My friend, Eva, was trawling for olive stories for me. “Olive Crazy Charlie Bonefish Fly” lured her in and hooked her. I have nothing to do with this company and it was the happy accident of missing commas that brought it to Eva’s attention. The word olive actually refers to the color of the lure and Crazy Charlie is the name.
I enjoyed reading the story about Bob Nauheim and his bonefish lure, previously named the ‘Nasty Charlie’ after his Bahamian fishing guide, Charlie Smith, and Charlie’s colorful use of the word ‘nasty’. It is interesting how the lure came to be created and re-named the ‘Crazy Charlie”.
I love to fish and have great childhood memories of poking through my Grandpa Weiller’s tackle box. The flies, lures and weights fascinated me. Grandpa would take his big, blue, fishing boat, the Mae V. (named after Grandma), onto the intra-coastal waterway in West Palm Beach and come home with one or more beauties wrapped in newspaper. None were bonefish. He would gut and filet them and together we would bury the guts under his enormous citrus trees. Fish guts make great fertilizer.
Bonefish are a mystery to me. Other than having eaten at the Bonefish Grill in Tampa, Florida with my brother, Joe, I don’t know much about them and have never seen bonefish on a menu. I looked for bonefish recipes but didn’t find many. Apparently bonefish are a ‘sport’-fishing fish. This is a concept I am not too familiar with as I am an eat-fishing fish fisher and eater.
Broiled or Baked Bonefish, original recipe by Helen Hunter Griswald
Catch fish. Persuade husband to filet fish. Do not remove the scales.
Squeeze the juice of two Key limes over the filets. Dip in bread crumbs that have been mixed with 1/2 teaspoon grated Parmesan cheese.
Place filets with scales down. Place pats of butter on filets (Olive Crazy, of course, would use extra virgin olive oil). Broil until golden brown.
May the sun shine through your branches.