1123 Columbia St
Covington, LA 70433


Click to Call: 985.893.4312

Fresh Louisiana Seafood

Caught Daily! No Imports Here!

We Feature Fresh Fish and Shellfish Caught in Louisiana Waters!

Go, try them out! I’ve been hitting these guys up for months. The food is always cooked properly. It’s always hot and fresh. The flavor is so amazing for such a simple entrée that I get. The people are always friendly. The restaurant and the grounds are always clean. And their prices are very fair.

Hannah W.

Fresh Fish

Louisiana has dozens and dozens of species of fish in the gulf and freshwater lakes and ponds throughout the area. We offer many of these species including the following popular ones.

Speckled Trout

The white and delicate flesh of the Speckled Trout allows for simple preparation. Never with a “fishy” or oily taste, there are many recipes that are perfect for the speckled trout. Trout almondine is a mainstay of many old New Orleans restaurants.


Similar to Speckled trout, Redfish is a very popular fish in restaurants in New Orleans and South Louisiana. The firm white flesh makes it easy to prepare and many popular creole recipes involve Redfish. Paul Prudhomme popularized Blackened Redfish, but other popular recipes include Redfish Courtbouillon, Baked or Fried Redfish, Redfish Almandine, and many more.


Another excellent mild-tasting fish that is plentiful in the Gulf of Mexico. Red and Black Drum are very similar in taste and generally, the smaller fish taste better. Drumfish under 5 lbs are best. Drumfish is best when filleted and either baked or fried. Be certain to not overcook the drum or it will dry out.


Flounder is a very lean fish with white flesh that makes for excellent recipes. Stuffed flounder is one of the popular recipes, usually stuffed with crabmeat, bread, and seasonings. Leaner recipes like spinach stuffed flounder, poached flounder, and baked flounder also showcase this very tasty fish.

Fresh Shellfish

The Gulf of Mexico, the swampland, and the freshwater lakes and ponds throughout the area are chock full of shellfish of many varieties. We offer Louisiana favorites, crawfish, blue crabs, oysters, and shrimp!

Blue Crabs

Best in the summer, but available nearly year-round, the blue crabs caught in Lake Pontchartrain, the Gulf, and surrounding waters are one of the best delicacies found in Louisiana waters. Whether you eat them boiled, steamed, or in a multitude of recipes, you will enjoy the sweet taste of the Louisiana Blue Crab.


Gulf shrimp include pink and white, as well as brown shrimp, with the brown shrimp being the most plentiful. It is best to buy shrimp fresh and cook them within a day or so. If you would like to keep the shrimp for a longer period of time, it is best to freeze them. Add the shrimp and enough water to cover a plastic bag or container. It is also best if you remove the heads prior to freezing. Shrimp are enjoyed boiled, steamed, sauteed, fried, and in many delicious recipes.


Oysters are once again readily available in Louisiana. Although available nearly year-round, oysters are best in the cooler months. Oysters are enjoyed raw on the half shell, fried, in soups, charbroiled, and in many other recipes. Louisiana oysters are better in texture and taste and comprise nearly 1/3 of the oyster population in the U.S. Enjoy them here at Columbia Street Seafood. We sell them by the sack or the gallon.


Louisiana produces nearly 90% of the US supply of crawfish each year. Most plentiful and cheapest in the Spring, crawfish are generally available from December through June. We’ll sell it to you live by the sack or boiled by the pound. Crawfish are used in many recipes, like Crawfish Etoufee, but are best enjoyed boiled in spicy seasoning.