Pan Seared Rock Cod w/Tomato Olive and Fennel Sauce

I think my proudest moment of yesterdays class involved learning how to fillet a fish. I called it "butchering" but the Chef corrected me and said it was filleting. However, I corrected him when I showed him my "fillet" and said I am pretty sure I butchered the hell out of my fish. He laughed...and I was being honest. It was an experience and a little gross, but a valuable lesson all the same



I do have have to say that after culinary school I had kind of a rough day and I am pretty glad that I didn't get my "news" until after school was over, otherwise I would have definitely broke my rule about naming animals. This fish would have had a name and it would have truly been butchered something along the lines of a voodoo fish. Just sayin'!!



The fish lesson was extremely valuable and I loved the fact that all of the fish dishes cooked quickly and allowed for the eating portion of the class to commence in a much more timely fashion. Yesterday was a make-up class for me as I was out of town for my normal Monday night class and it was strange being the "new girl," since this group already had their routines, their alliances and their styles. I definitely missed my "normal" crowd.


So I learned that it is this portion of the salmon which is high in omega-3's. Which is funny because this is also normally the part of the fish that we all scrape off.


I learned this these are fish tweezers. They are used to take the bones out of the fish. And although I have fairly bushy eyebrows these would have been too big even for my eyebrows...so they are not dual purpose.

I also learned the difference between cold smoked and hot smoked fish. Cold smoked takes a raw piece of fish and smokes it, kind of like a lox. Hot smoked takes a cooked piece of fish and smokes it, like smoked salmon. Did you also know that Atlantic salmon is the best type of salmon to smoke due to it's high fat content? I thought that was interesting since I grew up in the Pacific Northwest and I have always been accustomed to smoked salmon from that region, however it tends to be a less fatty salmon varietal and less conducive for smoking...talk about learning that you have been living a lie.

Grilled Salmon Fillets with Champagne Sauce

Now for some random fish facts:

• If you soak catfish in milk it takes the earthy taste out of the fish. I am definitely going to try that. 
• True Dover Sole is only found in the channel between France and England
• Tilapia is the largest farm raised fish 
• Buying fish that is farm raised decreases the flavor
• Pollack is the fish varietal that is used to make faux crab
• If you can easily separate the muscle on a fish it has been previously frozen. The muscles become separated due to the thawing process that occurs when the water gets into the muscle of the animal. 
• On whole fish, look at the fins and smells the gills to determine it's freshness. The eyes can be deceiving...talk about a life lesson that has many applications. haha
• Do not put the gills in fish stock as it will change the flavor

Hickory Smoked Shrimp w/Mango Smoked Corn Salsa

Fillet of Sole Bonne Femme