Thursday, July 28, 2011

Wednesday July 27th. Today's lesson is one that will be long remembered. We are in the kitchen at 808 Commonwealth Ave, Professor Berman has a bright eyed, fresh from the sea, 35 inches long Striped bass and we are all gathered around the table, ready to examine, filet and of course sample that beautiful Bass.

The Stripped Bass is a symmetrical fish which has a total of 8 fins. Those on its back are very sharp (kind of thorn like) and one has to be careful not to get stuck. The scales are kind of large and you can tell the age of the fish by looking at the number of rings on the scales. Like every other fish it breathes through its gills, it has a mouth with teeth but prefers to swallow its food. It swims near the shore and when it is in abundance is an easy catch.

The Professor began to filet the fish by first skillfully removing some scales around the tail side in order to gain easy access to the flesh of the fish. He then held the knife close to the spine which runs along the top of the fish and began making his way down through the flesh. The cut has to be behind the pectoral fin which is near the gills. He was careful not to puncture the bowel sack, because if he did the fish would be contaminated from the fluids from the spleen.

We examined the fishs' stomach which is neatly enclosed in a sac. There was a crab leg which indicates that is what he ate before his durmise. We took a look at his intestines, liver, spleen and air bladder.

The Professor is now at another table preparing the cerviche dish. With some assistance from a few students, he washed some of the fish, chopped it in small pieces and placed it in a dish. About four limes were squeezed into that dish, cilantro and pepper were chopped and placed in there with some garlic, turned around a few times and it was ready for eating. He also had some more chopped on a plate and these could be eaten by dipping it in some soy sauce, and wasabi and ginger paste. Uh Uh! Yummy!
The balance left over was cut and some of us who wanted took it home. I seasoned it up with some garlic, celery, onions and a dash of seasoning salt, placed it on the small grill, and it was good eating. Thanks professor!

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