Cooking redfish on the half-shell isn’t as simple as it sounds. But using these tips from Chef Nathan Richard from popular Cavan Restaurant in New Orleans can help you master this popular dish. In the video, he shows us exactly how he makes delectable fish tacos with perfectly-cooked redfish on the half-shell.
Fishing Reports
Bull red for America’s 250th birthday
Avery Mestayer with his biggest redfish yet at Cypremort Point for the 73rd Annual Iberia Rod and Gun Club Fishing Rodeo on July 3. This page is available to subscribers. Click here to sign in
Field Notes
A closer look at Pointe-aux-Chenes WMA
Pointe-aux-Chenes Wildlife Management Area consists of 33,488 acres of mostly marsh. It is located 15 miles south of Houma.[…]
Columns
Squirrel Empanadas
Squirrel meat is rich, lean, and perfect for braising low and slow — especially when paired with roasted potatoes and flaky empanada dough.[…]