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#4 | ||
Senior Member
Join Date: Sep 2017
Location: Los Angeles, CA
Posts: 401
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Quote:
I love perch... Especially big rubberlip. I tend to shy away from cooking any fish whole unless they're big enough that there's a decent meat to bone ratio... otherwise it just feels like work ![]() I've done fillets baked with equal parts breadcrumbs and parmesan, either butter or egg wash... usually with a hint of seafood magic or just paprika mixed in. Aside from that, I've heard they age really well for eating raw, but I haven't tried yet. Pismo sounds awesome. I've been really tempted to hit Avila again. I went up with family on a non fishing trip and rented kayaks to get out around the jetty near the lighthouse. I highly recommend it if you're up for a little extra drive. Otters and Seals *everywhere* on the inside. Just a gorgeous spot to paddle regardless. Quote:
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