A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails.
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Q27: Broiled fish must be sprinkled generously with
Q28: Thin fish fillets may be placed on
Q29: Butter for sautéing fish should be clarified,
Q30: Sautéed fish fillets should be served with
Q31: Broiled or sautéed fish should be allowed
Q33: Grilled fish portions are usually served coated
Q34: Fish fillets must always have the skin
Q35: Freshwater fish is better than ocean fish
Q36: The main ingredient in sushi is raw
Q37: Seviche is a dish of seasoned, raw
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