http://swfoodworks.wordpress.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/ Chef / Coach / Food-Lifeline Sat, 10 Apr 2010 23:08:22 +0000 hourly 1 http://wordpress.com/ http://swfoodworks.wordpress.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/#comment-46 Sun, 31 Jan 2010 21:10:48 +0000 http://swfoodworks.com/?p=1073#comment-46 Hey John!
Not at all. It’s a really mild and versitile fish. Thin, white flesh fillets with a medium-sized flake (bigger than trout, but smaller than cod) and a touch of sweetness. I leave the thin skin on because the fillet is so thin and I don’t want to waste any of it. Also, the skin adds another dimension of flavor and texture. Give it a shot if you can find some! Hope all is well!
-Scotty

]]> http://swfoodworks.wordpress.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/#comment-45 Sun, 31 Jan 2010 20:40:43 +0000 http://swfoodworks.com/?p=1073#comment-45 Scott:
How would you describe the flavor of striped bass? Is it exceptionally “fishy”? Curious.

]]> http://swfoodworks.wordpress.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/#comment-41 Mon, 18 Jan 2010 17:37:03 +0000 http://swfoodworks.com/?p=1073#comment-41 Right on! It certainly was good. Thanks for passing by!

]]> http://swfoodworks.wordpress.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/#comment-40 Mon, 18 Jan 2010 17:19:06 +0000 http://swfoodworks.com/?p=1073#comment-40 That sounds awfully good!

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