As BP struggles to control the ruptured oil well at the bottom of the Gulf of Mexico, chefs up and down the Gulf Coast are fighting their own battles-struggling to help their seafood suppliers, laboring to keep fresh fish on menus and trying to dispel misperceptions that could damage the image of Gulf seafood for years to come.
For the full article, check out the new issue of Wine Spectator, on newsstands July 27, 2010.
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