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reason162

11-12-2016 12:51 PM

Miso-glazed tog

Boned out this 18" tog and roasted it whole. What an amazing fish to work with: firm, white, fatty flesh that can stand up to bold flavors.

http://i.imgur.com/9JUX7RE.jpg

http://i.imgur.com/fz5bh8y.jpg

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