The 22.5LB Wild Striped Bass: Part II

Here's the second meal from our friend, now affectionately known as Albert, the giant striped bass. I will admit to having turned up my nose to fish tacos almost all my life, but this was a game changer. Honestly, the fish wasn't remotely fishy or stinky, even when it got dredged in flour and some seasoning and then lightly fried. Fried fish! Under my own roof! Well, I never...

Then we splashed copious amounts of fresh lemon juice on the succulent little fish bits, and lots of lime on the avocado and cilantro and salted, julienned radishes and chopped onion (very, very conveniently, I had all of these on hand except for the avocado--in fact, having all these ingredients was my impetus for actually giving fried fish a go). Rounding out the lovely little color spectrum was a deep blue-gray tortilla and a chilly, pale pink Chinon rosé.