One night, while dining, your author witnessed a barrel of fish, so heavy it took 2 men to carry it, marching down the dock. After being excused from the table, she followed the barrel towards the kitchen to the “fish house”. The fish go from the barrel into the chilly bin, where they are kept around 35 degrees until they are prepared.

Here is your author with one of the smaller Wahoos (Uno in Hawaii) from the catch.

Executive Chef Evan Lee has fostered relationships with local fishermen to ensure his fish house is well stocked with a variety of fresh fish for guest to enjoy.

Knowing a good thing when he tastes it, Chef Lee let’s the freshness of the fish speak for itself. Fish are offered in a variety of preparations with an emphasis on simplicity, and bringing out the natural flavors and textures of the fresh fish.

Most everyday, for lunch and dinner there is a grilled fish option.

The fish are grilled on these rustic half-barrel grills filled with large chunks of charcoal. The charcoal is a by-product of necessary clearing in the archipelago.

Much of the charcoal is made of wild growing Sea Grape trees, a hardwood. Locals burn the trees in firepits, using sand to extinguish the fire after the charcoal is formed.

These sizable chunks of charcoal burn long, hot and clean and give the fish and meats a nice smoky flavor.

The Grill Godesses cook the fish just to the point of doneness and serve it up!

Our next post will have a recipe for grilling tuna steaks on stone, a method popular in Italy and France.

For more information on The Bitter End Yacht Club go to www.beyc.com