{"id":2456,"date":"2012-09-10T06:38:49","date_gmt":"2012-09-10T10:38:49","guid":{"rendered":"http:\/\/www.artsjournal.com\/pianomorphosis\/?p=2456"},"modified":"2020-07-19T00:18:49","modified_gmt":"2020-07-19T04:18:49","slug":"how-to-cook-a-fish","status":"publish","type":"post","link":"https:\/\/www.artsjournal.com\/pianomorphosis\/2012\/09\/how-to-cook-a-fish.html","title":{"rendered":"How to cook a fish"},"content":{"rendered":"

\"\"<\/a>The first time I ate skate<\/a>, I’m sure it was a fillet that was saut\u00e9ed and crispy. A piscatorial classic of the bistro, it was made with lots of butter, and probably capers. It’s a classic that requires an act of virtuosity, the cutting of the fillet.<\/p>\n

Fancy fish sellers and well-trained chefs turned a rather ordinary ingredient into something most cooks couldn’t really do.<\/p>\n

About ten years ago or more, skate started showing up unfilleted on restaurant tables. It may be trickier to negotiate for the eater — but the benefit of cooking the fish on its skeletal cartilage is enhanced succulence and taste. It’s a more down-home experience, and it’s much easier to prepare.<\/p>\n

\"\"<\/a>Can a professional be willing not<\/em> to demonstrate daunting skill, in order to yield a more humbly satisfying result? Recall Roland Barthes’ speculation that some music may be inaccessible to the virtuoso<\/a>…<\/p>\n

But there are many virtuosities.<\/p>\n","protected":false},"excerpt":{"rendered":"

The first time I ate skate, I’m sure it was a fillet that was saut\u00e9ed and crispy. A piscatorial classic of the bistro, it was made with lots of butter, and probably capers. It’s a classic that requires an act of virtuosity, the cutting of the fillet. Fancy fish sellers and well-trained chefs turned a […]<\/p>\n","protected":false},"author":2,"featured_media":2483,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[162,27,992,993,991,91,56,989,29,990],"class_list":{"0":"post-2456","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized","8":"tag-artistic-quality","9":"tag-barthes","10":"tag-bistro","11":"tag-control","12":"tag-cooking","13":"tag-expertise","14":"tag-schumann","15":"tag-skate","16":"tag-virtuosity","17":"tag-virtuoso","18":"entry"},"_links":{"self":[{"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/posts\/2456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/comments?post=2456"}],"version-history":[{"count":1,"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/posts\/2456\/revisions"}],"predecessor-version":[{"id":5287,"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/posts\/2456\/revisions\/5287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/media\/2483"}],"wp:attachment":[{"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/media?parent=2456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/categories?post=2456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artsjournal.com\/pianomorphosis\/wp-json\/wp\/v2\/tags?post=2456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}