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What Manton Learned at Culinary School Today - Page 34

post #496 of 618
Thread Starter 
Quote:
Originally Posted by gomestar View Post
is that red snapper?

Yes. They are very handsome fish before you filet them. I wish I had remembered to take a picture.
post #497 of 618
You can search for about any renowned restaurant on flickr these days and look at plating for entire tasting menus. Though I can't believe people just sit there and take photos of their meals with a clunky camera.
post #498 of 618
Quote:
Originally Posted by Manton View Post
I still consider myself very bad at plating. I think that fish dish is the best I have ever done.

To be honest, I almost never try to "plate" unless I have guests. I hope I am getting better but who knows.

If I didn't feel like such an idiot doing it, I would take shots at restaurants for tips. It must be a fad to do that. At Stone Barns they actually had a warning on the menu not to use flash.

The best effect so far from this class is that I appreciate fish more than I ever have and that is a huge leap forward for me.

I was thinking that too. This is definitely the best plating I've seen from you so far. Keep it up dewd. I haven't really given myself time to do "real" cooking at home recently but I try to do decent plating, even at home. My plating probably sucks too though, and I also feel like an idiot taking pics at restaurants, even though I am often very tempted.
post #499 of 618
Quote:
Originally Posted by Manton View Post
Yes. They are very handsome fish before you filet them. I wish I had remembered to take a picture.

yes, they are. And they're easy to find whole, I don't recall being to a Whole Foods in the past 5 months and not seen some red snapper.

I cooked this little guy up a few weeks ago. Turned out flaky, moist, and delicious:
post #500 of 618
Thread Starter 
Quote:
Originally Posted by GQgeek View Post
I was thinking that too.

post #501 of 618
Quote:
Originally Posted by gomestar View Post
yes, they are. And they're easy to find whole, I don't recall being to a Whole Foods in the past 5 months and not seen some red snapper.

I cooked this little guy up a few weeks ago. Turned out flaky, moist, and delicious:

unless i'm mistaken, that's Tai snapper, not red snapper (though it is a snapper and it is red). It's a very nice fish and pretty frequently available in the round at very good prices. I cook it all the time. true red snapper (you can usually tell by a bump on the forehead) is a magisterial fish, along with pompano, the pride of the Gulf coast and, along with pompano, severely troubled these days. Tai snapper is a wild-caught fish, usually taken in the far pacific.
post #502 of 618
Thread Starter 
In the late '70s through the mid '80s I used to haul red snapper up by the bucketful in the Santa Barbara Channel. It was so easy. Haul out to a depth of about 1,000 feet, drop your line, trawl at about 1.5 knots, catch fish after fish after fish. Guaranteed. They were not large--about half the size of the fish that we had at school--but there were zillions of them and any fool could catch them. Last few times I have been in the SBC I have not fished so I have no idea what it is like now.
post #503 of 618
Quote:
Originally Posted by Manton View Post
In the late '70s through the mid '80s I used to haul red snapper up by the bucketful in the Santa Barbara Channel. It was so easy. Haul out to a depth of about 1,000 feet, drop your line, trawl at about 1.5 knots, catch fish after fish after fish. Guaranteed. They were not large--about half the size of the fish that we had at school--but there were zillions of them and any fool could catch them. Last few times I have been in the SBC I have not fished so I have no idea what it is like now.
yeah, those are rockfish and they're pretty much endangered as well. it's a funny thing about fish in the US ... names are often misleading and often intentionally so. Red snapper was a prestigious fish, so fishmongers used it for anything that vaguely resembled it. same thing with sole. There are no true soles on the west coast, but we have several fish called "sole", including one that's called "Dover sole." it's a real piece of **** that usually melts to nothing, hence it's original (though much less salable) name of "slime sole".
post #504 of 618
Quote:
Originally Posted by Manton View Post




the plating thing is really coming along. it looks much nicer with fewer things on the plate, don't you think? the only constructive criticism i'd make on this one is that it might be nicer for the sauce line to conform a bit more to the fish and mushrooms. of course, if they'd given you plates that were better proportioned for the dish, that would have helped a great deal. those big plates almost demand too many elements in order to fill the white space. but that's a quibble. you're doing great!
post #505 of 618
Thread Starter 
Actually, I chose that plate myself.

