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A sharp triangle of rough-hewn ocean cliffs pointed like an arrowhead into the Southern Ocean as if offering giant directions to the next stop Antarctica. On the menu from time to time too is a dish of stingray with sea salt and native pepper.
The Fresh Fish Place also runs popular cooking classes once a month. Our oysters come from Coffin Bay, which is 52km west of here, and everything else is caught between there and here. They take about twice as long to reach maturity, Linda explains.
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