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Whole Tasmanian Salmon

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Here is the final product...fish was stuffed with lemon and fresh dill, salt and pepper inside and out.  I used mangrove charcoal at 400F direct; total cook time about 95 min.  I use a formula I read in a cookbook a long time ago to determine cooking time.  For every inch of circumference at the fattest part of the body, cook fish for 5 mins at 400F.  This was 19 inches after stuffed with lemon and herbs.  I use a piece of butchers twine and a tape measure.

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