In 2010, just after the BP oil well in the Gulf of Mexico exploded, seafood restaurants were bombarded with questions from concerned diners: "How bad is the spill?" "Is this from the Gulf?" "Is it safe?" Demand for Gulf seafood tanked.
"You have to remember, that was literally weeks and months on end when you could turn on the TV at any time of day and see an oil well leaking unabatedly into the Gulf of Mexico," says Brett Anderson, feature food writer for Nola.com.