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Receta About: Fish And Seafood Edibility Mild Flavor By Texture
by Global Cookbook

About: Fish And Seafood Edibility Mild Flavor By Texture

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Ingredientes

Cod Crabmeat Flounder Haddock Pollock Scallops Skate Sole Crawfish Lobster Rockfish Sheepshead Shrimp Tilapia Walleye Pike Orange Roughy Catfish Grouper Halibut Monkfish Sea Bass Snapper Squid Tautog Tilefish

Direcciones

This chart divides fish and shellfish into groups by texture and flavor, and will help you find substitute species which can be interchanged in recipes.