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Chu Mingcheng then chose a Moyou Fish that weighed about three pounds, which was the smallest one among all the Moyou Fish.

The taste of Moyou Fish is said to surpass even the top-tier cod and mackerel, especially when fried or deep-fried.

When encountering a fish he had not eaten before, his first choice was always to steam it so that he could fully appreciate the fish's natural flavor.

But since frying was said to be more suitable for Moyou, he decided to prepare it in two ways for lunch.

He started by killing the fish. First, he went to the cockpit door and, wielding the scaling tool, he scraped a large section of scales off the Moyou Fish with ease.

The fish scales were surprisingly easy to scrape off and were not hard at all.

After he finished scaling the fish, he didn't even need to clean it— the rain washed the scales away.

Then he grabbed scissors to cut open the fish and remove the innards. Once again, he discovered a pleasant surprise.