Raw fish consumption originated in China, but it is now most popular in island nations.
In fact, during a certain historical gap, raw fish was primarily consumed in Europe. It's worth noting that salmon was introduced to island nations by Norwegians, along with the custom of eating it raw. True salmon is known as Atlantic salmon—there are no native salmon species in the Pacific Ocean.
Sashimi, also referred to as fish slices or raw fish slices, is a dish where fresh fish or shellfish is thinly sliced and served raw with various seasonings.
In China, common sashimi options include tuna, salmon, sea bream, flounder, bonito, capelin, yellowtail, mackerel, sea bass, and mullet. Some people also use freshwater fish, though their many small bones make them less suitable.
In island countries, however, many other sea creatures are also eaten raw—octopus, squid, cuttlefish, and even whale are common ingredients.
While American redfish isn't typically the best option for raw consumption, the one Edward Anderson had just prepared was drawing a lot of attention—especially because Jiang Hai's fish looked exceptionally fresh and healthy.
After scraping off the scales and slicing through the silver-gray skin, the white, tender flesh was revealed. The crystal-clear quality of the meat made many spectators subconsciously swallow. Their eyes gleamed with anticipation.
Edward Anderson noted their reactions with a faint smile as he began to fillet the fish.
American redfish is relatively easy to slice, and unlike some other varieties, doesn't require pre-freezing. The meat was firm—not just naturally, but due to Jiang Hai's unique fish-farming methods. The fish had very few bones. With swift, practiced motions, Edward sliced off a fillet and pushed the platter forward, inviting people to try it.
There was a moment of hesitation, but curiosity soon won out. A well-dressed white man reached for a slice and popped it into his mouth. After a gentle chew, his eyes lit up.
"Wow, this is incredible! If you hadn't told me, I'd have thought this was salmon," he exclaimed, reaching for a second piece. Once someone took the first bite, the floodgates opened. Within seconds, hands were reaching forward to grab slices of the American redfish.
Despite the lack of dipping sauces, refrigeration, or garnishes, the crowd was more than satisfied.
The quality of Jiang Hai's fish was simply on another level. His American redfish wasn't much inferior to ordinary wild Atlantic salmon. His salmon could compete with tuna. While it might not surpass the legendary bluefin, it was easily comparable to yellowfin. In fact, his yellowfin could rival high-grade bluefin, and his bluefin... well, it was even better than the best on the market.
That's why Jiang Hai always believed that selling his fish at standard market rates would be a massive loss.
Unlike beef, which is priced by cut, fish is priced by species. If Jiang Hai had to sell his premium fish like regular stock, it would be a financial tragedy.
Watching people scramble for sashimi, Jiang Hai chuckled from his seat in the background. Though he had anticipated this reaction, seeing it unfold in real time still thrilled him.
"Looks like we've made a name for ourselves this time, boss," Tommy Charles said, grinning.
Jiang Hai smiled. That was the whole point.
"We've tried American redfish," Edward Anderson announced. "But judging by your faces, you're still hungry. How about we prepare a salmon next?"
The redfish fillet had vanished in under a minute. Enol Ceci sliced the other side, but it was gone even faster. Soon, only bones remained.
Edward laughed at the crowd licking their lips and pulled a live salmon from one of the tanks.
Jiang Hai had purchased this salmon when it was four years old, so it wasn't small to begin with. Back then, it had measured about ten centimeters and weighed around half a pound. Once it entered Jiang Hai's waters, it switched from eating aquatic plants to preying on small squid and octopus—high-protein, high-energy foods. As a result, even after just a year, it had grown as large as a typical adult salmon.
Now, out of water, the fish struggled vigorously. Atlantic salmon typically don't grow huge due to their life cycle. They are genetically the same as Asian salmon—which is why many seafood markets in China sell "salmon" that are actually local salmonids. Their appearances and internal structures are nearly identical. The main difference lies in taste and spotting—one is covered in black spots, while the other only has spots near the fins.
