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Publication date Topics Cooking , cookery , recipes , recipe , retro Collection opensource Language English. A recipe collection from the test kitchens of Byerly's culinary specialists. Recipes from There are no reviews yet. Be the first one to write a review. To learn more. When we launched our Responsibly Sourced program in , approximately 50 percent of our fresh and frozen raw seafood offerings were sustainable.
Today, nearly 75 percent of our seafood offerings come from fisheries whose practices ensure they can maintain or increase production without jeopardizing the ecosystems from which the seafood is raised and harvested. As we look to increase our Responsibly Sourced offerings to more than 80 percent this year, our seafood team is actively exploring fair-trade tuna. We expect to have it available in all of our stores by this summer. As you walk through our stores, look for signs calling out foods and products that fit the Nourish lifestyle.
Here are a few recipes to help get you started. Position rack in upper third of oven; heat broiler to medium high. Place eggs, egg whites, herbs, salt, pepper and water in a medium bowl and whisk for 3 minutes. Heat oil in an 8-inch cast iron skillet over medium heat. Add shallots and garlic and cook for 1 minute, then add bell pepper, zucchini and asparagus and cook, stirring constantly, for 2 minutes. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is lightly golden, 2 to 3 minutes.
Dot the top of the frittata with the cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Remove and cut into 6 pieces.
Lightly oil a baking pan and place the salmon fillets in baking pan skin side down. Salt and pepper each salmon fillet. In a small bowl, whisk together the olive oil, honey and lemon juice; stir into this mixture the scallions, dill and parsley.
Smear herb mixture over each salmon fillet. Roast salmon for 15 to 17 minutes. To prepare the greens, while the salmon is in the oven, place a large shallow pan over medium heat and add garlic slivers and olive oil. Once garlic starts frying, let cook for 30 seconds and then add spinach in batches if too much for the pan and salt and turn heat up to medium high.
Cook spinach, stirring and turning it over constantly adding more spinach once enough has wilted to provide room in pan , for 3 to 5 minutes. Remove from heat.
Divide spinach into 6 portions and serve salmon fillets over spinach. To prepare edamame beans, bring 3 cups water to a boil.
Drop in frozen edamame beans and quickly blanch for 1 to 2 minutes. Immediately immerse in cold ice water. To make dressing, whisk together vinegar, maple syrup and salt in a small bowl. Slowly whisk in olive oil to emulsify. Right before serving, in large bowl combine all ingredients. Toss to coat. Due to variations in ingredients and measurements, values are approximations.
Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs. This accomplishment is an important stride in premium tilapia production, especially as we focus more and more on sustainable seafood sourcing.
My visit gave me a behind-thescenes look at one of the most sustainable aquaculture farms in the world. Their tilapia is raised in vast, pristine deep-water lakes in Mexico, Honduras and Indonesia. Each lake is chosen for its superior water quality and ecological standards. And, since water quality is critical to its farming operations, the lakes are consistently monitored and tested to ensure the water supply remains healthy for generations to come.
As I saw firsthand, each of the lakes is outfitted with oversized floating nets that give the tilapia the freedom to swim against the lake. This natural environment keeps the tilapia healthy and free of chemicals, mercury and growth hormones by removing their opportunity to graze on harmful algae or mud. Instead, the tilapia is fed a vegetable-based food made from American soybeans, corn and grain, which promotes overall health.
Our partners at Regal Springs explained that the practice of farming in pristine lakes, controlling the feed the fish consume and conducting extensive on-site water tests ensures their tilapia are not exposed to contaminants, which, in turn, gives the fish a pleasingly mild flavor and flaky texture.
I was impressed with the way the entire process is meticulously monitored by a team of certified inspectors who ensure absolute quality and consistency in each tilapia fillet. Their process is simple, yet effective: Tilapia is hand-cut, trimmed, inspected and packed so it can be sent directly to our stores for you to enjoy.
In addition to certifications from BAP and. Their commitment to raising healthy, sustainable fish that adheres to the highest international standards truly guarantees you receive the best tilapia possible.
