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  2. Bonito - Wikipedia

    en.wikipedia.org/wiki/Bonito

    The fish's name comes from the Portuguese and Spanish bonito (there's no evidence of the origin of the name), identical to the adjective meaning 'pretty'. However, the noun referring to the fish seems to come from the low and medieval Latin form boniton, a word with a strange structure and an obscure origin, related to the word byza, a possible borrowing from the Greek βῦζα, 'owl'.

  3. Tips, techniques for how to cook fish, but not overcook it - AOL

    www.aol.com/news/tips-techniques-cook-fish-not...

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  4. Reel Talk: 12 Mistakes You're Probably Making When Cooking Fish

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    1. Not Heating the Pan or Grill Enough. A cool pan or grill can cause fish to stick, become soggy, or cook unevenly. To avoid dealing with a crumbly mess, make sure the cooking surface is hot ...

  5. The Trick to Cooking Fish - AOL

    www.aol.com/lifestyle/food-trick-cooking-fish.html

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  6. Blackening (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blackening_(cooking)

    Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...

  7. Shallow frying - Wikipedia

    en.wikipedia.org/wiki/Shallow_frying

    Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partially submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.

  8. The Best Way to Cook Fish Is to Not Cook Fish - AOL

    www.aol.com/best-way-cook-fish-not-151100680.html

    Ceviche is easy to make at home with the right ingredients and recipes. These 3 healthy meals come from chefs and taste delicious.

  9. Court-bouillon - Wikipedia

    en.wikipedia.org/wiki/Court-bouillon

    Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) [1] is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It includes seasonings and salt but lacks animal gelatin.