NC State Seafood Laboratory Presents Seafood Demonstration
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Alex Chouljenko and Greg Bolton man a table at NC State’s Fountain Dining Hall providing information about seafood safety before a cooking demonstration later in the day.
NC State Dining held a “Seafood Day” recently at Fountain Dining Hall on the NC State Campus. The menu for the day included several seafood dishes. Alex Chouljenko, Director of the Seafood Laboratory and Greg Bolton, Research Specialist, were invited to set up a booth and provide a cooking demonstration later that day. In the morning, at a booth outside the dining hall, they provided information to visitors about buying, preparing, checking for quality and how to work safely with fresh seafood.
Greg Bolton teaches how to use a sense of smell to determine fish freshness.
For the afternoon event, Greg Bolton spoke about and displayed different types of seafood, demonstrated techniques for filleting fish and then prepared recipes for the 22 participants to taste. Bolton cooked two entrees—fish tacos and fish prepared with the en papillote technique. For the tacos, he seared and seasoned both bluefish and striped bass and served with traditional toppings. For the other entree, he used an en papillote technique (foods folded in a paper pouch (or foil) along with vegetables, herbs and spices). He paired the bluefish with asparagus and potatoes along with a variety of spices and then baked it in the oven.
Bluefish and striped bass are being grilled for fish tacos.
Alex Chouljenko is sous chef for the day, preparing fish for a taco recipe.
Bluefish was prepared “en papillote” with potatoes and asparagus.