Fritto Misto (Fried Squid, Fish, and Shrimp) by Saveur. David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
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Rare deep-sea fish pictured Many deep sea fish display a show of spectacular colors, known as bioluminescence. Light is created when the ( protien or bacteria can't remember which pretty sure protien) Lucifern is broken Down.