Their behaviors are also similar. Both species begin life in freshwater, migrate to the sea, then return upstream to spawn—and die afterward. This short lifecycle means they rarely grow to maximum size.
But Jiang Hai's salmon had reached peak maturity and was visibly robust.
Even Edward Anderson had some difficulty controlling it. But the seasoned fisherman quickly subdued the salmon with two firm blows, then started scaling and slicing.
As the orange-red flesh marbled with white fat was revealed, the crowd's eyes lit up again.
Salmon, like beef, has quality grades.
Wild salmon primarily feed on Arctic shrimp, which infuses their flesh with astaxanthin—a compound that gives it that signature vibrant color. True Atlantic salmon only comes from two places: the northeastern U.S. and southeastern Canada, and parts of Norway. Outside these areas, what's sold as "salmon" is often not genuine.
In some upscale supermarkets, packaged Norwegian salmon may be authentic, but even that is farmed—raised with feed, not wild diet. Such salmon typically has pale or white flesh. To achieve a natural color, Norwegian farmers feed them astaxanthin supplements before harvest. While not harmful—actually beneficial—it's still artificial.
The salmon Jiang Hai raised had no such additives. The vivid color had developed naturally—every cell saturated with real astaxanthin.
The crowd, many of whom had worked with salmon for decades, recognized this instantly. Saliva pooled in their mouths as they watched Edward slice the fish.
He worked slowly, methodically. It took ten minutes to cut half the fish into sashimi.
Once the slices were pushed forward, no one said a word—they simply rushed in and helped themselves.
"Delicious!" someone finally gasped. As soon as the salmon entered their mouths, they could taste the difference. Soft, chewy, rich, and sweet—the flavor was leagues above anything they'd had in years. Some compared it favorably even to top-grade yellowfin tuna.
By the time the crowd wanted seconds, only the skeleton remained.
"This fish is amazing…" someone muttered.
After tasting both fish, the crowd's appetite only grew. Especially the merchants—Jiang Hai's fish tanks were no longer tanks in their eyes, but treasure chests overflowing with money.
They wanted to buy them all—but knew they couldn't just walk off with them.
After the two top-quality fish, Edward didn't bring out more high-end seafood. Instead, he began slicing up mackerel, sea bream, and other mid-tier species to prepare them for display and sale.
For the next two hours, Jiang Hai's booth remained packed. The crowd kept growing.
People watched Edward's every move, licking their lips as they admired the fish. Even regular customers were tempted to buy some for home.
But when they inquired, they were disappointed to learn that Jiang Hai only sold wholesale—no individual sales.
Still, they were unwilling to give up. After eating Jiang Hai's sashimi, many wandered off to nearby booths for comparison.
Most booths offered free sashimi tastings, but the difference was night and day.
After experiencing Jiang Hai's fish, others simply didn't taste right—fishier, less sweet, and less vibrant in color.
Defeated, the customers returned to Jiang Hai's booth. Now, their eyes were fixed on the merchants. If they couldn't buy directly from Jiang Hai, they could at least buy from the wholesalers afterward.
They weren't going home empty-handed—not after tasting something that good.
"I don't know about the others, but I'm definitely interested in your fish. Name your price," said the same white man who had tasted the first piece of redfish. He looked at Edward Anderson earnestly.
Though Edward was thrilled inside, he kept a calm expression.
"I'm sorry, but the price may be beyond what you're expecting. We're from Tenglong Company, and we're mainly here to promote our brand. Most of our seafood has already been contracted by Walmart's Sam's Club. Some has gone to other large chains. If you're really interested, we might be able to squeeze out a little stock—but to be honest, the price might be hard to accept."
"Tenglong Manor?" someone echoed, surprised. The merchants exchanged glances and looked toward Edward.
With a smile, Edward stepped aside, revealing Jiang Hai sitting calmly behind him.