Best thing about Gloucester: a neighbor knocking on my door to ask, 'you want some striped bass? It's about five hours old', and handing me a fillet thick enough that I have to steak it sideways.
Here's the neighbor in question, Paul, with the striper chunk now five hours and two minutes old, and that self same chunk of striper steaked, with barbecue rub for seasoning, and after searing in the ol' cast iron. I got another meal out of that piece, and made fishcakes with the leftovers.
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