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Most fish can be fried, baked, grilled, poached and stewed

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I was reminded recently I haven’t been paying much attention when it comes to cooking fish and that few good fish recipes have appeared in my column.

An avid seafood lover, I must admit I prefer the hard shell variety over most fish, although I do eat a lot of tilapia. Since it is a fairly bland and flavorless fish, you do need enhance the flavor by using different seasonings combined with fruits and/or vegetables.

Pan frying is great for cooking fish like salmon, tuna, swordfish, mackerel, bluefish, cod, catfish, butterfish and many more like these.


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The Brunswick Beacon | circulation@brunswickbeacon.com | 910-754-6890
P.O. Box 2558, Shallotte, NC 28459
Office Hours are 8:30 a.m. to 5:30 p.m., Monday through Friday