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Did you know that Cajun blackened redfish is a relatively

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The Food & Environment Reporting Network

Did you know that Cajun blackened redfish is a relatively recent invention?

It was created by chef Paul Prudhomme in 1979. But since then, overfishing and the loss of Louisiana's coastal marshlands have threatened the species' native habitat, and there may be no reversing the damage.

What is the future of Louisiana's signature dish, asks writer Boyce Upholt, when the seafood is raised on farms in China and Vietnam? To read Boyce's full story, find the link in the comments!

Photos by Rory Doyle

Shared byMicah Reid - 7 days ago

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