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Atlantic & Pacific Cod

Use Atlantic and Pacific cod interchangeably, though Pacific cod produces larger, thicker fillets, and its moisture content material makes breading difficult. Because it is so lean, cod cooks quick and blessings from wet heat. The neutral flavor makes an superb showcase for natural accents like tarragon, dill and cilantro. Cod tongues and cheeks are a scrumptious deal with if you could find them, mainly sauteed.

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