Sustainable Seafood Luncheon 2014

 

Tuesday we had another confirmation that people love seafood and value sustainability.  The Gulf Fish Forever Campaign hosted the 2014 Sustainable Seafood Luncheon at Gautreau’s Restaurant.  Captain Thien Nguyen and his crew on the Queensland provided an 80-pound yellowfin tuna that was caught on the Queensland’s GreenStick Gear. The Gulf Fish Forever Campaign has been working with Captain Thien and other longline fishermen in Louisiana to secure BP damage penalty funds to pay for transitioning to gear that does not have as much wasteful bycatch.  To learn more: Switching Gears to Protect the Bluefin Tuna. Bobby Nguyen explained the alternative gear pilot program and why it is important for these fishermen.

 


Created with flickr slideshow.

 

 


Chefs Sue Zemanick and Nick Lama of Gautreau’s prepared three amazing courses using the GreenStick-caught yellowfin: 

 

  • 1st course: Tuna Poke, yuzu, avocado and crispy wontons
  • 2nd course: Olive Oil Poached Tuna nicoise salad
  • 3rd course: Seared Tuna, baby squash, rapine and salsa verde
     
Some of the 30 guests tweeted during the luncheon at #GFF and #GulfFish4ever.

Dana Honn of Café Carmo and Tony Tocco of Atchafalaya Restaurant introduced the Gulf Fish Forever Restaurant Tour – where participating restaurants will offer a sustainable seafood special with a portion of the proceeds supporting the Gulf Fish Forever Campaign.  Restaurants represented at the luncheon included: Gautreau’s, Carmo, Atchafalaya, Jacques Imo’s, MeauxBar and Coquette.  

Would you like to support Gulf Fish Forever by eating at some of the best restaurants anywhere?  Stay tuned to find out more.

You can also take action to support Bluefin Tuna here.

Harry Lowenburg is GRN’s Gulf Fish Forever Campaign Organizer.

 

 

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