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| "I think we're going to need a bigger YouTube video." |
I had a great conversation at the Wegmans fish counter on Sunday morning. What kind of fish looked good. How whole bronzini compared with whole trout. How to cook them. The nice flavors of lemon juice and herbs.
No language divide. No cultural divide. I figured that we understood each other -- until I unwrapped the bronzini today and realized that the Wegmans fishmonger saw me as far more skilled than I actually am.
H Mart always guts the fish. They have a sign above the counter with numbers and pictures of the ways that they'll gut and chop the fish.
Imagine my surprise when the bronzini rolled out of Wegmans' beautiful packaging all in one piece. I hadn't thought to ask about processing. And I hadn't ever gutted a fish.
Thanks to Kyle at FlyFishingMyWay.com. His YouTube video had everything that I needed -- including excellent advice about having a plastic bag ready to dispose of the innards. The bronzini is roasting with some tomatoes from my garden. It looks delicious. And I'm ready for the next time.
(Update: It was delicious.)
2 comments:
Great video-added it to my favorites. I'm lucky enough to be on the receiving end of fresh Rockfish now and again, but struggle with filleting it. Thanks!
A couple of years ago, we toured a facility in the MD Biotech Center at the Inner Harbor (building next to the aquarium), where they were trying to grow branzinos in big tanks. Quite unbelievable, right in the middle of the city. The process is environmentally sound, but quite expensive and therefore, not competitively priced against even the imported branzinos from Europe. That was years ago, I don't know if they are still there.
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