Visit any of our meat and seafood departments to find Regal Springs Tilapia. Regal Springs believes that when the people and communities who bring you Regal Springs Tilapia are healthy, happy and successful, the fish they produce for you will be the best in the world. Here are some of the ways Regal Springs supports their communities in Mexico, Honduras and Indonesia. Education: Regal Springs is committed to educating their employees and their children. They continuously invest in building and operating local schools and paying teacher salaries.
Additionally, they offer free adult education classes to their employees. Health: Regal Springs keeps the health of their employees and their families at the forefront of what they do. They build local medical clinics and fund free wellness checkups, preventative care and immunizations for employees and their children. Infrastructure: Regal Springs supports infrastructure improvements by helping build schools and roads and ensuring a plentiful supply of clean water.
Their support also extends to assisting people in building their own businesses. Environment: Regal Springs is committed to caring for the environment where their fish are raised. They work closely with the people, organizations and governments in the areas where they raise tilapia to improve the health of the lakes. The unique cookie granola is a smash-up of almonds, cashews, dates, dried fruit and rolled oats, which makes Hunkola a delicious vegan, gluten-free and non-GMO snack.
Did you know? Replenish your body for one to five days. There is nothing more to add. Every Garden of Flavor One Day Juice Cleanse provides you with the nutrients of nearly 20 pounds of raw, organic leafy green vegetables, fruits, berries and nuts and contains 34 grams of plant-based protein.
All three olive varieties are grown, harvested, coldpressed and bottled on the Asaro Estate in Sicily—a century-old family farm overlooking the Mediterranean Sea.
Tip: Green Gold is a truly versatile olive oil. Sprinkle on your traditional holiday ham. Berry Spice: This blend of cinnamon, cloves, coriander, anise and sugar creates a warm, delicious flavor. Use on top of fresh berries or strawberry shortcake. The creation of their oils is part art, part science: Every detail counts, from the timing of the harvest and selection of the fruit to the technique for pressing and filtering.
Flavors include roasted walnut, basil, toasted sesame and herbs de Provence. La Tourangelle uses a year-old mill to press the oils, which keeps alive the traditional production method and retains all the flavors, nutrients and health benefits nature provides. Spring Vegetable Seasoning: This light, fresh blend combines tarragon, parsley and garlic with the bright taste of lemon.
Pair with any green veggies. Tip: For an easy side dish, place fresh asparagus in a single layer in a baking dish. Visit LundsandByerlys. Salt of the Earth Vital for numerous functions of human life, this mineral is definitely worth its salt. While it should be eaten in moderation, a little salt in your diet is actually crucial for maintaining good nutrition. Apart from intensifying the flavor of food, salt contains important nutrients for digestion, stimulates muscle contraction, and helps retain water in the body.
Throughout history, people have been using salt for necessities such as preserving cured meats and cheeses and baking bread. From biblical references to wars fought over salty terrains, salt has had large economic, political and spiritual implications.
Today, salt is used in many aspects of life, including electrolyte sports drinks, home water softeners, road safety during harsh winters and even for beauty and bath products. Hailing from Cyprus or Hawaii, black lava salt has a mild, earthy flavor and is believed to have detoxifying properties.
Create a dramatic look by adding this jet-black salt to top off eggs, potatoes, meat or salads. This type of sea salt is lower in sodium than other salts and has a delicate flavor. Often used as a special occasion salt, fleur de sel can be used for making chocolates and caramels, or sprinkled over seafood, tenderloin and fruit.
Himalayan pink salt has been growing in popularity for the past few years. Mined in the mountains of northern Pakistan, this mineral was formed from an ancient sea and estimated to be over million years old. It is known as the purest salt on earth because it contains mineral traces and is unrefined. Pink salt has a subtler flavor than traditional table salt, and is best when added to dishes right before serving.
Kosher salt is used in the kosher butchering process to absorb fluids in the meat and then is rinsed off. Made by crushing cubic crystals between rollers, kosher salt is flat in shape, dissolves quickly and has no additives. Due to its neutral flavor, kosher salt can be used in anything from seasoning meat or baking to flavoring popcorn.
Sea salt is made by evaporating seawater, which contrasts with inland salt that is mined in the mountains from ancient seabeds. Sea salts are typically more flavorful than inland salts because the drying process leaves behind trace minerals. With a hint of briny flavor, this salt is great for finishing off cooked meals, such as fish or vegetables. Table salt is more processed to remove extra minerals and usually has added iodine, a nutrient that supports a healthy thyroid.
