Looks like Santa Barbara. Everybody thinks i'm making this ***** up, but if you fillet and skin sheepshead this size (gotta remove the skin or it imparts a strong bitter taste to the meat), cut it into 1" chunks, and boil them in 7-Up for about 8 minutes and then serve them dipped in drawn butter and lemon, the flavor and texture is almost exactly that of lobster. More UCSB sorority girls gave it up for 7-Up boiled sheepshead and linguini than sunset plane rides, surfing lessons, or broiled lobster dinners.
