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Featured Recipe

HOW TO ? Enjoy home made Brown & Crispy fish skins like at the restaurant…

Crispy fish cracklings, But how do restaurant Chefs always get the fish skin so nice and crispy ?  Just a little practice and method, Chefs  always dry the skin of their fish before cooking it. A practice suitable for most species with a soft edible skin (which must be descaled ) :  Sea bass, Hake, Haddock, Pollock, trout, Salmon, etc... So lets do a step by step and let you impress every

DRYING THE FISH:

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