Saltwater Fishing - Gulf of Mexico | A Taste of Louisiana with Chef John Folse & Company (2015)

In this episode, John encounters the endless varieties of fish offered up in the Gulf of Mexico... from fishing along the coast for speckled trout, mango and redfish to fishing the deep water for red snapper, amberjack and tuna... the Gulf of Mexico has it all. John hooks up with champion fisherman Tommy Vidrine for some expert advice.Then John and the Mayor of Grand Isle, Davis Camardelle, grill beautiful tuna steaks with a tangy garlic sauce. And back at the dock at White Oaks, John cooks with Captain Sammy Faulk from Cameron Parish to make homemade tuna fish that the fresh fish has been marinated in olive oil. The duo makes a mouth-watering Cippino using fresh seafood and toast the end of the day with the infamous drink the Tidal Wave.
In this episode from the “Hooks, Lies, and Alibis” series of “A Taste of Louisiana” from June 1, 2015, Chef John Folse goes saltwater fishing in the Gulf of Mexico and talks to his friend Buckley Kessler about the wide variety of fish species available in the Gulf. Next, Chef Folse and Mayor David Camardelle of Grand Isle, Louisiana, prepare Cane-Seared Tuna Steak Macaluso. He then returns home to White Oak Plantation and cooks Cioppino and Marinated Tuna in Olive Oil with Captain Sammie Faulk, a fishing guide from Cameron Parish, Louisiana. Lastly, Chef Folse mixes a drink called the Tidal Wave.

[@w_matheny3030]

Thank you for posting one.

[@LPBTV]

You're welcome