A Government of Canada Publication from 1985:

“Fish and shellfish are naturally tender and contain little connective tissue. Unlike meat, they are cooked quickly at high temperatures. Microwave cooking, then, is especially suited for seafood. It enhances its delicate flavour and gives a moist, light product while retaining valuable nutrients.

We invite you to use this booklet of recipes and microwave methods tested by the Fisheries Food Centre to see for yourself why Canadian fish and your microwave are “naturals”. Make today’s dish, fish.”

A huge sign. What’s it for? A milk advertisement? A superhero movie?
Questions without answers.

A brandname printed on the side of a re-usable plastic bin. Marketing geniuses!

Oh, place that I work! You never cease to (insert adjective, ANY adjective, here) me!

L.

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