As evening approached, after finishing all December’s tasks, Lin Yu’an could finally start preparing his dinner.

He glanced at the lake trout fillets hanging on the crossbeam to dry, then at the pile of red spot salmons intended for the cold smoking project kicking off tomorrow.

Finally, he deliberately picked out a large red spot salmon, a fish that grows in pristine lake water, with tender, rich, and fatty flesh.

With a tone of self-deprecation and relief, he said, "I just complained that I am really tired of tasteless grilled fish pieces. But this one will still be my celebratory dinner in a grilled form."

Lin Yu’an chose the cooking method that best preserved its natural flavor: direct grilling.

Yet he took meticulous steps rather than being careless.

First, he carefully scraped off the scales with gentle focus, afraid of damaging the intact, gelatin-rich fish skin which would be the tastiest part after grilling.

The process of opening the fish belly and removing the internal organs was even more cautious, accurately avoiding the bitter fish gallbladder and ensuring the meat’s purity with no fishy smell. After repeatedly washing in cold water, the fish displayed a silvery glow with a faint pink tinge.

Then on both sides of the fish, using the sharp blade’s tip, he made several parallel shallow cuts, just deep enough to cut through the skin and touch the flesh without going too deep.

This was a scientifically considered approach, as it allowed heat to penetrate the thick flesh more evenly during grilling, preventing a burnt exterior and raw interior. Additionally, it disrupted the fiber connections of the skin, effectively preventing the skin from contracting rapidly and curling or breaking due to heat.

He pinched a small amount of sea salt mixed with crushed juniper berries, which are common in the Arctic region, carrying a spicy aroma of pine and pepper, a natural deodorizer and flavor enhancer.

This mixed seasoning was gently and evenly applied to the fish’s surface and inside its belly, letting it stand for nearly an hour to fully absorb the flavors.

The fire in the fireplace had gradually died down under his control, leaving only an even layer of completely red-hot charcoal. This was the ideal heat source for grilling: stable, enduring, and purely radiating heat.

Compared to the flickering flames, charcoal’s heat cooked food in a gentler, more penetrating way without easily scorching its surface.

He used two freshly cut, water-soaked spruce tree branches to set up a simple grill next to the fireplace, with the moist wood effectively preventing ignition by the charcoal fire.

The fish was placed over the fire, and he used two sharpened sticks to occasionally turn it, ensuring every inch of the skin was evenly heated.

With the heat’s action, wonderful physical and chemical changes began; the fat layer beneath the fish skin started to melt first, with gleaming droplets of oil seeping through the knife cuts and then dripping onto the charcoal below.

The sizzling charcoal instantly evaporated it, sparking a few orange sparks and a burst of light crackling, while lifting a wisp of fragrant smoke infused with fish oil.

Soon, a pure and rich aroma permeated the small shelter.

Initially, it was the unique sweet and fresh scent of the red spot salmon itself, sourced from the frigid polar lake water—a fragrance so pure without a hint of impurity—forming the fundamental base of the taste.

Above this, wafted hints of clean yet slightly spicy woody aroma of juniper berries, vaporized from the fish’s belly by the heat.

These flavors melded into a wild yet sophisticated alluring taste with a touch of charcoal aroma!

The night fell slowly over the Canadian Arctic Circle, like an ink-soaked animal hide, covering this vast wilderness.

The temperature was visibly dropping, with the wind sweeping in from distant ice caps, passing through sparse black spruce forests, echoing with wailing howls.

On this land dominated by ice and solitude, every bit of light and warmth seemed incredibly precious.

At this moment, the shelter’s sole source of light was from a central stone-built fireplace, its dim red charcoal fire outlining Lin Yu’an’s focused profile clearly.

The delicious red spot salmon, grilled to perfection, was a rare feast for Lin Yu’an, and for another small creature in the shelter’s corner, it was like the last straw that broke its rationality.

In the shelter’s warmest corner, December had just contentedly licked clean the birch bark bowl of "milk substitute".

Its little belly slightly bulged, temporarily appeased by the meal made of fish oil and fish liver paste, allowing it leisure to play again with the small wooden toy Lin Yu’an made for it.

Earlier this afternoon, when Lin Yu’an processed a large haul of fish, the entire shelter was filled with fresh, watery fishy air.

The descendant of a top predator, December had shown extreme curiosity, stumbling multiple times towards the fish pile, sniffing incessantly, even trying to extend its tongue to lap at the blood on the fish.

But each time it was gently but firmly moved away by Lin Yu’an. Although the scent was alluring, after eating its dedicated meal, the attraction was temporarily suppressed.

However, the aroma wafting over at this moment was completely different from that cold fishy smell.