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re: Some restaurants doing well
Posted on 2/26/10 at 12:25 pm to Tiger Attorney
Posted on 2/26/10 at 12:25 pm to Tiger Attorney
I really don't think, if equally prepared, anyone could tell the difference between black drum and red drum (redfish)...I personally like black drum....ate a lot of it after blackened red fish took it's toll on the redfish population.
4
Posted on 2/26/10 at 12:29 pm to tavolatim
Yeh...I love them both...I just wish restaurants would call it what it is...
No knock on LL...a lot of restaurants do this.
I want to know if I am eating sheephead for instance...
No knock on LL...a lot of restaurants do this.
I want to know if I am eating sheephead for instance...
Posted on 2/26/10 at 12:32 pm to JasonL79
The last time I went .. the food wasn't bad .. but it had been much better before .. My service was atrocious, though .. Also, I found the portions to be skimpy for the first time .. and the price jack up was obvious ..
Posted on 2/26/10 at 12:34 pm to tavolatim
quote:
Some restaurants doing well
I really don't think, if equally prepared, anyone could tell the difference between black drum and red drum (redfish)...I personally like black drum....ate a lot of it after blackened red fish took it's toll on the redfish population.
I agree.
Posted on 2/26/10 at 12:34 pm to Tiger Attorney
this is kind of an ancillary suggestion but next time you're at La Lag get the salad upgrade with the portobello mushroom and the goat cheese. it's more good than a little bit.
like that place a lot.
like that place a lot.
Posted on 2/26/10 at 12:35 pm to tavolatim
quote:
really don't think, if equally prepared, anyone could tell the difference between black drum and red drum (redfish)...I personally like black drum....ate a lot of it after blackened red fish took it's toll on the redfish population.
It's a perfectly good eating fish, along with being a good wild caught local (seemingly sustainable) species.
I just think it's a good idea for a supposedly higher end seafood establishment in S. La. to put at least a little bit of effort into procuring different types of fishes.
Posted on 2/26/10 at 12:37 pm to TDTGodfather
I liked it...just wasn't floored by any stretch...I will head back soon with the gf to sample more items. Gino's or Brandt's is my next target.
Posted on 2/26/10 at 12:41 pm to Y.A. Tittle
quote:
quote:
really don't think, if equally prepared, anyone could tell the difference between black drum and red drum (redfish)...I personally like black drum....ate a lot of it after blackened red fish took it's toll on the redfish population.
It's a perfectly good eating fish, along with being a good wild caught local (seemingly sustainable) species.
I just think it's a good idea for a supposedly higher end seafood establishment in S. La. to put at least a little bit of effort into procuring different types of fishes.
I posted this on another thread:
With all the regulations in the past few decades Louisiana's fisheries are not as strong as they used to be. Less fish caught equals higher cost per pound and with restaurants wanting to only a certain size "natural"(not cut in half) fillet (6-9oz.) it really limits what local fisherman can fish for. For example, to get a black drum with a size (6-9oz. natural fillet), you need to have a 2.5-4.5# drum. What are the fisherman supposed to do with the other sizes and if they are limited to catching only a certain size and certain species and how will they make money if they have to throw most of their fish back in the water. Most restaurants refuse to use anything in south Louisiana but a natural cut fillet that is around 6-9 or 10oz.
Imports have also put a damper on the local fisheries. Imports are mostly farm raised and come only in certain size fillets (natural size for most) and come in way cheaper than we can produce them here and make money. The government has never really tackled the import problem we have. Because of all the imports local fish will never be worth what they used to be worth in Louisiana before the imports.
The only fish commercial fisherman can catch right now is black drum, sheephead, speckle trout(very limited), red snapper (very limited), and just about everything else is limited which keeps prices up and it hard for the fisherman to make a living catching small amounts, hard for the seafood distributors to sell because it is high priced, and hard for the restaurants to sell because of the prices they would have to sell it for. The next option would be imports from south America and even that is limited. Their just isn't a lot of options out of there and especially not a lot of options out there that is available most of the year.
I could talk for days about this as I was "born" into the seafood business. And my dad was a commercial fisherman before he got into the seafood dock & distribution business. I have seen the seafood business die or get worse every year since I can remember.
This post was edited on 2/26/10 at 12:47 pm
Posted on 2/26/10 at 12:44 pm to Tiger Attorney
Ye
There is no knock there....the waitress informed us the fish of the day was black drum...a few people I talked to in the bar also said black drum is always the fish of the day. They really do an upscale restaurant and have always been above board. It may be the only restaurant in Baton Rouge that can compare to New Orleans in what they do (seafood). It would be the only place I would recommend to you....as I know where you are used to eating.
quote:
h...I love them both...I just wish restaurants would call it what it is...
No knock on LL...a lot of restaurants do this.
There is no knock there....the waitress informed us the fish of the day was black drum...a few people I talked to in the bar also said black drum is always the fish of the day. They really do an upscale restaurant and have always been above board. It may be the only restaurant in Baton Rouge that can compare to New Orleans in what they do (seafood). It would be the only place I would recommend to you....as I know where you are used to eating.
