New Orleans Times-Picayune
A sustainable seafood luncheon at Gautreau’s restaurant on Monday laid out some of the challenges and possible solutions facing the Gulf of Mexico’s tuna fisheries. The event’s most compelling argument came by plate.
The luncheon featured three courses of yellowfin and bigeye tuna, prepared by Bayona chef de cuisine Brett Duffee, a Mano and La Boca chef Adolfo Garcia and Gautreau’s chef Sue Zemanick. Slices of the thick-fleshed fish appeared as an appetizer with lardo and capers. Tuna belly was poached in olive oil and served with citrus. And bigeye steaks, seared on the outside, rosy on the inside, swam in a light broth with purple fingerling potatoes.
Since 1970, the western stock of bluefin, which spawns in the Gulf of Mexico, has been reduced by 72 percent, said Tom Wheatley, manager of the Pew Environment Group’s Gulf Surface Longline Campaign.
“Yellowfin tuna and swordfish are relatively healthy fisheries, and we want to keep them on our dinner plates and keep local fisherman catching them,” he said. “But bluefin is the poster child of bad fisheries management.”
Read the full article Pilot Program Aims to Reduce the Unintentional Bycatch of Bluefin Tuna in the Gulf of Mexico by visiting the New Orleans Times-Picayune website.