On April 28, the Texas State Aquarium in Corpus Christi hosted its third Seafood Wars event. While sustainable seafood dinners are not new for Texas State Aquarium, this new format creates a competitive atmosphere, where chefs are challenged to appease a crowd of 100 seafood lovers. Guests vote after sampling the chef’s dishes and a Seafood Wars winner is crowned, or toqued.
“Seafood Wars is a high profile and fun event that has expanded the audience for sustainable seafood messages in our community, ” said Leslie Peart, Director of Conservation and Education at the Texas State Aquarium. “This event attracts everyone from college students and young professionals, to recreational fishermen and diehard seafood fans. We even provide background information and continuing education credits for teachers. Seafood Wars has also attracted a fair amount of media attention and is regularly featured in promotional TV spots that allow us to broadcast sustainability messages more widely.”
This past event focused on Texas shrimp, and Ashford Rosenberg, Outreach Coordinator for Audubon Nature Institute’s Gulf United for Lasting Fisheries, was the guest speaker. “Shrimp is the largest fishery in the state of Texas, ” said Rosenberg. “85% of total seafood landings in Texas are shrimp, predominantly brown shrimp, so the economic contribution is huge. It was great to have to opportunity to visit Texas State Aquarium and talk to their guests about this amazing resource.”
About half of the brown shrimp landed in the Gulf of Mexico are harvested in Texas waters. Ashford discussed with the guests the impact of the shrimp fishery on the Texas economy, as well as the sustainability of the shrimp fishery. The guests even got quizzed on their Texas shrimp knowledge! Give it a try, see how you do!
Ashford Rosenberg presenting at Seafood Wars. Photo credit: Richard Glover, Texas State Aquarium
The competitors for the evening were Chefs Nick Mackrizz of the Costa Sur Wok & Ceviche Bar and David Hix of Kody’s Restaurant & Bar. Competition was fierce, as each contestant created delectable dishes that showed off the amazing flavor of Texas brown shrimp. However, at the end of the evening, there could only be one winner, and that went to Costa Sur Wok & Ceviche Bar.
Guests line up to try Chef Hix’s dish Photo credit: Richard Glover, Texas State Aquarium
Preparation from Costa Sur Photo credit: Richard Glover, Texas State Aquarium
Brothers and co-owners of Costa Sur celebrate their victory. Photo credit: Richard Glover, Texas State Aquarium
We sincerely enjoyed being a part of this event with Texas State Aquarium. G.U.L.F. was excited to join forces with Texas State to educate guests about the amazing resource in their back yard. We look forward to continuing to work with like-minded institutions across the Gulf, dedicated to promoting and conserving the commercial fisheries of this region.
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