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The preparation of fish and seafood may be intricate or very simple. The determining factors will be the intended end use and the product itself. I s the product fat or lean, soft or dense? The broad variety of textures, flavors, and species of seafood dictate a basic knowledge and understanding of how the product should be used. The preparation of many of these items may be very similar; however, there are those which require special handling, either in the form of pre-preparation or in the actual cooking.
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