FUNDING FOR THIS PROGRAM WAS PROVIDED FOR IN PART BY NOAA -- THE NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION.

FROM SEVERE WEATHER FORECASTS AND FISHERIES MANAGEMENT TO OCEAN EXPLORATION AND CLIMATE RESEARCH, NOAA's PRODUCTS AND SERVICES ENHANCE THE LIVES OF PEOPLE AROUND THE WORLD.

AND BY... OUR MISSION IS TO TELL LOUISIANA'S STORY TO THE WORLD.

>> THREE, TWO, ONE...

THE PRESSURE IS ON!

>> WHEN YOU COME TO LOUISIANA, WHAT DO YOU THINK OF?

WHEN YOU COME TO NEW ORLEANS, YOU THINK ABOUT SEAFOOD.

>> I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY I AM REPRESENTING THE GREAT STATE OF IDAHO.

>> FROM MOBILE, ALABAMA.

>> FROM NEW JERSEY.

>> FROM SPRINGFIELD, ILLINOIS.

>> I MEAN, THIS IS A BIG DEAL, THIS IS A NATIONAL COMPETITION, THERE'S CAMERAS, THERE'S PEOPLE, THERE'S LIGHTS, THERE'S CELEBRITY HOSTS.

>> YOU HAVE AN HOUR TO CREATE THE BEST SEAFOOD DISH THAT REPRESENTS YOU AND YOUR STATE.

>> COOKING TODAY A WHITE-WATER CLAM, WHICH IS A LITTLENECK VARIETY OUT OF SEBASTIAN INLET.

>> SHOULD BE SOME GOOD EATING.

>> FIRST HALF-HOUR I'M GOING TO TRY TO GET THE BASIS OF EVERYTHING DONE, AND THEN THAT SECOND HALF-HOUR, CONCENTRATE ON THE FISH.

>> IS THAT FISH COOKED PERFECTLY?

IS IT OVERCOOKED, IS IT DRY?

YOU START LOOKING FOR TECHNIQUE.

>> IT ALL COMES DOWN TO HOW PRETTY YOUR PLATE IS AND HOW STRONG YOUR TECHNIQUE IS, 'CAUSE THAT'S ALL GOING TO TRANSLATE INTO THE FLAVORS THAT YOU PUT OUT THERE.

>> I'M NOT SURE EXACTLY WHAT TIME I STARTED, THOUGH.

>> LUCKY NUMBER 13.

>> FIRST NATIONAL COMPETITION -- I NEED IMPROVEMENT, BUT I DID WELL, YOU KNOW.

I SHOWED UP.

>> I'M A LITTLE FULL NOW, BUT YOU CAN'T REALLY COMPLAIN ABOUT SITTING FOR THREE HOURS AND EATING.

IT'S NOT THE WORST JOB IN THE WORLD.

[ CHEERING ] >> ALABAMA!

>> ALABAMA, Y'ALL!

>> THE LOUISIANA SEAFOOD INDUSTRY IS SUCH A PART OF OUR CULTURE AND HERITAGE.

WE HAVE FAMILIES THAT GO BACK SEVEN AND EIGHT GENERATIONS.

WE PROVIDE ABOUT 30% OF ALL THE DOMESTIC SEAFOOD TO THE CONTINENTAL UNITED STATES.

AND RIGHT NOW WITH THE OIL SPILL, WE'VE GOT 14 CHEFS -- 13 OTHER CHEFS THAT CAME HERE, SAW WHAT'S GOING ON HERE, AND THEN THEY CAN TAKE THAT MESSAGE TO THE REST OF THE COUNTRY AND SAY, "HEY, YOU KNOW, THESE PEOPLE ARE STILL ALIVE."

WE'RE ALIVE AND WE'RE KICKING.

>> Narrator: THE GREAT AMERICAN SEAFOOD COOK-OFF IS THE SIGNATURE EVENT, KICKING OFF THE LOUISIANA FOOD SERVICES EXPO IN NEW ORLEANS.

14 CHEFS FROM 14 STATES WERE EITHER SELECTED BY THE GOVERNORS TO PARTICIPATE, OR WON A STATEWIDE COMPETITION.

WHEN THE CHEFS ARRIVE IN NEW ORLEANS, THEY ARE TREATED LIKE CELEBRITIES.

THEY ARE LOADED ONTO BUSES WITH A POLICE ESCORT AND VISIT SEVERAL OF NEW ORLEANS' BEST RESTAURANTS.

PALACE CAFE IS THEIR FIRST STOP, AND THEY SAMPLE SOME GREAT SEAFOOD.

THEN ON TO COMMANDER'S PALACE, WHERE TORY McPHAIL IS EXECUTIVE CHEF AND LAST YEAR'S WINNER OF THE GREAT AMERICAN SEAFOOD COOK-OFF.

>> COMMANDER'S PALACE, BABY.

WE'RE HERE, WE'RE ABOUT TO CROWN THE NEW CHAMPION TOMORROW -- GOD BLESS 'EM.

