Making A Gift Of Fresh Fish Makes A Lot Of Money.

Zhou Deshun, Liang Zi Lakers, Jiangxia District, Wuhan, worked in the iron and steel industry for many years. In 2000, he focused his attention on Wuchang fish near Liangzi Lake.

Wuchang fishes are flat, fleshy and tender, and are valuable freshwater fish.

Zhou Deshun: "after the fish was taken out of the water, it broke down in a few hours, but it was very difficult for consumers to eat it, especially for the consumers in the field.

If you want to solve the problem of preservation of Wuchang fish, you can make money by making a gift that can be carried.

Zhou Deshun wanted to do the processing of Wuchang fish. He found Luo Huisong, a fellow townsman. Luo Huisong had ten thousand acres of breeding base in his family.

Luo Huisong: "divide the orthodox and immoral, kill it, there are 13 half prickly inside, that is the authentic Wuchang fish, if not 13 half thorn, that is counterfeit goods and parallel imports."

Zhou Deshun just saw the resources of Luo Huisong and wanted to cooperate with him to develop Wuchang fish.

But when he found Luo Huisong with his head full of ideas, Luo Huisong ignored him.

Luo Huisong: "when he started calling to tell me, I wasn't very interested. I always felt that my fish was not worried about selling. There was no need to process it. When he compared the output value with the usual value, I was very interested."

The market price of live Wuchang fish is about a few yuan a kilogram, and the added value of processed food can increase several times.

Under the persuasion of Zhou Deshun, the two men reached an agreement. They were managed by Luo Hui song, and Zhou Deshun was engaged in processing. The two people worked together to make the deep processing of Wuchang fish.

Zhou Deshun can also be confused about the processing of fresh fish. He found the knowledge of freshwater fish processing in the food department of Huazhong Agricultural University.

Zhang Changkui, teacher of the science and Technology Research Institute of the food science department of Huazhong Agricultural University, said: "it is instant food that we want to make Wuchang fish to be called convenience food now. At that time, animal products processed quite a lot in this respect, but fish products processed very little in this respect."

Wuchang fish has short growing period and large moisture, making convenience food difficult though it is. But technically speaking, there is no problem.

Zhou Deshun: "I told them, how long you can do, they say you can guarantee 8 months to a year, I say yes, you first help us to try a batch of products, we signed an agreement with the college, they also helped us to do the first batch of products, but only to make such a piece of stuff."

In the second half of 2000, a pparent vacuum packed Wuchang fish was listed in Wuhan, and Zhou Deshun positioned the market at the railway station.

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Zhou Deshun: "because we think that the value of this product can only be outsiders interested in our locals, we correspondingly find some businesses at the railway station."

Most of the local people like to eat fresh Wuchang fish. There are more customers outside the train station. They want to eat Wuchang fish in Wuhan, and they bring their special products to relatives and friends on their way to Wuhan.

After selling for some time at the railway station, Zhu Yanli, who is responsible for selling Wuchang fish, gave Zhou Deshun a piece of advice.

Supermarket manager Zhu Yanli: "after selling for a period of time, many customers said they wanted this big fish, because the fish they sent first was a fish piece and could not see what the whole fish looked like, and later we reflected the situation to them."

In April 2001, just a few months after Zhu Yanli put forward his suggestion, villagers in Jiang Jia Fan Village, Jiangxia District, Wuhan, encountered a problem that they could not bear.

Over 2 kilometres away, there was a smell that could not be dissipated for a long time. The continual stench made the residents unable to eat and sleep at night.

Villagers: "it smells so bad that the whole yard can smell it."

Residents: "if you smell this odour in this area, it will make you feel sick."

Where did this strange smell come from? After investigation, the villagers found that the stink came from a factory not far away from them.

Tracing their origins, they locked their eyes on Zhou Deshun and Luo Huisong.

Their original factory was here, and later moved to a residential area. Why did it smell bad at the beginning? This leads to the trouble of the station owner's suggestion, which made Zhou Deshun have the idea of making whole fish.

Zhou Deshun: "we want to, ah, only a whole fish has the shape, only then has the Wuchang fish's line, the Chinese also said, the entire piece has the very auspicious look, we think should make the entire Wuchang fish."

Since April 2001, Zhou Deshun and Luo Huisong have been studying the whole fish processing in two factories, but the whole fish is bad.

Zhou Deshun: "because the weather is hot, the fish comes back for 2 or 3 hours, and when it is cured, it breaks down."

There has been no problem in making a fish block. Why is it so hot that the whole fish is broken? Is the raw material not fresh enough?

Zhou Deshun: "live back, when the workers kill the fish, they all kill the fish. Once they are killed, they are all going to pickle. They still can't do it. A batch of Jilting and a batch of Jilting are everywhere."

Luo Huisong: "basically it takes tens of thousands of pounds to stink in a month."

The weather is getting more and more hot every day. The stinking fish are getting worse every day. The stinking fish are stacking more and more. Meanwhile, the residents near the factory are suffering.

Because of the weather or the drying problem, they try to increase the drying time and try to shorten the drying time, and the fish still stink.

What I can think of is that the problem of fish deterioration will increase every day if the problem is not solved.

