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In previous experience, the arapaima often surfaced in the middle of a lagoon and required a bit of poling to get into casting distance, but it was easy to lose sight of exactly where those fish had surfaced, so the casting was a bit more blind
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It took a while to figure out the protocol
I use Australian lamb whose flavour I find to be distinct, and of course in the presentation phase it looks much elegant with the gravy becoming a part of the mashed potatoes on the side
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