Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
Louisiana Coastal Cooking
Alternative Oyster Culture – Oyster Farming
Season 1
Episode 106
There’s a new direction in a centuries-old industry. In this episode of Louisiana Coastal Cooking we travel to Grand Isle, one of the prime spots for off-bottom oyster cultivation, to meet a pioneer in the state’s new aquaculture industry. Then back in New Orleans we sample dishes featuring the premium hand-picked Gulf oysters - Oysters with Bayou Verde Mignonette and Fried Oyster Salad.
Support Provided By
Unlock with PBS Passport
26:46
State Seafood Cook-Off, Smoked Catfish Dip, Redfish on the Half Shell, and Red Snapper Tempura Fry.
Unlock with PBS Passport
26:46
Crab Stuffed Ravioli, Pointe-au-Chien Tribe Pot Fried Crabs, and Soft Shell Crab Breakfast Toast.
Unlock with PBS Passport
26:46
Cajun Music Session, Game Bird Pepper Poppers, and St. James Carrots and Andouille with Dirty Rice.
Unlock with PBS Passport
26:46
Cypress tree monitoring, Roasted Quails with Figs and Garlic Sauce, and Blackened Gator Tacos.
Unlock with PBS Passport
26:46
Bayou shrimp boat visit and shrimp boil, Jumbo Shrimp with Coconut and Greens and Crawfish Bisque.
Unlock with PBS Passport
26:46
Curried Pumpkin and Corn Bisque with Crawfish and Andouille, Satsuma and Rosemary Olive Oil Cake.
Unlock with PBS Passport
26:46
Oyster shell recycling, Point-au-Chien Tribe Pot Fried Shrimp, Carmo Shrimp and Vegetable Tacos.
Unlock with PBS Passport
26:46
Oyster industry, Drago’s Charbroiled Oysters, Pascal’s Manale Oyster Bar and seafood dressing.
Unlock with PBS Passport
26:46
Crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
Unlock with PBS Passport
26:46
Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
Unlock with PBS Passport
26:46
Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.
Unlock with PBS Passport
26:46
Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.