Although sea salt is promoted as the healthier option, table salt and sea salt contain similar amounts of sodium by weight. Table salt is used for anything and everything—just make sure to not overdo it. Daniel Green, author of Paleo Monday to Friday: A Diet So Good You Can Take the Weekend Off Off, suggests only avoiding the Paleo diet no-nos processed foods, refined and added sugars, grains, beans, legumes, vegetable and seed oils, potatoes, and dairy products during the weekdays.
Green, who lost more than 60 pounds and has kept it off for over 25 years, shares a global collection of flavorful and healthy recipes for breakfast, lunch, dinner and snacks, including the following comfort meals like pad thai and the juicy beef burger. This is the closest you can get to the flavors of a pad thai on the Paleo diet— true comfort food at its best! First make the marinade: In a large bowl, mix together the fish sauce, lemon juice, chile powder and maple syrup and set aside.
Remove the zucchini from the pan and add to the marinade. Stir to mix, then add the cilantro, scallions and bean sprouts. Divide the vegetables between four serving plates and distribute the shrimp on top. Garnish with the cashews and serve. However, check the labels and avoid any products with unnecessary extras such as hydrolyzed wheat protein and fructose.
You do need a knife and fork to eat this but it has a really nice texture and is a much better alternative to eating the burger on its own.
First, make the ketchup: Place all the ingredients in a saucepan and stir to combine. Bring to a boil over medium heat, then turn down to a simmer, cover, turn off the heat, and let stand for 5 minutes.
Stir before serving. Place all the burger ingredients in a large bowl and mix together with your hands, then shape into four burgers. Spray a non-stick frying pan with a little olive oil and fry the burgers over medium heat for 3 to 4 minutes on each side or until cooked to your liking. Meanwhile, heat a little oil in a second non-stick pan and fry the eggplant slices over medium to high heat for 23 minutes on each side. For the guacamole, place all ingredients in a bowl and mash everything together with a fork.
Stack each burger on an eggplant slice and layer up with salad, red onion, guacamole, and tomato ketchup. Serve immediately. It is tempting but they can fall apart if you do. For the homemade tomato ketchup 1 Plus, it is deliciously easy to get all the. You may have heard of the movement afoot called the Meatless Monday Campaign, which has a goal of getting people to eat a little less meat.
In the process you can shrink your carbon footprint, save money and get a little healthier by eating more plants. What you reap in the bargain is a rainbow of tastes, textures and colors.
We are used to including vegetables in meat dishes to add flavor and interest; why not use them to make beans just as exciting?
You have free rein in the herb and spice department, too, so you can make sure that every bite delivers tons of scents and sensations. Spring is a perfect time to lighten up and enjoy the seasonal vegetables that are coming to market—asparagus, mushrooms, radishes and baby spinach are just a few of the veggies that will be fresh and full of flavor.
Pasta and beans are a classic combination; part of the Cucina Povera— Tuscan peasant cooking—that nourished Italians for centuries. They are also delicious together, and when sprinkled with crunchy nuts and melted cheese, will win your heart with textures and colors. This quick and easy one-pan meal is the perfect way to save a weeknight from boredom or fast food. Bring a large pot of water to boil for the spaghetti, and cook when the kale goes into the pan.
When the garlic is sizzling, but not browned, add the kale and stir for 2 minutes, until the kale is dark green and softened. Add the tomatoes and drained chickpeas and stir, tossing to coat. Cook until the chickpeas are heated through, and remove from heat if you are waiting for the pasta to cook. If you overcook, the tomatoes will explode and make the sauce watery. When the pasta is done, drain well, add it to the pan with the kale, and toss with tongs to coat with the sauce. Sprinkle in the Parmesan as you toss, then the pistachios, so that the pasta is evenly coated with cheese and nuts.
Serve hot. Over the course of a day, eating lots of vegetables, combined with high protein meatless foods, is an easy way to get all the protein you need. Vegetables are so low in calories and fat that their protein per calorie is often on par with calorie-dense meats. There are about 25 grams of protein in 3 ounces of chicken. The falafel you love at Mediterranean restaurants is often quite heavy, in part because it is deep-fried.