GOTTA LOVE NEW ORLEANS, MAN.

>> Narrator: THE FINAL STOP IS AT RALPH'S ON THE PARK.

MORE GREAT FOOD, AND FINALLY A LITTLE WORK MIXED IN.

THE CHEFS CHOOSE NUMBERS TO DETERMINE THE ORDER OF THE COOK-OFF.

AND IT SEEMS AL LEVINSOHN FROM ALASKA HAS CHOSEN NUMBER ONE AND WILL GO FIRST IN THIS YEAR'S COMPETITION.

>> WHOO!

>> Narrator: THE NEXT MORNING IS ALL BUSINESS.

CHEFS RECEIVE THEIR LAST INSTRUCTIONS.

THEY HAVE TO PUT UP WITH THE USUAL DISTRACTIONS, LIKE THE OPENING CEREMONY AND THEIR MAKESHIFT KITCHENS.

THEN THE CHEFS HAVE TO MENTALLY PLAN ON WHAT IT WILL TAKE TO MAKE SIX SHOWCASE ENTREES IN ONE SHORT HOUR TIMEFRAME.

AND AS THE TIME DRAWS DOWN, ALASKA IS UP FIRST.

>> HOW CLOSE ARE WE?

>> THREE, TWO, ONE, GO!

>> ALL RIGHT, ALASKA'S OFF, EVERYBODY, ALASKA'S OFF.

>> MY NAME IS AL LEVINSOHN, I'M A CHEF IN ANCHORAGE, ALASKA, AND TODAY I'M PREPARING THE WHITE KING SALMON AND SWEET KODIAK SCALLOP.

WELL, I THINK WHITE KING SALMON IS UNIQUE.

I LIKE THE VERY SUBTLE FLAVOR OF IT.

IT'S VERY NICE JUST ON ITS OWN.

I'M DOING A REAL SIMPLE PREPARATION TODAY -- JUST A BEURRE NOISETTE -- A LITTLE BROWN BUTTER.

AND I'M ALSO GOING TO ADD A LITTLE BIT OF ARUGULA PESTO ON THE SIDE JUST TO ENHANCE IT AS A CONDIMENT FOR THE FISH, BUT KEEPING IT VERY SIMPLE AND JUST DELICATE.

AND I THINK IT SPEAKS HIGHLY OF THE WILD ALASKAN SALMON VARIETY.

>> Narrator: THE SEAFOOD COMPETITION SEEMS TO BE GETTING BIGGER AND BETTER EACH YEAR.

>> YOU KNOW, THE EVENT WAS SMALLER TO START OFF WITH, AND IT'S GOTTEN BIG.

AND, I MEAN, YOU SEE, YOU KNOW, BY THE LIKES OF -- YOU KNOW, OF COURSE WE GOT JOHN FOLSE AND, YOU KNOW, CORWIN HERE HOSTING -- AND THE JUDGES, TOO.

I MEAN, RICK, AND, I MEAN, THOSE GUYS, YOU KNOW, THEY'RE HUGE PLAYERS, SO, IT'S REALLY FUN TO WORK WITH THEM, AND, YOU KNOW, THE OVERALL CAPACITY AND JUST WEALTH OF THIS EVENT HAS JUST BEEN AMAZING.

>> Narrator: THE COOK-OFF IS EXPECTED TO BE VERY CLOSE, BUT, AS IN ANY COMPETITION, THERE ARE FAVORITES.

ACCORDING TO CELEBRITY CHEF, EMCEE, AND HOST OF HIS OWN NATIONAL COOKING SERIES JOHN FOLSE.

>> THIS YEAR'S ESPECIALLY AN INTERESTING YEAR FOR US BECAUSE NORMALLY THERE'S KIND OF A WIDE RANGE OF QUALIFICATION BETWEEN THE CHEFS.

BUT THIS YEAR THEY'RE REALLY TIGHT.

AND I THINK IT'S GOING TO BE A TOUGH YEAR FOR US -- A GOOD YEAR FOR THE JUDGES, BECAUSE EVERY PLATE OF FOOD HITTING THE TABLE IS GOING TO BE GREAT.

AND AS IN ANY COMPETITION -- WHETHER IT'S MISS AMERICA OR WHETHER IT'S THE SEAFOOD CHALLENGE -- THERE'S A COUPLE OF FAVORITES WE'RE LOOKING AT.

>> HI, I'M PETER FISCHBACH FROM NEW JERSEY.

I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF, AND I'M REPRESENTING THE STATE OF NEW JERSEY.

AND I WILL BE MAKING A DISH CALLED "THE JERSEY COAST."

WE'RE GOING TO BE DOING A CAPE MAY -- CRISPY, SEARED CAPE MAY BLACK BASS WITH A BUTTER-POACHED POINT PLEASANT LOBSTER AND A SEARED VIKING VILLAGE BARNEGAT LIGHT DAY BOAT SCALLOP.

THAT'S GOING TO BE SERVED OVER SOME CHIVE POTATO PUREE WITH A WARM PICKLED ROOT VEGETABLE SLAW, A LOBSTER NAGE, AND A LITTLE BIT OF A MICRO HERB SALAD.

