[Recorded March 16, 2022]
Listen as Chef Dana Honn, chef-owner of Carmo in the Warehouse District of New Orleans, Louisiana talks with the Network’s Tom Sadler about seafood, fish sourcing, the culinary world and his involvement in marine resource advocacy. Among many other topics, they discussed:
- How “origin-to-table” goes beyond “farm-to-table,” and why it’s important to know the traditions behind what’s on your plate.
- Why it is important to know your suppliers, from fishermen to distributors.
- The pros and cons of serving up roughly 85 different species of seafood in Chef Honn’s restaurant. (Most restaurants rotate among 10 different species on average.)
- Why improving seafood sustainability depends on building a stronger community.
- The secret to cooking good fish at home. (Hint: Aretha Franklin sang about it.)
Laissez les bons temps rouler!