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HOW TO COOK BASS FISH : COOK BASS FISH


How to cook bass fish : How to cook mutton curry.



How To Cook Bass Fish





how to cook bass fish






    bass fish
  • Bass is a name shared by many different species of popular gamefish. The term encompasses both freshwater and marine species. All belong to the large order Perciformes, or perch-like fishes, and in fact the word bass comes from Middle English bars, meaning "perch."

  • (Bass fishing) Bass fishing is the activity of angling for the North American gamefish known colloquially as the black bass.





    how to
  • Practical advice on a particular subject; that gives advice or instruction on a particular topic

  • (How To’s) Multi-Speed Animations

  • Providing detailed and practical advice

  • A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.





    cook
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • prepare a hot meal; "My husband doesn't cook"

  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)

  • someone who cooks food

  • (of food) Be heated so that the condition required for eating is reached

  • Heat food and cause it to thicken and reduce in volume











6th Course: Black Sea Bass




6th Course: Black Sea Bass





Filet of black sea bass on lemon-black pepper risotto, tuna bottarga and English peas. This dish was topped with a bottarga emulsion and garnished with fresh thyme.

Notes: "OH YUM" was my first thought. And my instincts were correct. The chef later explained to me that this fish was cut thin and roasted across the grain for a "more pleasant texture." By "more pleasant," I gather that he meant that it makes the fish meat more steak-y, more meaty and substantial. In fact, the fish was so firm that I didn't recognize it as black sea bass - which I've always known to be soft and almost flaky. In fact, the reason I asked the chef was because I thought either I heard incorrectly or the server mispoke when it was presented as black sea bass. Upon further inquiry, the chef told me that by cooking the fish on a cross-grain allows for more even-cooking - which makes sense. I guess this just shows how a skillful chef can play with techniques to yield very different results!

The risotto had a brilliant lemon-blackpepper kick to it. The high note of the lemon followed quickly with a nice hefty wollop of bitter heat. I loved it. These two flavors were counterbalanced by the sweet Enlighs peas that lended a nice grassy note..

The emulsion had been fortified with pungent tuna bottarga - literally the egg sack of the fish which has been cured in salt. While the flavor was somewhat distinguishable, I would have to say that I wished the bottarga had taken a more prominent role. Keep in mind, though, I'm partial to gutsy and bold flavors.

The risotto was a tad more al dente than I prefer - I like it softer, creamier and porridge-like. But, certainly, anyone who prefers their risotto to have just a bit of resistance would be pleased.











186/365 Say goodbye to Summer




186/365 Say goodbye to Summer





Snapped by Shan at a humid summer night.

We went to Josie's farm yesterday to fish. It was really fun, I took the most of the pix thou (cast a little bit).
Lingling got luck in the very beginning. She caught a young bass (< 9 in.) when she was teaching a young girl how to cast. :) But we have to let it go.
I missed one fish as soon as it bit my bait. But Josie got one bass with good size! Haha, then I cooked it in a Chinese way using the microwave. The steamed fish was so popular!

It starts to get chilly at night.
Fall falls.:)

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how to cook bass fish







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Post je objavljen 09.11.2011. u 19:19 sati.