Saturday 26 May 2018
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4 months ago

Excellent ‘pampano,’ fried trout—and why Pinoys should prefer wild fish

For years I ve been feasting on suckling pig and Peking duck in Chinese restaurants, ignoring the seafood that comes toward the end of the meal. In a Chinese banquet, the arrival of the crabs is usually cause for celebration, because it means it s nearly time to go home. But since I ve also grown in girth, I ve begun to appreciate the subtleties of the fish course. I learned how to go to the market and buy a live lapu-lapu and prepare it for steaming: one lengthwise cut on the underside, two horizontal cut

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هذه الصفحة هي مجرد قاریء تلقائي للأخبار باستخدام خدمة الـ RSS و بأن نشر هذه الأخبار هنا لاتعني تأییدها علی الإطلاق.

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