Fish Eyes and Fish Tales, Ahoy.

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This is New England black sea bass.

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

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Now to cook it over a fire.

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I love cooking a whole fish this way.

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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.

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Grilled broccoli rabe.

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Faro, golden beets and scallions.

 

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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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