Many of the traditional Creole seafood dishes in the old line repertoire require fish that fits a certain flavor profile — usually “delicate, mildly flavored white fish.”
Luckily, there are plenty of species in the Gulf that fit that description. Here are a few of the more common varieties likely to show up on menus and specials lists around town.
- pompano — A small, delicate fish considered my many to be the tasties in the gulf. Usually served broiled or occasionally blackened. Most common in summer.
- speckled trout — Also known as the spotted sea trout. The preferred fish for pan-fried preparations (muniere, amandine). Not to be confused with common fresh water species such as lake, brook or rainbow trout.
- redfish – (a.k.a. red drum) When Paul Prudhomme started blackening this common fish, skyrocketing demand decimated the Louisiana’s coastal populations. Commercial fishing in the gulf halted in 1988, so the fish is fairly rare unless you know a local sport fisherman. Some farm-raised redfish are starting to appear on menus across town, but some chefs would rather substitute other wild gulf fish than use the milder flavored domesticated fish.
- black drum — A cousin of the redfish. Commonly substituted for the rare redfish in popular dishes.
- red snapper — Another low-oil fish with firm meat and an almost sweet flavor.
- sheepshead — Often considered a “trash fish” by commercial fisherman, this once-fashionable gulf fish are making a comeback among younger chefs. Similar to speckled trout.
- mahi mahi -Despite it’s Hawaiian name, this colorful Gulf fish is known for its firm texture and sweet flavor.
- escolar — A more full-flavored, oily fish. Closely related to tuna. Usually grilled.
- wahoo — Another Gulf member of the mackerel family
- tuna — You might this fish with the North Atlantic, but yellowfin tuna that roam the Gulf and often appear on plates in New Orleans. Firm fleshed and meaty in texture.
Also look for amberjack, grouper, triggerfish and tripletail.