Seared Black Bass with Saffron–Tomato Beurre Blanc, Couscous-Stuffed Coosa, and Shaved Fennel Keith (collaboration): "Chris had an idea, and so we decided to let him create the flavor. And I'll do his fish." [Transcript said "delete"; corrected] Keith (fish concerns): "Fish looks good. To be honest, I wanted to go halibut, but Chris wants bass for the flavor profile that he's thinking. Of course. Wish I had a meatier white fish. This is gonna be challenging. It's hard to take the tweezers and pull the pin bones out, so it's just easier to cut them out." Keith (second-guessing): "Now I'm thinking, should we have chose a different fish? This bass is dangerous. Should. I woulda, coulda." Keith (consistency philosophy): "Flesh is definitely smaller than what I would have wanted it to be. There's no way you're going to have consistent shapes of fish because the way a bass is an 8 ounce steak. They may look different, but you're still getting 8 ounces. So my approach to consistency is not the same look, but the same amount." Keith (workload): "Thirty portions of fish is a lot in two and a half hours. But I have quick ways of doing things. Filet and fish, you have to be careful that you don't get the bones in there." Keith (after the bones critique): "Sorry, I screwed it up with the fish." Keith (defending choices): "When you have a filet bass, it's already inconsistent. And so if we try to just portion all one size, we wouldn't have had enough to actually do 30 pieces. The shapes weren't the same. I get it. I could have chose a different fish, and I have to live with that." Keith (regret): "Bones, man. When you have a partner and you drop the ball and they suffer, it just hits different. I made a terrible mistake."