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26 New Orleans chefs oppose plans to change fish management | Environment
New Orleans restaurateur Dickie Brennan remembers redfish becoming a nationally sought-after dish this way: A German chef, who was also a fisherman, introduced redfish to Brennan’s famous family of restaurateurs at the late 1970s. “Back then, everyone in restaurants just wanted to eat trout or pompano,” Brennan recalls. Creole-flavored rockfish cooked on a flat top …