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This dish is our perpetual chowder As the days go on, you can add more potatoes, onions, clam, crab meat, and leftover fish to the pot and in no time have a splendid dish. Do not salt the chowder each time you add ingredients, however, or it will soon taste like the Gulf of Mexico! Serves four.
Read MoreThis dish is great in the morning when there are leftover fried or oven-baked fish. Try this dish along with eggs or your favorite breakfast dish. It can be prepared in minutes and is very tasty…
Read MoreSusie’s Hot-Damn Shrimp Casserole is for the romantics who have a flavor for the unusual and for those who like the wonderful combination of spices from the Orient coupled with a dash of Americana…
Read MoreMany varieties of fish are especially suitable for this dish. Try snapper, grouper, shark, halibut, cod, sea bass, barracuda, flounder, or just about anything that has gills and swims!
Read MoreLike most of my recipes, the amount of ingredients differ depending on the volume of food you intend to make and also on the taste that you prefer. They are flexible so you should be too. Just experiment and have fun.
Read MoreKingfish wrapped in bacon! What can I say. If it’s wrapped in bacon, cooked in bacon drippings, or has bacon added to it then it must be good. I wish I could take credit for this recipe, but I got it from Capt. Chris Turner of St. Pete Beach.
Read MoreStart with as many grouper throats as you have. (Yes, there really are grouper throats, this is not a joke.) For those of you not familiar with the throat, it is the piece of the fish that is attached under the bottom jaw that includes the pectoral fins and extends down the stomach cavity.
Read MoreOne 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…
Read MoreThe 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
Read MoreStart 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. …
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