Charles Walker, Author at Boaters Catalog

Capt. Charlie’s 7 Minute Gourmet Grouperghetti Sauce

Posted on August 10, 2017 at 11:46 am by Charles Walker / Capt. Charlie's Favorite Recipes

One night not long ago, I was ready for the old stand-by – fried grouper. The fishing has been great, the grouper plentiful, and I have been trying to eat my favorite meal three times a day…

Capt. Charlie’s Broiled Fish

Posted on August 9, 2017 at 11:37 am by Charles Walker / Capt. Charlie's Favorite Recipes

The only real reason for anyone to broil fish is if they are out of the ingredients for “basic fried fish” and can’t wait long enough for a trip to the store.(grin) So here it is: •Fish – skinless and boneless is preferred but not mandatory

Capt. Charlie’s Fried Fish

Posted on August 9, 2017 at 11:25 am by Charles Walker / Capt. Charlie's Favorite Recipes

Start with your favorite fish, skinless and boneless – catch them that way if you can – if not, clean them to that point with a sharp knife, cut into “fingers” 1″x3″, or squares, or leave them natural-shaped. …

Smoked Mullet (or any other fish for that matter)

Posted on August 9, 2017 at 11:04 am by Charles Walker / Capt. Charlie's Favorite Recipes

The traditional way of preparing the whole mullet is to remove the head just above where the collarbone would be if fish had collarbones and cut along the backbone almost to the tail so that the mullet lies flat in one piece with the backbone in place on one side and the skin and scales left

La Soupe de Poissons de roche

Posted on August 7, 2017 at 4:49 pm by Charles Walker / Capt. Charlie's Favorite Recipes

I met a new friend on the Internet in France when I requested a reciprocal link. While going through his site I came upon the “recipes” section. This one just jumped off the page at me. It’s simple and absolutely delicious.

BBQ Redfish

Posted on August 7, 2017 at 3:36 pm by Charles Walker / Capt. Charlie's Favorite Recipes

Grilled, Louisiana Bayou Style (BBQ) Redfish: At redfish cleaning time cut fillet off the carcass, do not skin or scale the fillet (important), leave both on it, you may trim out the rib bones. It just don’t get easier than that! Cooking: gas or (charcoal low fire well burnt down to coals) don’t try to rush this it only takes about 20 minutes anyway. …

Your First Boat

Posted on August 7, 2017 at 12:57 pm by Charles Walker / Fishing & Boating Tips

So you’re buying a new boat. What do you need to buy at the same time, such as electronics, safety equipment, etc., so that you can go fishing, diving, or boating right away?…

Building the Right Bait Well

Posted on August 4, 2017 at 4:27 pm by Charles Walker / Fishing & Boating Tips

I will try to give you some hints on keeping your bait alive that I have learned in forty+ years of live bait fishing. Many of the tricks and techniques in keeping bait alive are best learned through experience, and will vary depending upon where you live and the type of bait with which you most often fish…

Party Boat Fishing in the Gulf of Mexico

Posted on August 4, 2017 at 4:03 pm by Charles Walker / Fishing, Game fish in the Gulf of Mexico

Party boat fishing in the Gulf of Mexico. One of the many hats that I used to wear was that of party boat Captain. I have run most of the
party boats….

Fishing for Permit in Tampa Bay

Posted on July 31, 2017 at 12:00 pm by Charles Walker / Fishing, Game fish in the Gulf of Mexico

Recently, while looking through my photo albums, a friend of mine came across some pictures of permit in the thirty to forty pound range. Before long, a permit trip became the topic of conversation……

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