John visits St. Mary’s Seafood & Marina. He makes Fried Soft-Shelled Crab Po Boys with Frank Randol of Lafayette, owner of Randol’s Restaurant. John and Chris Lusk, Executive Chef from Café Revolution in New Orleans, make Ultimate Crab Cakes and French Fried Frog Legs. Plus John mixes a drink called the Havana Cooler.

John Folse travels to Scott, in south central Louisiana, and learns about all natural aqua farming of Tilapia. Brian Gotreaux and his family raise tilapia without the aid of any chemicals which they say gives their product a fresh, natural taste. Utilizing the farm-raised tilapia, John cooks with BR Diocese Bishop Robert Muench.

John explains the different varieties of tasty gulf fish species we have off our coast. John introduces to local seafood experts from Tommy Vidrine, champion gulf fisherman, who specializes in catching Speckle Trout to Leah Chase, famous Creole Chef from New Orleans, who describes how Creoles used Red Snapper to adorn their holiday table.

John travels to Lake Des Allemand, east of New Orleans where we learn the methods of catching catfish from German descendants. John’s nephew Jay and his daughter Allie, teach John the hoop net method of catching fish and then have a good old fashion catfish fry. Back on the White Oaks Dock, John’s guest is Don Dubuc, famous local outdoorsman and host of a TV and radio show.

John takes to world famous Toledo Bend Reservoir to tangle with hard-fighting large mouth bass and the delicious white perch, locally called crappie. Local chef and restaurant owner, Randy Ziegler whips up a mouth-watering Herb-Baked Bass on the pier. John meets local bass legend Harold Allen who talks about his time as a fishing rodeo champion. John cooks Pancake Battered Bass.

John visits the famous Tony’s Seafood Market in Baton Rouge and learns the secrets behind their success. John picks up a beautiful Gaspergou and travels to New Orleans with his friend Leah Chase and creates a gorgeous Backed Gasperou like Leah’s mother used to make on special occasions. Then Leah teaches John how to make her famous Turtle Stew.

John encounters the endless varieties of fish offered up in the Gulf of Mexico… from fishing along the coast for speckled trout, mango and redfish to fishing the deep water for red snapper, amberjack and tuna… the Gulf of Mexico has it all. John hooks up with champion fisherman Tommy Vidrine for some expert advice.

John gets a first-hand look at the size and scope of Louisiana’s coastal erosion problem. Louisiana has 40% of our nation’s wetlands and each year experiences the loss of land equal to the size of Rhode Island. John celebrates the coastal bounty by making Sauteed Speckled Trout with a spicy Garlic & Orange Vinaigrette with saltwater fishing champion, Tommy Vidrine.

John joins the fun at the Grand Isle Tarpon Rodeo. Saltwater fishing tournaments are a summer tradition, and the Grand Isle Tarpon Rodeo is the oldest fishing championship in the country. John interviews Ricky Templet with the rodeo and then the pair prepare a Pan-roasted Grouper with Caribbean Sofrito. Afterwards, Captain Theo Bourgeois drops by to visit John.

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 Café Revolution and cooks Coushatta Garfish Stew. John Burke from Cajun Caviar tells John how caviar is farmed using local fish.

John travels to Lake Verret, LA to hunt for the feisty alligator snapping turtle. John joins two LA Dept. Of Wildlife and Fisheries biologists to trap and catalogue these protected treasures. Then Wildlife and Fisheries Secretary, Robert Barham and John cook a Turtle Sauce Picante. Later, the two state biologists Amity Bass and Kerry Landry cook with John and make a Turtle Stroganoff.

John travels the mouth of the Mississippi River and meets the Lepetich family. Mato Lepetich came to Louisiana in the early 20th century and started farming oysters, and his son Matt teaches John all about the oyster industry and how Czechoslovakians came to settle in Louisiana and dominated the industry. Matt then helps John make Oyster Rockefeller Soup. John then meets Curtis Hendon.

John meets Bobby Collins and learns how to dry shrimp. John remembers how dried shrimp was like candy when he was growing up. Later John makes a Shrimp File Gumbo with Native American Zoe Verret. Then James Carville drops by John’s deck and they make Mirliton and Shrimp Casserole to go along with everyone’s favorite Barbeque Shrimp.