Sunday, July 29, 2012

From the ocean to tacos!

On Friday we had our last class, and we focused on the striped bass.  We learned about how science provides the facts regarding the necessary factors for survival (food, habitat, number of female fish able to reproduce), and policies come out of how humans decide to support the necessary factors.  Personally, I would agree with Bruce that it doesn't matter whether it's the commercial or the recreational fisherman that have less to fish- what matters is that there are enough fish left over to produce future generations of fish.  I think that outlawing commercial fishing completely would be unfair to the commercial fisherman, their families and employees, and also to the people who want to eat the fish but aren't able to or aren't willing to fish themselves.  I also think that it would be unfair to outlaw recreational fishing because it would be unfair to the fisherman enthusiasts out there.  I think a happy medium between the two would be fair restrictions for both groups.  How we get to what the fair restrictions are is something better left to people with more expertise than I.

To finish up this field research class, we were able to experience an anatomy lesson.  I grew up with uncles and cousins who fish, and I was taught how to clean the fish I caught.  Still, a refresher was nice as it's been years since I've gone fishing.
Blue striped bass in all it's glory (18.5 pounds!)

 The guts of the fish, including the stomach.  The greyish brown long tubular things to the bottom left are from the stomach, and are partially digested fish.
 Another picture of the innards.  The lifted part on the head is where the gills are located.

After class, our homework was to complete an experiment with part of the fish.  I very gladly accepted this homework, and went home to make fish tacos for dinner.  I marinated the fish with a mixture of chili powder, oregano, chopped cilantro, red pepper, and a smidgen of olive oil.  After about 30 minutes, I tossed the mixture into an electric skillet with a little bit of oil on high heat, and quickly grilled the meat.  

I added flour tortillas, avocado slices, sour cream, hot sauce, sliced cabbage, and some lime.  Pair with a light summer beer (though Corona would have been better), and my feast was complete!

This class has been interesting to say the least, and I am excited to know more about the islands in the harbor.  The ease of the ferry and the available activities planned by the park rangers was great to learn about, and I look forward to spending time on the islands with my boyfriend and his young daughter for years to come.


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