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The burgeoning popularity of dry-aging fish is partly driven by the success of the Australian restaurant Fish Butchery (and their cookbook), and, in part, by technological advancements that help facilitate the process
Large bays, points, and the back of coves during early morning
Shad have been caught on the Delaware and Susquehanna rivers in our area for centuries
In addition to dropping shrimp patterns in front of tailing reds, the H3D is a rod that also excels at casting large flies
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