Day ninety two

What do you know about sea urchin?

It was Thursday and it was final day for Seafood identification and fabrication course. Also we had the mid-term exam for the College Writing.

Final for the Seafood was three parts. We had theory exam, practical part, and product identification test. Theory was alright, I think I did ok. Fabrication was good, however the Instructor said that I missed small piece of fillet and reduced grade by whole point (completely unfair). Product ID was also good, probably missed a couple out of a dozen.

As a part of the last day we had sea urchin and caviar tasting. Before yesterday I have no idea about that creature. Yes, I knew that they are exist and even saw them in Egypt. I know they can be dangerous, people stepped on them
(don't ask me how), and got quite severe infection. I did not know how to handle them and what to eat. To handle it properly, we cut a circle around their mouth, taking care that the part we cut off do not fall inside. Then, very carefully we scooped roe from inside and gently washed it. Basically that was it, the roe is eaten raw. It has very interesting combination of texture and flavour. It has extremely creamy texture. The flavour is very balanced, and extremely intense.

The final part was caviar tasting. We had osetra caviar, another type of sturgeon caviar (small), and white fish caviar. The majority of people found it too salty and without any distinctive flavour. I do not agree, because caviar is generally salty (not extremely), and it does have flavour. And that was the end of seafood class, now we will be waiting for grades.

Midterm for College writing was two part exam. The first part was to write an essay for one out of two topics. The second part was a disaster - 75 sentences to determine what was wrong or how to rewrite. I like doing that type of exercise, but 75 sentences is way too much. I am glad that this is done,

Now we have long weekend till Tuesday. On Tuesday we will start a new class Banquet catering. That will be our first class with mass production of food for students and faculty members. Very excited about this and it will be very interesting to see how our group can do this.