Many of the fish bound for the menu at GW Fins (808 Bienville St., 504-581-3467) come into the kitchen whole. But for years now, executive chef Mike Nelson and his crew have been finding new and often ...

A hooked sailfish goes airborne. Sailfish and swordfish are two of the top dogs of the big-game fishing world. These are some of the fastest, biggest, and hardest-fighting saltwater species that can ...

"What have you got that's weird?" is a question executive chef Michael Nelson wants to hear more often from GW Fins dinners. The "weird" dish might be "ribs" made from swordfish or "tacos" made with ...