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Posted on Apr 22, 2008 in
From Gaff to Plate
Everytime I return from a fishing trip, I take what fresh fish I would like to bring home and then divide up the remainder for the whole hotel staff.
First come first serve - but only up to certain amount (so I know it will be cooked within a few days, and not frozen to be thrown out later.) I work in San Diego and a lot of our staff is of Latino origin, and love Ceviche. Read More
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