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COOKING FISH The most common fault in fish cookery is over-cooking. The Fishery Council of New York gives this one basic rule: “Fish is cooked to develop flavour, not to make it tender.” No amount of cooking will ever make fish more tender than it is when it comes from the water. Over-cooking only robs fish of its delicious juices and makes its texture dry and flabby.

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https://paperspast.natlib.govt.nz/periodicals/TAH195712.2.51

Bibliographic details

Te Ao Hou, December 1957, Page 57

Word Count
67

COOKING FISH Te Ao Hou, December 1957, Page 57

COOKING FISH Te Ao Hou, December 1957, Page 57

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