Black Bass Crudo      1                            Black Sea Bass.   1                            Lemon  1 teaspoon            Salt. Good stuff. Sea Salt, Malden or Gray Salt   2 Tablespoons     Olive Oil. Good stuff   1 Cup                     Watercress. Preferably foraged from your secret watercress spot.         The Black Bass has to be fresh because you are going to eat it raw.      Instead of buying it it would be cool if you caught it. Or got it spearfishing with Anne Doherty. That would be real cool. Spend the day out on the water free diving and spearfishing looking for dinner. Dream-boat, vacation status.      Filet and skin your bass.      Wash your watercress.      Hopefully you can get the watercress from your secret watercress spot. Then you can go and spend part of your afternoon out in the woods walking around listening and seeing things outside.      Slice the Bass on a angle about a 1/4 inch thick. And lay it flat on a plate or platter.      Fill up the platter with one layer of bass. Use two plates/platters if you need to. Don’t pile it up. One. Layer.      Salt the fish. Not too much. Just enough to season it right.      Squeeze the lemon over the fish. If it’s a bigger fish you might need two lemons.      Drizzle with olive oil. Sort of swimming in a shallow olive oil puddle.      Cover with watercress.      A little more lemon, olive oil and salt to dress the cress.     And eat.      Dream about being out on the water.      Spearfishing and free diving with Anne Doherty. 

Black Bass Crudo 

 

1                            Black Sea Bass. 

1                            Lemon

1 teaspoon            Salt. Good stuff. Sea Salt, Malden or Gray Salt 

2 Tablespoons     Olive Oil. Good stuff 

1 Cup                     Watercress. Preferably foraged from your secret watercress spot. 

 

 

The Black Bass has to be fresh because you are going to eat it raw. 

 

Instead of buying it it would be cool if you caught it. Or got it spearfishing with Anne Doherty. That would be real cool. Spend the day out on the water free diving and spearfishing looking for dinner. Dream-boat, vacation status. 

 

Filet and skin your bass. 

 

Wash your watercress. 

 

Hopefully you can get the watercress from your secret watercress spot. Then you can go and spend part of your afternoon out in the woods walking around listening and seeing things outside. 

 

Slice the Bass on a angle about a 1/4 inch thick. And lay it flat on a plate or platter. 

 

Fill up the platter with one layer of bass. Use two plates/platters if you need to. Don’t pile it up. One. Layer. 

 

Salt the fish. Not too much. Just enough to season it right. 

 

Squeeze the lemon over the fish. If it’s a bigger fish you might need two lemons. 

 

Drizzle with olive oil. Sort of swimming in a shallow olive oil puddle. 

 

Cover with watercress. 

 

A little more lemon, olive oil and salt to dress the cress.

 

And eat. 

 

Dream about being out on the water. 

 

Spearfishing and free diving with Anne Doherty. 

 

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