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Bill, one way to do them is using your favorite "Scallop" recipe, since many fish cheeks are about that size.

As others have mentioned, it's tough to do just a few at a time.

A great way to use them is to BBQ them on skewers - Use 2 skewers in parallel so they do not slide around.

Teriaki sause is good or if you really want to savor the flavor, just use some salt, pepper, and a tiny bit of olive oil - Lets the fish shine through!

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