>> IF YOU LOVE TO BROIL, BATTER, BASTE, OR BAKE YOUR SEAFOOD, YOU'RE IN THE RIGHT PLACE.

THIS IS THE GREAT AMERICAN SEAFOOD COOK-OFF.

>> THE GREAT AMERICAN SEAFOOD COOK-OFF IS THE MOST PRESTIGIOUS SEAFOOD COOK-OFF IN AMERICA.

>> IT'S THE BEST OF THE BEST.

>> IT'S EXCITING.

IT'S HUMBLING.

>> PHENOMENAL SEAFOOD, PHENOMENAL CHEFS.

>> I'M TAKING HOME THE GOLD.

THERE'S NO QUESTION.

>> I MEAN, IT'S SERIOUS BUSINESS.

>> I'M FROM A LANDLOCKED STATE.

BIG DISADVANTAGE, BUT WE DO SOME PRETTY NICE FISH IN KENTUCKY.

>> WE'VE BEEN TRAINING FOR SIX MONTHS FOR THIS ONE DAY.

>> IT'S EXPOSURE FOR YOU AND YOUR RESTAURANT THAT YOU CAN'T REALLY GET ANYWHERE ELSE.

>> IT'S PRETTY COOL.

>> WE'RE HERE TO HAVE A GOOD TIME, BUT WE'RE HERE TO WIN.

>> I DIDN'T COME TO LOSE.

>> MAY THE BEST MAN OR WOMAN WIN.

HOPEFULLY WOMAN.

HA HA HA!

FUNDING FOR THIS PROGRAM PROVIDED 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 HELP TO SERVE PEOPLE AROUND THE WORLD.

AND BY THE FOUNDATION FOR EXCELLENCE IN LOUISIANA PUBLIC BROADCASTING.

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

>> FOR OVER 400 YEARS, FISHERMEN HAVE HARVESTED THE WATERS FOR SEAFOOD, AND LOCAL CHEFS HAVE SERVED TASTY DISHES AND FED AMERICA.

THE SEAFOOD INDUSTRY IS STILL ONE OF OUR NATION'S LEADING BUSINESSES.

THE COMMERCIAL FISHING INDUSTRY IS A BILLION-DOLLAR INDUSTRY, GENERATING $32 BILLION IN INCOME AND $116 BILLION IN SALES.

THE GREAT AMERICAN SEAFOOD COOK-OFF IS A UNIQUE BEHIND-THE-SCENES LOOK INTO HOW EXPERT SEAFOOD DISHES ARE PREPARED.

IT'S LIKE HAVING A MASTER COOKING CLASS TAUGHT BY 15 MASTER CHEFS.

>> AND THE CHALLENGE IS SIMPLE -- SEND THE BEST CHEF FROM YOUR STATE WITH DOMESTIC SEAFOOD, SUSTAINABLE SEAFOOD FROM YOUR STATE.

>> THE LEVEL OF CHEFS HAS GOTTEN BETTER EXPONENTIALLY YEAR OVER YEAR.

AND REALLY MORE PEOPLE ARE RESPONDING TO THIS COOK-OFF BECAUSE OF ITS PRESTIGE, BECAUSE OF WHAT IT, QUITE FRANKLY, GRANTS THE CHEF IN THE MEDIA.

IT GIVES YOU HUGE EXPOSURE.

AND, YOU KNOW, THIS SEAFOOD COOK-OFF IS -- IT'S IN NEW ORLEANS.

>> SOME OF THE CHEFS HAVE BEEN PRACTICING FOR OVER SIX MONTHS.

AND NOW THAT THE HARD WORK AND PREPARATION IS OVER, THE CHEFS ARE TREATED TO A V.I.P.

NIGHT ON THE TOWN IN ONE OF THE GREAT FOOD CAPITALS OF THE WORLD, NEW ORLEANS, LOUISIANA.

>> YEAH, IT'S MY FIRST TIME IN NEW ORLEANS, AND I'LL TELL YOU, I'M READY TO COME BACK ALREADY.

>> AND IT'S A PHENOMENAL CITY.

