Thursday, July 28, 2011
Striped Bass Blog
Upon waking up from a seasick coma, I enjoyed a small yet tasty sample of Striped Bass. As I mentioned before I'm very particular about the way I cook seafood and am careful not to over-season as the fish itself as most of the good flavor is in the flesh itself. I simply thawed the cut and put it in a frying pan with some olive oil, salt, pepper, a dash of soy sauce and Mrs. Dash. If you're feeling that there's a spice missing from your shelf and the void is unfillable, treat yourself some Mrs. Dash.
I'm on the commercial side of our debate and this morsel made it even easier to stand by my position to kill as many of these things as safely as possible. As a future fisherman I was delighted to learn that preparing a fish is somewhat simple. After our class midterm, we made our way to 808 Comm Ave where we explored the culinary classrooms. Seeing these classrooms made me wish I took a cooking course in stead the Millenary course I took in the fall of last year. Hats do not taste as good.
As it turns out, all it take to prepare a striped bass is a few ingredients, and more importantly a proper set of gutting knives. I remember being on the cape and watching a bass cutting competition. 3 men had to gut as many fish as they could in 10 minutes. I remember being mortified at 10 years old at what I was seeing so I don't recall the BEST record, but the memory of flying entrails stays with me to this day. If I remember correctly, Bruce said that he caught the fish by placing several bugs on a fishing line to make the fish believe that they were stalking copapods. This seems to make more sense than using the cliched worm which is blatantly outside of the striper's ecosystem.