Garfish/Caviar - Bayou Dularge, LA -
taste of louisiana with chef john folse & company: hooks, lies & alibis

In this episode, John travel to south Louisiana and visits the Houma Native American Nation, and learns about the Houma's fishing culture and techniques for making alligator gar tasso. John is then joined by Rick Tramanto from Cafe Revolution and cooks coushatta garfish stew. John Burke from Cajun Caviar tells John how caviar is farmed using local fish, and Rick Tramanto creates a caviar staircase to show off this tasty treat. And everyone salutes the end of the day with the perfect salty dog.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 1310

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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.