George Barisich has been shrimping and oystering in the Louisiana bayous—”everywhere I can float,” he says—for 40 of his 50 years. He harvests oysters in brackish water (mixed salt and fresh) since they grow only in a certain salinity, and he catches shrimp from eastern Mississippi to western Louisiana, mostly on inland bays and lakes. He’s one of 6,000 commercial… return to article
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