Enjoy amazing sustainable seafood at these restaurants


“Alabama Croaker is definitely considered a trash fish by a lot of folks, but we love it for its sweet, clean taste with a little pleasant grassiness to it,” chef Marcus Jacobs says. “It’s great fried or grilled whole with the skin on.” That’s how he serves it at Marjie’s Grill in New Orleans, along with Louisiana sea snails, squirrel fish and Spanish mackerel, a bycatch fish on tuna fishing boats in the Gulf. Jacobs works closely with Louisiana fisheries at his casual, irreverent take on a Southern meat-and-three. “We’re dedicated to serving diverse and underutilized seafood,” he says. “We’re firm believers that pretty much any fish, when handled properly, is worth eating.”

Photo courtesy of Marjie’s Grill

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