Friday, August 8, 2008

Striped Bass



Erald Pelari
Date: August 8, 2008
Objective: Cutting and Dissecting a Wild Stripe Bass

First of all I would like to let everyone know that Bruce and I stayed up all night trying to catch this striped bass (See pic). Actually the truth is that this fish was a donation from the John Nagle Co., a whole sale seafood company in the Boston Fish Pier. I want to thank the Nagle family for providing us this fish and allowing us to have an interesting class on this last day. If you want to know more about the John Nagle Co. please feel free to go at their website http://www.johnnagle.com/. The fish is 17 lbs and was about 3 ft long, fresh of the waters of Mass Bay, possible from Cape Cod.
Today we learned how to fillet a fish and about its organs and how they operate. Students participated in the filleting of the fish, a unique experience for everyone (See pics). Sean had not eaten fish in like 10 years and he decided to eat some sashimi with soy sauce and ginger. The Striped Bass was fresh, and some tips to know whether the fish is fresh or not is to:
Eyes- need to be sort of popping out, meaning that they are not wrinkly and can very easily be pushed down.
Gills- need to be bright red
Odor of fish- is distinct and smells like seawater, no bad odder
There are other ways but these are the three things I am looking for in a fish and see if it is fresh.

I think we can all say that Prof. Berman is an expert in fish cutting. He also made sure that the best parts of the fish were used for the sashimi part of the experiment. I guess he wanted to find something on the fish’s stomach to indicate what the fish had eaten, but according to what he said in class the fish must have thrown up prior to being pulled in the boat. Striped bass tend to throw up their food if they feel that a predatory fish is trying to get them, so that the odor of the digested food might throw of the predator.

What a great ending to this class. I hope everyone enjoyed the experience and remember we need to have a clean harbor so that everyone can enjoy it, the beach and the various species that the ocean offers to us.



This picture shows us eating sashimi (I hope this is the right terminology. Not a big fan of raw fish)


4 comments:

Timothy Cahalane said...

Thank You, Erald and the John Nagle Company,

for a very interesting experience.

Timothy

Boston's BayWatcher said...

Erald:
Thanks for everything.

Some spelling tips from your old writing professor:

Striped Bass
Odor
Gills

Caitlin said...

Just a heads up for anyone wanting to check out that link...it only worked for me when I removed the www in the URL. So, if you're having problems try that.

-Caitlin

Kris Pandeli said...

hey Erald when are we going to get another fish there? I want to try the fresh Salmon...