Found at the San Sebastian market.
The label says ‘rape negro’.
1 fish (two small trout in this case) — skin on
lots of salt
1 egg white per cup of salt
Mix the egg white in the salt, put a half an inch layer on the baking sheet, put the fish down, bury in an even crust of salt. Bake for 15 minutes at 450F.
The skin protects the fish from being oversalted. I seasoned the fish with all the normal seasonings, but skipped the salt. The resulting fish was well salted.
In addition to working on my CS 107 homework for hours on end and battling the monster that is C (well, mostly, refreshing myself on pointers & malloc), I fried some fish! My parents picked up some rock cod at Market Hall and I dipped it in egg whites, then panko. Then into the hot oil they went, with some thyme pulled from the front yard.
I was surprised at how well it turned out since I’ve never been particularly adept at frying things. Perhaps all that’s needed is more practice…
This weekend I bought a piece of fish labelled as “black cod” from Monteray Market (Fish market?) in Berkeley. I cooked it up in a little soy, black bean paste and sesame oil… But I was surprised to find that my fish reminded me a lot of Patagonian Toothfish/Chilean Sea Bass, which I try to avoid eating. It was fatty, slightly flakey and mild flavored. My dad got suspicious and pointed out that maybe “black cod” was a name for a scarier sounding fish, the same way Patagonian Toothfishes are marketed as “Chilean Seabass.” Wikipedia tells me that there is a black cod — complete with anti-freeze proteins in its blood. But also, that “black cod” is sometimes applied to sablefish, and Wikipedia even adds that sablefish is similar to Chilean Seabass. Now I’m wondering, which fish did I eat?