Fish, crab, oysters, shrimp, crawfish … they’re options on nearly any respectable New Orleans menu, and they’re all widely available thanks to a commitment to fresh, Louisiana seafood on behalf of local chefs, fishermen, and foodies. The Gulf of Mexico and other local natural waterways comprise our metaphorical and literal backyard here in New Orleans, meaning high-quality seafood is practically a birthright. But its availability belies just how painstaking the process can be. That’s why we spoke with chefs like John Besh, Dickie Brennan, Brian Landry, and Tenney Flynn to gain a deeper understanding of what it takes to produce truly Gulf to table cuisine.
Check out the video (scroll all the way down) and follow along on our photo essay with Chef Flynn, who showed us how to break down a spear-caught cobia fish while also prepping New Orleans seafood favorites like crab cakes and bluefin tuna. It’s all part of the “receiving process,” which, as Chef Landry explains, is when “the fish are literally landed and then delivered to the kitchens.”