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LOL!

I know one thing, those scup are tasty little critters! The texture is similar to the carribean snapper and if sprinkled with Chef Prudhomme's seafood magic, lightly floured, then sautee'd in light olive oil with a little pilaf and some asparagus or steamed endives with balsamic vinegar... is it lunchtime yet?

As far as sea robin, a dream with those in it would be a nightmare!
 
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