AND IT'S SO LIVELY, THERE'S SO MUCH GOING ON.

THIS IS A FOOD CITY.

>> OH, IT'S HUGE.

I'VE NEVER BEEN TO NEW ORLEANS AND IT'S JUST BEEN A BLAST.

AND LOOKING FORWARD TO CHECKING OUT THE TOWN AFTER I WIN THIS.

HA HA HA HA.

>> THE BUS RIDES ARE TERRIFIC, THE POLICE ESCORT IS SECOND TO NONE.

[ JAZZ BAND PLAYS ] >> THE TOUR'S FIRST STOP IS RESTAURANT BORGNE, AND THE NAME REFERS TO LAKE BORGNE IN SOUTHEAST LOUISIANA.

THE RESTAURANT WAS STARTED BY CHEFS JOHN BESH AND BRIAN LANDRY.

AND THE CHEFS WANTED TO SHARE THEIR PASSION OF SEAFOOD FROM THE AREA THEY BOTH GREW UP IN.

RALPH'S ON THE PARK IS OUR NEXT DESTINATION, WHERE THE CHEFS DINE ON SHRIMP AND CRAB.

EATING AND HAVING FUN ARE NOT THE ONLY ITEMS ON THE NIGHT'S AGENDA.

THE HONORED GUESTS GET TO INSPECT THE SCALE AND INNER WORKINGS OF THREE FIRST-CLASS RESTAURANTS AND POSSIBLY PICK UP SOME USEFUL TIPS.

AND, FINALLY, AS THE NIGHT WINDS DOWN, THE CHEFS DRAW FOR THE COOKING ORDER IN THE COMPETITION.

>> NEW JERSEY.

>> NEW JERSEY DOESN'T MIND GOING FIRST.

CHEF CHRISTOPHER ALBRECHT BELIEVES GOING FIRST SETS THE BAR HIGH FOR THE OTHER COMPETITORS.

CHEF ALBRECHT IS EXCITED TO BE ENTERED INTO THIS YEAR'S EVENT.

WHEN HURRICANE SANDY SLAMMED INTO THE NEW JERSEY SHORELINE, IT DAMAGED MANY HOMES, PORTS, AND RESTAURANTS.

AND CHEF CHRISTOPHER WANTS TO SHOW THE WORLD THAT THE GARDEN STATE HASN'T LOST ANY OF ITS GREAT NATURAL RESOURCES BY THE RECENT SETBACK.

BRIGHT AND EARLY THE NEXT MORNING, SET UP FOR THE COMPETITION BEGINS.

THE CHEFS UNPACK THEIR PORTABLE KITCHENS AND THE INGREDIENTS NEEDED TO MAKE 15 WORLD-CLASS SEAFOOD DISHES.

AS IN ANY COMPETITION, PROBLEMS ARE COMMONPLACE.

CHEF RIZWAN AHMED FROM RHODE ISLAND HAS A SPICY PROBLEM.

>> WE OPENED THE SUITCASE, AND THE BLACK PEPPER WAS EVERYWHERE.

SO THAT WAS A LITTLE BIT OF A NIGHTMARE TO CLEAN UP.

SO WE CLEANED UP THE PANS, POTS.

BUT WE'RE DOING GOOD.

I THINK EVERYTHING CAME TOGETHER.

I'M READY TO GO.

>> WE GOT CHEF CHRIS ALBRECHT FROM NEW JERSEY GETTING READY TO KICK THINGS OFF TODAY.

10, 9, 8, 7, 6, 5, 4, 3, 2, 1!

AND WE'RE ON THE WAY.

>> LET'S MEET THE CHEFS -- BEGINNING ON THE EAST COAST.

AND WHY NOT START WITH NEW JERSEY?

>> SO MY NAME IS CHRISTOPHER ALBRECHT.

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

REALLY EXCITED TO PARTICIPATE IN THEIR GREAT EVENT.

SURE, THE NAME OF THE DISH IS GOLDEN TILEFISH WITH A GREEN VEGETABLE CHOWDER.

