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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.

1,018 Posts
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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