Posted on 2/26/10 at 12:45 pm to JasonL79
quote:
Less fish caught equals higher cost per pound and with restaurants wanting to only a certain size "natural"(not cut in half) fillet (6-9oz.) it really limits what local fisherman can fish for. For example, to get a black drum with a size (6-9oz. natural fillet), you need to have a 2.5-4.5# drum. What are the fisherman supposed to do with the other sizes and if they are limited to catching only a certain size and certain species and how will they make money if they have to throw most of their fish back in the water. Most restaurants refuse to use anything in south Louisiana but a natural cut fillet that is around 6-9 or 10oz.
This sort of goes to the heart of what I'm talking about.
Restaurants can and should be a bit more proactive in trying to introduce different species (which may also require different cuts) of fish to their customers, and customers in turn should be more willing and open to trying different things.
It's sort of a failure on all ends, putting your industry into this rut, and ultimately many folks out of business.
Posted on 2/26/10 at 12:49 pm to Tiger Attorney
quote:
Yeh...I love them both...I just wish restaurants would call it what it is...
Clancy's often will have "puppy drum" on their menu. It is a ypung black drum. I have had it many times and it is great.
Posted on 2/26/10 at 12:52 pm to tavolatim
A bunch of my friends that are big fisherman literally sneer at people when they say they like black drum. They're a bunch of cajuns and think its a New Orleans/city thing that us city-folk don't know a good fish or something. IDK, I've always liked it, and apparently I'm not alone. 
Posted on 2/26/10 at 12:53 pm to Y.A. Tittle
quote:
This sort of goes to the heart of what I'm talking about.
Restaurants can and should be a bit more proactive in trying to introduce different species (which may also require different cuts) of fish to their customers, and customers in turn should be more willing and open to trying different things.
It's sort of a failure on all ends, putting your industry into this rut, and ultimately many folks out of business.
I agree.
Trying to sell what we call a one cut (fillet cut in half) in New Orleans is impossible and is a hard sell even in Baton Rouge. At the time we had an easier time selling 1 cut fish in Jackson, Ms than anywhere in southern Louisiana. Restaurants just refused it. They had to have a certain size for plate presentation. I guess it really starts with the chefs and then the public.
Besides that, regulations need to be looked at to make our fisheries stronger. I know we get more speckle trout out of Mexico and the carolinas (or east coast) here than we produce ourself here and we have the greatest fishery in the country right here. That goes for redfish also. It makes it hard for the fisherman to survive.
Posted on 2/26/10 at 12:56 pm to glassman
Puppy
Puppy drum is just 2.5-3# or 4# drum
quote:
quote:
Yeh...I love them both...I just wish restaurants would call it what it is...
Clancy's often will have "puppy drum" on their menu. It is a ypung black drum. I have had it many times and it is great.
Puppy drum is just 2.5-3# or 4# drum
Posted on 2/26/10 at 12:56 pm to JasonL79
quote:
With all the regulations in the past few decades Louisiana's fisheries are not as strong as they used to be. Less fish caught equals higher cost per pound and with restaurants wanting to only a certain size "natural"(not cut in half) fillet (6-9oz.) it really limits what local fisherman can fish for. For example, to get a black drum with a size (6-9oz. natural fillet), you need to have a 2.5-4.5# drum. What are the fisherman supposed to do with the other sizes and if they are limited to catching only a certain size and certain species and how will they make money if they have to throw most of their fish back in the water. Most restaurants refuse to use anything in south Louisiana but a natural cut fillet that is around 6-9 or 10oz.
I say we keep the 6 to 10 oz. fillets and ship the rest up north. Being a sport fisherman I am happy having more fish to catch...when you start getting over the 5 lb. size drum you get into a tougher piece of fish....just try filleting a 30 pound redfish...you need a sawsall and a lot of blades. There was something I read about a netting around oil platforms used to farm raise fish in the open gulf...have you heard anything about that?
Posted on 2/26/10 at 1:03 pm to Tiger Attorney
quote:
Gino's or Brandt's is my next target
Love Gino's. Always a winner.
But, I'd go Brandt's. I've been a couple of times in the past two months. Eric Brandt is back in the kitchen over there and has done some good things w/ the menu. It's probably the only restaurant in BR that keeps up w/ N.O.'s top places.
Posted on 2/26/10 at 1:07 pm to LSUAfro
I am just really never in BR for dinner...I will try to get there...I hear nothing but good things about the place.
Posted on 2/26/10 at 1:10 pm to Tiger Attorney
quote:
I am just really never in BR for dinner...I will try to get there...I hear nothing but good things about the place.
Ginos is the best old style Italian restuarant in the state.
Posted on 2/26/10 at 1:11 pm to tavolatim
quote:
I say we keep the 6 to 10 oz. fillets and ship the rest up north.
The only problem is that most northern states have gone to imports(frozen and fresh) because our fish aren't available enough so outside of a few places no one wants big fish. And I agree, I don't care for big fish as much but it doesn't taste that much difference if the bloodline is trimmed out. On a 10# redfish/drum or smaller. Once they do get over 10lbs or so, they do get thicker and stronger tasting.
quote:
There was something I read about a netting around oil platforms used to farm raise fish in the open gulf...have you heard anything about that?
Yes heard about it. Heard it had a lot of rich people and people with political ties wrapped up in it. Haven't heard much about it lately. One storm would wipe their stock out. But they do it in other countries so it can be done just not easily or cheaply.
Posted on 2/26/10 at 1:15 pm to Y.A. Tittle
Ate at Gino's a few weeks ago .. Incredible as always ..
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