We’re back with more of our coverage of the Louisiana Seafood Blog Masters! Chef Tenney Flynn and the amazing staff at GW Fins, one of NOLA’s most notable restaurants, put on a six (and then some!) course menu that highlighted some of Louisiana’s finest seafood specialties. Dishes included a softshell crab BLT and Louisiana barbecue shrimp to Creole tomato salad and grilled Cobia, among others.
When asked what seafood he prefers to serve to his discerning diners, Chef Flynn told OpenTable, “It depends on the day. But, the amount of fin fish that are in the Gulf…even people who live in New Orleans aren’t necessarily aware of the wealth that there is in the Gulf. If you take all the fin fish on the East and West Coasts, we still have more varieties in the Gulf. The tonnage in Alaska is greater, but we have more varieties.”
The diversity of seafood is as impressive as the volume of seafood. Chef Flynn notes, “Everybody associates New Orleans with shrimp, crab, crawfish and oysters and maybe Speckled Trout and flounder or Pompano, but we’re also the number two tuna harvester after Hawaii. And, people don’t necessarily think of New Orleans when they think of tuna, but we’ve got some yellowfin, some bigeye, some albacore, and some blue fin, which is an incidental catch. But, five kinds of tuna, five kinds of snapper…I could go on and on and on. All these fish — and more — are locally available.”
GW Fins, known for its top-notch seafood, prides itself on sourcing not only an amazing variety of Lousiana’s best catches — but also its freshest catches. “We get fish occasionally that’s still in rigor, and theres no way to fake that. It really is amazing,” adds Flynn.