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I am looking for all the information I can find on how to source and prepare Sea Squab. I'd like to know purveyors in the North and Central New Jersey Areas, restaurants that serve sea squab (a.k.a. pufferfish, blowfish) that is caught on the Atlantic Coast, and the different ways it is prepared. Really any info on Sea Squab is appreciated. I am less interested in the poisonous qualities, as well as raw preparations of Fugu.