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Pass the butterfish, but hold the guts

By Adam Gaffin
Globe Correspondent / May 20, 2007

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Helen Rennie of Belmont, who writes a blog about cooking called Beyond Salmon, reports that she recently had as a houseguest Harry Palm, a visiting professor of marine parasitology from Dusseldorf. She writes that he was most interested in going to a local fish market to pick up a delicacy called butterfish -- but not for the reason you or ... (Full article: 651 words)

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