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Book: The Original Mediterranean Cuisine

Chapter: Fish and Seafood

DOI: 10.1558/equinox.34068

Blurb:

Baked fish with herbs;
Escabeche;
Fried fish in sweet–sour sauce;
Grilled fish;
Squid or cuttlefish with almonds,
pine nuts and currants;
Stuffed sardines

Chapter Contributors

  • Barbara Santich (barbara.santich@adelaide.edu.au - bsantich) 'University of Adelaide'