booths provide proxy processing services, which are sold at a bar price of 90 yuan each and weigh between 6 and 8 taels each。
“the price of dolphins has almost doubled this year compared to last year's prices.” mr. Yuan, who has been operating a hotel for many years, has been sensitive to the price of food items that he describes as having risen to 70 pounds over the past 30s and 40s
“as a general rule, customers buy three or four dolphins and send them to hotels for processing and hotels for processing fees. If you go to the hotel and order food, it's more expensive."
In addition to the dolphins, the swordfish are just as rare。
However, in the eastern and western parts of the city, journalists turned to a number of markets and did not see fish sold in the aquatic stands. Upon enquiry, one of the vendors indicated that the conservation requirements for swordfish were high and that if the swordfish had not been sold at once and had been in their hands for a long time, it would have an impact on the meat and would have an impact on the sale。
“the price of a lake knife weighing about one or two or five pounds is 450 dollars.”
At the time of the request for price, a vendor made a presentation that, despite the sale of knives and fish, the goods could not be obtained on the same day and would need to be booked. The customers came to him to ask him for more information about the purchase of swordfish, usually in hotels, “in order to keep it fresh, it was booked the previous day and then picked up the next morning”
At the downtown queen's alley kitchen, one of the vendors directly indicated that the fishes in the whole market were not available because the yangtze river was closed and not only did they not sell in the local market, but even the lake knife. In addition, there is now one fish farm that is closest to the local “sword” taste in the market, but that would be expensive and would essentially reach 23,000 pounds。
Because the price is too high and the average person is less likely to buy it, he is generally not allowed to buy without a booking. He submits that most of the swords are now in the market, because there is too much difference between meat and taste and the willingness of citizens to buy them。
“the seafood product is now more abundant, mr. Shaft said, and it is better to buy seafood than to eat it with the same amount of money
