Saltwater Fishing - Gulf of Mexico -
taste of louisiana with chef john folse & company: hooks, lies & alibis

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 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.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 1307

No future air times were found for this episode.

About Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis:

Based on his cookbook of the same name, A TASTE OF LOUISIANA WITH CHEF JOHN FOLSE & COMPANY: HOOKS, LIES & ALIBIS takes viewers from the waterways of the state to the kitchen as chef Folse prepares dishes honoring the age-old tradition of fishing, and Louisiana's world famous cuisine.

In this 13-part cooking series, chef Folse travels through the region, visiting with local fishermen, shrimpers and the everyday people who live, work and celebrate life along the rivers, swamps and the Gulf of Mexico.

The series highlights the beauty of the area, the friendliness of its people and, of course, the great seafood that can only be found in the region.

Chef Folse demonstrates how to cook up some of the very best seafood dishes, including shrimp, crabs, fish, alligator, and other tasty treats from the Gulf Coast region.