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(Hardback)
By: Roy Yamaguchi
ISBN: 9781580084826
Readership/Audience: General
Publication Date: Jun 2005
Publisher: Random House USA Inc
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Explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions.
