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Seafood

Slide 23 of 31

Stuffed Whole Wild Salmon

Whole fish are usually less expensive than fillets, and the presentation is more impressive. Chef Tim Love generally opts for wild salmon, which has a more delicate flavor than farm-raised. Cooking an eight-pound fish might sound intimidating, he acknowledges, but it's surprisingly fast and simple—though filleting the salmon can require some finesse.

slideshow Amazing Seafood Recipes

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