Sorry for long shot thread, BUT... I have a hankering to offer an old school, Creole snapper soup, but can only find boneless turtle meat mail order out of Louisiana mostly. It's definitely an old school item and a Southern thing, but my lifelong best ever taste of soup was the Snapper Soup at Bookbinder's in Philly in 1980. I'd like to give a go to duplicating it, but can find a local source of the main ingredient. Any ideas? I'd also love to hear any tips and recipes from anyone with experience cooking it?