ANG Food Editor Jenny Slafkosky shows you how to use a salt crust to create moist fish that surprisingly doesn't taste salty!
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How To:
Make Fried Bake and Saltfish
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How To:
Fry fish in the oven
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How To:
Cook monkfish with Hell's Kitchen Gordon Ramsay
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How To:
Grill up a maple-glazed salmon
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How To:
Cook fresh sea bream butterfly style with garlic and olive oil
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How To:
Cook sea bass with Hell's Kitchen Gordon Ramsay
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How To:
Skin & debone fish fillets
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How To:
Debone a fish fillet
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How To:
Cook brill with Hell's Kitchen Gordon Ramsay
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How To:
Filet a Northern Pike
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How To:
Cook a Simple Sinigang Na Bangus (Milkfish Stew)
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How To:
Pan fry sea bass with Hell's Kitchen Gordon Ramsay
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How To:
Eat starfish
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How To:
Clean, fillet and cook snapper fish
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How To:
Deep fry fishcakes
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How To:
Cook salmon in a Dutch oven
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How To:
Make a tasty, elegant sauteed and seared monkfish
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How To:
Cook delicious lobster tails
-
How To:
Cook a whole salmon
-
How To:
Fillet barracuda
-
How To:
Make Fried Bake and Saltfish
-
How To:
Fry fish in the oven
-
How To:
Cook monkfish with Hell's Kitchen Gordon Ramsay
-
How To:
Grill up a maple-glazed salmon
-
How To:
Cook fresh sea bream butterfly style with garlic and olive oil
-
How To:
Skin & debone fish fillets
-
How To:
Cook sea bass with Hell's Kitchen Gordon Ramsay
-
How To:
Debone a fish fillet
-
How To:
Cook brill with Hell's Kitchen Gordon Ramsay
-
How To:
Filet a Northern Pike
-
How To:
Cook a Simple Sinigang Na Bangus (Milkfish Stew)
-
How To:
Pan fry sea bass with Hell's Kitchen Gordon Ramsay
-
How To:
Cook salmon in a Dutch oven
-
How To:
Eat starfish
-
How To:
Clean, fillet and cook snapper fish
-
How To:
Deep fry fishcakes
-
How To:
Make a tasty, elegant sauteed and seared monkfish
-
How To:
Cook delicious lobster tails
-
How To:
Cook a whole salmon
-
How To:
Remove fish pin bones
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