Zhou Deshun: "we once ate in a restaurant. There was a dish of soy sauce made from soya bean in the dish. I said this sauce was not sterilized at high temperature, and why it was not bad when it was hot.

Bacteria can no longer grow when anything is soaked in the edible salt with a degree of over 15 degrees.

The soya bean paste Zhou Deshun saw was a highly salt method, and he knew this knowledge suddenly.

Zhou Deshun: "we used to smear this salt on the surface of fish, so that we directly pickled it. Salt smeared on the surface. There is a process from this place to this place. When the temperature is high, it does not go to the salt."

The saturation of the salt is 25 degrees, and when it reaches 25 degrees, its permeability is very strong.

Zhou Deshun: "now we all use the high salt of 25 degrees, and now we are so pickled, all the tissues in this fish are already brine, and the fish can't be broken."

By the end of August 2001, Zhou Deshun had troubled them for nearly half a year. The problem of the smelly fish was finally solved, and the residents of Jiangxia's ginger village could breathe fresh air.

Luo Huisong: "at that time, the sanitation workers came to pull at least 20 cars."

Until now, there has never been any smelly fish incident in the factory. The fresh fish can not be more than one hour from the base to the workshop, and the workers must dissect them at the first time. This is done to keep the fish fresh before curing.

Zhou Deshun: "look how fresh the fish is. Its surface is smooth and its belly is very small. All its lines are very clear.

Now, when fish live, bacteria can't corrode it, because fish has saliva on the surface. This fish saliva can ensure that bacteria do not corrode it.

After cleaning, dissecting, frying and drying, the fish is no longer what they used to be because they have gone to their internal organs, which seriously affects the selling of Wuchang fish.

Zhou Deshun: "the viscera inside the fish maw has been taken away. You see it is very shrunken. It's ugly. Wuchang fish can't be so ugly. We should try to add something to it to make it full.

You see, we fill up the fish maw with peanuts and peanuts.

The peanuts add the peanuts to their original fullness, but once the vacuum pressure is high, the peanuts in the belly are easy to spill. Zhou Deshun also wants to add some letinous edodes to the outer layer of the fish maw.

After cooking at 121 degrees, the whole Wuchang fish is ready.

Zhou Deshun: "this fish opens, you see it is filled with peanuts, this thorn can eat.

Zhu Yanli, manager of the railway station supermarket: "when the whole fish came in 2002, we sold the whole thing."

At the end of 2002, Zhou Deshun sold a total of 1 million 370 thousand yuan through the sales channel of the railway station.

One day, when he investigated the market at the railway station, he found a serious problem.

Zhou Deshun: "when I went to the market, I found that the consumers bought 5 boxes of fish, two of them were ours, and the other was in the middle, because the color of the box was different from ours. I could see it at a glance, but the consumers did not know."

See their Wuchang Fish sell well, some businesses have imitated, mixed up bad management, Zhou Deshun wants to find a new sales window.

Cheng Jun, the head of a large supermarket in Wuhan, is buying them.

Zhou Deshun: "this trip always goes to the supplier and goes to our place to see, you fish is also very good."

You made a whole lot of Wuchang fish, and you got us.

The supermarket took the initiative to come and hope that Zhou Deshun's Wuchang fish could enter the supermarket, but Zhou Deshun hesitated, which seemed to be out of line with their original position.

Supermarket manager Cheng Jun: "when we went to Zhou general, he did not have this concept."

Zhou Deshun: "we just want to, can we sell this supermarket? The supermarket corresponds to the citizens of Wuhan. Do you think foreigners will visit your supermarket?"

Supermarket manager Cheng Jun: "I asked him to come to our supermarket to see some sales methods in our supermarket."

The air dried Wuchang fish has entered the supermarket, which has attracted more and more attention. The locals visit relatives and friends, and foreigners come home to work. When they go, they take several boxes.

Customer: "because there must be some local things. We have local specialties in Hunan. When we arrive in Hubei, it must be a good thing with the soil and aroma."

Customer: "to go out to see friends, because friends in Sichuan, he deliberately let me go to bring him several Wuchang fish in the past."

Supermarket staff Huang Zhiyi: "like this Wuchang fish in our store sales can reach more than 200 thousand a month."

According to the taste of different places, Zhou Deshun adopted some folk recipes plus more than 20 kinds of Chinese herbal medicines, and developed more than 10 varieties, such as braised fish, black bean sauce, spicy hot fish and nourishing fish.

The packaging of Wuchang fish is also constantly improving.

Company employee Zhu Minggui: "this juice is red, what is this red color, that is tomato ketchup, this tomato sauce is red, tune out has thick feeling, just like braised fish, it looks nice and beautiful."

Now, apart from supplying supermarkets, Zhou Deshun has also extended Wuhan's specialty Wuchang fish to the airport and the Yellow Crane Tower tourist attractions in Wuhan.

Zhou Deshun: "those key places, like the airport are high-end guests to Wuhan, we made it into a special counter, like the famous tourist attractions in Wuhan, Yellow Crane Tower. We also made it into a special counter, which monopolizes the products of our family. We guarantee the market from the quality, from the price, from the usual distribution services, to meet the market."