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2. 15 Ways to Prepare Whole Fish, From Salt Baking to Steaming

   www.aol.com/15-ways-prepare-whole-fish-182800179...

   Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. ... This 2-tier under-sink organizer is a 'great space-saver' and today it's 20% off. AOL.

3. Surströmming - Wikipedia

   en.wikipedia.org/wiki/Surströmming

   Surströmming comes both ungutted with only the heads removed and as fillets. With the former, the fish is gutted prior to eating, and the backbone and sometimes the skin are removed. The roe is commonly eaten along with the fish. Surströmming is often eaten with tunnbröd, a thin, either soft or crispy bread (not to be confused with ...

4. Fish al Cartoccio Recipe - AOL

   www.aol.com/food/recipes/fish-al-cartoccio

   Preheat the oven to 400°F. Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper.

5. Scullery - Wikipedia

   en.wikipedia.org/wiki/Scullery

   A scullery is a room for washing dishes, clothes, and cooking utensils, or as an overflow kitchen. Learn about the etymology, equipment, and sanitation of sculleries in different regions and periods.

6. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   Learn what a fish fillet is, how it is cut from the bone, and what types of fillets exist. See pictures and videos of filleting fish and different cuts of fish fillets.

7. Katsuobushi - Wikipedia

   en.wikipedia.org/wiki/Katsuobushi

   Katsuobushi is a Japanese ingredient made from simmered, smoked and fermented skipjack tuna. It is used to make dashi, a broth for soups and sauces, and as a topping or seasoning for various dishes.

8. Fish preservation - Wikipedia

   en.wikipedia.org/wiki/Fish_preservation

   Learn about the different ways of preserving fish, such as drying, salting, smoking, and freezing, and how they have evolved over time. Freezing is a technique that lowers the temperature of fish below -18 °C to inhibit spoilage bacteria and extend shelf life.

9. Stockfish - Wikipedia

   en.wikipedia.org/wiki/Stockfish

   Stockfish is a traditional method of preserving cod by cold air and wind on wooden racks. It is a delicacy in many countries, especially Italy, Croatia and Nigeria, where it is used in various dishes and soups.