Today we covered shellfish such as lobsters, shrimps, and etc. As usual we filleted lots of fish for the schools' kitchens (that we will be moving to next week). Today we filleted a fish named Barramundi, which is part of the bass family (identifiable by the shape of the gill plate which looks like a Hershey kiss). Here are some pictures from the fabrication room:
Gutting some hybrid striped bass (you know its that type because the stripes are broken and uneven):
Barramundi fish:
And its fillet:
Chef Clark with a male and female lobster (you can tell them from the geophone on the male or the swimmerets on the female):
What a mahi-mahi's back bone looks like.. pretty cool, eh?
Soft shell blue crabs:
Here are the crabs cooked:
This is our crab and lobster tasting: (Did you know it takes 9-12 years for a 1.5-2.5 pound lobster to grow to that size?)
And here is a tasting of black tiger shrimp, and white shrimp cooked 3 ways (peeled, peel on, head on.) Obviously the one cooked with the head had the most flavor. If you find black spots on the shrimp you buy, it means that during harvest when they were cutting the heads off the other shrimp, the gut juices got on some and they didn't wash it off quickly enough. An important quality factor to keep in mind.
I don't have much time to write since we have a final tomorrow on tons of fish stuff, but will catch y'all up soon. Have a great memorial day weekend!
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