Fish Eyes and Fish Tales, Ahoy.


This is New England black sea bass.



This one weights a little over a pound. I have stuffed the cavity with thyme from my garden.


Now to cook it over a fire.


I love cooking a whole fish this way.


The trick is being able to remove the fish off the grill without breaking the skin. I’m happy enough with my attempt. Some grilled broccoli rabe alongside.


Grilled broccoli rabe.


Faro, golden beets and scallions.



5 thoughts on “Fish Eyes and Fish Tales, Ahoy.

  1. The truth is…I don’t know. Most likely, if I get that far with them, the stigmas will be dried for later use. But obviously, having never seen a fresh saffron stamen, I will be curious to try them out. Any tips or advice for drying would be welcome.


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