Hearty, flavorful ribs, like many comfort foods, tend to play particularly well in tough economic times, but for a more memorable twist on the familiar classic, chefs are experimenting with fish ribs.The ribs, which come from larger species of fish and are typically comparable in size to pork ribs, can sometimes be difficult to obtain, but when available they leave a lasting impression, chefs say. It’s been nine years since Sergio Abramof, chef-owner of Saravá in Cleveland, ...
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