Uploaded January 2026 | Updated September 2026, 16 hours ago

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Take the fear out of fish! First, we make Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad, which borrows a technique from Japanese shiozake, using salt to draw out moisture from the fish. Then, we make an Italian Seafood Stew with scallops and clams. Finally, we explore stovetop cooking with a recipe for Sautéed Cod Fillets with Spicy Cilantro Sauce (Zhoug).

Get the recipes:
Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad: bit.ly/4jvQphW
Italian Seafood Stew: bit.ly/4aAmF0S
Sautéed Cod Fillets with Spicy Cilantro Sauce (Zhoug): bit.ly/4aGtDS4

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