I have a question about the recipe "Salmon Moqueca" from WinnieAb. Would you cube the salmon in chunks and removing the skin? Or leaving it as a fillet and have it break down as it cooks?
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Lindsay-Jean is a Community Editor at Food52.
In another question on this recipe the author notes that you can do either, saying: "You can cut up the fish into smaller pieces before you pour the marinade over, then add to the stew where the recipe indicates; or cook it whole, then flake it into pieces before serving."
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