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But is anything as good as lingcod? Besides maybe sturgeon?
Not real fond of sturgeon but we don't seem to have them here. Lingcod is superb but I think I still favor a quillback or black rock
 
Never had quill back myself, I will keep it in my mind though. The sturgeon is suer critical that you remove all that red fat or it kills the subtle flavors. I roll it in four with salt, pepper, and cayenne and a little dill. Then egg bath, roll in panic, ten minutes in the freezer on cookie sheets, then fry until it floats. Homemade tarter and MALT VINEGAR you know it!
 
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