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I find 10-15# about right for eating. The shoulder of the bass is fatter and takes longer to cook, so cut the fillet in peices and cook over different heat of for less time. I like to grill bass and leave the skin AND scales on. Start cooking flesh side down, when it starts to brown and soften just a little, flip to scale side down. You can cook it longer and cook it through scales down as the skin and scales will keep intense heat away from flesh and keep moisture in the fish. I baste with butter, sherry and thyme. The meat will slide off the skin for serving.
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