Fish and Seafood1
Mackerel is a source of many proteins and fats. The meat of mackerel is thick, less dry than some other fish and gray in color.
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- Fish and Seafood
Trout is a colloquial term for several cold-water fish of the Salmonidae familey. The family includes several species of trout - trout, rainbow trout, brooke trout and hybrids between them.
- Cooking Tips & Tricks
Meat is stored without a fridge for three to five days. To maintain fresh meat Greeks and Romans used honey. Fish can not be kept for long, it spoils after 24 hours at room temperature.
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