Cuisine
Goode (1884) said "The tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor."
Davidson recommends grilling, baking, and using it in fish chowder.
Read more about this topic: Tautog
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
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