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Article: Black sea bass: in the Northeast, this small fish is a big hit with white-tablecloth chefs. (Product Spotlight).(Industry Overview)(Statistical Data Included)
- Article from:
- Seafood Business
- Article date:
- August 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For a small fish from a small fishery, black sea bass certainly gets big play on some of the fanciest menus around. Daniel Boulud, arguably New York's most famous French chef, touts "Le Black Bass Et La Syrah" (paupiette of black sea bass in a crisp potato shell with tender leeks and a syrah sauce) at his eponymous, elegant, four-star restaurant in midtown Manhattan.
Fourteen blocks downtown from Daniel's, guests at Le Bernardin, which readers of the "Zagat Survey" have voted best New York restaurant for six years in a row, can eat their black sea bass cold (as a ceviche topped with mint, coriander and chiles) or hot (pan roasted or in a pot-au-feu).
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Article: STATE SEN. KEAN INTRODUCES RESOLUTION TO OPPOSE BAN ON ...
US Fed News Service, Including US State News;
October 23, 2009 ;
562 words
... ... the federal six-month ban on black sea bass fishing beyond three miles of ... suggested the 2009 federal quota for black sea bass would be surpassed. "It is unfair ... reports show that the quota for black sea bass will not be exceeded," he said ...
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