This homemade version is kissed with just enough olive oil to crisp the edges, and has a generous handful of green herbs to boost the flavor. A drizzle of tangy yogurt-dill sauce adds a creamy note and even more protein to the tasty chickpea cakes. This recipe will also work with common brown lentils, but it will not have the same texture and flavor.
Chewy quinoa and smoky mozzarella entice in these pretty little pepper packages. Spread half of the olive oil on a heavy sheet pan. In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, flour, cumin, coriander, salt and pepper. Pulse about 12 times to process to a coarse paste. Use your fingertips to shape the rounds into neat disks.
Bake for 15 minutes, then carefully flip the patties and bake an additional 15 minutes. The patties will be golden brown and crispy. While the falafel bakes, make the sauce.
Stir together the yogurt, cucumber, dill and salt. To serve, tuck two patties in each pita and add sliced tomato and cucumber sauce. Slice the tops or one side from the peppers, making neat little caps. Trim away the seeds and membranes from the caps and the peppers. Nestle the peppers in a casserole dish so that they will sit upright. Save the caps to bake. In a 1-quart saucepan, heat the olive oil over medium heat, and add the onion and garlic.
Stir for 5 minutes to soften, then add the quinoa and vegetable stock and bring to a boil. Cover and cook for 15 minutes on low. When all the liquid is absorbed, take off the heat and scrape into a large bowl. In a medium saucepan, bring 4 cups water to a boil and add the lentils. Adjust heat to simmer, cover loosely. Cook for about 25 minutes, until the lentils are just tender but not falling apart.
Add the lentils to the bowl with the quinoa. Add the tomato paste, thyme, oregano and salt, and fold in gently. Let cool completely, then stir in the mozzarella. Stuff the peppers. Stir the diced tomatoes and Tabasco sauce in a cup, and spread on top of the peppers. Place the pepper caps on the oven rack and roast while the peppers cook. Bake about 40 minutes, until the peppers are tender when pierced with a paring knife. Place the pepper caps on top of the peppers at serving, if desired.
Garnish with thyme sprigs and serve. Quesadillas are the grilled cheese sandwiches of Mexico, with melted cheese and crispy bread—plus the bonus of a salsa for dipping.
Baking your quesadillas ensures that they are all done at the same time, and the whole family can start dipping their crispy quesadillas in tangy salsa together. Swirl the pan to distribute, then add the shiitakes and stir.
Cook for about 2 minutes, until the mushrooms are browned and shrunken. Add the garlic and the white parts of the scallions and stir 1 minute, then add the asparagus.
Stir about 1 minute, depending on the size of the asparagus, until the asparagus is just crisp-tender. Transfer the contents of the pan to a large bowl and let cool.
When cool, add the drained beans and shredded pepper jack. Spray two sheet pans lightly with vegetable oil spray. Place four tortillas on the sheet pans and divide the filling between the tortillas and spread to cover. Top with the other four tortillas, and lightly spray the top tortilla. Bake about 15 minutes, reversing the position of the pans halfway.
While tortillas are baking, make the salsa. Add the reserved scallion greens and the cilantro and stir to mix. When the tortillas are crisp and the cheese in melted, remove pans from oven. Serve hot with salsa. There are two basic forms: Chinese style and silken tofu. To use tofu, drain and wrap in a kitchen towel to remove excess moisture. Chinese style comes packed in water and has a porous, crumbly texture.
It comes in soft, regular, firm and extra firm versions, which delineate how much the tofu has been pressed to remove water and make it more dense. It can sub for some or all the ground beef in tacos, chili and spaghetti, as long as you season it well with spices and salt.
In these recipes, try it instead of beans in the Jamaican curry, or crumbled in place of lentils in the stuffed peppers; just add more spices and herbs to taste.
Silken tofu, which comes packed in water or in aseptic boxes, is made by thickening soymilk like a pudding, so it contains much more water, and has a smooth, silky texture. If you or someone you know is allergic to tree nuts, soy is an inexpensive alternative.
