The texture of this type of grouper's meat is generally average, seeming a bit dry, but the fish skin is definitely good stuff, and the bigger it is, the more valuable it becomes. The dish 'Kunlun Abalone' in the full-course Manchu Han Imperial Feast mainly uses this kind of grouper fish skin.
Wang Fan abandoned all pretense of decency to accomplish his task. Just as people were enjoying their fishing, he started grilling on the sea.
Even though the two boats were some distance apart, the delicious aroma from the grill wafted over without any issue.
The fish skin of this species lacks any fishy smell and has a high collagen content. The thick collagen melts under the heat of the fire, releasing a tantalizing aroma that irresistibly tempts every fisherman.
Old Pi looked incredulous at this moment. He had already spotted the nearby fishing boat. Although he couldn't see the details, this aroma must have come from that legendary gourmet boss, right?
