On this week's edition of Louisiana Eats! we hear about a new program developed by LSU that allows consumers the opportunity to buy fresh catches directly from our state's fishermen.
Then we'll visit the kitchen of GW Finns to speak with Chef Tenney Flynn about safely handling seafood before it hits the pan.
And you’ll want to hear about the secret ingredient Ryan Hughes received from one of his hip friends in California. Here’s a hint: it had to be sent through the mail in an airtight container.