Ever since I used to be a child, I’ve been consuming freshwater fish.

Spending summers on Sebago Lake in southern Maine, we frequently caught and ate landlocked salmon, lake trout and even an occasional smallmouth bass or cusk.

Yearly, on or across the Fourth of July, now we have held a household cookout that options grilled freshwater fish. A few of it comes from Sebago, whereas different contributions — which can embrace brook trout, whitefish or different species — even have been offered from quite a lot of waters.

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