>> OKAY, MY NAME IS DEAN MAX.

I'M REPRESENTING THE STATE OF FLORIDA.

TODAY I'M DOING A CLAM DISH FROM SEBASTIAN INLET, AND IT'S CLAMS BBLT.

AND WE MAKE ALMOST LIKE A BLT -- WE USE A PIECE OF CIABATTA BREAD, WHICH WE TOAST OR GRILL, AND THEN WE PUT THE GRILLED LETTUCE ON TOP OF THAT.

AND THEN THE CLAMS ARE COOKED, AND A NICE BROTH MADE WITH TOMATO AND GARLIC AND CALABRESE PEPPERS.

AND THEN THAT'S REALLY THE SAUCE FOR IT, AND JUST FINISH WITH A LITTLE BASIL FOAM.

>> MY NAME IS WOOJAY POYNTER, AND I'M FROM THE STATE OF OREGON, FROM OREGON COAST CULINARY INSTITUTE.

MY DISH IS GOING TO BE OREGON PINK SHRIMP, OREGON DUNGENESS CRAB, AND OREGON ALBACORE TUNA IN THREE DIFFERENT SEAFOOD DISH.

FOR THE STATE OF OREGON, IN JUNE, WE HAD A QUALIFYING ROUND, WHERE THE CHEFS ACTUALLY UTILIZED FIVE DIFFERENT OREGON SEAFOOD, AND THEN COMPETED IN A COOK-OFF WHERE THEY HAD TO ACTUALLY MAKE A STARTER AND AN ENTREE COURSE.

AND THEN FOR US, WE CAME HERE, AND THEN WE CAME UP WITH AN ENTREE THAT BEST REPRESENTS THE OREGON SEAFOOD.

>> HELLO, MY NAME IS CHRIS LUSK.

I'M REPRESENTING CAFE ADELAIDE AT THE GREAT AMERICAN SEAFOOD COOK-OFF IN NEW ORLEANS, LOUISIANA, REPRESENTING THE STATE OF LOUISIANA.

TODAY WE'LL BE PREPARING A LOUISIANA SEAFOOD CAPTAIN'S PLATTER.

IT'S A PLAY ON A CAPTAIN'S PLATTER, BUT NONE OF IT'S FRIED.

WE HAVE AN HOUR TO COMPETE, AND BASICALLY EVERYONE USES LOCAL SEAFOOD INDIGENOUS TO WHEREVER YOU'RE FROM, AND THEN YOU CAN USE OTHER INGREDIENTS, BUT I'M TRYING TO USE AS MUCH LOCAL PRODUCT AS I POSSIBLY CAN.

WE GOT SOME GREAT TOMATOES AT THE FARMERS' MARKET, SOME LOCAL BEANS AT THE FARMERS' MARKET THIS MORNING.

SO I'M TRYING TO USE AS MANY LOCAL PRODUCTS, AND, OF COURSE, ALL LOCAL LOUISIANA SEAFOOD.

>> MY NAME'S PAUL LEWIS.

I'M FROM CULLEN'S UPSCALE AMERICAN GRILLE IN HOUSTON, TEXAS.

WE ARE MAKING TODAY A WONDERFUL SEARED TEXAS RED SNAPPER, SERVING OVER IT A HUITLACOCHE PUREE AND SOME RUSTIC ANCHO CHILI AND GUAJILLO CHILI CHILAQUILES.

OBVIOUSLY, WE HAVE AN HOUR TO WORK THROUGH.

YOU KNOW, DINNER SERVICE AT A RESTAURANT CAN BE FOUR OR FIVE HOURS, SO THERE'S A LOT MORE PRESSURE OVER A LOT LONGER PERIOD OF TIME.

AND OBVIOUSLY WE'RE ONLY PUTTING TOGETHER EIGHT PLATES, BUT, YOU KNOW, THOSE EIGHT PLATES NEED TO BE THE BEST THEY CAN BE.

AND, UH...YOU KNOW, HOPEFULLY, NOTHING'S GOING TO GO WRONG.

WE BROUGHT SOME EXTRA SUPPLIES, JUST IN CASE.

ACCIDENTS MAY HAPPEN.

BUT, YOU KNOW, HOPEFULLY IT'S ALL GOING TO TURN OUT GREAT.

>> MY NAME IS RANDY KING.

I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY I AM REPRESENTING THE GREAT STATE OF IDAHO.

WE'RE GOING TO HAVE SOME NICE COLUMBIA RIVER STURGEON, HUCKLEBERRY CRUSTED, WITH SOME NICE CAVIAR AND SOME IDAHO SMOKED TROUT.

IDAHO HAS ONE OF THE MOST SUSTAINABLE SEAFOOD PRODUCTS AVAILABLE IN OUR AQUACULTURE.

WE'RE ACTUALLY BASED OUT OF A SMALL REGION THAT'S ONLY ABOUT 40 MILES LONG, BUT PRODUCES ABOUT 70% OF THE TROUT IN THE COUNTRY.

