{"object":[{"sourceId":{"label":"Source ID","value":"205086"},"primaryMedia":{"value":"https://digitalarchive.tpl.ca/internal/media/dispatcher/1840652/full"},"displayDate":{"label":"Date","value":"2/5/1981"},"invno":{"label":"Object number","value":"TSPA_0021035F"},"onview":{"label":"On View","value":"0"},"id":{"label":"Id","value":"7562209"},"title":{"label":"Title","value":"Everyday bluefish becomes poisson extraordinaire in the hands of Toronto chefs, from left, Jerry Kokorian, Charley Tay and Jose Delgado"},"classification":{"label":"Format","value":"Picture"}}]}