When most of us think of cooking fish, we think about ways to bake, grill or broil fillets or, if we’re feeling adventurous, we might tackle a whole fish. When Michael Nelson, executive chef at GW Fins in New Orleans, ponders ways to cook and eat seafood, the ocean is the limit.
With ‘seacuterie’ and dry-aged tuna, this chef treats seafood like meat
By Ann Maloney
March 28, 2024 at 7:00 a.m. EDT