Fresh Off the Boat

Fresh Off the Boat

 

If you’re wondering how best to store, prepare and serve fresh seafood, chef Brian Landry is a good man to ask for advice. Decades before he joined chef John Besh in opening New Orleans seafood restaurant Borgne, Landry was spending summers catching shrimp, fish and crabs at his grandfather’s rented fishing camp on Lake Pontchartrain. “I had a very positive relationship with seafood from an early age,” he said.