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Cooking the whole fish: Nose-to-tail, seafood-style, with 11 recipes
Cooking the whole fish: Nose-to-tail, seafood-style, with 11 recipes

There are few things easier to cook than a whole fish. And not only is a whole fish more beautiful to serve than a fillet (once you get past that silly "Eek! It looks like a fish!" reaction -- what are you, in fifth grade?), it tastes better too. Just like any other meat cooked on the bone, fish cooked in the round is moister and more flavorful. Even better, it's incredibly flexible. You can use almost any cooking technique you can think of, and you'll get a very different dish each time. Probably the easiest is simply steaming it, in the Chinese fashion: Put the fish on a plate; sprinkle it with shredded ginger, green onions and a little soy sauce; put the plate in...

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