Chris Hastings, chef and owner of Hot and Hot Fish Club, stands behind Gulf Coast Seafood. Ninety percent of the seafood served at his restaurant, comes from the Gulf and he stands by the Gulf seafood supply. Hastings said, "What people don't understand is that gulf fisheries, Alabama, Louisiana, and Florida, are the most tested water in the world." The FDA says even if diseased seafood is caught, it can't be sold and doesn't make to consumers. So there's no safety concern.
Chef Chris Hastings was named James Beard Foundation’s 2012 Best Chef in the South.
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