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Old 04-17-2008, 02:34 PM   #11
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Originally Posted by AllenOK View Post
I won't grill (BBQ for the original poster) any fish that is extremely flaky in texture, such as walleye, lake perch, cod, or sole. Tilapia is borderline for me. However, catfish, swordfish, halibut, tuna, kajiki, opah, mong chong, grouper, and barramundi I will grill.
Hmmm, now Cod I like smoked. Any of the mackeral family is great smoked or grilled. How do you get Barramundi in Oklahoma? I only know them in Australia. They are a great fighter and a great eating fish.

Happy cooking, Marty.
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