Archive foroct 2020

That is to say, if you know how to open them. Mastering the tetchnique takes some training, but when you've got a grip on it there is no simpler, fresher entrée than this delicacy from the sea.

The thickest part of the fillet from the thickest part of the back of a sizeable cod – chunky fillet of cod – is one of the best cuts to be found at the fishmongers'. How do you cook it like a pro?