Capt. Charlie's Favorite Recipes

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. …

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Capt. Charlie's Favorite Recipes

Smoked Mullet (or any other fish for that matter)

La Soupe de Poissons de roche

BBQ Redfish

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