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:g: 9 hours?
id have to start cooking the blighter b4 id even caught him:unsure:
Don't fillet them mate, they have a double pin bone its barbed. Best steam them with skin on and lift it off in a one go then flake the flesh off checking for bones. It used to be the rich mans fish when salmon was the poor mans.
 

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It only happened to be nine hours as the pit was intended for slow roasting a lamb, old celtic pit roast style.
A normal oven cook would do the job too, it was effectively steamed the way I did it.
 
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