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| Fish Stocks |
| After cleaning or eating shellfish, rinse the shells, place them in a heavy-duty zip-top plastic bag, label and date them, and freeze them for later use. Frozen shells last about 90 days. When it's time to make the stock, roast the shells in a roasting pan for 30 minutes or until they're toasted before adding to the liquid; cooking them first heightens the flavor. |
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| MORE TIPS: food|menus & planning|cooking 101|healthy life |
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