Fresh Catch of the Day from the Fishwife

Defining Southern cooking isn’t easy because it has borrowed influences from the people who either settled in or traveled through the south “way back in history:” the British and their African slaves; Spaniards and Germans; the French, of course; and the Chinese. For example, Cajun has been called French cooking with a Southern twist. It’s considered “country” cooking, sort of down-home fare. “Genuine” Cajun cooking features pork, turtle, rabbit, alligator and even squirrel as the protein.

Dishes labeled “Creole” are milder in flavor but could be more fattening because butter is the basic fat (instead of oil or rendered fat used in Cajun). It could be defined as “city”