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:
Eat starfish
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Cook salmon in a Dutch oven
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Make sole dore
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Deep fry fishcakes
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Cook a Simple Sinigang Na Bangus (Milkfish Stew)
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Cook brill with Hell's Kitchen Gordon Ramsay
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Pan fry sea bass with Hell's Kitchen Gordon Ramsay
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Cook delicious lobster tails
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Make lemon sole with Hell's Kitchen Gordon Ramsay
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How To:
Fillet a hake fish
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How To:
Make a tasty, elegant sauteed and seared monkfish
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Cook boiled shrimp scampi
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How To:
Cook fish and chips with a crispy batter and fizzy water
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How To:
Make smoked trout with Hell's Kitchen Gordon Ramsay
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How To:
Bake Cape Cod lemon butter scrod
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How To:
Make quick and easy tuna meatballs
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How To:
Cook a whole salmon
-
How To:
Eat starfish
-
How To:
Make Fried Bake and Saltfish
-
How To:
Fillet barracuda
-
How To:
Prepare nutty salmon
-
How To:
Cook salmon in a Dutch oven
-
How To:
Make sole dore
-
How To:
Deep fry fishcakes
-
How To:
Cook a Simple Sinigang Na Bangus (Milkfish Stew)
-
How To:
Cook brill with Hell's Kitchen Gordon Ramsay
-
How To:
Pan fry sea bass with Hell's Kitchen Gordon Ramsay
-
How To:
Cook delicious lobster tails
-
How To:
Fillet a hake fish
-
How To:
Make lemon sole with Hell's Kitchen Gordon Ramsay
-
How To:
Make a tasty, elegant sauteed and seared monkfish
-
How To:
Cook fish and chips with a crispy batter and fizzy water
-
How To:
Bake Cape Cod lemon butter scrod
-
How To:
Cook boiled shrimp scampi
-
How To:
Make smoked trout with Hell's Kitchen Gordon Ramsay
-
How To:
Make quick and easy tuna meatballs
-
How To:
Make Indian style Salmon Tikka
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