![]() Much, much later after a great deal of that history was lost to the steamroller of European colonization and the ravages of time, Redfish remained a subsistence fish for the newer inhabitants that spoke Spanish, French, and, later still, English. (For a bit of context, humans have probably been eating Redfish longer than humans have been growing crops.) For most of those millenia, people exploited Redfish in a more or less subsistence fashion, and undoubtedly there existed a rich tapestry of techniques for the use and preservation of this very handy fish. While this certainly isn’t the earliest evidence of humans eating seafood - that would be a quarter of a million years earlier - it nonetheless demonstrates that humans and Redfish have a long history indeed. More than likely, humans living along what we call the Gulf of Mexico have been eating Redfish for 14,000 years (or more). ![]() ![]() (Note: throughout this post, when the word “redfish” is capitalized, it refers to a specific species otherwise, the word refers to undifferentiated fish lumped under a handy common name) In fact redfish itself is a whole lot more than one fish. But redfish can be a lot more than blackened (just ask the Italians). Most Americans know Redfish for one thing - the blackened fish dish made famous in the 1980's by Paul Prudhomme in New Orleans, and since replicated in restaurants across the US. ![]()
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