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| p.3 #12 · How to Tenderize that Fish (Warning) |
The last recipe I had for carp involved a freshly sawn 3/4 inch thick board of yellow pine, various spices, balsamic vinegar and broiling for 10 minutes. Then you threw away the carp and ate the board. Anyway, I would need Hubble to get a shot of a kingfisher. Great series.
Thanks for the recipe, I've heard of it with several different species of fish.