Calling all Seafood Eaters… By Lauren Champlin

By Lauren Champlin…
When our class met with oyster distributor Sal Sunseri, owner of P&J Oysters based in New Orleans, we were all curious how the spill affected his company. Sunseri stated, “Oil didn’t ruin our oysters, freshwater did.” He explained how oysters live in estuaries, a combination of freshwater and saltwater. These estuaries were flushed out with freshwater to stop oil from spreading and that is what destroyed many oyster beds.

After the BP Oil Spill on April 20, many people were uncertain about seafood safety. I love seafood and even I was skeptical. Even after so many speakers informed us that the seafood from the Gulf Coast was safer now more than ever, I wasn’t completely convinced. However, with all my skepticism and uncertainty about Gulf Coast seafood, I couldn’t come to the region and not try it (I am so glad I did too!). I am telling you I haven’t had oysters that taste so good…ever!

My advice, go to Casamento’s as soon as you arrive in New Orleans! Another favorite, crab claws from Bourbon House! I can tell you, from firsthand experience, Gulf of Mexico seafood is not only safer, it is more delicious than ever on the Gulf Coast!

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About Nina Flournoy

Author, Editor, Writer with expertise in Book Projects, Blogs, Academic writing, Social Media, PR, Marketing and Strategic Communication. A former national newspaper/magazine reporter and editor-turned-professor in Communication Studies at Southern Methodist University, and Director of SMU in London. Proud mother of three girls, one dog and wife of journalist and professor Craig Flournoy.
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One Response to Calling all Seafood Eaters… By Lauren Champlin

  1. Esther Liu says:

    I second that advice – Casamento’s was INCREDIBLE. Best oysters I’ve ever eaten.

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