So, I just picked up "The Encyclopedia of Cajun & Creole Cuisine" by John D Folse from the goodwill, and am excited to try some if the recipes in it... but I have a few questions about ingredients and am hoping some of you can help me out here So, to start with, theres several recipes for "red fish"... what exactly is he talking about here? Red snapper? What fish can sub for them?? (I'm not sure I've ever seen red snapper at the store, though I'll admit that I don't really buy much fish... mostly just alaskan salmon. My dad/grandpa go fishing up on lake erie & up in canada and bring back lots of northern pike & walleye, which are our primary sources of fish...) Also, in his oyster recipes he either calls for them by the quart (drained) or simply by the dozen. I assume the ones that are by quart are canned? But don't oysters come in a shell when you buy them fresh?? In which case, whats the basic method for getting them out of the shell? (Or, am I thinking of mussels... once again, I just haven't cooked much seafood beyond salmon/walleye/n. pike/shrimp...). Lots of thanks in advance!!