Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
The technique of “blackening” fish is a hallmark of Louisiana Cajun cuisine. The fish is coated in a blend of herbs and spices then seared in a hot pan. The seasonings are allowed to char slightly, giving the fish its characteristic, deep brown or black color. This method releases and blends the essences of the herbs and spices, creating an intensely flavorful, aromatic crust.