Gulf Coast chefs and fishing advocates claim, "Come on in; the water's fine!" but find themselves facing a public awash in apprehension over potentially oil-tainted seafood.
When New Orleans, Louisiana, chef John Besh recently urged people to choose U.S. shrimp over imports during an interview about the state of seafood in the wake of the Gulf of Mexico spill, commenters responded negatively, writing, "What's a little tar or mercury in your system anyways?!" and "I hope you enjoy the petrol in your fish."
Another commented, "You eat the fish from down there, don't complain to anyone when you get cancer in 10-15 years. I can't even believe a responsible human being would advocate for eating seafood slathered in oil first."
A tweet in their response to CNN's query about diners' feelings on New Orleans seafood declared all post-spill offerings "a no-geaux." Similar sentiments abound online, despite authorities' assurances as to the safety of seafood currently on the market.