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Feathers and Fins

Monster Report 2-9-2015

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On the Gulf Coast all the guide cut the "wings" (pectoral fins) off the Redfish and Specks. You can either grill or fry them. When done correctly the fin itself is crispy like a potato chip and the meat is very tender. I am sure the striper would make great wings too, and most of them are being tossed. I will find a post from the forum on 2coolfishing.com and post a link when I get a chance.

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