This orange-yellow thing is the famous mullet roe at home and abroad. It is also a special delicacy in Taiwan Province of my country. It has a history of more than 300 years. The price per 500 grams is nearly a kilometer high in Goudong.

First, in order to ensure the delicious quality of mullet roe, workers will first select mature female fish from the mullet caught in the deep sea that are not full and have an obvious grainy texture when touched, and then deliver them by special cold chain trucks.

Go to a nearby processing plant for the next step of egg retrieval.

Next, in order to avoid piercing the egg membrane on the fish eggs during the process of breaking the fish and removing the eggs, which will affect the quality of the fish eggs, the first two steps of cutting the fish will be handled by experienced workers.

The workers in the first line will first make a three to four centimeter incision in the belly of the fish, and then the next batch of workers will be responsible for cutting off the ovaries without fish eggs, so that the workers responsible for collecting fish eggs can start

The huge and plump mullet roe is taken out of the fish cavity, and these mullet with the eggs removed will also be frozen and sold to nearby food stalls or restaurants at a lower price.

Second, what needs to be done now is a very time-consuming cleaning process. Since the fat attached to the surface of the fish eggs and the cracked fine lines are oxidized by the blood vessels, it will affect the taste and color of the fish eggs, so the workers must first use a spoon

Scrape them clean little by little, then stuff the leaked fish roes back into the soft membrane, and tie the mouth of the soft membrane with cotton thread. Finally, after cleaning with salt water, you can wrap a layer of salt on the surface of the fish eggs.

Then spread it evenly on the board.

During this process, workers will try their best to place mullet roe of the same size on the same wooden board so that each layer of mullet roe can be evenly stressed during the subsequent pickling cycle.

Absorbs salt and squeezes out excess moisture inside.

Third, after about six hours, the pickled mullet roe needs to be soaked in clean water, and then placed outdoors to dry for a day.

The egg membrane of a small part of the mullet roe will crack due to excessive drying, so the workers will prepare some chicken intestines or duck intestines in advance to repair them.

Next, the mullet roe that has been dried in the shade after the initial shaping will be dried repeatedly in the same way on a wooden board covered with cotton gauze for five to seven days, until the mullet roe is completely dried and the surface becomes shiny and translucent, it can be passed through charcoal

Burn it or mix it with various fruits and eat it directly.