Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.




The sale of Fishermans' products from the Gulf of Mexico have gone down significantly since the BP oil spill

The sale of Fishermans’ products from the Gulf of Mexico have gone down significantly since the BP oil spill

by Sophie Gayot

For months, the world has watched with horror the oil spill caused by the explosion of the Deepwater Horizon drill rig in the Gulf of Mexico that killed eleven people. We are all very sad for the families of the men who left us.

Even though the well has been sealed, another drama is now unfolding concerning the area’s fishermen. The sales of their products — shrimp, oysters, crabs, crawfish and over 167 varieties of fin fish — have gone down. If they stay at that reduced level, most of them will not have enough income to support their families and businesses. Imagine the chain reaction on the economy in the region. Thousands and thousands will be affected. After Hurricane Katrina, they certainly do NOT need this.

After conducting many tests, the experts definitely agree that seafood from the Gulf is safe. If you are like me, so far, you’ve done nothing to actually support the population, besides almost cry when looking, powerlessly, at the images during the long ordeal, and curse at BP. Now, as foodies, we can do something.

On December 1st, restaurants from across the country will serve special menus and dishes created with seafood from the Gulf. New Orleans‘ passionate chefs and restaurateurs, including John Besh (Restaurant August), and Ralph Brennan (Red Fish Grill, Bacco),  are part of this initiative to put Gulf seafood back into national commerce as quickly as possible.

I will, personally, take time some to go to New Orleans on December 1st and meet with the fishermen to show the support that is offering them in publicizing “America’s Night Out for Gulf Seafood” and trying to bring as many restaurateurs and patrons together.

Please mark the date of December 1st on your calendar to prevent another disaster from hitting the Gulf. Thank you for your help.

1 Comment »

  1. […] Besh is very concerned by his surroundings, whether it is people, the city of New Orleans or the environment. He uses produce from local farmers and fishermen for all of his restaurants: August, La Provence, Lüke, Domenica, Besh Steak, and The American Sector. That practice supports the local economy, cuts the carbon footprint, and guarantees more organically-grown vegetables. He even has his own vegetable garden in the back of La Provence restaurant, located a few miles away from the city in Lacombe. A native of southern Louisiana, he is consumed with putting the city and the state back on their feet after Hurricane Katrina (traces are still visible after five years) and the oil spill (he was part of the effort of December 1st Dine America’s Night Out for Gulf Seafood). […]

    Pingback by My Lunch with John Besh | GAYOT's Blog — December 6, 2010 @ 6:06 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment