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	<title>Yankee Cook &#187; Fish</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Flounder Meuniere</title>
		<link>http://www.yankeecook.com/flounder-meuniere/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=flounder-meuniere</link>
		<comments>http://www.yankeecook.com/flounder-meuniere/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 16:41:22 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=5003</guid>
		<description><![CDATA[Sole and flounder are similar in that they&#8217;re both flatfish and they share similar tastes and textures. They are both also difficult to fillet without a good sharp knife. We got five yellowtail flounder from our fish share last week. We&#8217;ve gotten flounder a few times from the share and often I&#8217;ve not done the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Lemon Basil Redfish</title>
		<link>http://www.yankeecook.com/lemon-basil-redfish/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=lemon-basil-redfish</link>
		<comments>http://www.yankeecook.com/lemon-basil-redfish/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 01:23:33 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4155</guid>
		<description><![CDATA[One fish, two fish, red fish. No bluefish, but this week&#8217;s Fresh Catch was indeed redfish, or ocean perch. After many weeks of cod, which I do adore, I was thrilled when my favorite fish expert pulled a bag of big-eyed, red fish out of the CAFC cooler. Yay!
I made a dish similar to this [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/lemon-basil-redfish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Cod en Papillote</title>
		<link>http://www.yankeecook.com/cod-en-papillote/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=cod-en-papillote</link>
		<comments>http://www.yankeecook.com/cod-en-papillote/#comments</comments>
		<pubDate>Sat, 12 Jun 2010 00:33:12 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cod]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fish en Papillote]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Roundfish]]></category>
		<category><![CDATA[Whitefish]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3781</guid>
		<description><![CDATA[It&#8217;s fish share day again and this week&#8217;s fish share was cod. As much as I love creating all of my silly little fish recipes, I still think the best way to enjoy fresh cod is simply baked with butter. Wrapping it in parchment paper allows the fish to steam as it bakes without drying [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/cod-en-papillote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Filo Fish Pie</title>
		<link>http://www.yankeecook.com/filo-fish-pie/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=filo-fish-pie</link>
		<comments>http://www.yankeecook.com/filo-fish-pie/#comments</comments>
		<pubDate>Sat, 15 May 2010 03:27:34 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1943</guid>
		<description><![CDATA[I eat a lot of fish. In fact, we belong to community supported fishery. It&#8217;s great and there&#8217;s often a quite a bit left over. I developed this recipe during our winter share, when we had a good amount of excess each week and I wanted to create a decadent and flavorful dish with the [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Grilled Turmeric Salmon</title>
		<link>http://www.yankeecook.com/grilled-turmeric-salmon/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=grilled-turmeric-salmon</link>
		<comments>http://www.yankeecook.com/grilled-turmeric-salmon/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 03:17:05 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3328</guid>
		<description><![CDATA[Whenever we had fish when I was growing up my father would turn to me and say, in a feigned serious tone, "You know what they say about fish, don't you? It's brain food." Oh yes, that's right. It is.

Well, so are some spices. Turmeric, high in curcumin, the compound that gives curry its yellow hue, is said to potentially stave off Alzheimer's and certain cancers.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pan-Fried Rosemary Cod</title>
		<link>http://www.yankeecook.com/pan-fried-rosemary-cod/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pan-fried-rosemary-cod</link>
		<comments>http://www.yankeecook.com/pan-fried-rosemary-cod/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 19:09:10 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2823</guid>
		<description><![CDATA[This was the final week of our fish share until the next season which starts in the spring. We got a lovely cod. Fresh cod is so delicate, it deserves to not have its flavor masked by other things. In this case, lemon adds a bit of zing and fresh rosemary lends its mellow flavor [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried Northern Shrimp</title>
		<link>http://www.yankeecook.com/fried-northern-shrimp/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=fried-northern-shrimp</link>
		<comments>http://www.yankeecook.com/fried-northern-shrimp/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 16:03:44 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2163</guid>
		<description><![CDATA[Yesterday was fish share day. We picked up the last 5 lb bag of beautifully fresh native Northern Shrimp of the season from our Community Supported Fishery. Northern shrimp are the only shrimp native to New England and from what I understand, they&#8217;re only around in the middle of winter. So this is the end [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/fried-northern-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Greek Style Cod Soup</title>
		<link>http://www.yankeecook.com/greek-style-cod-soup/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=greek-style-cod-soup</link>
		<comments>http://www.yankeecook.com/greek-style-cod-soup/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 17:24:46 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Dairy-Free]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1625</guid>
		<description><![CDATA[This week&#8217;s Community Supported Fishery catch was cod. We currently have a freezer full of fish cakes and we&#8217;ve roasted quite a few fish whole since signing up for the CSF. So I decided to set Wayback Machine to 2006 and go over to my trusty recipe box for ideas. I had worked on this [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Oven Roasted Fillet of Cod</title>
		<link>http://www.yankeecook.com/oven-roasted-filet-of-cod/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=oven-roasted-filet-of-cod</link>
		<comments>http://www.yankeecook.com/oven-roasted-filet-of-cod/#comments</comments>
		<pubDate>Sat, 09 Jan 2010 03:34:32 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cod]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1388</guid>
		<description><![CDATA[Last night was fish share night for us and we got a lovely whole cod fresh from waters outside our house. Once scaled and filleted we had about 2 lbs of meat. Not bad at all.
Cod is a meaty white fish with a delicate flavor. It lends itself well to a variety of preparations, but [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Pollock</title>
		<link>http://www.yankeecook.com/baked-pollock/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=baked-pollock</link>
		<comments>http://www.yankeecook.com/baked-pollock/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 03:13:05 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=947</guid>
		<description><![CDATA[This week&#8217;s fish share catch was a 30 inch, 4 lb pollock. I&#8217;m not a huge fan of filleting fish because it&#8217;s a lot of work for a bland result. Like meats, fish cooked bone-in has far more flavor than a boneless fillet. It&#8217;s like comparing a piece of whole roasted chicken to a boneless, [...]]]></description>
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		<slash:comments>0</slash:comments>
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