American Hunting: Starting with Solitary Life in the Wilderness

Chapter 183 Moving Supplies (5K words, please vote!)
He knew that this "bomb cyclone" might be a pure disaster for other contestants, but for him, it was a huge opportunity to "seek fortune in danger".

He began to think about how to deal with these huge frozen fish.

But a more pressing thought quickly took hold of his mind: those equally important, and in some ways even more strategically valuable, supplies lay quietly a few kilometers away on the northern coastline.

Although he had secured the items, he couldn't predict what might happen tonight. He couldn't imagine how frustrated he would be if he couldn't find the supplies by tomorrow!

"We can't wait!" He stood up, facing the camera, his tone resolute.

"There are still a few precious hours before dark. I can't accept any possible accidents. I have to get them back today."

Without a moment's rest, he carefully carried the huge mountaineering backpack, along with all the fish he had caught, to the snow-covered ground in front of the shelter, dug a large snow pit, and buried it.

Instead of processing the items in the order they were discovered, he went straight for the largest one, which he planned to use as his main means of transportation: the 55-gallon plastic barrel.

He arrived at the natural harbor, skillfully untied the ropes securing the giant barrel, and then dragged it to a flat, open snowfield.

"Okay, this is my truck for today." He patted the huge barrel.

He dragged the giant barrel to the center of the fishing net, and then dragged over the damaged but still intact fishing buoy and placed it next to the giant barrel.

Finally, he neatly coiled up the five-meter-long nylon cable he had found earlier, and put it, along with the five-gallon plastic bucket he had taken from the giant barrel, into the large plastic bucket.

Now, all the large supplies found on the northern coastline have been collected in giant barrels on fishing nets!

"go!"

He let out a low growl and began to exert force. The net bag, filled with various supplies, carved a wide and deep trench in the snow, making a dull "rustling" friction sound, as he dragged it step by step, steadily, toward the shelter.

By the time he finally dragged the enormous creature back to the shelter, it was completely dark.

He piled the huge net bag together with the food he had brought back earlier, making the entrance to the shelter look like a busy dock that had just finished unloading cargo!
Standing before this hard-won wealth, he felt an immense sense of satisfaction.

Now, the first thing he needs to do is build an absolutely safe "cellar" for these precious foods.

He walked to a spot on the side of the shelter where the snow was thickest and the wind was blowing, and began to dig deeper using the plank he had previously used as a digging shovel.

"I need a storage room that can completely isolate odors and utilize the natural low temperature of snow for long-term preservation."

As he dug, he explained, "The best option is to bury this 55-gallon barrel vertically into the snow and turn it into a natural snow well refrigerator."

"And this giant barrel has a super perfect seal, which can block out all the smell of food, so there is no need to worry about bears that are not hibernating anymore."

This was a considerable undertaking. He dug out snow and piled it around the pit, forming a snow wall to protect it from the wind.

More than half an hour later, a deep pit, more than one and a half meters deep and just big enough to hold the giant barrel, appeared in front of him.

He carefully placed the 55-gallon barrel vertically into the pit, then refilled the surrounding snow, leaving only the top lid flush with the ground.

A perfect, secluded food storage cellar, protected from wild animals, was thus completed.

He began to transfer the day's harvest, piece by piece, into this new "granary".

Without the slightest hesitation, he immediately made his menu selection for tonight.

"Alright, guys, it's dinner time." He pointed to the camera, showing the pile of sea urchins and scallops, as well as the large halibut.

"This is our feast tonight. The other cod and redfish will be kept in reserve for the long term."

He left the large halibut, a dozen sea urchins, and all the scallops separately before tightening the lid of the giant barrel. Finally, he covered the lid completely with the surrounding snow to create a disguise.

From this moment forward, no animal, except himself, could possibly discover this hidden food treasure.

He carried the ingredients for tonight to the shelter's entrance, then carried the empty 5-gallon bucket out of the shelter, filled it completely with clean crushed ice, and then carried it inside.

He placed the bucket full of snow in a safe spot next to the fireplace where it could receive radiant heat, and the residual heat from the fireplace would slowly melt the ice into clean drinking water.

With everything arranged, he could finally sit down and reward himself for a hard day's work.

Before preparing to cook, he faced the camera and explained in detail why he prioritized food processing in this way.

“I know that many people may be curious as to why I prioritize processing these seemingly more troublesome shellfish and sea urchins when I have so much high-quality fish meat? There are two considerations based on survival logic behind this.”

"Fish, as long as they are kept frozen, especially whole fish like this, with their skin and entrails still attached, will spoil very slowly."

"Fish skin is a natural protective layer that can effectively prevent moisture loss and the invasion of external bacteria, allowing them to be safely stored for a long time in this natural refrigerator."

"But sea urchins and scallops are a completely different matter."

He picked up a frozen sea urchin: "The edible parts of these creatures are their internal organs and gonads, which are rich in digestive enzymes. Once thawed, they dissolve at an astonishing rate."

“I can’t just take one or two out to thaw and eat each time. I have to process and cook them all as soon as they are fully thawed for the first time, otherwise the rest will spoil immediately and produce toxins.”

