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Subject:  Re: Pan-fried flounder Date:  10/9/2012  10:33 AM
Author:  zoningfool Number:  54600 of 56307

I had a batch of haddock that turned out soggy no matter how I prepared it. My theory was that some fish you buy is pumped with water to increase the weight, and make it seem you're getting a great value when you're really just buying alot of water along with the fish. (Iirc some places I shop at advertised that their scallops aren't 'enhanced' with water and a grocery chain in my area is running ads saying something similar about their pork.) So maybe that's what happened with the flounder.
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