Posts Tagged ‘SEAFOOD’

OYSTER STEW

SOME FOLKS CALL OYSTERS CAJUN VIAGRA BECAUSE THEIR HIGH ZINC CONTENT IS SAID TO INCREASE POTENCY. I DON’T KNOW ABOUT THAT, BUT I DO KNOW THAT OUR LOUISIANA, OR GULF, OYSTER IS THE SAME SPECIES THAT’S FOUND THE LENGTH OF THE EAST COAST, THE CRASSOSTREA VIRGINICA, OR “CUPPED” OYSTER. UNLIKE THE EUROPEAN FLAT OYSTER, OSTREA […]

TROUT FILLET TIPS

TROUT GUIDE

BROWN TROUT ARE THE MOST ELUSIVE OF ALL TROUT. THEY FAVOR SLOW-MOVING WATER AND RARELY FEED BEFORE SUNDOWN. AT NIGHT THEY GORGE THEMSELVES ON INSECTS, MINNOWS, CRAYFISH, FROGS, AND EVEN OTHER TROUT. WHEN A STREAM POOL SEEMS FISHLESS, IT MAY BE THAT A HUGE BROWN HAS TAKEN OVER AND OTHER FISH DARE NOT ENTER. THE […]

TOBASCO SAUCE A HOT COMMODITY

THERE ‘S AN OLD JOKE ABOUT TABASCO: EVERYBODY HAS A BOTTLE IN THEIR CUPBOARD, AND IT’S STILL THE SAME BOTTLE. BUT TABASCO NEVER LASTS THAT LONG IN LOUISIANA. THOUGH SOME FOLKS SWEAR BY CRYSTAL HOT SAUCE, AND BOTTLES OF “SLAP YA MAMA” AND “BAYOU BUTT BURNER” SHOW UP AT EVERY CORNER GROCERY. TABASCO IS IN […]

TROUT ALMANDINE

AS THE HOLIDAY SEASON MOVES ON AND THE TURKEY, HAM AND OTHER FESTIVITIES HAVE US WONDERING WHAT TO EAT NEXT. I WILL BE GIVING YOU SOME POSSIBILITIES THAT MAY REVIVE YOUR APPETITE. IN TRIDITIONAL FRENCH COOKING, A WHOLE FISH WOULD BE LIGHTLY DREDGED IN FLOUR AND COOKED IN BUTTER. IN NEW ORLEANS, WE PREFER THE […]

GO LONG AND DEEP

LONG DISTANCE FISHING INCREASES LINE STRETCH AND ROD FLEX AND MAKES HOOK-SETTING TRICKY. HERE’S HOW TO STICK IT TO A BASS WHEN HE’S IN THE NEXT TIME ZONE OR ON A ROCK 30 FEET DEEP. FACE THE FIGHT: WHEN YOU FEEL A TAKE, SQUARE YOUR SHOULDERS TO THE FISH’S LOCATION. REEL DOWN UNTIL YOUR ROD […]

SHRIMP WITH SERRANOS

IN A PINCH USE DRIED HERBS IN PLACE OF THE FRESH.ADD THEM AT THE SAME TIME YOU ADD THE SHRIMP, USING 1/4 TEASPOON DRIED BASIL, CRUSHED, AND 1/4 TEASPOON DRIED OREGANO, CRUSHED. START TO FINISH: 20 MINUTES THAW SHRIMP, OF FROZEN. RINSE SHRIMP; PAT DRY WITH PAPER TOWELS. IN A LARGE SKILLET, HEAT THE OLIVE […]

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