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Started By
Message
Places to find redfish in Baton Rouge
Posted on 9/19/18 at 1:50 pm
Posted on 9/19/18 at 1:50 pm
I have an envie for redfish on the half-shell and I don't have a boat or a friend who has a boat. I know Tony's has redfish when they can get it from out of state, but do you guys know anywhere else in town that carries it? Tony's is a hike from where I live, but I don't know of any other reliable fish markets around town or any that would have redfish.
This post was edited on 9/19/18 at 1:52 pm
4
Posted on 9/19/18 at 2:17 pm to TigerstuckinMS
Saltwater hasnt made it to BR yet im afraid, might have to wait 10 more years or so
Posted on 9/19/18 at 2:19 pm to TigerstuckinMS
quote:
envie for redfish
Envie does pair well with redfish
quote:
Tony's has redfish when they can get it from out of state
Why do they buy it from out of state?
Posted on 9/19/18 at 2:22 pm to TigerstuckinMS
quote:
I know Tony's has redfish when they can get it from out of state
As does every seafood market, grocer, and restaurant that does have redfish. It is illegal to commercially fish Redfish in Louisiana.
ETA: All redfish sold commercially (locally) comes from Mississippi
This post was edited on 9/19/18 at 2:23 pm
Posted on 9/19/18 at 2:39 pm to jennyjones
quote:
Why do they buy it from out of state?
^^^^
What he said. It's illegal to take wild redfish commercially in Louisiana waters. It's illegal to sell, in Louisiana, wild redfish caught in other state's waters without all kinds of hoops to jump through. It's legal to sell farm raised redfish freely, but Louisiana doesn't have any farms (that I know of). So, until we get a farm in Louisiana, any legal redfish sold in Louisiana stores and restaurants must be imported.
This post was edited on 9/19/18 at 2:49 pm
Posted on 9/19/18 at 2:40 pm to rowbear1922
Just curious, why cannot redfish from Louisiana be sold commercially? Are they worried about the fish population?
Posted on 9/19/18 at 2:41 pm to KyrieElaison
quote:
Just curious, why cannot redfish from Louisiana be sold commercially? Are they worried about the fish population?
Yeah. Paul Prudhomme was single-handedly responsible for the redfish nearly being fished to extinction in Louisiana waters. He burned some redfish one day and the rest is history.
The redfish swims into the marshes to spawn and then swims back offshore after spawning. At the worst of the fishing pressure, only 2% of the fish were making it back offshore, decimating the breeding population. They'd come in once and then get caught and eaten instead of getting back offshore and coming back year after year to breed.
This post was edited on 9/19/18 at 3:19 pm
Posted on 9/19/18 at 3:04 pm to TigerstuckinMS
Buy a snapper and call it a day, better fish and easier to find
Posted on 9/19/18 at 3:16 pm to yellowfin
quote:
Buy a snapper and call it a day, better fish and easier to find
Snapper is plan B, though.
This post was edited on 9/19/18 at 3:17 pm
Posted on 9/19/18 at 3:21 pm to yellowfin
quote:
Buy a snapper and call it a day, better fish and easier to find
Actually, buy black drum (same family as redfish). It's half the price and I find it a good bit at Rouses. Rouses isn't my favorite place to buy fish but if you get there at the right time, it's not bad.
Posted on 9/19/18 at 3:31 pm to TigerstuckinMS
quote:
What he said. It's illegal to take wild redfish commercially in Louisiana waters. It's illegal to sell, in Louisiana, wild redfish caught in other state's waters without all kinds of hoops to jump through. It's legal to sell farm raised redfish freely, but Louisiana doesn't have any farms (that I know of). So, until we get a farm in Louisiana, any legal redfish sold in Louisiana stores and restaurants must be imported.
Thanks. I never knew that, but it makes alot of sesne.
Redfish are one of my favorites, but most of the ones Ive eaten have been caught for personal consumption around the pecan island area. In restaurants I've never questioned the source.
This post was edited on 9/19/18 at 3:32 pm
Posted on 9/19/18 at 4:24 pm to TigerstuckinMS
quote:
Yeah. Paul Prudhomme was single-handedly responsible for the redfish nearly being fished to extinction in Louisiana waters. He burned some redfish one day and the rest is history.
Does anyone know why this fish was chosen as the "blackened" forefather? Did he claim that it held up better or something?
Posted on 9/19/18 at 4:35 pm to SlickRick55
quote:
Does anyone know why this fish was chosen as the "blackened" forefather? Did he claim that it held up better or something?
The story that I've heard is that he was just cooking some redfish and completely accidentally burnt it. You don't get as big as he did by throwing away food, so he ate it anyway and found out it was friggin' delicious and got the idea that burning the fish might be, as Bob Ross would put it, "a happy accident". He further developed the recipe from there and eventually it became the pan seared method we all know now and Prudhomme put it on his menu at K-Pauls. Everyone else agreed it was friggin' delicious and within weeks, there were lines out of the door at K-Paul's to get the dish and they were limiting it to 1 order per table because demand was so high, and the redfish almost went away because of it.
I can't tell you how much of that story is apocryphal.
This post was edited on 9/19/18 at 4:42 pm
Posted on 9/19/18 at 5:00 pm to TigerstuckinMS
It also happens to be a pretty robust fish that holds up a lot better than say, speckled trout if you through it in a skilled at and flipped it.
Posted on 9/19/18 at 5:42 pm to Crazy Hoss
quote:
It also happens to be a pretty robust fish that holds up a lot better than say, speckled trout if you through it in a skilled at and flipped it.
True. The method requires a fish that is firm enough to stand up to the beating you're going to give it.
Posted on 9/19/18 at 7:29 pm to SlickRick55
It was chosen because it was a cheap alternative to red snapper and was basically regarded as a trash fish at the time. It’s a firm flesh fish which makes it hold up.
While Mississippi is the only Gulf state harvesting wild Redfish, North Carolina harvests the majority of wild in the US.
But aquaculture in Texas farm raises quite a bit as does Central America.
Tony’s has it consistently and it is fresh as are the snapper and tuna they keep. They also have a good aquaculture supplier for vermillion snapper.
And of course they have fresh farm raised catfish which make as good of a court bouillon as Redfish.
The buffalo, gaspergoo and other fresh water fish they sell are wild caught by La. fisherman, mainly in the Mississippi River above Baton Rouge.
While Mississippi is the only Gulf state harvesting wild Redfish, North Carolina harvests the majority of wild in the US.
But aquaculture in Texas farm raises quite a bit as does Central America.
Tony’s has it consistently and it is fresh as are the snapper and tuna they keep. They also have a good aquaculture supplier for vermillion snapper.
And of course they have fresh farm raised catfish which make as good of a court bouillon as Redfish.
The buffalo, gaspergoo and other fresh water fish they sell are wild caught by La. fisherman, mainly in the Mississippi River above Baton Rouge.
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