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The Beautiful Taste: Fishing with Chefs in Boston. Fish Handling, Part 2
The flavor, texture and “mouthfeel” of a fish depends on how it is handled on deck the first three hours out of the water. Rarely is there an opportunity to demonstrate how it all works. When I learned Paul Greenberg, … Continue reading
Posted in flavor, taste
Tagged albumin, Amy Bodiker, Atlantic Striped Bass Conservation Act, Back 40, bleeding, Blue Moon II, bluefish, Boston, Boston Harbor, Bruce Sherman, Chefs Collaborative, Chefs Collaborative National Summit, Clean Water Act of 1972, current, filet, fish, fish handling, fish quality, fish story, fisheries management, fishing, flavor, fresh, Hotel Marlowe, Jennifer Maloney, juiciness, kitchen, lactic acid, Lauren Maloney, Leigh Belanger, longline, Lumiere, menhaden, Michael Leviton, mouthfeel, Neponset, Neponset Sport Fishing Charters, North Pond, Paul Greenberg, Peter Hoffman, pollution, pre-rigor, Right Stuff, rigor, rigor mortis, Robin Schempp, rod and reel, Savoy, scales, Skipper Jim Maloney, skunk, skunked, striped bass, striper, texture, The Most Important Fish in the Sea, troll
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The Beautiful Taste: Fish handling, Part 1
When it comes to “beautiful tastes,” there is perhaps none more beautiful than the taste of fish when the season, harvest, handling and preparation all come together…when we are lucky to taste a fish as good as it can be. … Continue reading
Posted in flavor, taste
Tagged bleeding, fish, fish handling, fish quality, fishing, jig, lactic acid, longline, rigor, rigor mortis, rod and reel, scales, troll
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