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The Propane Chef recommends that when "cooking" an oily fish like skipjack in lime juice say, as you would for ceviche you first cover the fillet with lime juice, let it chemically-cook the fish, then pour off the lime juice and the fish oil the lime juice has drawn out. Next, cover the fish with fresh lime juice, olive oil, your other marinade ingredients, and continue with your recipe,this is useful idea.

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