Caught in 'Queensland & East Coast'. Harvested in QLD. https://www.thekitchn.com/the-5-best-fish-for-grilling-tips-from-the-kitchn-205308 Packed with the good oils 'Omega 3'. It's an excellent white-fleshed fish for quick-and-easy meals and is a favorite in Asian and American cuisines. They offer juicy, firm flesh with an excellent flavor. The chips were also soggy. This is a small list of our seafood products and how they are commonly sold (fillets / whole). Live or cooked - Firm meat, medium seafood taste with a sweet exotic and very moist flavour. Fillets - Superior restaurant quality fish with white flesh, very mild fish taste, sweet salty flavour – excellent eating. Aquarius Lawyers is a law firm specialising in the marine and fisheries industry. Live or cooked - Large, firm grains that flake well & has a very exotic earthy flavour. Seafood. Generally, you can substitute any fish within one category for another, although you’ll notice differences in taste. Popular in Australia thanks to its succulent, pearly white, firm flesh with low oil … Pollock or pollack (pronounced / ˈ p ɒ l ə k /) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius. https://www.tasteatlas.com/most-popular-white-fish-in-australia Swordfish is a firm fish that holds up on the grill. MAHI-MAHI. Firm, white-fleshed fish are a popular choice for many recipes as their flavour isn’t as distinctive as pink or red-fleshed fish, like Salmon and Tuna, and their firm … Read the Firm white fish discussion from the Chowhound General Discussion, Fish food community. 4.Cook for for about 3 minutes. The company was listed on the Australian Stock Exchange in 2005 and a capital expansion program was u… Join the discussion today. Tailor Made Fish Farms has been operating a fully functional production system for over 15 years, over this time we have developed an easy to operate, land-based modular fish production system that is both sustainable and environmentally responsible. Whole, fillets, cutlets - Excellent eating fish, firm, flaky its white flesh has a mild to sweet fishy flavour. Shell - Very strong rich taste. Caught Moreton Bay & North Queensland. (Large Mouth Nannygai, Saddletail Seaperch). TALK TO THE FISH LAWYER! Sear fish on each side for 4-6 minutes turning only once until the fish flakes easily with a fork. 'East Coast' – refers to Australian East Coast. Very similar in taste to Goldband Snapper. If you're looking for grill marks, swordfish is the way to go. If I had to choose one fish … Meat (also roe on) - Firm white flesh, roe-on, moist centre with a delicate flavour with a rich ocean taste. Whole - Superior table fish with white flesh, excellent mild to sweet flavour & texture, very good for sashimi. Red Jew It is prized by some chefs in NSW for its firm, sweet flesh but still under-appreciated in Victoria. Whole or fillets - Firm close-grained flesh that toughens when overcooked, mild sea flavour. Chef Erik Monteith from The Boathouse in Lakes Entrance recommends cooking gurnard gently, like flathead, cooking it skin on, but scoring the skin to stop it from curling. Pollock fish is healthy because it is loaded with lots of nutrients without loading you up on calories. ... It’s the fish markets, how bad could they be, we thought. Suits cooked in breadcrumbs. This is a really tasty way to prepare tilapia or other white fish - simmered in spiced coconut milk. In a glass baking dish combine honey, soy sauce, balsamic vinegar, ginger, garlic, and 2 teaspoons of coconut oil. It’s firm which means you’ll get great grill marks and better yet, it tastes great, no matter if you go simple with seasoning, olive oil and lemon, or go all out. Fillets or cutlets - Varies from white to dark pink flesh, firm texture, mild pleasant sea flavour. (CNN)Australia is reeling from deadly bushfires and the worst drought in decades -- but fears are now growing that things could get worse, as a water shortage in … https://www.allrecipes.com/gallery/the-best-white-fish-recipes Shell or bottled - Rich and distinctive flavour, stronger flavour than Sydney Rock. Also great smoked – packed with Omega 3 good oils! Whole or fillets - Moist, firm flesh with a sweet sea taste. The chips were also soggy. Similar in taste to King Snapper. It’s from the slimehead family, a name it was known by until rebranding in the 1970s. Whole or fillets - Excellent table fish, flesh is firm / flaky with a mild fishy taste. There are several varieties of rockfish, and while they may taste slightly different from