Use chopped edamame green soybeans or roasted soy-nuts instead of cashews in the coconut rice recipe, or for the pistachios in the spaghetti. Jamaica is a vegetarian paradise where tasty plants, spices and coconut milk combine to make flavor-packed masterpieces. Rastafarian chefs make the most of what is fresh in the melting pot cuisine that combines African, Indian, Chinese and other influences that have come to the Island since the beginning of the spice trade.
Prepare the rice first. In a 1-quart pot with a tight-fitting lid, toast the coconut over medium heat, stirring constantly just until it is golden, then add the water and salt. Increase heat to high. When the water is boiling, add the basmati rice, return to a boil, and cover tightly. Cook for 15 minutes, until all the water is absorbed. Fluff the rice with a fork, and let stand, off the heat, until time to serve.
Do not add cashews. Over medium-high heat, bring the coconut milk to a boil, then reduce to a vigorous simmer for about 2 minutes, until slightly thickened. Add the asparagus, radishes, snow peas and red beans. Return to a boil, and cook for about 2 minutes just until the vegetables are crisp-tender. Taste for seasoning, add more salt or, if it is not hot enough, cayenne or hot sauce to taste.
Sprinkle with reserved scallion greens and serve. Mixing it up with international flavors, the following recipes will add a little spice to both weeknights and weekends. Sweet coconut dishes up classic Brazilian flavors paired with tangy tomatoes and a fresh taste of lime. Heat olive oil and butter over medium high heat in a or inch high-sided skillet. Sprinkle chicken with poultry seasoning and add to skillet.
Brown for 2 minutes per side. Add onion, yellow pepper and garlic cloves. Reduce heat to medium; cover and cook for 10 minutes. Transfer chicken to a plate. Add tomatoes, coconut milk, chicken stock, green onion, red chilies, cilantro and lime juice to skillet and stir. Return chicken to pan and continue to cook for an additional 8 to 10 minutes until chicken has cooked through. Cook rice according to package instructions and divide between 4 warmed dinner plates.
Remove chicken and slice at an angle; place on top of rice. Stir raisins into tomato mixture and spoon onto chicken. Sprinkle with lime zest and serve extra lime wedges on the side.
In a small bowl, combine brown sugar and jerk seasoning. Rub mixture all over outside of chicken. Cut one lime into quarters; insert into chicken cavity.
Add cilantro sprigs to chicken cavity. Place chicken in roasting pan and surround with pineapple chunks. Place in oven and roast for 45 minutes. While chicken is roasting, juice two remaining limes. Remove chicken from oven; add sweet potatoes, rum or chicken stock , chicken stock, reserved liquid from pineapple and lime juice to pan.
Remove chicken from oven and place on sheet pan. Tent with foil to keep warm. Remove pineapple and sweet potatoes from pan and reserve. Pour sauce from pan into serving dish; add chopped cilantro.
To serve, carve chicken or place whole chicken on platter. Surround with sweet potato pineapple mixture and pass with sauce. Stop by the deli and pick up a fully cooked rotisserie chicken that is perfect for countless dishes from dinner tonight to barbecued chicken sandwiches and pesto pizza or lettuce wraps. The skin peels off the bird and the meat comes off the bone much more easily when warm.
Pick up some potatoes, veggies and other delicious sides also ready to grab and go in the deli. Avocado Black Bean Salad 2 ripe avocados, halved, pit removed and diced 16 cherry tomatoes, quartered 2 tablespoons olive oil 1 Make Avocado Black Bean Salad by combining all ingredients in medium bowl.
Stir gently and reserve. Make Lime Cream Drizzle by combining sour cream and lime juice in a small bowl. Remove from pan and reserve. In same pan, add remaining tablespoon oil and heat. Add red peppers, poblano pepper, onion, cumin, chili powder, paprika and salt. Add cilantro, adobo sauce and corn. Stir to heat through. Add reserved chicken and stir into vegetables.
Spray a large ovenproof baking dish or two medium-sized dishes with non-stick cooking spray. Repeat with remaining tortillas. Enchiladas should be placed tightly in pan. Pour enchilada sauce over tortillas. Sprinkle with grated cheese. Place in heated oven and bake until cheese is melted and enchiladas are heated through, about 20 to 25 minutes.
