hi I’m Barton Seaver chef and National Geographic fellow and this is cook wise
Geographic fellow and this is cook wise
Geographic fellow and this is cook wise now the wild striped bass is such an
now the wild striped bass is such an
now the wild striped bass is such an iconic species on the Atlantic coast
iconic species on the Atlantic coast
iconic species on the Atlantic coast that nearly every region has its own
that nearly every region has its own
that nearly every region has its own name for this king of fish found in
name for this king of fish found in
name for this king of fish found in waters from coastal Carolina’s all the
waters from coastal Carolina’s all the
waters from coastal Carolina’s all the way up through Maine this fish is
way up through Maine this fish is
way up through Maine this fish is popular with both commercial and sport
popular with both commercial and sport
popular with both commercial and sport fishermen alike its prized because of
fishermen alike its prized because of
fishermen alike its prized because of its meaty white sweet flesh which is the
its meaty white sweet flesh which is the
its meaty white sweet flesh which is the reason why I’d love to cook them up
we’re down here on the Chesapeake Bay
we’re down here on the Chesapeake Bay and Rock Hall Maryland we’re in these
and Rock Hall Maryland we’re in these
and Rock Hall Maryland we’re in these parts we call wild striped bass rockfish
parts we call wild striped bass rockfish
parts we call wild striped bass rockfish we’re with one of my great friends and
we’re with one of my great friends and
we’re with one of my great friends and personal mentors dr. Carl Safina of the
personal mentors dr. Carl Safina of the
personal mentors dr. Carl Safina of the blue ocean Institute morning Carl
blue ocean Institute morning Carl
blue ocean Institute morning Carl morning Barton and Rick Morlock a local
morning Barton and Rick Morlock a local
morning Barton and Rick Morlock a local fisherman who’s going to be telling us a
fisherman who’s going to be telling us a
fisherman who’s going to be telling us a little bit about a pound net yep how you
little bit about a pound net yep how you
little bit about a pound net yep how you boys doing this mordrake well so tell us
boys doing this mordrake well so tell us
boys doing this mordrake well so tell us something about this pound it it holds
something about this pound it it holds
something about this pound it it holds everything a lot when we fish if we take
everything a lot when we fish if we take
everything a lot when we fish if we take out only what’s marketable and then we
out only what’s marketable and then we
out only what’s marketable and then we release all the undersized fish so we
release all the undersized fish so we
release all the undersized fish so we considered a very sustainable fishery
considered a very sustainable fishery
considered a very sustainable fishery it’s great so everything goes back into
it’s great so everything goes back into
it’s great so everything goes back into the water happy and healthy except those
the water happy and healthy except those
the water happy and healthy except those fish which are heading to our grill all
fish which are heading to our grill all
fish which are heading to our grill all right let’s get
so we got tons of fish in here right now
so we got tons of fish in here right now this is great news I think the recovery
this is great news I think the recovery
this is great news I think the recovery strike that is the greatest success
strike that is the greatest success
strike that is the greatest success story in fishery management in the world
story in fishery management in the world
story in fishery management in the world why is that in the early 80s striped
why is that in the early 80s striped
why is that in the early 80s striped bass where it’s such a low level that
bass where it’s such a low level that
bass where it’s such a low level that people were talking about putting them
people were talking about putting them
people were talking about putting them on the endangered species list and
on the endangered species list and
on the endangered species list and eventually after a lot of arguing they
eventually after a lot of arguing they
eventually after a lot of arguing they put a five year moratorium to let those
put a five year moratorium to let those
put a five year moratorium to let those young fish grow to breeding size so we
young fish grow to breeding size so we
young fish grow to breeding size so we have to take fish there of a certain
have to take fish there of a certain
have to take fish there of a certain size but there’s also a limit on the
size but there’s also a limit on the
size but there’s also a limit on the topic
topic
topic yeah well as the fish throw females
yeah well as the fish throw females
