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Blackened redfish—a redfish filet, coated with a mixture of seasonings and flash-fried in a red hot cast-iron skillet; the skin of the fish is charred black, while the inside is moist and tender [17] [18] Boiled seafood—boiled shellfish such as crawfish, shrimp, and crabs, often served with boiled corn and potatoes [19]
Procambarus clarkii, known variously as the red swamp crayfish, Louisiana crawfish or mudbug, [3] is a species of cambarid crayfish native to freshwater bodies of northern Mexico, and southern and southeastern United States, but also introduced elsewhere (both in North America and other continents), where it is often an invasive pest.
From 1980 through 1988, commercial fishermen took an average of 28% of the redfish, while sport fishermen harvested 72%. Catch limits and size restrictions have increased the average weight of redfish caught in Louisiana coastal waters. [15] Restrictions on both sport and commercial fishermen allowed the species to rebuild.
Cajun-style blackened redfish was all the craze in the 1980s, causing the Fish and Wildlife Conservation Commission to institute a strict ban on catching redfish due to rapidly declining populations.
Louisiana Department of Wildlife and Fisheries Bayou Pierre Wildlife Management Area DeSoto, Red River: 2,799 Louisiana Department of Wildlife and Fisheries Ben Lilly Conservation Area [5] Morehouse: 247 State of Louisiana; managed by the Louisiana Department of Wildlife and Fisheries (LDWF) [6] Big Colewa Bayou Wildlife Management Area West ...
Blackened fish (right) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1]