"Therefore, I must prioritize dealing with these short-shelf-life ingredients."

Having explained, he needed a high-calorie, high-fat dinner that could quickly replenish his energy.

His gaze fell once again on the Atlantic halibut frozen solid like a block of iron, as well as the equally hard scallops and sea urchins.

He first moved the "fish popsicles" to a clean stone slab next to the fireplace, allowing them to slowly thaw naturally in the relatively warm environment. Then, he piled all the green sea urchins and deep-sea scallops next to them.

"Alright, guys, dinner will consist of three courses."

Lin Yu-an said to the camera, "The appetizer is grilled sea urchin with grilled scallops, and the main course is pan-fried halibut fillet with fish oil. Now, let's prepare the appetizer first."

He first processed the deep-sea scallops, which were extremely large with thick shells that were frozen solid and impossible to pry open with a knife.

Instead of using brute force, he placed a scallop flat-side down on a hot stone slab in front of the fireplace.

"This is the simplest and most efficient way to open the shell, using heat conduction. The heat from the slate is quickly transferred to the scallop's lower shell and then to the inside. When the adductor muscle inside contracts due to the heat, it loses its strength, and the shell automatically pops open."

Sure enough, just two or three minutes later, with a soft "pop," the tightly closed shell suddenly sprang open a crack.

He immediately inserted the tip of his hunting knife into the gap, pried hard, and separated the upper shell completely.

A huge, round and full scallop adductor, as smooth as white jade, lay quietly inside the lower half of the shell, surrounded by a ring of orange-red trim.

He carefully used the tip of his knife to peel the scallop adductor muscle completely off the shell, then cut off the inedible internal organs around it, leaving only the most prized adductor muscle and the skirt.

He used the same method to process four huge scallops, obtaining four heavy scallop adductor muscles, almost the size of a baby's fist.

Next, we'll process the green sea urchins.

He picked up a frozen sea urchin and gently tapped its relatively flat bottom with the back of an axe.

The shell cracked open, and he broke it off with his hands, revealing the five frozen, golden-yellow sea urchin roe inside, which looked like ice cream.

"You can't taste any flavor when you eat frozen sea urchin directly, which is a waste, and it's also bad for your stomach."

He came up with a brilliant cooking method: he put the four huge scallop adductor muscles back into the four semi-circular scallop shells, each shell resembling a natural little bowl.

Then, he carefully pried off the frozen sea urchin roe with the tip of his knife and spread it evenly on top of the four scallop adductor muscles.

Lin Yu'an processed all the sea urchins in the same way. Finally, he took a few of the largest salt crystals from the coarse sea salt he had boiled and sprinkled them on the surface of the sea urchin roe.

He carefully pushed the four "natural baking trays" filled with top-quality ingredients back onto the scorching hot stone slab beside the fireplace for roasting. This time, the heat came from below, with the scallop shells acting as a perfect buffer and ensuring even heating.

He could clearly see that the bottom of the scallop adductor slowly turned into an opaque white, while the roe at the top, under the influence of heat, slowly melted and softened from a hard solid, and the surface began to ooze an enticing golden oil.

The melted oil from the sea urchin slowly flowed downwards, soaking the scallop adductor muscles below as they cooked. The scallop adductor muscles themselves also began to release delicious juices as they were heated.

The essence of two top-quality seafoods blends and sublimates within this small seashell.

An indescribable complex aroma of shellfish sweetness and sea urchin's unique mellow sweetness began to permeate the entire sanctuary.

When tiny bubbles begin to rise slightly from the surface of the sea urchin roe, and the edges of the scallop adductor turn an enticing golden brown, he knows the appetizer is ready.

He used a piece of wood as a shovel to scoop a scalding hot scallop shell into his wooden bowl.

He picked up the piping hot scallop adductor, half-covered in sea urchin sauce, with his chopsticks, blew on it, and put it in his mouth.

In that instant, several exquisite flavors exploded in his mouth at the same time!

First, there's the semi-melted sea urchin roe on top, warm and delicate, like the finest foie gras, with a rich, sweet aroma that melts in your mouth.

Next comes the scallop adductor itself. The outer layer has a slightly charred and chewy texture due to grilling, while the inside remains surprisingly tender and springy. With each chew, you can feel the full, sweet juice overflowing in your mouth.

Those few grains of sea salt, the finishing touch, elevate the sweetness of all the ingredients to a whole new level.

He finished all four grilled sea urchin scallops in one go, and a warm and powerful feeling of energy quickly spread from his stomach to his whole body, dispelling all the fatigue accumulated throughout the day.

He glanced at the dozen or so sea urchins remaining beside him and did not continue cooking.

“These can’t be left until tomorrow; they’ll spoil as soon as they’re fully thawed. I have to cook them now.”

He cleaned the iron pot, put a small amount of fresh water in it, and brought it to a boil.

Then, he cracked open the remaining dozen or so sea urchins and carefully scraped out all the sea urchin roe with a wooden spoon, putting it into a wooden bowl.

Instead of baking or frying, he opted for steaming, a cooking method that best preserves the original flavor and shape of the food.

