"Bass" news and stories

Go fish! That's what blogger Julie of peekandeat did with her partner to celebrate an anniversary, taking off from Sheepshead Bay, Brooklyn, into the Long Island Sound in search of black sea bass. The result, after a day spent with rod and reel, and a Chinese-inspired recipe from the Cooking Channel's Ching-He Huang, is black sea bass stuffed and topped with slivered ginger, scallions and shiitake mushrooms. Steamed with Shiaoxing rice wine, and served with a hot beer-and-ginger lime sauce, the bass was, Julie says, "soft and moist, its sweetness enhanced by the zesty, hoppy sauce."
Black sea bass is also a sustainable choice, which sweetens this meal even more.

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There's bass (like Hawaiian sea bass and East Coast striped bass), and then there's European bass, which in France is called loup de mer, and in the Mediterranean is known as branzino. Cooked whole and stuffed with a blend of basil, parsley, garlic, and panko, as in blogger Foodalogue's recipe, this flaky mellow fish is a show-stopper.

You can also bake branzino in a traditional sea-salt crust, as it's served up at New York restaurant Esca by the salty fisherman-chef David Pasternack, who shared his recipe with Gourmet a few years back.

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Well it's St. Patrick's Day weekend. I know a lot of you will be out celebrating the Irish tonight. A lot of corned beef will be eaten and a lot of green beer will be consumed. Probably no small amount of back and tans will also be had, and Bass wants to help you out with that.

The majority of these beer cocktails are poured using the back of a spoon, but that doesn't have to be. Your friends at Bass have a new gadget that will help you get the perfect pour every time. It's called the Brolly, and Bass wants you to have one for free. All you have to do is register for it, and be 21 or older of course, over at the Bass website. They also have step by step instructions as well as a demonstration video.

Even if you don't get the Brolly in time for St Paddy's this year, you can have it for next and with lots of practice. So go out and have a black and tan or two (responsibly) and celebrate the Irish in all of us!

[Via Beer Advocate]