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Though high quality enough to stand on its own with very little dressing (other than maybe a squeeze of lemon), its simplicity would also make it a good base ingredient in any dish where you might usually use tuna
If you look at a crawfish during the fall or even one you've just cooked, they're mostly red, and the black parts are mostly the tips of their limbs and the shadows between the pieces of their shells
You can cast it on the bank, drag it into the water on ultra shallow visible fish, you can skip it under trees and docks
Q: Which color should I choose
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