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.
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Fresh Tuna Salad, Cajun style
This isn’t your cafeteria tuna salad. This version is made with fresh or frozen yellowfin tuna since Louisiana has some of the best tuna fishing. […]
Field Notes
Tips for summer fishing — and beating the heat
Summer fishing trips require planning beforehand. So, gather some tidbits to beat the summer heat, catch some fish and have fun on the water. […]
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BBQ Pork Cracklin Nachos by Chef Nathan Richard
In this segment of Sportsman TV, Chef Nathan Richard prepares his barbecued pork nachos using cracklins instead of chips. […]