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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#12
03-20-2012, 10:46 AM
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I agree. Texture and taste are incomparable If I'm not mistaken chilean seabass used to be called hogfish but for marketing terms they renamed it. Pox u should bring enough to the salty Cajun tourney this summer to feed all our hungry mouths! Just write it off as a business expense ;-).
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