Eating Striped Bass Organs and Innards
Other than our short tempers, my brother and I share little in common. Our interests are worlds apart. I love arts and technology, while he is an accountant, a true foodie, and an avid fisherman.
That said, I love my brother dearly and will take any opportunity to spend time with him. Since the thought of him joining me in a brotherly hackathon is far-fetched, one of the most joyful activities we share is fishing.
Whenever I find myself in the middle of the dark ocean, frigid winds howling and waves hitting the fiberglass boat with a steady “pup-pup,” it strikes me how foreign this experience feels. It is nothing like programming, yet the joy of reeling in a striped bass is indescribable.
Striped bass is not easy to catch, especially for amateurs like me. On a boat of four or five people, it is a good night if each person lands one. Still, someone always does, and that hope is what keeps hobbyist fishermen coming back.
When the stars align with a big catch and no work the next day, nothing beats a celebratory impromptu gathering. At these Vietnamese drinking feasts, or nhậu, striped bass is turned into several dishes: rice porridge with the head, seared fillet, and most unique of all, sautéed organs and innards. Like the effort on the sea, nothing is wasted.
Usually, the fish is gutted first to keep the precious innards, including the gills, as fresh as possible. While waiting for a pot of water to boil, the innards are rinsed in salted water. They are then dipped briefly in boiling water before being scrubbed clean with a sharp spoon, especially the intestines.
After cleaning, the innards are washed again and marinated with crushed black pepper, fish sauce, sugar, and turmeric powder. While the mix rests, onions are thickly sliced. Soon there will be one bowl of marinated innards and another of onions.
The innards go into a hot pan with a little olive oil, stirred for a few minutes until the turmeric colors everything golden. Then the onions are tossed in to join the medley. If the group feels bold, a red-hot chili pepper is added for spice. After a few more minutes of stirring, the result is the most amazing drinking food: striped bass organs and innards sautéed with onions and turmeric. A small bowl of soy sauce with chili pepper, and if available, a plate of fresh herbs, complete the meal.
As I write this, I cannot help but think of the fisherman or fisherwoman who first invented this unique dish without recognition. Whoever you were, thank you.