Bass escalope with pine nuts and black olives

Eating seafood is a healthier option than eating meat, chicken, beef or pork. So, all you seafood lovers follow this video on bass fish for wonderful bass escalope with pine nuts and black olives recipe. For top quality striped bass or "rockfish" as table fare, it's important to take care of the fish prior to cooking. The fish should be chilled on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning methods exist and each angler learns their favorite style.

The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speeds. Filleting the fish and then cutting the skin off removes the darkest meat and leaves the highest quality portion, although some fish is lost in the process. Chefs have a variety of favorites for cooking rockfish. Small pieces of any size rockfish is delicious fried. Other choices include grilling, broiling, fish cakes and more. For bass fishing tips read on www.tightlineaz.com