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The black list: which restaurants historically do NOT rely on local seafood for most of their product?

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The black list: which restaurants historically do NOT rely on local seafood for most of their product?

mikeh | May 5, 2010 08:39 AM

Let's put how the oil spill will change things aside for a minute. How reliable are most New Orleans restaurants on not importing shrimp and fish from farms or China or using Sysco or US Foods to get their product? It's not a question I've ever seen asked in the context of New Orleans restaurants, so is the industry down there just so much better about these practices than elsewhere?

I ask because in my few years of living in North Carolina, when I really dug down and checked, about 90% of seafood restaurants weren't actually getting their product locally. It took a massive amount of hunting to find the ONE or TWO restaurants along the entire coast that did.

I'm coming to New Orleans soon, and I want to make sure to avoid places that don't make it a practice to source locally. First genre that hypothetically comes to mind would be some po-boy places that serve seafood po-boys - they might be driven to use an imported product to keep sandwich prices down.

Any specific restaurants we can name here (that one would normally have on a "go-to" list when coming to visit)?

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