The summary I just scribed definitely bears repeating: So I'm going to repeat it!
"I've been a Texan now for just a little over a month, but I must admit that I got to make periodic road trips back "home" to get a Luzziana seafood fix you just can't find in The Lone Star State."
Now don't misunderstand me....Texas certainly does have it's seafood: Several variety of deep-water Gulf species which are shipped in every day from Galveston and Corpus Christi. . .pond-raised catfish at a number of your better restaurants. . .tilapia--of course--at most dining places which feature fish dishes. . and the fast-food variety (cod, haddock, pollack) one finds at the ever-popular drive through spot.
Gotta tell ya, though, all of these bad boys piled up together on one China plate couldn't equal two fresh-caught, right from the water on hook and line speckled trout or redfish fillets, whether grilled, bronzed, blackened, pan-sauteed, or deep fried, even if served on a flimsy Dixie paper plate!
"It's just what Louisianans have been blessed with," age-old veteran anglers will tell you with the non-compromising and non-negotiable overtones of 'my fish is better than your fish!"
But hey. . .no problem! I've learned to love diversity. So when I'm "home" here in The Woodlands, I'll dine on my Texas caught and prepared species; and when I'm home back in New Orleans I'll dine on my fried seafood platter, my buttery barbecued shrimp, my fat boiled Lake Pontchartrain blue crabs, my washtub full of big Belle River crawfish, and my done-to-perfection oyster poboy!
But I guess that that's because as Bayou State natives we're just spoiled when it comes to our seafood!
Chef Frank D