yeah well as the fish throw females produce many more eggs than you would
produce many more eggs than you would
produce many more eggs than you would expect when a fish doubles in size she
expect when a fish doubles in size she
expect when a fish doubles in size she doesn’t just produce twice as many eggs
doesn’t just produce twice as many eggs
doesn’t just produce twice as many eggs she produces about 10 times as many eggs
she produces about 10 times as many eggs
she produces about 10 times as many eggs that’s why there’s a size limit on the
that’s why there’s a size limit on the
that’s why there’s a size limit on the top end as well so that those fish that
top end as well so that those fish that
top end as well so that those fish that have survived and gotten big enough and
have survived and gotten big enough and
have survived and gotten big enough and are really valuable as breeders
are really valuable as breeders
are really valuable as breeders get protected to get the striped bass
get protected to get the striped bass
get protected to get the striped bass back required the cooperation of local
back required the cooperation of local
back required the cooperation of local states on the Atlantic coast and as you
states on the Atlantic coast and as you
states on the Atlantic coast and as you can imagine took a lot of arguing to get
can imagine took a lot of arguing to get
can imagine took a lot of arguing to get everybody to agree and it was
everybody to agree and it was
everybody to agree and it was disappearing so something had to be done
disappearing so something had to be done
disappearing so something had to be done I’ve heard the only way to get for
I’ve heard the only way to get for
I’ve heard the only way to get for fishermen to agree on anything is to put
fishermen to agree on anything is to put
fishermen to agree on anything is to put three of them out of the room these tags
three of them out of the room these tags
three of them out of the room these tags you’re putting in these striper is
you’re putting in these striper is
you’re putting in these striper is pretty important these tags are very
pretty important these tags are very
pretty important these tags are very important they’re key to a sustainable
important they’re key to a sustainable
important they’re key to a sustainable fishery is accountability traceability
fishery is accountability traceability
fishery is accountability traceability and seafood is one of the hardest things
and seafood is one of the hardest things
and seafood is one of the hardest things to manage fillet looks like every other
to manage fillet looks like every other
to manage fillet looks like every other fillet when it’s on the plate and sure
fillet when it’s on the plate and sure
fillet when it’s on the plate and sure most often or not it comes to the
most often or not it comes to the
most often or not it comes to the consumer in the form of flesh so it’s
consumer in the form of flesh so it’s
consumer in the form of flesh so it’s hard to know what you’re getting in the
hard to know what you’re getting in the
hard to know what you’re getting in the formulas rockfish it’s one of the very
formulas rockfish it’s one of the very
formulas rockfish it’s one of the very few fish that’s really attacked and this
few fish that’s really attacked and this
few fish that’s really attacked and this tag follows that fish right to the
tag follows that fish right to the
tag follows that fish right to the restaurant we want to be able to go to
restaurant we want to be able to go to
restaurant we want to be able to go to our legislators and say we are doing
our legislators and say we are doing
our legislators and say we are doing everything we’re supposed to be doing
everything we’re supposed to be doing
everything we’re supposed to be doing nothing quite like the sweet taste of
nothing quite like the sweet taste of
nothing quite like the sweet taste of success
success
success that’s very true how about focus on
that’s very true how about focus on
that’s very true how about focus on these for us let’s go
so we’re at the grill to cook up this
so we’re at the grill to cook up this Chesapeake Bay rockfish that we pulled
Chesapeake Bay rockfish that we pulled
Chesapeake Bay rockfish that we pulled out of the water just this morning a few
out of the water just this morning a few
out of the water just this morning a few things we had to do to the fish first
things we had to do to the fish first
things we had to do to the fish first before we cook it taken off the scales
before we cook it taken off the scales
before we cook it taken off the scales as well as the fins now you can get this
as well as the fins now you can get this
as well as the fins now you can get this from your butcher as well just ask for a
