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Ocean to Plate: Spearfishing Adventures and Sustainable Seafood with Valentine Thomas

Year of Plenty: Traditional Foodways

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The Importance of Understanding the Different Cuts and Bits

I have 40 freezers at home. I got lucky, I drew an LTAG for Colorado this winter. If you want to start getting as much meat as possible from the wild. The flesh will have more flavor when it close to closer to the bone. It's so much meat with two grouper head and color, you can have a meal for two and have left over and make pasta for four after that. There's a lot of meat there too. And it's just it's fat and it's beautiful.

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