WE ALSO PRODUCE CAVIAR, CATFISH, STURGEON -- OBVIOUSLY, WHAT I'M DOING TODAY.

WE HAVE A NICE AQUIFER THAT DUMPS OUT REALLY OXYGENATED AND COLD WATER -- COLD, CLEAN, OXYGENATED WATER INTO A RIVER OF OURS.

AND SO WE JUST TAP THAT FOR THREE OR FOUR MINUTES IS ALL, LET IT STILL DRAIN INTO THE RIVER, AND USE THAT TO GROW OUR SEAFOOD.

>> Narrator: EACH CHEF IS REQUIRED TO USE LOCAL SEAFOOD FROM THEIR OWN STATE TO DEMONSTRATE AND PROMOTE SUSTAINABLE REGIONAL SEAFOOD AND AQUACULTURE.

>> GREAT AMERICAN SEAFOOD COOK-OFF, FOR ME, IT'S ALL ABOUT SHOWCASING SEAFOOD, AND, YOU KNOW, APPRECIATION FOR SEAFOOD AND THE FISHERMEN.

>> WELL, SUSTAINABILITY, TO ME, IS HAVING THE SEAFOOD READILY AVAILABLE, AND AVAILABLE THROUGH OUR STATE, BEING ABLE TO KEEP THE FISHERIES GOING.

>> WHICH ALSO KIND OF PLAYS BACK TO THE THREE ITEMS THAT WE CHOSE FROM THE THREE PORTS THAT WE CHOSE -- WE PICKED THREE HIGHLY SUSTAINABLE FISH THAT ARE HIGHLY SUSTAINABLE AND VERY WELL MANAGED.

>> IF WE LOSE OUR FISH, THEN IN THE SHORT-TERM, YOU KNOW, WE LOSE OUR JOBS, BUT IN THE LONG RUN WE'D LOSE OUR WAY OF LIFE, OUR CULTURE.

>> WE TRY TO BE PROGRESSIVE ABOUT LOOKING AT ALL THE PIECES OF THAT.

SO, ONE, HOW IS IT BEING FISHED?

NUMBER TWO, WHAT'S ITS NATURE?

IS IT A FAST-GROWING FISH?

OR IS IT LIKE GROUPER -- OUR BLACK GROUPER DOWN THERE -- THIS PAST YEAR, YOU KNOW, WE STOPPED SERVING IT FROM JANUARY TO MAY BECAUSE, YOU KNOW, FLORIDA HAD PUT THAT REQUEST UPON US.

>> BUT IT'S ABOUT, YOU KNOW, STEWARDSHIP, BEING RESPONSIBLE TO THE LOCAL ECONOMY, FISHED A CERTAIN WAY.

>> YOU KNOW, AND TO ME, THE BEST THING ABOUT IT IS JUST AN ENJOYABLE PROCESS.

I MEAN, I REALLY LOVE BEING IN THE KITCHEN.

I GET MY FAMILY AND MY FRIENDS TO COME AND HELP ME, AND WE ALL HAVE A WONDERFUL TIME COOKING TOGETHER.

SO IT'S REALLY AN AMAZING THING.

>> Narrator: YOU MIGHT THINK LANDLOCKED STATES HAVE A DISADVANTAGE, BUT THAT WOULD BE A MISTAKE.

KENTUCKY, ILLINOIS, AND WEST VIRGINIA ARE TEAMING UP TO MAKE A MOVE ON THE COASTAL STATES AND PROVE THEIR SEAFOOD IS THE BEST.

>> I'M CHEF JEREMY ASHBY FROM AZUR RESTAURANT AND PATIO, FROM LEXINGTON, KENTUCKY, HERE AS AN AMBASSADOR FOR KENTUCKY -- AND KENTUCKY AQUACULTURE.

YEAH, WE'RE TRANSPLANTING FROM KENTUCKY.

IT'S A LARGE DEAL TO BE SHIPPING EVERYTHING, ALONG WITH OUR SEAFOOD ON ICE, GETTING HERE IN PRIMO CONDITION, READY TO GO FOR THE COMPETITION.

YOU KNOW, THIS MORNING WE'RE TRANSPLANTING AGAIN FROM STORAGE UNITS TO GETTING EVERYTHING TOGETHER WITH ALL THE OTHER CHEFS, READY HERE AT THE CONVENTION CENTER.

AND THEN WE HAVE AN HOUR TO PRODUCE WHAT WE FEEL IS THE BEST QUALITY DISH WE CAN.

WE'VE GOT SHRIMP TO PEEL, WE'VE GOT CAVIAR TO PREP UP, WE'VE GOT BUTTERMILK FRAICHE TO MAKE.

WE'RE GOING TO BE MAKING BEER BATTER TO DIP OUR SHRIMP IN.

WRAPPING IT -- OR, ACTUALLY, WE CALL IT "WOVEN SHRIMP" -- WE'RE WEAVING SHREDDED PHYLLO AROUND THE SHRIMP TO CREATE THIS ULTRA BUTTERY, CRUNCHY TEXTURE.

