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Ocean to Plate: Spearfishing Adventures and Sustainable Seafood with Valentine Thomas

Year of Plenty: Traditional Foodways

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How to Make Fish Ceviche

I wrap my fish in paper, I rub the fillets in a paper towel. And then I put in the fridge and I eat it a day or two days later. The moisture is what tastes fishy so that you left with the actual taste of the fish itself. It's like a half baked brownie right there. Pretty much exactly what I'm saying. Way healthier for you.

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