Return to the full load, try your best tonight!

On August 1st, more than a hundred fishing boats of Chongming rushed to the East China Sea. In the past two days, the fresh boats who followed the fishing boat went back to the sea and returned to the Changxing Hengsha Fishing Port. "First Fresh" after catching.

At noon, the sun was like fire. At Pier 4 of Changxing Hengsha Fishing Port, workers are busy unloading seafood. They sort a basket of seafood and transport them to refrigerated cars through the sliding rail. The whole process lasted 3-4 hours, and the harvest scene was very happy.

The "East China Sea First Network" seafood mainly includes the lava crabs of the fat shell, the thick and fat square panel fish (tongue catfish), and full of meat. The output is considerable. These seafood will be shipped to major aquatic products wholesale markets in Shanghai to enrich the citizens' "vegetable baskets". The reporter learned that in early August, Changxing Hengsha Fishing Port will open an offshore fishery trading market, and seafood captured by the East China Sea can be traded directly at the scene.

Yao Zhijun, assistant to the president of Shanghai Changxing Island Fishing Port Co., Ltd., said: "After the fishing period, fishery resources have been restored through rest, the quality has been improved, and the amount of fishing has also been large.

On the other side, there were a lot of wholesalers waiting for the purchase. A box of barracuda crabs was continuously transported away at the scene, and the air was filled with seafood.

It is reported that in the past two days, there were about 11 fresh ships that arrived in the Hengsha Fishing Port in Changxing, and each ship was carried about 3,500 boxes of seafood. According to previous years, these seafood will reach the major market markets in the city. At that time, citizens who like seafood can be happy.

In addition, as more and more seafood arrives in Hong Kong, one week later, the listing volume will enter the peak period, and the price of seafood will become more and more affordable.

---

Author: Shi Bozhen Gu Qin

Picture: Yuan Xinyuan (Internship)

Edit: Bo Xiaobo

Editor in charge: Xu Jinghui

---

*Wenhui exclusive manuscript, please indicate the source for reprinting.

- END -