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Hal Cronin | Oct 28, 200309:05 AM

Being from the Mid-West. choices of fresh seafood were limited, therefore, I rarely dined on fish. Now that I am in New Orleans, the situation is quite different. With out beginning a long discussion, I would ask simply opinions on the best type fish and the best preperation. I have tried the broiled and fried trout, the broiled redfish and Bay Snapper many others that I will try,however any hint as to which fish anyone feels is the top of the line, I would appreciate.

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