cooking fish

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  Saltwater Saltwater Culinary Creations

  2018, Cooking Redfish and Snapper with William Toney

  Captain William Toney's fish camp cooking demonstration addresses the common mistake of treating all inshore species identically. Learn why redfish texture tolerates aggressive blackening heat, when seatrout's delicate meat demands quick frying protection, and how fillet thickness determines whether grilling or frying produces better results from your day's catch.

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