Fish Charcuterie Is Putting Seafood Boards on the Menu
"A New Orleans seafood kitchen known for precise fish butchery that yields significantly more usable meat and for pioneering large-scale dry-aging of tuna and swordfish; byproducts are transformed into an extensive seacuterie program that produces items like swordfish mortadella and andouille, tuna pastrami, blood sausage, and fish-skin cracklins, reflecting a nose-to-tail ethos applied to seafood." - Adam H. Callaghan
