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I've been eating them since the season opened. I've fried them in Zataran's fish fry, grilled them whole (make several along the skin and insert a half slice of lemon and rosemary stuff with salt and peppered rosemary grill about 35-40 minutes or until done), and I've used some emiril's essence and pan fried them in olive oil or grilled them. Tog is awesome however you cook it. Some of the best fish in the ocean for taset. Makes great fish chowder as well.
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