each other, all rockfish are firm, lean, and mild-flavored. Whole or fillets - Moist, firm flesh with a sweet sea taste. Wild-caught in Moreton Bay. Whole or fillets - Smoky white flesh, firm texture with a strong rich fish flavour. Winning cases worth billions in controversy since 1878. Species Information. Soft textured & moist. Harvested in Tasmania. Now Taking Christmas Orders - Click Here To Order Online. Pollock or pollack (pronounced / ˈ p ɒ l ə k /) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius. For fresh or cooked seafood, this is the place. You can use whatever white fish you prefer. Whole or fillets - (seasonal) Dark firm flesh with a milder flavour. The fishery is located in the remote pristine waters north-west of Darwin, and is sustainably managed by the Northern Territory Government through a limited number of licenses. Loin or cutlets - Firm texture. Whole or fillets - Flesh is firm, flaky with a sweet delicate flavour. The barramundi (Lates calcarifer) or Asian sea bass, is a species of catadromous fish in the family Latidae of the order Perciformes. This is a white fish pie with carrots and parsnips that is served at Christmas time in Poland but is a good meal any time. Meat (also roe on) - Firm white flesh, moist centre with a delicate clean sweet flavour. Of all the types of fish you could grill, swordfish is arguably your best bet. Cooked - Generally sweeter than larger species of prawn. Winning cases worth billions in controversy since 1878. If you’re grilling mahi mahi, use a marinade! Very similar to Striped Snapper, Good eating! Whole or fillets - Light pinkish flesh with a medium fishy flavour, cooks up opaque white. Very high in the good oils Omega 3. Because it’s also called dolphinfish, it’s sometimes confused with the mammal dolphin. I always want to give you the option to choose and if I mention “firm white fish” there are quite a few options (think tilapia, halibut and cod for example), but this time I’m going to focus on mahi mahi. Catfish. Whole or whole cleaned - Firm white flesh, creamy with grey toning. Caught North QLD. Whole or fillets - Fine white flesh with a sweet sea flavour, similar in taste to school whiting. Where appropriate we have listed regions that our products are Other fish you might try with firm textures are Barracuda, Cusk, Dory, Halibut, Mahi Mahi, Skark, Strugeon,Swordfish, Tuna, Wahoo and Yellowtail. Cooked or green - Striking tiger stripes, cooks up bright red, crunchy firm texture, medium prawn flavour.Wild-caught in 'North QLD & Moreton Bay'. Whole or fillets - Firm, white flesh, delicate refreshing sweet flavour. Rocklobster Lobster (Southern Rock Lobster). Don’t flap around in the water! Very similar in taste to Crimson Snapper. Whole or cleaned - Mild subtle delicate flavour. Red to pink flesh. Remove from pan and keep warm. The fishery is located in the remote pristine waters north-west of Darwin, and is sustainably managed by the Northern Territory Government through a limited number of licenses. Caught in 'Queensland & WA. Even if you don’t like fish I encourage you to keep trying different types and recipes until you find something you enjoy – I promise there’s a strong chance you’ll find something! Finnegan, Henderson, Farabow, Garrett & Dunner, LLP is a true full-service IP firm with experts in every area of IP and every technology. Quick and easy portion of veggies! Shell - Wild Australian large flat oyster. Flavor/Texture: This mild fish has a slightly sweet flavor and a medium-firm texture that eats juicy when cooked properly. Just like how Cold-Water Fish are characterised by a favourable fat content, white fish are characterised by being low calorie.The fat content of these fish is 3%, maximum, per serving, which makes them ideal really light alternatives to slimming, healthy diets or to keep cholesterol and triglycerides levels at a healthy point.. There’s a reason why the price tag on these are so high (but they’re worth it). If it happens in the marine environment we know the law. Mahi Mahi is a lean protein chock full of omega-3s and vitamin B12, two nutrients that will keep your mind sharp and your body lean. White to pinkish flesh – cooks up white. Thanks for visiting the cookingfishmonger Of all the types of fish you could grill, swordfish is arguably your best bet. MAHI-MAHI. Subscribe now and we'll send a free week of menus straight to your inbox. It is prized by some chefs in NSW for its firm, sweet flesh but still under-appreciated in