Super Rich from Winning a Lottery

Chapter 396 - 265: Seafood Feast (Part 2)

Quickly! The first seafood dish is brought to the table, and a server stands by to thoughtfully introduce it.

"This is the first signature dish of our restaurant, called New Zealand King Salmon. It is the top variety of salmon. The natural fish oil content of New Zealand King Salmon is significantly higher than other salmon, and its size is much smaller—ordinary salmon weigh about 6-8 kilograms, while the King Salmon only weighs 3-4 kilograms. Compared to ordinary salmon, King Salmon has more tender meat, a more layered texture, and an extremely delicious flavor."

After the introduction of the first seafood feast, the second seafood feast is immediately brought to the table.

"This is our second signature seafood dish, called South African Peacock Abalone."

"The South African Peacock Abalone is a specialty of South Africa. The Cape of Good Hope sea area in South Africa is where the Atlantic and Indian Oceans meet, featuring turbulent waters and abundant species. In this unique environment, the South African abalone has a tender texture and a rich umami flavor due to the peacock-like patterns on its shell. It’s only found in South Africa, which is why it’s called South African Peacock Abalone."

"This is our restaurant’s third signature seafood dish, called Wild Large Yellow Croaker. It mainly grows in the southern Yellow Sea and near the East China Sea, inhabiting the middle to lower coastal and offshore waters within 80 meters."

"In the 1980s and 1990s, wild large yellow croakers were still common, but due to indiscriminate hunting over the years, their numbers have sharply declined, making wild large yellow croakers increasingly precious and their prices very high."

"This is our restaurant’s fourth signature seafood dish, Canadian Goose Neck Barnacle. Those who live by the sea are surely familiar with the barnacles densely covering rocks, but this ugly and bizarre-looking seafood resembling a goose neck has an extremely delicious taste, although it is very expensive."

They mainly grow in the deep crevices of large rocks or cliffs, and only emerge when the tide recedes, making the risk of harvesting them extremely high. Many people die each year because of this risk."

"This is our restaurant’s fifth signature dish, Australian Large Abalone."

"Australian Large Abalone finds its ideal nursery bed for wild abalone in the deep sea waters of northern Australia. Here, the seawater is turbulent, very clear, and highly saline. The abalone grows slowly, feeding on seabed algae and takes about eight years to grow to a size of one kilogram, and divers must dive 20 meters deep to harvest the world’s most delicious seafood."

"Now here is our restaurant’s sixth signature dish, Canadian Geoduck."

"The Canadian Geoduck is one of the laziest creatures in the world, burrowing into the sand since its infancy, some reaching a depth of more than a meter and living for over 100 years. Canadians strictly regulate its harvesting, keeping the geoduck’s price consistently high."

"Compared to fish meat, it is chewier, and compared to other shellfish, it is softer with a more intense umami flavor, gradually becoming a centerpiece in the seafood arena."

"This dish is called Australian Rock Lobster, the seventh signature seafood dish of our restaurant."

"Australian Rock Lobster, also known as the Australian Spiny Lobster, is primarily produced in Australia, which is home to the famous Gold Coast and premium hydrological resources, creating a natural habitat for the growth of lobsters and other marine products."

"Tasmania in southern Australia is the main production base for Australian Rock Lobster. Because of their strong vitality, they are easy to transport long distances, allowing people worldwide to enjoy them. Their meat is extremely fresh, tender, crisp, and has a sweet flavor."

"Next, this seafood dish is called French Belon Oyster, the eighth signature seafood dish of our restaurant."

"French Belon Oysters originate from the estuaries of France where freshwater and saltwater meet, renowned worldwide for their unique metallic taste. Ordinary oysters are divided into two types: flat oysters and cupped oysters, and Belon Oysters are the premium type of flat oysters."

"Belon Oysters are not available all year round, only from September to December. Because of their unique taste, they must be paired with branded wines to attain the peak of flavor, with tender, smooth meat."

"It is just September now, making this our first introduction of this seafood signature dish this year."

"This signature seafood dish is called Australian King Crab, the ninth signature seafood dish of our restaurant."

"Australian King Crab is the largest existing species of crab, with a body width of over 40 centimeters, weighing more than 20 pounds, mainly distributed in the western and southern seas of Australia."

"The King Crab’s shell is red and white, and its meat is plump and delicious, exceptionally refreshing and is considered the finest among seafood. Due to the large size of King Crab claws, they are generally eaten with a spoon when served. Each bite of crab meat highlights its delectable texture."

"This is our tenth seafood signature dish, also the last signature seafood dish of our restaurant, called Bluefin Tuna."

"Bluefin Tuna is a very expensive seafood product, rarely seen in the entire fish market. Mainly distributed in the colder temperate waters of the Northern Hemisphere, it faces the threat of extinction due to overfishing because of its high commercial value."

"The largest Bluefin Tuna can weigh several hundred kilograms, valued at millions of Singapore dollars..."