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Fish Basics

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Scaling and gutting fish may seem daunting to the novice chef, but if you leave yourself enough time, and with enough practice, you will find it’s not as hard as you thought. If you’re still not confident, you can always ask your fishmonger to prepare your fish for you.

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