"Tenney Flynn is the grand master of Gulf Coast seafood. This book, full of his delicious recipes and deep sea wisdom, can lead you to mastery as well" (Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans).
"Tenney Flynn talked trash (fish) early on. He championed fresh Gulf seafood when most chefs crushed on frozen Atlantic salmon. Now, it's time to learn how smoked sizzling oysters came to be, how to do redfish on the half shell right, and how GW Fins helped lead the modern seafood revolution." John T. Edge, author of The Potlikker Papers: A Food History of the Modern South
"I love that Chef Tenney shares so much how-to and comprehensive info on seafood selection. Recipes are clear and concise, photos excellent." Frank Brigsten, James Beard Award-winning chef-owner of Brigtsen's in New Orleans