Going For Gulf

August 31, 2015
By: Joanna Sciarrino, The Peach
Photo:Maura McEvoy

Mississippi-born, Louisiana-raised chef John Besh is a high practitioner of Gulf seafood cookery and a tireless advocate for its protection and enjoyment. We checked in with him on the hows and whys of eating seafood from south of the Delta.

Why should we be eating seafood from the Gulf of Mexico?

First off, if we don’t, we’re going to lose it. If we don’t support the fishers and the shrimpers and the oyster families, then we lose them. Also, what makes our seafood special in particular is the combination of the warm Gulf waters and the fresh waters of the bayous and the rivers that empty into the Gulf.

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