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Thread: Tremont road section 10-15-18

  1. #11
    Join Date
    Jun 2010
    Location
    Knoxville, Tn
    Posts
    713

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    Basically olive oil on both sides, season how ever you like, I think this was mix of garlic salt and seasoned salt with some rosemary. Bake at 425 until done but not dried out (in my experience when the pectoral fin pulls out easily and clean, youíre done). This also works well for larger pieces of fish like a big red drum or salmon fillet.

  2. #12
    Join Date
    Jan 2018
    Location
    NC side of the Smokies
    Posts
    39

    Default

    Thanks for that! I'm always looking for ways to extend ramp season, that is an excellent idea. I will be making some of that next spring for sure!
    Specks: the other pink meat.

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