Supplementing a Survival Larder with Fresh Seafood, by Randall S.
I grew up in South Louisiana, so seafood was a staple of the family diet. Shrimp, Crabs, Fish, and Oysters were easy to come by, or at least it seemed that way as a kid because we ate seafood two or three times a week. Fried Shrimp and Oysters, Crab Stew, Shrimp Gumbo, baked Flounder or grilled Redfish, it was all good and those meals made for many a great family memory. However, as much fun as we had watching our mothers and fathers and grandparents cooking those great Cajun dinners, as kids we had infinitely more fun catching as …