Smoked blue is great as is smoked alby and bonito. I also have a recipe for bluefish that starts with poaching and after a few ingredients comes out as something simliar to tuna fish with mayo and onions, but with a few extra items added such as dill and what not. It taste great and one time fooled ten natives to the vineyard at a house party as to what is was.
Where's the bass stand? Is it this rock or the next? Who knows?
Better yet, how many mailboxes are their at the beginning of the road leading into Quansoo?
Threaded Mode