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20

Seafood—From Market to Plate

Lecture no. 20 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Seafood—From Market to Plate

Taught by Professor Bill Briwa | 39 min | Categories: Food & Wine

In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for ceviche, a roasted whole fish with fennel, and Prince Edward Island mussels in a creamy broth.

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