After cutting up the fish and removing the organs and fillets Prof. Berman prepared some sevichi and small sushi cutlets. The sevichi was prepared with lime, garlic, parsley, and peppers. These ingredients really made the fish tasty. The second meal was little cutlets of fish that we dipped in soy sauce, ginger, and wasabi. This is the first time I have ever ate striped bass and I was surprised at white texture and great taste. This was truly a treat.
On Thursday we went on a whale watching tour on Stellwagen bank off Cape Cod. We got on the boat around 10:00am and took an 1 hour trip to the bank off Provincetown. When we arrived at the southeast corner of the bank I could already see the spouts from the Minky whale. This was the only one we of that species that we saw, and its a smaller whale by comparison to the Humpback. After cruising around the bank we spotted three Humpbacks together and two of their names were Duckfin and Cajun. These whales are able to be identified by their distinct marking on their tales. The curator told that all the whales on Stellwagen bank have names and are able to be identified by their tales. We saw about 6 more humpbacks around and these whales were actively feeding and their was constant excitement around the boat. While we were heading into Boston we saw a whale breach and flap its pectoral fins in wave pattern. This was a great end of the day.
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