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Subject:  Re: Pan-fried flounder Date:  10/9/2012  2:35 PM
Author:  chkNYC Number:  54601 of 56298

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.)

I am certainly aware of scallops and pork (and turkey) being "enhanced" or whatever you want to call it with water and/or other liquids but I am not aware that that is also done with fish.

I do have to say that I've pan-fried thawed filets and found them to be a bit soggy (and I attributed that to the fact that the texture of the fish had been changed by the freezing and thawing). (That's why I prefer only using fresh fish.)

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