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Bill, one hint on Salmon cheeks. Do not save all that you catch and have a huge cheek fry at the end of the season.

In the past, when I had a few cheeks to eat, I fried them up with garlic and butter and always wished that I had a lot more. Several years ago, I saved all of the biggest, best cheeks out of the fish that we caught. At the end of the season I made a huge meal out of them. I haven't had the urge to eat them since. The best way to describe them is "to rich". I feel the same way about blackberry brandy but that is another story.
Grant

ps does anybody else wish they had paid more attention in English when they write a response to Bill Monroe?

:grin:
 
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