AND SO THE GREEN VEGETABLES REPRESENT THE CONNECTION TO NEW JERSEY AGRICULTURE.

AND THE CHOWDER IS SORT OF A CONNECTION TO THINGS THAT ARE RECOGNIZABLE, THAT ARE COMFORTABLE.

THE SMOKY BACON THAT'S IN THE CHOWDER, EVERYBODY KNOWS THAT AND APPRECIATES THAT.

BUT THEN THE CONTRAST BETWEEN THE BRIGHT GREEN VEGETABLES REPRESENTING ALL THE FARMS IN NEW JERSEY SHOULD BE PRETTY STRIKING.

>> 5, 4, 3, 2, AND 1!

>> HANDS UP AND WALK AWAY!

>> I THOUGHT THE DISH WAS DELICIOUS.

I THOUGHT THE WAY IT WAS PREPARED WAS VERY NICE.

TILEFISH IS AN UNDER-UTILIZED FISH, IN MY OPINION, AND ONE THAT I ACTUALLY ENJOY EATING VERY MUCH.

SO I THOUGHT IT WAS A PRETTY BRILLIANT AND, YOU KNOW, INVENTIVE, CREATIVE WAY TO USE THE CHOWDER THEME.

>> MY NAME IS CHEF SCOTT JAMES.

I'M FROM RALEIGH, NORTH CAROLINA.

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

WE'RE GOING TO DO NORTH CAROLINA FLOUNDER WITH A LITTLE BIT OF LEMON GRASS CREAM CORN, SOME NORTH CAROLINA CRAB, AND A TOMATO CONFITURE.

WE'RE GOING TO BE, CERTAINLY, PACKING AS MUCH FLAVOR IN THERE AS WE CAN.

I THINK THE BIG THING THAT WE'RE SNEAKING IN ON IS I WAS RECENTLY IN THE OUTER BANKS IN NORTH CAROLINA, AND WE GOT A LITTLE BIT OF LEMON GRASS FROM OCRACOKE ISLAND.

I DID NOT KNOW IT WAS GROWING THERE.

AND WE'RE ACTUALLY GONNA BE INFUSING THE CREAM THAT WE'RE MAKING THE CREAM CORN AND CRAB OUT OF WITH THE LEMON GRASS.

IT'S A VERY UNIQUE FLAVOR.

I THINK MOST PEOPLE WON'T UNDERSTAND THAT IT WOULD BE NECESSARILY NORTH CAROLINA, BUT IT IS.

>> MY NAME IS RIZWAN AHMED.

I'M FROM RHODE ISLAND, AND I'M OUT HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

YEAH, WHAT WE'RE DOING, ACTUALLY, WE ARE DOING POLLOCK, WHICH IS A BYCATCH IN RHODE ISLAND.

YOU DON'T SEE IT ON MENUS A LOT.

IT'S A GOOD SUBSTITUTE FOR COD AND HADDOCK.

SO WE'RE DOING A PAVE OF CURRY AND PARMESAN-CUSTARD POLLOCK WITH CARAMELIZED POINT JUDITH SQUID, EDAMAME, PICKLED CAULIFLOWER.

WE ARE DOING SOME CONFIT OF FINGERLING POTATOES IN DUCK FAT AND A SAUCE BORDELAISE WITH A BONE MARROW POWDER.

SO IT'S A LOT OF VARIETIES.

IT'S THE PAST, THE PRESENT, AND THE FUTURE OF CUISINE, ALL PUT TOGETHER ON A PLATE, AND IT MAKES HARMONY AND MAKES SENSE.

>> THIS DISH WAS INTERESTING.

YOU DON'T OFTEN SEE CURRY PAIRED WITH FISH -- ESPECIALLY A DELICATE FISH LIKE THIS.

BUT I THOUGHT THAT WORKED.

SO THERE'S SOME NICE AROMA TO IT.

THE ARTICHOKES WERE A LITTLE SHARP FOR MY TASTE, BUT IT ALL WORKED REALLY NICELY TOGETHER.

>> MY NAME IS PAUL TURANO.

