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Whoa that is what I call a mess of fish. I like cooking them, lifting one side of meat off with a fork, then flipping and doing same. Minimal bone issues. And if the panko crust is hard enough, wow. Thanks for the tips, Jim! (And amen to the descender ... can't understand why it isn't embraced more in SoCal. Throwing away future lunkers never made sense to me. And with the new verm limits coming up, even more important.) Happy New Year!
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