Serve 2 enchiladas per person. Drizzle with Lime Cream and garnish with chopped cilantro. Serve Avocado Black Bean Salad on the side. If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours. To thaw in water, place chicken in its original wrap or watertight plastic bag in cold water. Change water often.
It takes about 2 hours to thaw a whole chicken. Thawing time will vary. The color of cooked poultry is not a sure sign of its doneness. This south-of-the-border favorite is packed with flavor and topped with a touch of lime cream sauce for added punch. A fresh salad of avocado with black beans provides the perfect accompaniment. Smoky bacon cozies up with chicken and a pop of pepper—and a touch of sweet and savory Honey Lime Cilantro Butter brings it all home.
Lay chicken thighs out flat and sprinkle the lemon pepper evenly over the inside part of the thighs. Repeat with each thigh. Wrap 2 slices of bacon around each of the chicken packages, making a plus sign wrap 1 slice in one direction and wrap second slice in the opposite direction.
Place chicken bundles in a 9xinch baking pan and place uncovered in preheated oven. Bake for 40 to 45 minutes. Remove from oven. While chicken is baking make the butter sauce: Melt butter in a medium saucepan over low heat.
Add honey and simmer 1 to 2 minutes or until butter has melted and honey has dissolved. Remove from heat and add lime zest, lime juice, chopped cilantro, chopped parsley, salt and pepper and stir to combine; keep warm.
Place cooked chicken bundles onto a platter and pour the Honey Lime Cilantro Butter over each. Place oil in large skillet over medium heat. Add chicken drumsticks and cook about 10 minutes or until brown on all sides. Add onion, mushrooms and zucchini; cook 2 minutes, stirring. Add Greek seasoning, cinnamon, chicken broth and Clamato juice; bring to a boil then lower heat to simmer. Cover with vent open and cook about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken from pan and keep warm.
Return pan to high heat and boil liquid about 5 minutes or until reduced by half. Slowly add flour and cheese to pan, stirring until smooth. Return chicken to pan and simmer 2 minutes. To serve, place orzo, prepared according to package instructions, on large platter, add chicken and pour sauce over all. Sprinkle with olives and parsley. Place a platter of these smoky pastries on the table, along with glasses of iced white vermouth, to help guests settle into the meal.
The dough can be made ahead of time and baked straight from the freezer. Easy entertaining, right? Bring the water to a boil in a large saucepan. Add the sour cream and butter and simmer until melted.
Reduce the heat to low and add the flour. Season with salt and pepper-allspice. Stir vigorously with a wooden spoon until the dough is smooth, slightly elastic, and begins to pull away from the sides of the pan. Remove the pan from the heat and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment or continue stirring by hand with the wooden spoon. Add the eggs, one at a time, stirring constantly to make sure each egg is incorporated before adding the next.
Gently fold in the trout and dill, taking care not to mash the fish. Line a baking sheet with parchment paper. Using two small spoons, drop tablespoons of dough about 2 inches apart on the lined baking sheet. Bake for 20 minutes and then crack open the oven door and bake until the puffs are golden brown and separate easily from the lined pan, about 5 minutes more. Serve warm. I feel that, in general, pepper alone competes with the clarity of fresh seafood.
When mixed in equal parts with pepper and freshly ground, allspice calms the tone of pepper and implies a hint of the exotic. Fish School Whether you prefer mild and flaky or meaty and dense, there is a fish in the sea for you. Within categories, fish are often interchangeable in recipes so see what mood strikes when you are at the seafood counter. Flaky White Fish Generally mild flavored, fish in this category include: Catfish, cod, haddock, halibut, Pollock and tilapia.
Often these are served with their skin on. Mediumflavored fish include: Black bass, perch, pike and redfish. Full-flavored fish include: Grouper, mackerel, snappers, tilefish and yellowtail. Meaty Dense Fish This group requires slow cooking due to dense texture. Fish include: Monkfish, striped bass and sturgeon. Orange-Fleshed Fish This is the salmon category. Almost all salmon, trout and char are interchangeable in recipes. Fish include: Arctic char, salmon chum, coho, farmed, king, pink, sockeye and trout.
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