Day eighty

Today's first victim

Ratio to feed tuna? 1 to 15 (15 pounds of food to get 1 pound of tuna)...

Second day of Seafood identification and fabrication. I love it. It is much easier as to compare with meat. In general fish has similar bone structure (there are difference between flat fish and round fish, but in these categories, they are very similar) and also because fish is so gentle. You do need to apply any pressure when filleting fish. The weight of the knife is enough.

Today our fist victim was dover-sole family member, flat fish. We had two fish for everybody and we filleted one fish in full side fillets and the other in quarters. There were almost no problems with that. Only one guy practically butchered these poor creatures for ugly fillets, and guess who? The one who talks more than anyone in our group...

Then we filleted sardines. We received them already scaled, so there were no scales all over the kitchen. Sardines are dirty fish. When you cut fillets you cutting board is unbelievable dirty, like you have never washed it:-)

The last victim for today was
rock cod. This fish is similar to snapper, with very sharp fins. That one was slightly more difficult than others.

Rock Cod

At work I had to cook for people from boot camp. They were short for one person, so I made them trout a la meuniere with fresh pasta. That was fun. Chef brought recipe for me for the fish, which I did not need. The memory of fundamentals is fresh. With pasta I went easy way, just boil it, then in the pan, with butter, add a little bit cream and herbs (chervil, tarragon, and basil). These guys said it was good.