I'M FROM MASSACHUSETTS.

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

OUR SIGNATURE DISH IS BUTTER-POACHED LOBSTER WITH A SWEET CORN PUDDING AND A LITTLE SUMMER VEGETABLE SALAD.

IT SHOULD BE REALLY NICE, REALLY SEASONAL, VERY NEW ENGLAND.

I'D LIKE TO THINK THAT OUR SECRET INGREDIENT OR OUR SECRET WEAPON TODAY IS GOING TO BE A STUFFED SQUASH BLOSSOM WITH A LOBSTER AND SCALLOP MOUSSE.

A LITTLE TEMPURA CRISPY.

IT SHOULD BE REALLY, REALLY TASTY.

>> I LIVED IN NEW ENGLAND FOR FIVE YEARS, SO I CAN APPRECIATE THE BUTTER-POACHED LOBSTER AND CORN.

IT'S THE ORIGINAL THANKSGIVING MEAL, SO TO SPEAK, YOU KNOW.

IT'S NOT THE TURKEY THAT WE KNOW.

SO HE KIND OF DID A PLAY ON THAT WITH THE TWO COMBINATION OF THE SEAFOOD, THE CORN, AND A NICE REFRESHING SALAD TO GO WITH IT.

OVERALL, I THINK HE DID A GOOD JOB.

>> HI, MY NAME IS SEAN THOMAS.

I'M FROM SOUTH CAROLINA, MYRTLE BEACH.

I'M REPRESENTING CAPRIZ ITALIAN TODAY IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

TODAY, WE HAVE SOME BEAUTIFUL SCAMP GROUPER THAT WAS HARVESTED LATE WEDNESDAY AFTERNOON FROM THE OCEAN.

BASICALLY, THE BIGGEST TECHNIQUE I'M GONNA BE USING IS MINIMALIZATION.

NOTHING OUTSIDE THE BOX.

I WANT THE FISH TO KIND OF SHINE, THE PROTEIN TO SHINE ITSELF.

NOT A LOT OF SMOKE AND MIRRORS.

YOU LEAVE THAT FOR THE OTHER GUY.

>> THE DISH ITSELF IS GOOD.

IT WAS VERY CLASSICALLY SOUTHERN ITALIAN.

CAPONATA, EGGPLANT, SWEET AND SOUR DISH.

A LITTLE BIT OF OLIVES ADDED TO IT, SOME THYME.

I THOUGHT IT WAS GOOD.

>> NOW LET'S TRAVEL FROM THE EAST COAST TO THE WEST COAST AND MEET OUR PIONEERS OF WESTERN SEAFOOD.

>> YEAH, MY NAME IS JUSTIN WILLS.

I'M FROM THE STATE OF OREGON.

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

WELL, RIGHT NOW, OREGON HAS A VERY SMALL WINDOW OF ALBACORE SEASON, AND IT'S VERY, VERY HIGH QUALITY.

AND WE'RE ACTUALLY DRY-SEARING THE ALBACORE OVER HAY.

AND HAY PUTS OFF A REALLY FLORAL SMOKE, AND IT'S NOT TOO OVERPOWERING, LIKE, COMPARED TO HICKORY OR ALDER OR APPLEWOOD, OR IF YOU'RE DOING, SAY, LIKE A BARBECUE.

THIS IS JUST REAL QUICK.

BUT WE GET THE HAY SMOKING HOT, AND THEN WE PUT THE FISH ON THERE AND WE SEASON IT -- OR SEASON WITH SALT, AND THEN WE BASICALLY SEAR IT.

IT'S KIND OF LIKE A STYLE OF TATAKI, IS WHERE IT KIND OF STARTED FROM, AND THEN IT PROGRESSED FROM THERE.

IT'S PRETTY COOL, YEAH.

>> THERE IS LOTS AND LOTS OF FLAVORS, AS YOU CAN IMAGINE, AND TEXTURES BETWEEN THE BLACK TRUMPET MUSHROOM LEATHER THAT WAS KIND OF PUNCHY, AND THE KIND OF FORK-TENDERNESS OF THE TUNA, PLUS THE PUFFED RICE.

