seafood

Oystermen at work on Lake Borgne in 1973.
John Messina / Environmental Protection Agency

Despite what your parents may have told you about eating oysters in the summer, it’s perfectly fine to do that. That’s from the lips of Alfred Sunseri, whose family has run the P&J Oyster Company since 1876. He knows a thing or two about the business and shares his family's triumphs and their frustrations in this interview with The Historic New Orleans Collection's oral historian, Mark Cave. 

The fried seafood boat at Morton's Seafood in Madisonville.
Ian McNulty

The seafood boat is not a po-boy, and it’s different from a seafood platter. It belongs to its own niche. It flies brazenly in the face of modern low-carb diets, but survives at a handful of eateries. It can kindle cravings in those with a nostalgic bent, and maybe event those who enjoy a little spectacle with their supper.

finchlake2000 / Flickr

On this week’s Louisiana Eats!, we’re remembering the devastation of the BP oil spill, which took place five years ago this week. Six weeks after the spill, we produced our very first episode of Louisiana Eats!, and there was no way we could ignore the disaster that was unfolding in the Gulf.

Laine Kaplan-Levenson / WWNO

Monday, April 20 marks the fifth anniversary of the 2010 BP oil spill that sent millions of gallons of crude oil into the Gulf of Mexico.

Right after the spill, seafood restaurants were bombarded with concerns about the safety of what was being served, and where it came from. Today, the public has stopped asking questions and is ready to eat, but now there’s a supply issue. While marketing campaigns are spreading a message of safe and bountiful Gulf seafood, others in the industry worry about the future.

Poppy Tooker

The interior of Aaron Sanchez and John Besh’s new restaurant is split into two designs: one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez’s vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted. 

Louisiana Angler

Fresh seafood has defined Louisiana's cuisine for centuries. We're joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally. 

We'll hear from Paul Greenberg about the environmental changes that threaten the Louisiana's shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques. 

Plus author Mark Kurlansky talks about the impact we're having on the wildlife in the ocean, and chef Tenney Flynn explains how to treat fish with the utmost respect once you've brought it home from the grocery.

Ian McNulty

Cocktail sauce and crackers are great, but New Orleans chefs are getting more creative with how they dress up raw oysters, offering new alternatives for the beloved local bivalve. 


Ian McNulty

Whole fish is showing up a whole lot more across New Orleans menus, and the new trend harkens back to a very old style and a deep vein of flavor.

More than 100 nonprofit groups and government entities have been picked to get shares of $43.7 million in BP funds to promote the Gulf Coast's tourism and seafood industries following the company's 2010 oil spill.

The first round of grants announced Wednesday by court-supervised claims administrator Patrick Juneau is part of a proposed settlement between BP and a team of private plaintiffs' attorneys.

The deal calls for BP to fund a total of $57 million in tourism and seafood promotion grants.

Ian McNulty

We have a handle on good seafood here in Louisiana, but a trip to Chilangos Seafood shows the delicious variety from a different approach, and maybe even a different accent.

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