Victoria. Substitutes: Most mild whitefish will work well as a substitution, such as flounder or tilapia. Whole, fillets - Excellent eating fish, firm, flaky its white flesh has a mild clean taste. Very good eating fish. in the centre of each side. Cooked - Medium, sweet flavour – a favourite amongst crab lovers. Whole or fillets - Soft dark flesh with a medium distinctive flavour, cooks up smoky white. Caught in NZ, good-eating. Cooked - Coarse flesh, sweet prawn / bug like flavour. Australia’s beautiful pink snapper or squirefish is a prize catch right around the southern half of Australia, and a highly valued table fish with delicious white meat. Likened to the steak of the sea! Whole or fillets - Dark firm flesh with a strong rich sea / fishy flavour. Recipe by: Jola Lemongrass Coconut White Fish 132 reviews . … Timor Reef Fishery. They’re also lower in mercury than large varieties of fish like blue tuna. You can use whatever white fish you prefer. That same 100 grams of white meat fish delivers more than 19 grams of protein. The fish have dense white flesh that is rich in omega-3 acids, making it a good dietary choice. The oily skin of fish like sardines is packed to the gills with fish oil, rich in omega-3’s. TALK TO THE FISH LAWYER! Chef Erik Monteith from The Boathouse in Lakes Entrance recommends cooking gurnard gently, like flathead, cooking it skin on, but scoring the skin to stop it from curling. Season mahi with salt and pepper and place in the dish. Ling, Blue-eye Trevalla, Coral Trout, Emperors and Mahi Mahi are just some fish with firm, white flesh. (calamari) Caught East Coast. Fish and Seafood Wholesaling in Australia industry trends (2015-2020) Fish and Seafood Wholesaling in Australia industry outlook (2020-2025) poll Average industry growth 2020-2025 : x.x lock Purchase this report or a membership to unlock the average company profit margin for this industry. Cooked - Very tasty prawn, medium flavour. Its flesh has a light, firm texture and a mild fish … Some people soak catfish in milk or salt water to remove its somewhat muddy flavor. Also great smoked. Whole, or fillets - Moderately firm flesh that cooks-up white, mild fishy taste, pleasant eating enjoy skin-on or skin-off!. Whole or fillets - Firm fine textured flesh with a medium / rich fishy flavour. For simplicity’s sake, we have identified five. The ornamental fish industry is estimated to be worth $350 million annually in Australia and much of the demand for products comes from international buyers. Whole or fillets - Soft to firm white flesh, large flakes, sweet taste with a mild fishy flavour. The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia. Cooked - Naturally light in colour, distinctive spot, medium prawn flavour. 2.Wash and cut the spring onions into short strips about 1.5 inch long. Other fish you might try with firm textures are Barracuda, Cusk, Dory, Halibut, Mahi Mahi, Skark, Strugeon,Swordfish, Tuna, Wahoo and Yellowtail. Hoki is a type of fish in the hake family, found off the coasts of New Zealand and Australia. In spawning season takes on a medium sea taste. Finnegan is a true full-service IP firm handling patent, trademark, copyright, and trade secret law, with experts in every technology. In 2000, Clean Seas acquired an existing licensed finfish hatchery at Arno Bay for the purpose of producing fingerlings of large finfish species. otherwise stated. Learn about the following species groups, including their most common members, as well as purchasing, storage and cooking information. Dinners Answers has many more delicious recipes like this. Caught in NZ, virtually no bones. Once the fish is cooked, remove the soup from the heat. Also great smoked. Cooked - Distinct garlic-type flavour much stronger taste than Moreton Bay bugs. Toss the marinade the fish has marinated in–this isn’t good for anything anymore…it’s done its job. Click here to get your subscription today! Caught North QLD. It has a slightly sweet taste and pairs with almost anything. Whole, or fillets - Firm texture, good eating, sweet flavour with a mild fishy taste. The fish are known by a number of other names, including blue grenadiers, blue hake, whiptails, whiptail hake, and New Zealand whiting. Whole or fillets - Firm fine textured flesh with a medium / rich fishy flavour, cooks up a smoky white. If you're looking for grill marks, swordfish is the way to go. It has a slightly sweet taste and pairs with almost anything. Well, they were very bad, the fish was half the size of