SO CONTRASTING TEXTURES, LOTS OF COLORS, BUT THE FLAVORS WERE VERY HARMONIOUS.

THERE WAS THIS VERY SUBTLE SMOKE ON THE FISH, THAT WAS VERY COOLING.

AND THERE WAS JUST SWEETNESS AND SOURNESS IN SOME OF THE OTHER GARNISHES.

SO IT WAS A VERY PRETTY DISH THE WAY THAT IT CAME TOGETHER IN YOUR MOUTH.

>> MY NAME IS KEVIN LANE FROM SEWARD, ALASKA, CHINOOKS RESTAURANT.

AND WE'RE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE'RE GONNA PREPARE A BEAUTIFUL ALASKAN SABLEFISH.

I WANTED TO STAY AWAY FROM THE NORMAL SALMON AND HALIBUT.

AND WE'VE GOT A SOUR-DOUGH CRUST AND A SMOKED SALMON JUS, SOME BEAUTIFUL SEA BEANS THAT WERE PICKED LOCALLY.

WE'VE GOT MOREL MUSHROOMS AND SOME PICKLED RHUBARB.

YOU KNOW, IN ALL HONESTY, I THINK MY SECRET WEAPON IS TO NOT OVERPOWER THE DELICATE NATURE OF THE FISH, JUST LET THE FISH SHINE.

IT'S FRESH, IT'S BEAUTIFUL.

I'M JUST GONNA SHOW THAT OFF TODAY.

>> TRAVELING SOUTH, THE GULF COAST COMPETITORS HAVE WON FOUR OF THE LAST FIVE COMPETITIONS AND ARE HUNGRY TO TAKE BACK THE CROWN FROM OREGON.

>> MY NAME IS RICH TAYLOR, FROM THE GREAT STATE OF TEXAS.

I'M FROM QUALITY SEAFOOD MARKET.

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

TODAY, WE'RE DOING WHAT'S CALLED A TEXAS TWO-STEP.

I'M DOING A COURT-BOUILLON, A SOUTHWEST COURT-BOUILLON WITH WILD-CAUGHT BLACK DRUM AND TEXAS BROWN SHRIMP.

IT'S GOT A VERY -- IT'S BOLD FLAVORS.

WE DO A LOT IN AN HOUR.

IT'S USING HEAD-ON SHRIMP AS A FLAVORING COMPONENT, AND THEN REALLY GREAT TEXAS BROWN SHRIMP THAT WE SERVE WITH IT.

AND THEN WE'RE DOING A LIME CILANTRO SHRIMP CAKE WITH A SHRIMP AND BLUE CRAB CHIPOTLE RELISH AND A LITTLE BIT OF VERDE CREAM, WHICH IS TOMATILLO, GREEN TOMATO, AVOCADO, JALAPENO, AND KIND OF A WHIPPED CREAM COMPONENT THAT WE ACTUALLY PUT SMOKE ONTO BEFORE WE DO IT.

AND THEN A LITTLE BIT OF YUCCA CRISP ON TOP.

SO IT'S A PHENOMENAL BITE.

>> Davenport: IT'S A GOOD, SOLID COMPETITOR WITH THE OTHER DISHES.

THE BROTH WAS VERY GOOD ON THE FISH.

IT HAD A LITTLE SPICE TO IT.

THE PORTION SIZE WAS SMALLER, WHICH IS GOOD TOWARDS THE END OF THE COMPETITION -- IT WASN'T PLANNED THAT WAY, IT JUST HAPPENED THAT WAY.

SO THE JUDGES WERE PROBABLY SATISFIED WITH A SMALLER PORTION SIZE.

>> MY NAME IS CODY CARROLL.

I'M FROM BATCHELOR, LOUISIANA.

MY RESTAURANT IS CALLED HOT TAILS RESTAURANT.

IT'S IN NEW ROADS, LOUISIANA, RIGHT OUTSIDE OF BATON ROUGE.

