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The cheeks are arguably the best piece of meat on Any fish.
A long time ago when I caught a really big bluefish I learned - do Not throw the head away! The meat in the cheeks and top of the head are ‘fine dining’! .
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"I'm a Setter man. Not because I think they're better than the other breeds, but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture." George King, "That's Ruff", 2010 - a timeless classic. |
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