Fish as food

David Blake
February 16, 2018 - 12:35 pm
It's the first Friday of the Lenten season, and you can bet local seafood restaurants and seafood houses will be jam-packed. We already know that crawfish are in high demand but expensive. So, we asked Harland Pierce, the Chairman of the Gulf Seafood Institute, for some best bets. He says you can't...
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The Food Show with Tom Fitzmorris
March 29, 2017 - 6:43 pm
It’s gospel, as far as I’m concerned: no catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fried. As simple as that. If you want to give it some extra moxie, marinate it in something good, as I do in this recipe. The other article of faith concerns the great...
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The Food Show with Tom Fitzmorris
March 15, 2017 - 9:28 am
The large family of fish known as the jacks range from excellent (pompano) to terrible (jack crevalle). Amberjack is about in the middle of that range. It’s a nice off-white fish, with enough fat to give it an interesting flavor, but not so much as to make it taste strong or oily. Amberjack lives...
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The Food Show with Tom Fitzmorris
March 14, 2017 - 11:50 am
Long and narrow, the wahoo is a big fish. It grows to a hundred pounds at times, although it’s more usually twenty to fifty. The fish live in the blue-water areas of the Gulf of Mexico, grow quickly, and are in fairly large supply. The name, I hear, comes from what you say if you catch one; it’s...
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The Food Show with Tom Fitzmorris
March 10, 2017 - 10:21 am
Our annual survey of seafood in Southeast Louisiana this year counts down the 33 best seafood species that we find more in restaurants than in homes. For the full survey so far, click here. Or use the links at the bottom to move up and down the list. Salmon is the most widely-served fish in the...
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