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"Cooking freshly skinned fish:  When cooking sportfish (tuna, trout, salmon, bass, etc.), use cooking methods such as broiling, poaching, boiling and baking, which allow contaminants from the fatty portions of fish to drain out. Pan-frying is not recommended.  The cooking liquids and fat drippings of fish from polluted waters should be discarded since these liquids may contain contaminants. Do not use drippings to prepare sauces or gravies.  Email Susan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/videos/a20215/snapper-livornese/>