Louisiana Fish

There are different ways you can enjoy the sport. I can either do it out of a boat in one of the hundreds of lakes in Louisiana or I could do it off the bank of the Mississippi River. There is no excuse for not being able to catch any species. It is part of our cultural. The best part about the catch is deciding how you will cook it. There are alos hundreds of ways to cook your catch. A fish is any aquatic vertebrate animal that is covered with scales, and equipped with two sets of paired fins and several unpaired fins. Most are "cold-blooded", or ectothermic, allowing their body temperatures to vary as ambient temperatures change. They are abundant in most bodies of water from the Gulf of Mexico to the Mississippi River.

Types

Freshwater

Bluegill

Blue Catfish

Channel Catfish

Flathead Catfish

Alligator Gar

Redear

Sac-a-lait or Crappie

Spoonbill Catfish

Saltwater

Black Drum

Blackfin Tuna

Great Barracuda

Cobia

Dolphin

King Mackerel

Redfish

Red Snapper

Skipjack Tuna

Spanish Mackerel

Speckled Trout

Tripletail

Yellowfin Tuna

My Favorite Recipe

Blackened Redfish

1 8oz redfish

Creole seasoning (enough to lightly dust)

1 ea green cabbage, remove core and slice thinly

1 ea onion sliced thinly

1 tablespoon of chopped garlic

1 ea julienne carrots

12 oz Abita Amber

Salt and pepper to taste

1/8 cup of crystal hot sauce

4 tablespoons of butter

5 fried oysters to garnish, dusted in seasoned flour

1. Dust redfish with Creole seasoning and cook in a cast iron skillet

2. Cooking the cabbage…place butter in a pot. Add garlic and let cook until just brown. Add onions and let sweat until onions are translucent. Add cabbage, beer, salt, and pepper, and braise for approximately 20 minutes. Just before cabbage is tender, add carrots.

3. Place crystal in a saucepot and let reduce by 1/2 then whisk in butter.

Great Fish Recipes from Redfish Grill

Louisiana Seafood the options are endless.