FRESH FISH IS BEST: Teaming up with Central Market 
Cooking Schools to teach folks how to cook fish with a 
French twist ... ahead ... on Passport to Texas.

This is Passport to Texas

Since the French flag flew over Texas, and since the area 
they originally colonized was on the Texas coast, and 
since Bastille Day, which celebrates the beginning of the 
French revolution is July 14, TPW, with Central Market 
Cooking Schools statewide, is holding cooking public 
classes on July 14 that feature seafood with a French 
twist.

08 -- I love the saltwater as well as freshwater. But the saltwater 
you have more variety. You never know what you're going to 
pull up. It's exciting - like Christmas morning.

That's Cindy Haenel, an avid angler and a staff chef at the 
Austin Central Market Cooking School. Snapper, shrimp, 
and striped bass will take on the flavors of France during 
the class. The key to preparing any fish dish to 
perfection -- French or otherwise -- is to not overcook it.

22 -- Most people, if they don't like the taste of fish, it's 
probably because they've overcooked it. And, as it cooks, and 
the oil of the fish starts to come out of the flesh, it burns very, 
very quickly. So, if you will undercook your fish, or protect that 
fish with either a salt crust, or even if it just has a little butter, 
or some kind of fat on the outside it still protecting that fish 
while it's cooking.

A TPW representative will be on hand to discuss the 
various species on the plate as well as coastal fishing in 
Texas. 

Find a link to registration information at 
passporttotexas.org.

For Texas Parks and Wildlife ... I'm Cecilia Nasti. 





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