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Dining: How to Roast a Whole Fish - nytimes.com/video

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Uploaded by on Feb 23, 2011

Melissa Clark, the author of the Good Appetite column, shows how simple it is to roast a whole fish in a home oven.

Please visit http://video.nytimes.com/video/2011/02/22/dining/100000000654829/how-to-roast... in order to embed this video.

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News & Politics

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  • likes, 6 dislikes

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Top Comments

  • @igor2igor Opalescence is a type of dichroism seen in highly dispersed systems with little opacity. The material appears yellowish-red in transmitted light and blue in the scattered light perpendicular to the transmitted light. The phenomenon is named after the appearance of opals.

  • Love the recipes. Could do without the cute factor, though.

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All Comments (20)

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  • @Habiat23 in wild they can grow to 40 lbs or more. Minimum size for wild fish are probably  much larger than this fish. In NY it's 34 inches or something.

  • @melonbarmonster How can you tell it's farmed?

  • @beijosparavoce whats wrong with that?

  • whaaaat? why did you remove the skin?? thats the best part of a whole fish -.-

  • I dont like the very end where everyone digs into the same fish...eww

  • LOOKS NASTY

  • what da fuck is opalescent?

  • Thank you, Melissa and NYT! From a college student trying to eat healthy.

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