Belly Cure Black Bass

Sometimes we create new dishes or approaches out of want to change. This was out of need of using a product. After doing some research and talking with a co-worker. We decided to try a technique we read about on Ideas in Foods site. We wanted to see how the application of a cure pork product would influence the taste, texture, and aesthetics. In this test we use cured pork belly, Black bass fillet, and activa to bond the fish together. The first step is to remove the skin. Then split the Black Bass fillet down the center and remove all bones. Dust the two half with activa, glue the head to tail (ying and yang). Roll in plastic wrap and allow 2 hours to rest. Then wrap with cured belly with a light dusting in-between the belly and fish. Wrap the secure the bind of the activa.

Once Wrapped with belly, after one of resting.

toothsome

This is a slice, we found the flavor of the fish to be a little over powered by the cure belly. I feel we could have sliced the belly thiner. Also the fish had a slight, toothsome texture than normal. I think we need to re-look at the amount of the activa used. As the activa adds protein and could make in tough.

We decided to cook the log and found it to be a great application for this particular occasion. Even thou we were looking to serve raw, cooked was a great result. It gave me a different look for Black Bass and new ideas for plating. To cook; we placed the log into a 70C c-vap oven for 15 minutes, then finished by searing in a pan and butter basting.

Note- this could work with just about any fish, the best would be firm fatty fish.