Now you have me wondering whether the fish we cooked was really true "Red Snapper." I wish I had a pic. It was at least 18" from head to tail and maybe 20.
post #506 of 618
Quote:
Originally Posted by foodguy View Post
unless i'm mistaken, that's Tai snapper, not red snapper (though it is a snapper and it is red). It's a very nice fish and pretty frequently available in the round at very good prices. I cook it all the time. true red snapper (you can usually tell by a bump on the forehead) is a magisterial fish, along with pompano, the pride of the Gulf coast and, along with pompano, severely troubled these days. Tai snapper is a wild-caught fish, usually taken in the far pacific.

you're probably right, my fish knowledge is pretty limited despite the fact that I eat it constantly. I know WF specifies if they're from the Gulf or not, but I don't recall for this particular one. It was quite large in size, actually, and I think $9 a pound (it ended up costing $17 or $18 ... I still ate the whole thing, even the eyes).

I'm glad I read this particular MAnton post, the on-stove curl is the one thing that annoys me about some fish, I'll be sure to give this technique a shot. And I'd much rather have far under seasoned snapper than over seasoned, the pure taste is excellent.
post #507 of 618
You can also score the skin, which looks nice and lessens curling.
post #508 of 618
Manton,

Everything looks great. Fish is tricky and from what I see, it came out great.

Quote:
Originally Posted by Manton View Post
In the late '70s through the mid '80s I used to haul red snapper up by the bucketful in the Santa Barbara Channel. It was so easy. Haul out to a depth of about 1,000 feet, drop your line, trawl at about 1.5 knots, catch fish after fish after fish. Guaranteed. They were not large--about half the size of the fish that we had at school--but there were zillions of them and any fool could catch them. Last few times I have been in the SBC I have not fished so I have no idea what it is like now.

Quote:
Originally Posted by foodguy View Post
yeah, those are rockfish and they're pretty much endangered as well. it's a funny thing about fish in the US ... names are often misleading and often intentionally so. Red snapper was a prestigious fish, so fishmongers used it for anything that vaguely resembled it. same thing with sole. There are no true soles on the west coast, but we have several fish called "sole", including one that's called "Dover sole." it's a real piece of **** that usually melts to nothing, hence it's original (though much less salable) name of "slime sole".

I don't buy one bit that rockfish are anywhere near endangered. When I used to fish for them up in Morro Bay as a kid with my grandfather, we used Penn Senator 10/0 reels with 60 lb. dacron on a gangion (3 hooks). It was legal to fish to 600 feet. This was early to mid 90's. Nowadays, it is restricted to 300 feet and 2 hooks maximum. As a result, the fish are generally smaller than what I remember. My last few trips to Morro Bay/Channel Islands I brought along 15lb, 20lb, 25 lb, 30lb, and 40lb setups. I still have those old 10/0 reels but there is no need for them anymore. I also did things differently than everyone else and decided to stick with irons and plastics only, foregoing a 2 hook setup and caught at least one fish on each rod and reel setup I brought. It never took long to get the 10 fish limit. As far as I'm concerned from my experience, besides baitfish and junk fish like mackerel, rockfish are just about the most plentiful and easiest to catch fish in the CA waters.

Also, Foodguy's right that people call a host of various rockfish 'red snapper'. Most often Vermilion rockfish are called red snapper due to their similar look and color.
post #509 of 618
Manton,

For reference, here's a pic of some Vermilion rockfish that I caught up in Morro Bay on a trip last year.
The second pic has a couple different rockfish in it.
LL
LL
post #510 of 618
Thread Starter 
Oh, those bulgy eyes bring back memories. I guess this is like torturing cats, so I should be ashamed of myself (and I sort of am) but when I hooked one I used to haul it up super, super fast--as fast as I could--because the "bends" would cause that eye bulge, which I thought was really cool. At least, that is what I believed.
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