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“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,” shares Anne R. of Roselle, New Jersey. “The coating is delicious and eliminates the need for salt. To spark up the taste, on occasion I add a little seafood seasoning or some salt-free seasoning blend to the crumbs,” she suggests.
Clams are great in chowders and pasta sauces. The key to plump and tender clams is to add them…
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A fish related to the herring usually purchased canned in oil or packed in salt. Anchovy paste…
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