A Taste of Louisiana with Chef John Folse

Garfish / Caviar - Bayou Dularge, LA (13x10)

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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.