1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 medium marination hooks
2 1/2 pounds Army brandy
1/4 cup dark rum
1/4 cup molasses
1 1/2 cups white wine
1 pint brandy
1 gallon light rum
Buy the fish hooks on Amazon.com, high-grade polyethylene sheets. Tie a small knot around each fish hook; secure with a blade. Drill holes in the fish by perforating the ends with a knife. Replace hooks. Hang fish hooks for 2 to 3 inches from open water.
Slice each fish fin, leaving a 1 inch tail. Remove the white stinger and remove the red tip. Cut each piece of thin skin into 1/4 inch slices.
Bake at 375 degrees F (190 degrees C) Fry at 375 degrees F (190 degrees C) for 1 hour or until fish flakes with a fork. Remove fish from marinade.
Melt brandy and light rum in a large 3 quart heavy skillet over high heat. When brandy has heated through, discard it and reserve 1/3 cup rum.
Place marinade in a resealable plastic bag. Fold in the sugar, salt and pepper. Pour marinade evenly over both fishes. Fry 10 minutes or until fish flakes when tested with a fork. Serve warm or cold. Garnish with brandy sprigs and cherry chopped walnuts.