Sour soup that feels like a warm hug

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  1. I wonder how it taste with salmon. We always use tuna or mackerel. The smaller tuna type of fish which are cheaper but same mouth feel. Because they have dense meat and won't fall apart when stewed. In fact, you can cook these types of fish in adobo with coconot milk until the bones are so soft that you can eat the fish, bones and all.

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