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Updated: October 12, 2026
I found them best when cooked in Indian Stile, which is by rosting a number of them together on a wooden spit without any previous preperation whatever. they are so fat that they require no aditional sauce, and I think them Superior to any fish I ever tasted, even more dilicate and lussious than the white fish of the Lakes which have heretofore formed my Standard of excellence among the fishes.
I find them best when cooked in Indian stile, which is by roasting a number of them together on a wooden spit without any previous preperation whatever. they are so fat they require no additional sauce, and I think them superior to any fish I ever tasted, even more delicate and lussious than the white fish of the lakes which have heretofore formed my standart of excellence among the fishes.