For my Experiment I tried three different types of fish to
see which one I liked best, based on taste and texture. My hypothesis would be
that I would like the bass, since I enjoyed it in class. I also thought I would
like the salmon because I have eaten salmon before and have enjoyed it. For the
blue fish I was skeptical, since I’ve never tried it, but thought I might enjoy
it too.
First, I went to Whole Foods, to the fresh fish station. I
looked at the types of fish, and choose to buy an Alaskan Salmon Coho filet and
a Blue Fish Filet. I showed the man behind the counter the size of my bass, and
asked him to give me cuts closest to the size of my bass. I realize now I
should have probably have him weigh my filet of bass and have each piece the
same weight. He informed me that the blue fish was caught locally, as was our
bass.
When I got home I put ¼ of a cup of Whole Foods
Mediterranean Herb Marinade on each piece of filet and spread it on them as
evenly as possible. After an hour of letting the marinade sit on the fish I put
in the fridge, I placed each piece on a pan, covered the whole pan in foil and
set the oven to 350 degrees and the timer for 30 minutes. I paled the pan on
the middle rack in the center. After 15 minutes, I checked if all of the filets
were cooked thoroughly, by cutting open, to the bottom of the pan, and looking
at color of the fish. They all were cooked perfectly, by my taste.
Then came the tasting…I laid each out on a plate in the same
position I had had them in to start and did three rounds of tasting. The first
two from left to right, and the last, after a half hour going by, from right to
left. After each bite I cleansed my palate with drinking water with lemon.
Round 1:
1.
Bass-not very fishy tasting and enjoyed the
texture. No lingering flavor on the Pallet.
2.
Salmon-broke into smaller pieces upon the first
couple of bites, compared to the Bass and has more flavor, lingering on the
pallet after tasting. Not too fishy tasting either
3.
Blue Fish-Yuck! Thickest texture and tasted
fishy with a slight bitterness lingering on the pallet.
Round 2:
Liked the
texture of the bass the most and the flavor of the salmon the most. Blue fish
texture was not bad, but the taste was!
After a half hour….
Round 3.
Blue fish tasted worse and worse. Still liked the texture of
the bass the most and the taste of the salmon the most.
I concluded that I liked the Bass and the Salmon equally;
the bass for its texture, and the salmon for its taste. I think I didn’t like
the Blue Fish because it was a fattier fish. It would have been useful for this
experiment to know exactly what time each was caught and have more specifics as
to where. Also, It would have been useful to have each the exact same weight as
well having the cut from the same place on the fish in order to draw conclusion
as to why I liked what I did.
The three filets. From left to right: Bass, Salmon, Blue Fish
Marinade
Filets on the pan
Covered pan with tinfoil and oven settings
Final Product!
-Liza Zipursky
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