Fishermen and divers, landlubbers and old salts tell many legends and stories about barracuda. Some are true, but most are a little truth with lots of embellishment. Even some reputable writers have spread the terrors of the “toothy menace” in the last few years with headlines like “Barracuda Attacks Woman” or “Man Brutally Mauled by Deadly Barracuda”……
Read MoreHo-hum, another day in the Gulf of Mexico catching snook, trout and redfish. As you speed toward your favorite spot, though, your guide suddenly slows the boat to an idle beside a buoy marking the entrance to the channel. As you peer into the water, you can make out several large, dark shapes circling just beneath the surface….
Read MoreThis is a great tasting recipe, not the sweet ketchupy sauce you might be thinking about, but a great savory New Orleans/South Carolina Low Country style sauce…
Read MoreSmoked fish spread is really simple. The main ingredient, of course, is smoked fish. I won’t go into how to smoke fish in this recipe but you can do it yourself, take your fish to a local smokehouse,….
Read MoreI was invited for dinner with one of my customers after a great grouper fishing trip, and his wife cooked. The dinner was so good that I figured I had to pass it along to my readers….
Read MoreOne of my favorite recipes was a standard item on the menu at a restaurant in Vicksburg called “The Old Southern Tea Room”. I don’t know if it is still in business – I haven’t been back since 1966 – but here is my version of “Oysters Johnny Reb” from the Old Southern Tea Room in Vicksburg, Miss…..
Read MoreThis is preferable to “broiled fish” but still not as good as “fried fish”. You will need: • Fish (see the first two recipes) • Grill (gas or charcoal, makes no difference except at clean-up time) • wire basket to hold the fish or Reynolds wrap to cover the grill …
Read MoreHere’s another great Mullet recipe from George “Grif” Griffin’s book “The mostly Mullet Cookbook” that you can buy at Amazon .com by clicking here: The recipe is amazing, the results sure to astound your palate. 1 pound fresh, skinless mullet fillets (Capt. Charlie’s note: remove the blood line that is next to the skin)….
Read MoreThe preparation of this dish is as simple as throwing everything into a pot! This soup is very rich and is great served with French garlic bread.
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