Asian Carp, rebranded as Silverfin, is a fish everyone can learn to love. To ensure the survival of native species, Chef Phillipe Parola is working with Louisiana and Illinois to find a solution for the rapidly growing problem of the invasive fish – “If you can’t beat them, eat them.”
No London food critic Jay Rayner is not dying, but yes he is eating his final meal, one chapter at a time, and Louisiana’s Grand Island Gulf oysters are on the menu.
More than 1000 pair of foam insulated and fleece-lined work gloves have been delivered to the Gulf Seafood Foundation to be distributed to Gulf Fishermen, especially those affected by Hurricanes Harvey and Irma.
Blackened history of Gulf Redfish documented in new book by Robert Fritchey, Missing Redfish: The Blackened History of a Gulf Coast Icon