from your butcher as well just ask for a
from your butcher as well just ask for a fish dressed and then we’re gonna take a
fish dressed and then we’re gonna take a
fish dressed and then we’re gonna take a little bit of ginger garlic and olive
little bit of ginger garlic and olive
little bit of ginger garlic and olive oil rub it on the skin and we’re gonna
oil rub it on the skin and we’re gonna
oil rub it on the skin and we’re gonna slowly smolder it over a dying fire with
slowly smolder it over a dying fire with
slowly smolder it over a dying fire with a little bit of Applewood chips give it
a little bit of Applewood chips give it
a little bit of Applewood chips give it this nice smoky aroma I love cooking
this nice smoky aroma I love cooking
this nice smoky aroma I love cooking fish hole it keeps so much that moisture
fish hole it keeps so much that moisture
fish hole it keeps so much that moisture in it it’s such a great presentation
in it it’s such a great presentation
in it it’s such a great presentation people can really celebrate what it is
people can really celebrate what it is
people can really celebrate what it is that we’re eating so we placed the fish
that we’re eating so we placed the fish
that we’re eating so we placed the fish on the side of the grill away from the
on the side of the grill away from the
on the side of the grill away from the charcoal fire is very difficult to
charcoal fire is very difficult to
charcoal fire is very difficult to control the heat up but it’s very easy
control the heat up but it’s very easy
control the heat up but it’s very easy to control how far away from the heat
to control how far away from the heat
to control how far away from the heat you are there’s nothing quite like that
you are there’s nothing quite like that
you are there’s nothing quite like that glowing bronze color of gently smoked
glowing bronze color of gently smoked
glowing bronze color of gently smoked stuff love it plate this up and serve it
stuff love it plate this up and serve it
stuff love it plate this up and serve it up Wow
up Wow
up Wow I’ve seen a lot of stripers but that is
I’ve seen a lot of stripers but that is
I’ve seen a lot of stripers but that is the prettiest one I can remember seeing
the prettiest one I can remember seeing
the prettiest one I can remember seeing don’t be 50 nothing all right
don’t be 50 nothing all right
don’t be 50 nothing all right I’m very fresh so what are we having the
I’m very fresh so what are we having the
I’m very fresh so what are we having the bowl here well the only thing to finish
bowl here well the only thing to finish
bowl here well the only thing to finish this dish off we’ve got a salad of fresh
this dish off we’ve got a salad of fresh
this dish off we’ve got a salad of fresh arugula leaves sliced apple and my
arugula leaves sliced apple and my
arugula leaves sliced apple and my favorite thing in the world mint and
favorite thing in the world mint and
favorite thing in the world mint and then a little bit of green grape red
then a little bit of green grape red
then a little bit of green grape red grape red onion chili flake in olive oil
grape red onion chili flake in olive oil
grape red onion chili flake in olive oil this is what we got up this morning for
this is what we got up this morning for
this is what we got up this morning for that’s right I appreciate that I
that’s right I appreciate that I
that’s right I appreciate that I appreciate you taking us out and showing
appreciate you taking us out and showing
appreciate you taking us out and showing us a little bit about what you do oh how
us a little bit about what you do oh how
us a little bit about what you do oh how well you do it I was glad to do it for
well you do it I was glad to do it for
well you do it I was glad to do it for you now I get this wonderful meal
you now I get this wonderful meal
you now I get this wonderful meal straight fast like we’re good
straight fast like we’re good
straight fast like we’re good conservation meets the plate and the
conservation meets the plate and the
conservation meets the plate and the palate awesome for recipes tips
palate awesome for recipes tips
palate awesome for recipes tips techniques links seafood stories and
techniques links seafood stories and
techniques links seafood stories and more visit ocean Don National Geographic
more visit ocean Don National Geographic
more visit ocean Don National Geographic comm forward slash cook wise to join us
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in a global effort to protect the ocean
in a global effort to protect the ocean go to I am the ocean org and remember
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delicious is the new environmentalism so
delicious is the new environmentalism so cook wise
”
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