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Bass, Flounder, and Bluefish Recipes | Cooking Summer's Ocean Fish

Bass, Flounder, and Bluefish Recipes | Cooking Summer’s Ocean Fish
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For cooking, summer flounder deserves the lightest touch. Steaming, pan-sautéing, or broiling help keep the dainty flesh intact, while gentle seasonings preserve its fresh, clean flavor. Striped bass has a firmer texture suitable for grilling and braising, and its rich, sweet meat pairs well with piquant ingredients like tomato and garlic. Because bluefish is so unctuous, it’s particularly well suited to the grill. The sizzle and char add a pleasing smokiness to the succulent meat, which tastes fabulous with robust sauces like our garlicky herb mayonnaise.



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One Response to Bass, Flounder, and Bluefish Recipes | Cooking Summer’s Ocean Fish

  1. James Perry September 1, 2009 at 5:35 pm #

    Awesome article

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