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.
New Products
LIVETARGET Croaker Swimbait
The LIVETARGET Croaker is a great saltwater lure for redfish and other species. […]
Fishing Reports
Nancy Roy’s first redfish
Nancy Roy caught her first redfish near the Cameron jetties. […]
Ducks
Duck Crackling Biscuits
In this segment of Sportsman TV, Chef Nathan Richard of Cuvée Wine Bar and Bistro shows us how to make Duck Crackling Biscuits. […]