Louisiana has an abundance of riches in the fish department. Our fertile coastal marshes, the Gulf of Mexico estuaries and our freshwater ponds and rivers generate an array of fish species that’s as wide as the mouth of the mighty Mississippi.
More than a hundred individual types of finfish call Louisiana home, which means there’s a year-round bounty of the freshest catches waiting in our waters. Not convinced? Here’s a quick roll call—this isn’t everything, but you’ll get the idea.
|Yellowfin||Red Drum (Redfish)||Greater Amberjack|
|Bluefin||Black Drum||Lesser Amberjack|
|Red Snapper||Blue Marlin|
|Grey (Mangrove) Snapper||CATFISH||Striped Marlin|
|Vermilion Snapper||Blue Catfish|
|GARFISH||Channel Catfish||King Mackerel|
|Marbled Grouper||White Trout|
To find out where you can buy Louisiana fish, visit Buy.LouisianaSeafood.com.
With a list like this, there's something fresh all year long.
Refrigerate raw fish in the coldest part of your refrigerator. It’s best to use fresh fish within one to two days.
Fish can be frozen for three to four months. Thaw fish in refrigerator for a day before using.
Cooked fish will keep in the refrigerator for three to four days, and keep frozen for one month.
Generally speaking, one pound of fresh fish will serve three to four people.