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Beyond Salmon
Everything you ever wanted to know about fish and other musings on all things yummy: by Helen Rennie
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Beyond Salmon: Grilled Fish: Skin-side down or skin-side up first?
skip to main | skip to sidebar Grilled Fish: Skin-side down or skin-side up first? It must be the glasses. Seriously -- I am convinced that the reason Alton Brown is so cool and Chris Kimbal...
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Beyond Salmon: Parasites in Fish, Part 2 -- Anisakis and Tapeworm
skip to main | skip to sidebar Parasites in Fish, Part 2 -- Anisakis and Tapeworm Now that we know all about cod worms, we are going to venture in the world of the more dangerous parasites: ...
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Beyond Salmon: Technique of the Week: Pie and Tart Dough
Nov 16, 2013 update -- here is my updated dough method on video . I hate all those recipes that tell you how easy it is to make pâte brisée...
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Beyond Salmon: Sole with Crab and Spinach Stuffing
Crab and Spinach Filling Preheat the oven to 400F. Pull out the spinach stems and discard (no need to do this if using baby spinach). Heat a large pot over high heat. When hot, add the oil and spinac...
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Beyond Salmon: Grilled Bluefish
skip to main | skip to sidebar Grilled Bluefish Bluefish is an unappreciated fish – and that’s a shame. Grilled, it is one of New England’s culinary wonders. Since we are in the middle of a h...