the batter (so half batter), very oily and the batter soggy. The Timor Reef Fishery covers a 29,000 km 2 area known as the Timor Box and Austral has one trapping vessel operating here, catching goldband snapper and similar tropical reef fish. Melbourne, Australia 42,556 contributions 3,358 helpful votes +1. Just like how Cold-Water Fish are characterised by a favourable fat content, white fish are characterised by being low calorie.The fat content of these fish is 3%, maximum, per serving, which makes them ideal really light alternatives to slimming, healthy diets or to keep cholesterol and triglycerides levels at a healthy point.. Read the Firm white fish discussion from the Chowhound General Discussion, Fish food community. Firm, flaky flesh with a delicate / sweet flavour. Whole, fillets, cutlets - Mild flavour, firm flaky-style flesh that cooks-up white with a clean sea taste. Caught mainly around New Zealand’s South Island, Monkfish is known in Australia as Stargazer. For fresh or cooked seafood, this is the place. The fish are known by a number of other names, including blue grenadiers, blue hake, whiptails, whiptail hake, and New Zealand whiting. Green (uncooked) - Very soft white flesh with good strong prawn flavour (best used as stock). predominantly sourced from. Swordfish is a firm fish that holds up on the grill. Also great smoked. If you have a legal issue or question choose the law firm with “the Fish Lawyer”. Very good eating! Mahi-mahi has a mild and sweet flavor and tastes great grilled. Whole or whole cleaned - Tender and flavoursome white firm texture. This is a really tasty way to prepare tilapia or other white fish - simmered in spiced coconut milk. Heat remaining 2 teaspoons of coconut oil in a large skillet over medium-high heat. Shell - Very strong rich taste, sweet flavour. Whole or fillets - Firm, white moist flesh with a delicate sea Coral Trout-like flavour. 5.Add the seasonings before serving A freshwater fish popular in Southern fried dishes.. Flavor/Texture: This mild fish has a slightly sweet flavor and a medium-firm texture that eats juicy when cooked properly.Some people soak catfish in milk or salt water to remove its somewhat muddy flavor. Wild-caught in 'North QLD & Moreton Bay'. That’s something to get excited about, but there is more. Very good eating! Whole, fillets, cutlets - Soft pink flesh delicate refined taste – flakes well (similar to salmon). Snapper, G rouper, O range Roughy and M ahi Mahi are all part of this grouping. Cooked - Sweet delicate flavour. Whole or fillets - Excellent table fish, flesh is firm / flaky with a mild fishy taste. One of Australia's premium eating fish. Tailor Made Fish Farms has been operating a fully functional production system for over 15 years, over this time we have developed an easy to operate, land-based modular fish production system that is both sustainable and environmentally responsible. You may also have heard basa fish referred to as river cobbler, Vietnamese cobbler, pangasius, or swai. (calamari) Caught Moreton Bay. Fillet, cutlets or whole - Medium flavour with a rich distinctive taste. 2. Wild-caught in 'North Queensland'. Orange Roughy is a saltwater fish found in New Zealand and Australia with firm, moist, white flesh that cooks to a flaky texture and mild sweetness. Steaks or cutlets great on the BBQ! Monkfish is classified as a firm fish. Very similar in taste to Goldband Snapper. Wild-caught in Moreton Bay. Green (uncooked) or cooked - Sweet mild flavour, very versatile in cooking methods, fabulous eating, likened to the poor man's lobster'. Catla Fish Farming, Rohu Fish Farming, Mrigal Fish Farming, Fish Farming in Bangladesh. Join the discussion today. Whole - Quite moist & soft, white textured flesh which cooks up white and has an earthy flavour. The flesh is highly regarded. Species Recipes Best Fish Guide Industry Conference 2020 Contact Email info@seafood.org.nz Phone +64 4 385 4005 Physical address Level 6 Eagle Technology House 135 … Fillets - A very popular table fish with a medium to firm texture, cooks-up ultra white with a mild ocean flavour. 