In this week’s workshop, we were working with striped bass. As we broke down the fish, the face plates of the fish reminded me of actual plates. We cut them off the head and boiled them in baking soda spiked water to clean and bleach them. When the face plates were clean, I noticed they separated into two parts. I saw a spoon and plate. As we proceeded to break down the fish, we scraped the bones of all remaining meat. We minced the meat up and folded in basil, olive oil, salt, and dried Calabrian chili peppers. We finished the tartare with lime zest and juice. We playfully arranged the tartare on the fish head plates and enjoyed eating it with the spoon.
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