IT'S UNBELIEVABLE.

IT'S A RECIPE THAT I KNOW PEOPLE GO FOR.

AND THE WHOLE IDEA FOR US IS TO PROMOTE AQUACULTURE, PROMOTE SUSTAINABILITY, SO WE'RE GOING TO PUT A RECIPE OUT THERE THAT PEOPLE WANT TO EAT OVER AND OVER AGAIN.

WE WANT TO SELL THE PRODUCT.

WE REALLY WANT TO PUT OUT SOMETHING THAT PEOPLE ARE GOING TO GO AFTER.

>> MY NAME'S GREG VOLLE.

I'M FROM SPRINGFIELD, ILLINOIS, ORIGINALLY.

WE'LL BE DOING PISTACHIO-ENCRUSTED BLUEGILL TODAY WITH A SMOKED ILLINOIS FRESHWATER PRAWN AND SWEET CORN SUCCOTASH, AND AN ANCHO ORANGE VINAIGRETTE.

>> WHAT MADE YOU DECIDE ON THAT FISH?

>> UM, WELL, WE ARE A LANDLOCKED STATE, JOHN, AND SO WE DON'T HAVE A WHOLE LOT OF SEAFOOD OPTIONS UP THERE IN ILLINOIS.

BUT, I MEAN, IT'S A DELICIOUS, TASTY LITTLE WHITEFISH.

IT TAKES ON WHATEVER FLAVOR YOU WANT TO DO, WHICH, KIND OF, IS WHY WE'RE DOING IT WITH THE PISTACHIO CRUST, VERSUS, LIKE, A CORNMEAL CRUST OR SOMETHING LIKE THAT.

YOU KNOW, JUST KIND OF UPPING THE ANTE A LITTLE BIT.

WELL, I THINK, AS I SAID -- AND I THINK IT'S IMPORTANT TO PROMOTE SUSTAINABILITY.

NOT JUST IN THE STATES THAT ARE, OBVIOUSLY, BORDER THE OCEAN, BUT THE INLAND STATES AS WELL, AND TO REALIZE WHERE YOUR SEAFOOD IS COMING FROM AND THAT IT IS AVAILABLE NOT JUST IN THOSE COASTAL AREAS, BUT THROUGHOUT THE COUNTRY.

BUT TO ALSO UNDERSTAND WHERE IT COMES FROM AND HOW IT'S FARMED AND FISHED.

>> MY NAME IS ED FISCHER.

I'M FROM CABINS, WEST VIRGINIA, AND I'M GOING TO BE COOKING THE GOLDEN TROUT, WHICH IS RAISED LOCALLY IN OUR FISH HATCHERIES THERE IN PETERSBURG.

AND WHAT WE'VE DONE IN THIS IS WE'VE TAKEN CORNMEAL -- ROUGH CUT CORNMEAL -- WHICH WE GOT LOCALLY, AND THEN WE ADDED TO THAT A SPECIAL SPICE THAT WE GOT CALLED FISH MASALA.

WE GOT IT WHEN WE WERE OVER, EARLIER THIS YEAR, IN NAIROBI, KENYA.

IT'S VERY COMMON OVER THERE, AND IT INCLUDES SPICES SUCH AS TURMERIC, MANGO POWDER, AND SEVERAL OTHER COMMON SPICES THAT WE MIGHT USE, LIKE CUMIN.

WE'RE ALSO SAUTEING MOREL MUSHROOMS, SWEET RED PEPPERS, SWEET ORANGE PEPPERS, AND SWEET ONIONS, AND THEN DOING A REDUCTION OF A SWEET MOUNTAIN SPICE WINE, AND IT GOES OVER THE TOP OF THE FISH.

>> Narrator: THE EAST COAST STATES ARE HOLDING THEIR OWN, AND NORTH CAROLINA'S BUD GRUNINGER IS KICKING IT INTO HIGH GEAR TO IMPRESS THE JUDGES.

>> MY NAME IS BUD GRUNINGER.

I'M FROM THE OUTER BANKS OF NORTH CAROLINA.

I RUN A SEAFOOD RESTAURANT IN NAGS HEAD CALLED BASNIGHTS LONE CEDAR CAFE.

THE DISH -- TO COME UP WITH A NAME TO ENCOMPASS, THE OUTER BANKS'S WELL KNOWN FOR SEAFOOD, LIKE NEW ORLEANS IS, AND THE NAME THAT I CAME UP WITH WAS "CAROLINA STATE OF MIND."

TRYING TO ENCOMPASS FISH, CRAB, AND SHRIMP -- WHICH ARE THREE OF THE TOP ITEMS -- SEAFOOD ITEMS -- THAT COME OUT OF THE OUTER BANKS.

>> I'M MACKENZIE ARRINGTON.

I'M FROM MAINE.

I'M BASED OUT OF PORTLAND, BUT I'M FROM BOOTHBAY HARBOR, MAINE.

