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Best Use of Fish Hearts 

Fish heart pâté at The Green Door

Staff Pick

There’s no sense in scrapping fish hearts when they’re so tasty. Mark Marhefka of Abundant Seafood sends fish hearts over to The Green Door, where Chef Cory Burke makes them into a mean pâté. It’s silky smooth, acidic, and not overly fishy. It will scare most people at first, but after one bite, they’ll just want more.

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