3.Bring soup stock and ginger to a boil in a soup pot, lower the heat before adding the spring onions and fish. Join our newsletter and we'll send you a menu straight to your inbox. Whole or fillets - Firm moist flesh with a pleasant mild flavour – taste is likened to barramundi. Fishing methods: Long-line, Trawling, Danish Seine Ling, Blue-eye Trevalla, Coral Trout, Emperors and Mahi Mahi are just some fish with firm, white flesh. Mild sea flavour. Cooked or green - Very firm flesh, rich sea taste, very versatile, bright orange colour, glossy shell. In fact, there are 92 calories in pollock fish for each 100 grams. Melbourne, Australia 42,556 contributions 3,358 helpful votes +1. Thanks for visiting the cookingfishmonger Remove fish from dish and discard marinade. However, it's easy to overcook it. You may also have heard basa fish referred to as river cobbler, Vietnamese cobbler, pangasius, or swai. Bake firm-fleshed halibut fillets with a little butter, salt, and pepper, The larger fish may be filleted or cut into steaks. Timor Reef Fishery. Hoki is a type of fish in the hake family, found off the coasts of New Zealand and Australia. Pacific rockfish is the most common near-shore fish on North America's West Coast. Firm, white-fleshed fish are a popular choice for many recipes as their flavour isn’t as distinctive as pink or red-fleshed fish, like Salmon and Tuna, and their firm … It’ll add a lot of scrumptious flavor and prevent the filets from getting charred (charred food can lead to cancer). Species Information. 35 min. 35 min. Sear fish on each side for 4-6 minutes turning only once until the fish flakes easily with a fork. If you have a legal issue or question choose the law firm with “the Fish Lawyer”. Whole, fillets - Excellent eating fish, firm, flaky its white flesh in the sea perch / snapper family. Australia’s beautiful pink snapper or squirefish is a prize catch right around the southern half of Australia, and a highly valued table fish with delicious white meat. (CNN)Australia is reeling from deadly bushfires and the worst drought in decades -- but fears are now growing that things could get worse, as a water shortage in … As we are a seafood market the selection of items changes on a daily basis. Cooked or green - Tiger stripes, bright red when cooked, firm texture, medium prawn flavour. Whole or fillets - Firm white / cream flesh with a medium distinctly – sweet flavour. Cooked or green - Mild, delicate meat with a sweet taste of the sea. The size of these fish varies greatly, but all have large heads and may be cooked whole if small. Soft textured & moist. However, it's easy to overcook it. All fish listed are Australian unless Species Recipes Best Fish Guide Industry Conference 2020 Contact Email info@seafood.org.nz Phone +64 4 385 4005 Physical address Level 6 Eagle Technology House 135 … They’re also lower in mercury than large varieties of fish like blue tuna. Wild-caught in 'East Coast & SA'. Caught Mooloolaba – NSW. This is a white fish pie with carrots and parsnips that is served at Christmas time in Poland but is a good meal any time. Whole - Sweet / smooth sea flavour with an extraordinary texture of its own. Shell or bottled - Rich and distinctive flavour. Its flesh has a light, firm texture and a mild fish … I recommend summer squash, zucchini, onions, and always garlic! white-fleshed fish like cod, tilapia, flounder, sole, halibut, snapper, catfish, haddock, Caught WA & North QLD. Whole or cleaned - Mild subtle delicate flavour. Caught in 'Queensland & East Coast'. ... It’s the fish markets, how bad could they be, we thought. Dinners Answers has many more delicious recipes like this. Fish & Richardson is a leading global intellectual property law firm practicing in the areas of patent law, IP strategy and litigation, and commercial litigation. Cover and chill for at least 20 minutes to marinate. Whole or fillets - Firm pinkish fillets with a medium / rich fishy flavour, cooks up opaque white. Pollachius pollachius is referred to as pollock in both North America and the United Kingdom, while Pollachius virens is usually known as coley in the British Isles (derived from the older name coalfish). Slightly chewy. Fillets - Firm, fine textured flesh with a mild sea taste. Whole or fillets - Firm chunky flesh with fine eating qualities. Soft moist flesh with a rich sea earthy flavour (freshwater) High in Omega 6 pink/orange flesh colour. Whole or fillets - Fine, firm flesh, pink before cooking, mild flavour. Fish can be categorized many ways; for example, Mark Bittman, author of How to Cook Everything, divides fish into 11 categories. Monkfish is classified as a firm fish. Caught in 'Queensland & East Coast'. Recipe by: Jola Lemongrass Coconut White Fish 132 reviews . Live - Strong sea flavour, medium / strong shellfish taste. Toss some summer veggies on the grill in the same marinade (not the stuff the fish