I WILL BE COOKING A NEW PRODUCT, ACTUALLY, THIS YEAR -- IT'S NORTH ATLANTIC RED CRAB.

IT'S 100% SUSTAINABLE.

IT'S MSC CERTIFIED, AND I'M TRYING TO SHOWCASE THE PRODUCT TODAY IN A CRAB CAKE.

EVERYONE CAN KIND OF RELATE TO CRAB MEAT IN A CRAB CAKE.

>> Narrator: CHEF MACKENZIE HAS A SECRET WEAPON -- HIS MOTHER IS ALSO HIS ASSISTANT, WHO HAS REPRESENTED MAINE FOR THE PAST TWO YEARS.

AND EVEN A MOTHER-SON RELATIONSHIP CAN HAVE A FRIENDLY COMPETITIVE EDGE.

>> MY MOTHER IS MARGARET SALT McLELLAN.

SHE WAS THE CHEF REPRESENTATIVE FOR THE PAST TWO YEARS, AND SHE WAS 2008 MAINE LOBSTER CHEF OF THE YEAR.

AND THE DAY AFTER WE GOT BACK FROM NEW ORLEANS LAST YEAR, I MADE A BET WITH HER -- I'M LIKE, "I'M GOING TO TAKE YOUR TITLE THIS YEAR, AND IF I DO, I GET TO REPRESENT IN NEW ORLEANS."

SHE SHOOK ON IT.

TOOK HER A WHILE TO, YOU KNOW, ACCEPT IT, ONCE I WON.

SHE KEPT TRYING TO GIVE ME RECIPES FOR THIS YEAR.

I'M LIKE, "NO -- MY SHOW."

>> Narrator: WHILE MAINE IS COMPETING AS A FAMILY, GULF STATES HAVE HAD TO COME TOGETHER AS A FAMILY TO FIGHT ONE OF THE WORST ENVIRONMENTAL DISASTERS IN OUR COUNTRY'S LIFETIME.

>> WE LOST A COUPLE OF DISHES OFF OUR MENU THAT WERE, YOU KNOW, GULF SEAFOOD ITEMS THAT WERE NOT PART OF THE TEXAS SEASON, THAT WERE OUT OF LOUISIANA AND MISSISSIPPI WATERS.

>> I HAVE TWO COUSINS FROM MAINE THAT ARE DOWN HERE FISHING, SO IT'S AFFECTED THEM, AND, YOU KNOW, IT'S AFFECTED OUR FAMILY, EVEN THOUGH WE'RE UP IN MAINE, SO I CAN'T IMAGINE HOW BAD IT IS DOWN HERE FOR SOME PEOPLE.

>> WE, TOO, IN ALASKA HAD GONE THROUGH AN OIL SPILL.

THERE IS HOPE, I BELIEVE, AT THE END OF THE TUNNEL -- THERE IS LIGHT.

>> LOUISIANA SEAFOOD RIGHT NOW, ANYWAY, IN THE PAST SIX MONTHS, IS THE MOST TESTED SEAFOOD IN THE WORLD.

>> THE DEPARTMENT OF WILDLIFE AND FISHERIES AND THE DEPARTMENT OF HEALTH AND HOSPITALS HAS COLLECTED OVER 705 SAMPLES FROM MULTIPLE AREAS.

A SAMPLE -- FOR INSTANCE, A SAMPLE OF SHRIMP -- ONE SAMPLE WILL HAVE 100 SHRIMP, SO YOU'RE TALKING ABOUT THOUSANDS OF ANIMALS THAT WE'VE COLLECTED AND SENT TO THE LABORATORY FOR TESTING.

AND SO FAR, ALL THE TESTS HAVE SHOWN IF THERE WAS ANY INDICATION OF ANY KIND OF HYDROCARBON IN THE SEAFOOD, IT WAS NEVER AT A LEVEL THAT EVEN CAME CLOSE TO IMPACT HEALTH.

>> AND, AGAIN, ON THE FEDERAL SIDE, ALL THE SAMPLES THAT WE PULL FOR THE REOPENING PROTOCOLS GO OFF TO NOAA FOR SOME TESTING, AND THEN THEY GO TO FDA FOR THE ANALYSIS -- SAME THING, SAME STORY.

>> Narrator: THE PEOPLE OF THE GULF COAST ARE FIGHTERS, AND THE GULF COAST CHEFS ARE NO EXCEPTION.

GETTING SEAFOOD FOR THE COMPETITION MIGHT HAVE BEEN TOUGH, BUT MISSISSIPPI AND ALABAMA ARE RELYING MORE ON THEIR OWN CREATIVITY.

ALABAMA'S WESLEY TRUE CREATES A UNIQUE TWIST ON HIS "SHRIMP TWO WAYS."

>> MY NAME IS WESLEY TRUE.

I'M FROM MOBILE, ALABAMA, AND I'M DOING "SHRIMP TWO WAYS" WITH A CRAB, WATERMELON, AND CUCUMBER SALAD.

