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Phil cast iron searing hot is the way to go.
im not a fan of pre done cajun/blackened spice rubs, most of them the first or second ingriednt is salt, and when seared it completely masks the flavor profile of the fish.
ill have to give you marinade recipe i used for the tuna steaks on cutty. simple and easy.
trying to get a hold of the new century jigging stick to try out if we get into feeding fish.
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