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Personal best this AM. 38”

If you just fillet the fish leaving the scales and skin on, lay very thin sliced onions and thin sliced tomato's and season to your taste and set on hot BBQ grill skin & scale down with out turning it over, it's the best in the world. Just put it on a plate and eat it out of the skin, we used to call it Reds on the Hoof.
 
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