Start mesquite charcoals in charcoal chimney, when white hot, spread out in bottom of barbecue grill for a medium hot fire. Use the hand test: hold palm of hand beer bottle height over the coals, hot is few seconds, medium is five to seven seconds. Grill fish till crisp on one side, about 8 minutes, flip and grill other side 8 minutes or till flesh is opaque.

When done, peel skin back, lift cooked fish filets out away from bones and grates, flip, lift filets out on other side. Serve with lemon juice.

Put leftover fish head, skin and bones in dutch oven, left over soy sauce, lemon juice, cover with pint of water, bring to boil, simmer till broth is fragrant and tasty, few hours. Add more water as broth evaporates, till you have the flavor you like. Sieve and freeze in pint mason jar. Leftover grates and bones are now soft enough to go to the cat.