New Orleans chef/restaurateur Donald Link has two words on his mind at the moment – “Softshell shrimp!”.
“For all the years I’ve been in this business, I mean, I’ve seen softshell shrimp every once in a while in a batch before, but until recently, I had no idea someone could get it all the time,” he explained.
Link made the discovery with the help of his restaurant group’s full-time forager, Ashley Locklear, who spends her days scouring Louisiana’s farmland and coast for sublime raw ingredients and food producers to supply his restaurants, Herbsaint, Cochon and Butcher.
With Peche, Link’s new seafood restaurant with chef/partners Stephen Stryjewski and Ryan Prewitt, he has established a direct connection to fisherman with an extra bit of paperwork: a $250 wholesale seafood business license that allows his restaurants to buy directly from commercial fishermen.
To read the rest of the story, please go to: Gulf Seafood Institute
