South Australia has some of the most delicious seafood in Shenzhen. The characteristics of South Australian seafood are that the seafood here tastes the freshest, and the other is that some seafood in South Australia cannot be eaten in other parts of Shenzhen because of their limited production.
South Australian locals are former South Australian fishermen, after the urbanization of Shenzhen, the wealthy South Australian locals, no longer have to rely on fishing as a source of livelihood. However, there are still a very small number of locals who are accustomed to fishing life and still insist on going out to sea to fish, just like this Zhou Shuichi of Gaoling in Dongshan, who opened a seafood restaurant in Gaoling New Village, and the seafood in his own restaurant is basically brought back by himself from the sea. Generally at night to go to the net, he will lay more than 40 nets, five or six o'clock in the morning, the day is not yet light, he will go out to collect the net, harvest good when all kinds of fish and shrimp can catch hundreds of pounds.
Once, I got up early in the morning to go out to sea with him to collect nets, and personally experienced the hardships and hardships of fishermen's life. South Australian natives have developed the habit of fishing since childhood, and after life improves, fishing has become a joy of life. From time to time, they go out to sea to catch fish and enjoy a self-sufficient life, which is also a lot of fun. When night fell, they dive to the rocky reef on the shore, put on a searchlight, see the fish, shoot the fish with a water arrow, and then catch the fish.
Daming shrimp is the "most iconic" sea shrimp in South Australia. Its body is shown to be relatively smooth and has a translucent feel. The method of white burning is simple, but it can also best reflect the original taste of the shrimp, peel off the shrimp shell and eat it directly, or dip it in garlic soy sauce, the meat is very tight, the taste is very sweet and delicious. The grilled prawns are a different flavor, delicious and appetizing.
Hairy crabs are fattest around the time of the winter solstice. Hairy crab meat is fresh and sweet, crab paste is very fragrant, the taste is similar to hairy crab, the hairy crab that grows up under the moisture of the Qiniang Mountain Spring, its own natural quality, and then after maturity, sublimation and baptism in the brackish water confluence, making the hairy crab much more delicious than the hairy crab.
Every year from May to September, it is the time to eat blind crabs. Although it is not large, it tastes quite good, the blind crab meat is thick, and the crab "egg" is clean, delicate and fragrant, suitable for soy sauce stew. It's just that the number of this crab is not much, except for some restaurants in South Australia, there is no such crab in other places, and it is estimated that few people in the city have heard of this blind crab, and even fewer have eaten it.
Mafriend is one of the most special marine fish in South Australia, which is a marmot caught by Locals in South Australia in the half-day cloud waters. Mafriend is a deep-sea fish that likes to live in the sandy bottom sea area, and swims back to the waters around Dapeng Bay in South Australia from February to May every year to spawn, and then returns to the deep sea after spawning.
Fishing for blowpipes is a great pleasure for South Australians. From the end of May to the middle of June every year, in the waters around Dapeng and Nan'ao, there will be a large number of blowpipes in the bays where the water depth does not exceed 20 meters and the water flow is not too urgent, which is a good time to fish for blowing tubes. Blowing tube boys, this seemingly translucent body of the small soft animal, in the water can run fast, under the light, from time to time you can see them walking in the water, it is said that they prey on small fish for a living, or a master of fishing! There is a large amount of ink in the body of the blower, which is a liquid as black as ink, and when it encounters an attack or danger, it will spew out ink, and the sea water will suddenly be dark, thus escaping from danger. This is the moment when it is caught and about to leave the water and instinctively spews ink.
South Australia Shui Tau Sha Seafood Street
South Australians eat marine fish, and many people like to eat small fish. Oil LiZai is also known as flower boy fish, don't look at this fish is very small, but the taste is quite unique, the fish's internal organs are a little bitter, but bitter will come, eat this bitter taste. Oil LiZai boiled soup, that is really called a delicious.
Sea urchin is arguably one of the most distinctive seafood in South Australia. Every September and October, sea urchin farmers will sprinkle sea urchin seedlings on the coast of South Australia, these sea urchin seedlings grow naturally on the coast, until April and May of the following year, is the fattest season of sea urchins, friends who have swum on the coast of Dongxi chung or Yangmeikeng, there should be people who have seen the traces of sea urchins in the rocky sea water on the coast, its shell has a lot of needles, when catching sea urchins, be careful not to be stabbed, not only very painful, but also very poisonous. Each sea urchin has five pieces of meat, and a sea urchin looks not small, but in fact, there is not much meat.
According to China's Dragon Boat Festival, Mid-Autumn Festival and other traditional festivals, The South Australian people have also developed sea urchin dumplings, sea urchin mooncakes and other seasonal products with South Australian characteristics, which are both food and gift-giving, and gradually formed a relatively stable industry, whether it is sea urchin dumplings or sea urchin mooncakes, it is said that they are quite popular. Sea urchin fried rice is a way to eat sea urchin, sea urchin fried rice, people who don't know think it is egg fried rice, it is said that there are people from the north who come to South Australia to eat sea urchin fried rice, think it is very delicious, just say that there is another egg fried rice! In fact, after the sea urchin is fried, it is indeed a bit like an egg, but it is still easy to distinguish those who have a little common sense of the sea urchin, which is a high-protein food, and its taste and nutrition are many times stronger than eggs.
According to Zhang Jiancong, a senior local foodie in Tung Chung, the volcanic snail grows in the stone crevices of the Tung Chung coastline, generally the place where the wind and waves are larger, the more conducive to the growth of this snail, and the volcanic snail has very high requirements for seawater quality, and it must be very clean sea water to grow volcanic snails. They usually take shovels to dig volcanic snails at low tide. The first time I tasted the volcanic snail, I was stunned by this delicious snail meat, which did not use salt at all, with a natural sea salty taste, and felt like it was salted.
South Australia is very beautiful, in order to be able to better write the delicious taste of South Australian seafood, in the past two years, I have worked hard to turn myself into a foodie, not only eat with my mouth, but also eat with my heart, and seriously taste the food culture of South Australia from my bones.