Early the day after my “Cook Like a Soldier” program
at the Vander Ende-Onderdonk House, I headed over
to Green-Wood Cemetery for the annual commemoration
of the Battle of Brooklyn. Held once again on the bucolic
grounds of the Cemetery, the Battle re-enactment capped
off Battle Week 2013. And again, I was at the fire pit,
demonstrating 18th century cooking.
Now, I had decided weeks earlier that I’d again cook fish
on a plank, along with a simple bread. also on a plank (or
what I’ve dubbed “soldier’s bread”). But of course, before
I could even think of roasting a fish over a fire, let alone
building that fire, I had to purchase and prepare the fish.
So I paid a visit to the fishmonger at my local farmer’s
market, bought a whole Sea Bass, took it home, and
went to work.
The ever-engaging and pensive Mr. Sea Bass:
First, I cut off a couple fins. Then I removed all those pesky
scales. A spoon was used for this task, although a butter
knife came in handy now and then, particularly near the
head and under the remaining fins:
I tell you, all those buggy little scales went EVERYWHERE,
including under my apron and in my hair!
Now for the cut ‘n gut. Slice ‘im open and pull out all those
lovely ‘n luscious innards:
And finally, I gave Mr. Sea Bass a good rinse:
TA-DA! Mr. Sea Bass! Cleaned out, rinsed, and ready to go.
“Here’s lookin’ at you, kids!”
UP NEXT: Scenes from the 2013 Battle of Brooklyn.