WE HAVE TO USE LOCAL SEAFOOD, AND I ASKED THEM WHAT THEY MEANT BY "LOCAL," THEY SAID, "FROM YOUR STATE."

SO, ALABAMA, UM...

IF YOU HAVEN'T BEEN LIVING UNDERNEATH A ROCK, YOU KNOW THAT IT'S PRETTY TOUGH FOR US.

SO WE WERE ACTUALLY PRETTY LUCKY TO GET THE SHRIMP AND CRAB THAT WE HAVE TODAY.

EVERYTHING HAS TO BE ABSOLUTELY PERFECT.

SO, LIKE, THE DISH WE'RE DOING TODAY, IT'S VERY -- I MEAN, IT SOUNDS SIMPLE.

IT'S VERY COMPOSED, VERY CONCEPTUALIZED DISH, AND IT'S VERY INGREDIENT-BASED.

LIKE, YOU KNOW, I WENT THROUGH 16 WATERMELONS AND I PLUGGED OUT 16 TO FIND THREE GOOD ONES.

SO WE -- MY DISH HAS TO HAVE PERFECT INGREDIENTS TO WORK.

SO WE'RE NOT REALLY DOING A LOT OF COOKING TODAY.

I'M JUST DOING A PLAY ON FLAVORS -- LIKE, WATERMELON AND OLIVES AND COCONUT MILK.

>> MY NAME IS VISHWESH BHATT.

I AM REPRESENTING THE STATE OF MISSISSIPPI AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I WILL BE COOKING MISSISSIPPI LEMON FISH WITH A BLACK-EYED PEA PINEAPPLE RELISH AND SOME MUSTARD GREENS.

WELL, WHAT I'M GOING TO DO IS SORT OF DO A -- SINCE WE ARE IN NEW ORLEANS, JUST KIND OF DO A CARIBBEAN CREOLE TAKE ON A FISH, TOO, BUT TRY TO KEEP IT SOUTHERN.

SO WE'RE GOING TO, YOU KNOW, STEW OUR MUSTARD GREENS IN SOME CRAB STOCK, THEN TRY TO POACH THE FISH IN IT.

HOPEFULLY WE DO IT WELL.

AND THEN TOP IT OFF WITH SOME RELISH, MAYBE MAKE SOME CORNBREAD TO GO WITH IT.

I MEAN, WE CAN'T GET ANY MORE MISSISSIPPI THAN GREENS AND PEAS AND CORNBREAD, SO... >> Narrator: JUDGING A SEAFOOD COMPETITION SEEMS EASY, BUT IT'S NOT.

THESE JUDGES ARE TOPS IN THEIR FIELDS.

ONE JUDGE, RICK TRAMONTO, HAS BEEN A CONTESTANT ON "IRON CHEF AMERICA," A JUDGE ON "TOP CHEF," AND, MOST RECENTLY, A CONTESTANT ON "TOP CHEF MASTERS."

CHANDRA RAM IS THE EDITOR OF THE NATIONAL CULINARY MAGAZINE PLATE.

BEVERLY STEPHEN IS EDITOR OF FOOD ARTS, A MAGAZINE FOR CHEFS AND RESTAURANTS.

AND JUSTIN TIMINIRI AND JEFF TUNKS ARE WELL KNOWN CHEFS FROM FLORIDA AND WASHINGTON, D.C. >> OBVIOUSLY, WHEN IT HITS THE TABLE, IT'S ALL ABOUT EYE CANDY, AND IT'S ALL ABOUT SMELL, AND REALLY KIND OF LOOKING AT HOW THEY BUILT THE PLATE.

THEN YOU START TO GET INTO IT, AND YOU START IMMEDIATELY -- FOR ME -- START LOOKING FOR, IS THAT FISH COOKED PERFECTLY?

IS IT OVERCOOKED, IS IT DRY?

YOU START LOOKING FOR TECHNIQUE.

>> HOW WELL ALL THE FLAVORS CAME TOGETHER.

A LOT OF THESE DISHES HAD JUST AN UNIMAGINABLE AMOUNT OF COMPONENTS -- JUST LITTLE GARNISHES AND SAUCES AND SIDE DISHES, AND SOMETIMES TWO OR THREE SETS OF THOSE FOR EACH WHOLE PLATE.

SO IT WAS REALLY A LOT TO SEE HOW IT ALL FIT TOGETHER.

>> YOU KNOW, REALLY, WHAT I LOOK FOR IS SOME VERY CLEAN, SIMPLE PRESENTATIONS THAT REALLY REFLECT THE STATES THAT THEY'RE FROM.

>> YOU START LOOKING FOR SALT AND PEPPER, YOU START LOOKING FOR SIMPLE STUFF AT FIRST, YOU KNOW?

THEN YOU START BREAKING IT DOWN INTO FLAVOR COMPONENTS AND HOW -- THERE'S CRUNCH AND TEXTURE AND ACID.

SO IT REALLY IS A PROCESS FOR ME, YOU KNOW?

