After Oil Spill, Gulf Seafood Industry Is Recovering

You think a seafood dock smells bad? Try walking in to the New Orleans Fish House. More than a dozen workers in white aprons and knee-high rubber boots feverishly sharpen knives to clean puppy drum and hand-cut tuna steaks.

Michael Ketchum is director for national retail sales at the Fish House. He convinces grocery stores and restaurants that Gulf seafood is the way to go.

"We supply almost every restaurant in the city: We supply Acme Oyster House, Commander's Palace, Emeril's, the Brennans' restaurants. We're running 300 to 500 deliveries a day."

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