Louisiana Seafood News
Louisiana Seafood News

July 2016

Tuna Leather? Icelandic Innovator Tells Louisiana Seafood Industry To Think Beyond Daily Catch to NE

From The Advocate

By Richard Thompson

Leather made of tuna skin. Canned seafood marketed to tourists as souvenirs. Dried shrimp shells sold as a soup seasoning or used to extract chitin, a protein that has various agricultural, industrial and medical uses.

Those were a few potential revenue generators for Louisiana's seafood industry that were suggested Wednesday by Thor Sigfusson, an Icelandic entrepreneur who founded an incubator to connect businesses in the seafood industry.

Sitka Chef to Partake in Seafood Cook-Off

From Capitol City Weekly

By Cew Staff Report

Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board will welcome Sitka Chef Colette Nelson from Ludvig’s Bistro, along with chefs from across the country, to the nation’s ultimate seafood cooking competition Aug. 6. The 2016 Great American Seafood Cook-Off will be held at the Ernest Morial Convention Center at 11:30 a.m. in front of a live audience.

Utah Chef Headed to the Great American Seafood Cook-Off

From KSL.com

Spanish Ham Wrapped Trout with Utah corn salad and herbed yogurt

Serves 2-3 ppl.

Corn Salad

Sitkan Hopes to be Crowned America's Next Best Seafood Chef

From JuneauEmpire.com

By Lisa Phu

Colette Nelson of Ludwig's Bistro to compete in national seafood cook-off

A Sitka chef representing Alaska in a national seafood competition will be transporting the key ingredient - a white king salmon - in a violin case.

“I have a violin case that will fit the salmon perfectly,” said Colette Nelson, owner and executive chef of Ludwig’s Bistro.

Lieutenant Governor Billy Nungesser Hosts Iceland Ocean Cluster

FOR IMMEDIATE RELEASE
July 22, 2016

Buddy Boe                                                               
Office of the Lieutenant Governor                          
bboe@crt.la.gov
504.487.2236                                                                                                                         

Jessica Ragusa
Office of the Lieutenant Governor
504.722.3000
jragusa@crt.la.gov

Restaurant Sage Chef Blake Phillips to Compete in Seafood Cook-Off

From KNOE.com

BATON ROUGE (News Release) - Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board will welcome Monroe’s Chef Blake Phillips of Restaurant Sage, the current King of Louisiana Seafood, along with chefs from across the country, to the nation’s ultimate seafood cooking competition.

The 2016 Great American Seafood Cook-Off will be held at the Ernest Morial Convention Center Aug. 6, 2016, at 11:30 a.m., in front of a live audience.

Local Chef to Compete in Great American Seafood Cook-Off

From KTHV

By Winnie Wright 

LITTLE ROCK, Ark. (KTHV) - Every year 12 chefs head to New Orleans in August for the Great American Seafood Cookoff. This year, Chef John Munday, from Samantha's Tap Room in Little Rock was chosen to represent the Natural State. Chef John actually invited us in to his kitchen to learn some tricks of the trade, when it comes to cooking sea bass.

Louisiana Seafood Fest: From Village People to Tank and the Bangas

From Nola.com

By Melinda Morris

The Louisiana Seafood Festival, Sept. 2-4, will have a bevy of seafood, from vendors ranging from Acme Oyster House to Woody's Fish Tacos. It's also got quite a catch of music, pulling from the '70s to today. The fest is at City Park festival grounds, 1701 Wisner Blvd.

Headliners are Zebra, The Romantics and Blood, Sweat & Tears featuring Bo Bice.

Here's the full music lineup

Friday, Sept. 2
3 p.m.: Darcy Malone and the Tangle
4:30 p.m.: Benjy Davis
6 p.m.: The Producers
7:30 p.m.: Zebra

Chef Headed to National Cook-Off with Utah-Raised Trout

From The Salt Lake Tribune

By Kathy Stephenson

Logen Crew, the executive chef at Current Fish & Oyster in Salt Lake City, will represent Utah in the Great American Seafood Cook-off in New Orleans.

To attend the national competition, which takes place Aug. 6, Crew first had to win a local qualifying event last week at the Harmons Grocery Store at City Creek. Crew, along with sous chef Amanda McGraw, impressed judges by preparing Utah trout four ways.

Louisiana Makes ‘Best Seafood Restaurants in USA’ List

From News Radio 710 Keel

By Robert J Wright

Are you a seafood fanatic? Do you have your favorite dish? And how about your favorite spot? Well, across the USA there are a number of highly rated restaurants where the finest from ocean is served…and served perfectly.

Chef Headed to National Cook-Off with Utah-Raised Trout

From Salt Lake Tribune

By Kathy Stephenson

Logen Crew, the executive chef at Current Fish & Oyster in Salt Lake City, will represent Utah in the Great American Seafood Cook-off in New Orleans.

To attend the national competition, which takes place Aug. 6, Crew first had to win a local qualifying event last week at the Harmons Grocery Store at City Creek. Crew, along with sous chef Amanda McGraw, impressed judges by preparing Utah trout four ways.

Local Chef Moves on to National Competition

From SaltlakeMagazine.com

Local chef, Logen Crew, earns spot to compete in the Great American Seafood Cook-off. Crew is the executive chef at Current Fish and Oyster in Salt Lake City.

Beating out four other chefs during the Utah Selection Competition with his Utah trout four ways, Crew will now go on to compete with the nation's top seafood chefs in New Orleans on August 6.