>> I THINK THE BIGGEST MISTAKE THAT A LOT OF THEM MADE, ACTUALLY, WAS PUTTING WAY TOO MUCH ON THEIR PLATE, WAY TOO MANY INGREDIENTS.

I THINK ONE OF THE FAMOUS FASHION DESIGNERS -- AND I THINK IT'S COCO CHANEL -- SAID, "LOOK AT YOURSELF IN THE MIRROR BEFORE YOU GO OUT AND TAKE ONE THING OFF."

NOT TOO MANY ACCESSORIES -- AND A LOT OF THESE -- IT WAS LIKE THEY PUT TOO MANY SCARVES AND PEARLS ON.

>> TO SEE WHAT EVERYBODY KIND OF BROUGHT TO THE TABLE FROM ALL THE DIFFERENT REGIONS OF THE UNITED STATES, AND USING SEAFOOD -- I MEAN, IT WAS MAGIC.

>> Narrator: AS THE COMPETITION ENDS, WHO WILL HAVE WHAT IT TAKES TO BECOME THE WINNER?

WILL IT BE MISSISSIPPI CHEF BHATT, WITH HIS MISSISSIPPI LEMON FISH?

COULD IT BE MAINE'S MACKENZIE ARRINGTON AND HIS NEW PAN-SEARED NORTH ATLANTIC RED CRAB CAKES?

DEAN MAX, FROM FLORIDA, SHOOK UP THE COMPETITION WITH HIS SEBASTIAN INLET CLAMS BBLT -- BACON, LETTUCE, TOMATO, AND BASIL.

IDAHO'S RANDY KING, WITH HIS PAN-ROASTED STURGEON, ROCKED THE JUDGES.

OR, FINALLY, WAS IT THE FIRST DISH ENTERED IN THE COMPETITION, FROM ALASKA'S AL LEVINSOHN, WITH HIS WHITE KING SALMON WITH KODIAK SCALLOPS?

ONLY THE SCOREKEEPER KNOWS FOR SURE.

>> THIS IS A FIRST FOR THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE HAVE A TIE FOR THIRD PLACE.

YEAH, WELL... MAINE AND NEW JERSEY -- THIRD PLACE!

COME ON UP, MAINE.

>> THE BEST ONE WAS, I THINK, THE ONE FROM NEW JERSEY.

IT LOOKED VERY NICE ON THE PLATE, THE PRESENTATION WAS VERY WELL DONE.

>> EVERYBODY AROUND THE TABLE LOVED THE RED CRAB CAKES.

THEY WERE MOIST, THEY WERE COOKED PERFECT.

>> SECOND PLACE, THE STATE OF ALABAMA!

WHOO!

TRUE -- WESLEY TRUE.

HERE YOU GO.

>> THE YELLOW WATERMELON WAS BRILLIANT.

IT WAS SUCCULENT.

IT WAS REALLY VERY REFRESHING WITH THE DISH.

I DO REMEMBER THAT -- WONDERFUL DISH.

>> THE FIRST PLACE FOR THIS YEAR, FROM THE STATE OF FLORIDA, DEAN MAX, THE WINNER!

WHOO!

THIS YEAR'S KING OF AMERICAN SEAFOOD.

>> YOU KNOW, ONE OF THE THINGS I LOVED ABOUT FLORIDA'S DISH THAT STUCK OUT IS I LOVED HOW HE DID THE CLAMS, AND EVERYTHING WAS KIND OF STACKED ON THIS LITTLE BRUSCHETTA, THE LITTLE POPS OF SWEETNESS WITH THE LITTLE CURRANT TOMATOES.

I THOUGHT HE DID A GREAT JOB.

>> THE PROBLEM WITH THOSE CLAMS, THEY CAN'T SIT -- SO YOU HAD TO BE READY RIGHT AT YOUR TIME.

AND I WAS WORRIED THEY'RE, IF THEY SIT FOR A LITTLE WHILE, THE TOMATO SAUCE GETS A LITTLE DRY, THE CLAM CAN EVEN DRY OUT A LITTLE BIT.

SO TO SERVE THOSE RIGHT, YOU'VE GOT ABOUT A ONE- OR TWO-MINUTE WINDOW WHERE YOU WANT THE JUDGES TO EAT IT.

SO I WAITED, AND THEN I WAITED A LITTLE TOO LONG.

I WAS TRYING TO JUMP ON IT.

SO, WE ENJOY THAT.

CHEFS, WE LOVE THAT ADRENALINE RUSH, AND THAT'S ALWAYS -- IT'S A LOT OF FUN.

>> Narrator: FOR THE NEXT YEAR, FLORIDA'S DEAN MAX WILL REIGN AS KING OF AMERICAN SEAFOOD.

HIS SEBASTIAN INLET CLAMS, BACON, LETTUCE, TOMATO AND BASIL RENDITION WAS THE WINNING COMBINATION.

CHEF DEAN WILL HAVE BRAGGING RIGHTS UNTIL NEXT YEAR -- AND THE NEXT GREAT AMERICAN SEAFOOD COOK-OFF.

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