The Louisiana Seafood Bible: Fish Vol. 2

More Cookbooks for Under the Tree

by Jerald and Glenda Horst
Pelican Publishing, 240 pp., $26.95

Fish Volume 2 is the last in the Louisiana Seafood Bible series, and definitely one of the best. The authors are a husband-and-wife team, Jerald and Glenda Horst, from Southeastern Louisiana. Jerald is a retired professor of fisheries at LSU and Glenda is the daughter of a commercial fisherman; she learned to cook Cajun seafood from her mother and grandmother. You'd be hard pressed to find more qualified authors for a book on how to cook the fish, both freshwater and saltwater, of the Bayou State.

The book begins with two colorful essays, one a revealing day-in-the-life of the Charlie and Seahon McCall's commercial freshwater fishing business, and the other, an historical tale of the irascible Ouddie Boothe, an outlaw seiner who fished for crappie his whole life. Next is a definitive guide, lavishly illustrated, of the edible fish of Louisiana. I had always considered mullet as bait, but they are apparently quite tasty; the same holds true for hardhead catfish, the ultimate trash fish, which apparently tastes better than its freshwater cousin.

The 70-plus easy-to-follow recipes, which were all tested in Glenda's professional kitchen, run the gamut from down-home Cajun and Creole to sophisticated fare, using every fish imaginable. Fried buffalo-carp ribs are apparently a real delicacy, and you can steam delicious foil-wrapped fish in your dishwasher while you run a load of dishes. Each recipe features detailed headnotes, with background information and a photo of the cook submitting the recipe. The resulting book is part historical reference, part seafood and fishing guide, with recipes chock full of local fish flavors, aimed squarely at the home cook. It's a highly entertaining read, a top notch reference, and a great cookbook; the hat trick of Cajun cookbooks.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

MORE cookbooks
Santa's Big Cookbook Bag
Pickles, Pigs & Whiskey: Recipes From My Three Favorite Food Groups and Then Some

Virginia B. Wood, Dec. 6, 2013

Santa's Big Cookbook Bag
Pok Pok: Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand

Mick Vann, Dec. 6, 2013

More Food Reviews
Restaurant Review: Nori
Restaurant Review: Nori
New plant-based Japanese concept hits the spot

Melanie Haupt, Jan. 27, 2023

Review: Peruvian Restaurant Llama Kid Is an Eastside Oasis
Review: Peruvian Restaurant Llama Kid Is an Eastside Oasis
Once a virtual concept, this modern take is really solid

Melanie Haupt, July 29, 2022

More by Mick Vann
Guantanamera Cuban Cuisine
Guantanamera Cuban Cuisine
Good things come in small packages

May 8, 2015

On the Cheap: Taquito Aviles
Taquito Aviles
Getting our goat on Braker

Feb. 20, 2015


Gift Guide 2013, The Louisiana Seafood Bible: Fish Volume 2, Jerald Horst, Glenda Horst

One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Can't keep up with happenings around town? We can help.

Austin's queerest news and events

Eric Goodman's Austin FC column, other soccer news

Behind the scenes at The Austin Chronicle

Information is power. Support the free press, so we can support Austin.   Support the Chronicle