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I spent my formative years here in Newport which was once considered the mack capital of New England. Spent lots of time with the native Portuguese/Azorian fishermen who kept buckets of them. They told me a few recipes including frying them with eggs for breakfast (which turned me off). Another recipe was cutting fillets into chunks, bread crumb them, and then deep frying. Put the chunks in a bowl in the middle of the dinner table then add various dipping sauces in separate bowls. Kind of like a fish fondue. Very good.
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