Can anyone explain why when filets of black cod (1 in 100) dissolve / liquidfy when cooked?
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Why... Black Cod?
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ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Why... Black Cod?
