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3 great ways to cook your catch (plus how to prep it) Add to ...

At least once a week, Newfoundlander Jeremy Charles, the head chef at Raymonds Restaurant in St. John’s, takes to the water to land the fish he loves to cook. Having hauled out everything from capelin to salmon, the line-to-table expert gives his tips for prepping the one that didn’t get away (plus serving it up three ways)

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