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#10
07-16-2009, 10:32 PM
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Just on the reds, you eat the fish right off of there, makes its own little plate. Oh and score the fish before you season it and it will come off in bite size pieces and you get the seasoning spread evenly. Pour some melted butter over the filets and then get some redfish blackening seasoning and you can go crazy with that, its not as salty or spicy as tony's.
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