Most consumers do not know that Gulf seafood is rigorously tested for safety, while only two percent of imported seafood is ever inspected. This is the sort of public relations hurdle the Gulf Coast seafood industry is now facing.
Multiple disasters in six years have left America’s Gulf Coast seafood industry fighting for its life. In Louisiana, where one in seventy jobs is tied to seafood harvesting, survival is the only option.
Roy Yamaguchi's blackened tuna in soy mustard butter sauce was one of the original fusion style dishes, and also utilized for Roy's staff training, demonstrating how multiple wines can match a single dish for multiple reasons.
In the mid-eighties Paul Prudhomme’s blackened redfish permanently entered the vocabulary of average American restaurant-goers; but since then, you can argue that it is variations of blackened tuna that have become more ubiquitous in restaurants, bars and, no doubt, countless home