was in; make extra)! Light sweet taste. John Dory has an olive-brown to silver body, with a distinctive dark spot (St Peter’s Thumbprint!) Wild-caught in 'Queensland & East Coast'. Many Dinner Answers subscribers have asked, “What is firm white fish?” I’ve been using that term for years without thinking twice about how everyone might not know what I mean. One of the best eating of all of the Cod's. 2. If you ask anyone what is the best-tasting fish to eat, and they’ve had bluefin tuna before, then the answer is going to be bluefin tuna. As they are a deep-water prawn they are naturally lighter in colour. https://fishingmobile.com/news/view/recipes/saltwater-fish-types.htm Wild -Caught and Sea-Cage farmed. Very firm flesh, rich in flavour. The fish have dense white flesh that is rich in omega-3 acids, making it a good dietary choice. The Timor Reef Fishery covers a 29,000 km 2 area known as the Timor Box and Austral has one trapping vessel operating here, catching goldband snapper and similar tropical reef fish. Aquarius Lawyers is a law firm specialising in the marine and fisheries industry. Enter you details here to receive special information and offers! A tropical firm fish, mahi-mahi can hold up to almost any preparation. Fish & Richardson is a leading global intellectual property law firm practicing in the areas of patent law, IP strategy and litigation, and commercial litigation. Whole, fillets, cutlets - Firm, white flesh with a mild fishy flavour. Whole fish generally plate-size and suits oven baking. The farmed Yellowtail Kingfish industry was pioneered by Clean Seas Tuna – one of Australia’s leading experts in tuna farming, offshore ranching and the grow-out of premium fish. Don’t flap around in the water! Fillets or cutlets - Cooks up smoky white, rich medium fish flavour, similar to school mackerel. Whole or butterfly fillets - Fine texture, refreshing sweet flavour from the sea. Well, they were very bad, the fish was half the size of the batter (so half batter), very oily and the batter soggy. Mahi-mahi has a mild and sweet flavor and tastes great grilled. A freshwater fish popular in Southern fried dishes. https://www.thekitchn.com/the-5-best-fish-for-grilling-tips-from-the-kitchn-205308 Whole or fillets - Firm texture, mild fish taste ‘good eating’ – ideal for fish cakes Flesh cooks-up a smoky white. It’s firm which means you’ll get great grill marks and better yet, it tastes great, no matter if you go simple with seasoning, olive oil and lemon, or go all out. If it happens in the marine environment we know the law. Fillets - Soft, moist, boneless fillets that cook white and have a mild fish flavour, virtually no bones. To help you find what you are looking for we have included previous well known names. Green or cooked - cooked Medium textured white flesh, sweet flavour. Whole or fillets - Firm fine texture flesh with a mild fish taste. Whole or fillets - Delicate texture, sweet-subtle taste similar to whiting, cooks-up ultra white. The oily skin of fish like sardines is packed to the gills with fish oil, rich in omega-3’s. 1.Wash and slice the fish fillet thinly. Pollachius pollachius is referred to as pollock in both North America and the United Kingdom, while Pollachius virens is usually known as coley in the British Isles (derived from the older name coalfish). Fish Prices Home. A premium table fish with firm white flesh, John Dory is another fish that is very popular in restaurants. Rich and distinctive flavour, slight mineral taste. It is that good, and you are seriously missing out. Or cooked - Coarse flesh, moist centre with a clean sea taste best eating of all the of... Cooks-Up a smoky white, we thought mahi-mahi has a slightly sweet and... Blue-Eye Trevalla, Coral Trout, Emperors and Mahi Mahi are all part of grouping! Many more delicious recipes like this to barramundi more than 19 grams of white fish! We 'll send a free week of menus straight to your inbox anything anymore…it ’ sometimes! Cooked medium textured white flesh with good strong prawn flavour ( best used as stock ) be filleted cut! A favorite in Asian and American cuisines extraordinary texture of its own with the! People soak catfish in milk or salt water to remove its somewhat muddy flavor orange colour, distinctive,! Specialising in the marine and fisheries industry firm fine textured flesh which cooks a... With white flesh, delicate refreshing sweet flavour very good for sashimi s done its.... 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