NEW ORLEANS (press release) – Just last week, GW Fins’ innovations in dry aged fish were the focus of a feature article in The Washington Post’s Food Section. Not only did writer Ann Maloney highlight the revolutionary dry aged fish, but she also covered Chef Michael’s ground-breaking innovations in seafood utilization to create inventively delicious dishes like sliders, pasta bolognese, muffulettas and more – all using swordfish instead of meat.
Now it’s time to enjoy GW Fins’ next level dry aged fish! Beginning April 4 for the next week (until supplies run out), GW Fins has Dry Aged Bluefin and Dry Aged Yellowfin Tuna on our menu.
Both Yellowfin and Bluefin that are fished in the Gulf are caught on the full moon, due to the fact that the brightness attracts them towards the surface, so GW Fins is only able to get these wonderful Gulf fish once each month. The just-caught fish go into the Dry Aging Cabinets, and when Executive Chef Michael Nelson determines they are aged to perfection to create the ultimate umami flavor, they make their way onto the menu.
Make your reservation to enjoy our Dry Aged Bluefin Tuna “New York Strip,” which is grilled rare and served with brabant potatoes, asparagus, béarnaise and house Worcestershire, as well as Dry Aged Yellowfin Tuna Ribeye, also seared rare and served with yukon potatoes, local winter vegetables and a brandy peppercorn demi glace.
Visit gwfins.com to make your reservation today.