He carefully placed the wooden bowl containing the sea urchin roe into the iron pot and steamed it using the steam generated by the boiling water. He covered the pot and steamed it for only a few minutes.

When he opened the pot lid again, the originally soft, creamy sea urchin roe had solidified into a beautiful, tender orange-yellow solid block, like steamed egg custard.

"Alright, these steamed sea urchin roe are like the highest grade of energy cubes."

"After cooling, they can be safely stored for a day or two. Tomorrow morning, whether eaten directly or heated with fish soup, they make a top-notch breakfast."

After doing all that, he turned his attention back to the large halibut that had mostly thawed.

"Alright, guys, the first step in preparing a fish is always to remove the innards."

"This nearly half-meter-long flounder can yield about 2-3 kilograms of meat."

He first used the tip of his knife to locate the vent on the fish's belly near the tail fin. Then, starting from there, he carefully used the tip of his knife to make a long incision along the midline of the belly, extending all the way to the gill cover junction below the fish's head.

His movements were very gentle, only cutting open the thin wall of the fish's belly to ensure that the internal organs were not damaged.

As the incision was made, clumps of grayish-green and dark red internal organs were exposed.

He reached into the cold abdominal cavity and pulled out all the internal organs, including the intestines, stomach, and a huge, light-colored liver, completely and in one go.

He set the pile of entrails aside and carefully separated them.

He picked up the pale, finely textured liver, which was almost the size of his palm: "Look at this, the liver of a halibut, this is the real treasure."

"In order to survive in the cold deep sea, it stores a lot of energy in the form of fat in its liver."

"This stuff is rich in extremely high-quality fats, vitamin A, and vitamin D. It's a top-grade nutritional supplement and the source of cooking oil for our dinner tonight."

He carefully placed the liver on a clean stone slab before returning to the cutting board to formally fillet the fish.

Using his hunting knife, he cleanly and efficiently sliced ​​off the thick, snow-white flesh from one side of the fish, close to its spine, from head to tail.

Then he flipped it over and sliced ​​off the other side. Two large, perfectly cut, boneless fillets of pure meat appeared before him.

Now, it's time to cook.

He placed the iron pot on the fireplace fire, heating it until it was warm, not scalding hot.

Then, he cut the huge piece of fish liver into small pieces, put them in a pot, and slowly fried them over low heat.

He didn't add anything; he just kept gently stirring the pot with a piece of wood.

Under the influence of low temperature, golden, clear fish oil begins to slowly seep out from the liver tissue, emitting a slight "sizzling" sound.

The entire shelter was instantly filled with a rich and unique aroma of oils.

Only after a thin layer of oil had accumulated in the pot did he throw in the previously cut, equally fatty fish belly meat and fish skin.

Catalyzed by the hot oil, these scraps sizzled and crackled as they fried. The liver was fried until the outer skin was crispy and the inside melted in the oil, while the fish skin curled up and turned golden and crispy.

A few minutes later, he picked out the delicious "cracklings," sprinkled them with a little sea salt, and put them directly into his mouth. They crunched and were full of oily flavor, quickly replenishing his first wave of energy.

Now, what remains in the pot is a layer of halibut oil, a mixture of liver, fish belly, and fish skin extracts.

Then, he carefully placed the two large, thick, snow-white fish fillets into the pot of hot oil rendered from the fish itself.

The fish sizzled as it was fried in its own oil, and he used a piece of wood to hold the fish fillet down to prevent it from curling up.

Soon, the edges of the fish meat began to change from translucent to opaque pure white, and an indescribable fresh aroma permeated the entire shelter.

A few minutes later, he flipped the fish fillet over. The side that had been in contact with the bottom of the pan was now perfectly golden brown. He then sprinkled a few grains of coarse sea salt on the fillet.

Only after both sides of the fish fillet were pan-fried to a perfect golden brown did he serve the steaming hot "pan-fried halibut fillet with fish oil" into a wooden bowl he made himself.

He cut off a small piece with a knife and put it in his mouth.

The first thing you notice is the slightly charred crust on the surface, with a rich aroma of fish oil and the salty freshness of sea salt.

Next came the snow-white, delicate fish meat, layered like garlic cloves, plump and juicy, melting in your mouth, incredibly delicious.

This was more than just a meal; it was the ultimate reward for his hard work throughout the day, and a declaration of victory for his successful battle against the storm and for profiting from it.

After finishing the sumptuous dinner, he buried the remaining fish bones, heads, and entrails in the snow, preparing them to be used as bait for traps later.

It was late at night, and he sat in front of the warm fireplace. The wind was picking up again outside, but it wasn't as strong as it had been the previous two days.

Lying in his sleeping bag, Lin Yu'an thought about tomorrow's plans, preparing to continue exploring the coastline and searching for any remaining fish.

Sigrún has taught at the Iceland University of the Arts as a part-time lecturer since and was Dean of the Department of Fine Art from -. In – she held a research position at Reykjavík Art Museum focusing on the role of women in Icelandic art. She studied fine art at the Icelandic College of Arts and Crafts and at Pratt Institute, New York, and holds BA and MA degrees in art history and philosophy from the University of Iceland. Sigrún lives and works in Iceland.

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(End of this chapter)