AND WE'RE HERE TODAY COMPETING IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE'RE REPRESENTING LOUISIANA.

WE'RE DOING A DISH CALLED LOW-TIDE LAPE WITH LOST GULF FLOUNDER.

AND WHAT IT IS, LAPE IS LOUISIANA FRENCH FOR SOMETHING THAT'S SO GOOD THAT YOU HAVE TO KEEP EATING IT.

AND WHAT IT IS, IT'S GOING TO BE AN ETOUFFEE OF BARATARIA BAY SHELLFISH, GULF SHRIMP, AND BLUE CRAB, TOPPED WITH -- IT'S A WHIPPED CREOLE POTATO SALAD.

IT'S A BLUE CRAB AND SWEET CORN CALA, WHICH IS A NEW ORLEANS STYLE RICE BALL.

ALL THAT IS TOPPED WITH SOME HOUSE-PICKLED BANANA PEPPERS WE DO, FINISHED WITH CHARRED GREEN ONIONS AND SASSAFRAS DUST.

IT'S GOOD.

IT'S GOOD.

>> Gabrynowicz: I THOUGHT THIS DISH WAS GREAT.

I THOUGHT THE PRESENTATION WAS REALLY SOMETHING A LITTLE BIT OVER THE TOP AND WONDERFUL.

I ALSO FEEL LIKE THE FLAVORS THAT CAME THROUGH WERE FLAVORS THAT REPRESENTED NEW ORLEANS PRETTY WELL.

YOU COME TO EXPECT THOSE FLAVORS, AND THEY WERE DONE WITH CLASS AND RESTRAINT AND ALSO DONE WITH A LITTLE BIT OF MASTER KIND OF CREATIVITY AND PREPARATION.

SO I REALLY THOUGHT THE DISH WAS SUCCESSFUL AND FUN.

>> MY NAME IS DAVID CREWS.

I'M FROM THE GREAT STATE OF MISSISSIPPI, AND I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

WE ARE DOING A PORK-RIND CRUSTED TUNA THAT WE'RE GOING TO SLICE AND SERVE IT LIKE A NICOISE SALAD.

YEAH, IT'S SO RIGHT -- HA HA!

WE'RE TAKING A CLASSIC FRENCH DISH, AND WE'RE BRINGING IT TO THE NEW SOUTH.

SO WE'VE GOT A LOT OF SOUTHERN INGREDIENTS THAT PEOPLE LOVE AND PEOPLE THAT KNOW, BUT WE ALSO HAVE SOME OF THE CLASSIC FRENCH TECHNIQUES IN WITH IT, TOO, SO WE'RE VERY EXCITED ABOUT THE DISH.

WE'RE USING A LUMP CRAB, AND WE'RE ALSO USING A YELLOWFIN TUNA.

A LOT OF PEOPLE THINK OF YELLOWFIN TUNA, THEY DON'T THINK OF THE GULF OF MEXICO, WHEN IN REALITY, THERE IS AWESOME FISH IN THE GULF OF MEXICO, AND IT IS JUST AS GOOD -- ACTUALLY BETTER THAN ANY OTHER TUNA THAT YOU CAN GET EITHER FARM-FRESH OR IN THE OPEN WATERS OF, LIKE, HAWAII.

>> THE POTATO WAS ONE OF MY FAVORITE ELEMENTS ON THIS SALAD DISH, WHICH HE REPLACED, YOU KNOW, BOILED POTATOES WITH LUMP CRAB THAT'S ENCRUSTED IN POTATO FLAKES.

AND SO IT HAS THIS GREAT LITTLE CRUNCHY NUGGET PRESENTATION, CRUNCHY NUGGET TEXTURE, AND IT CERTAINLY IS THE BEST, YOU KNOW, CRAB TATER TOT I'VE EVER HAD.

[ LAUGHS ] >> I'M ROB McDANIEL.

I'M FROM LAKE MARTIN, ALABAMA -- ABOUT 45 MINUTES FROM AUBURN, AND THE RESTAURANT NAME IS SPRINGHOUSE, AND I'M HAPPY TO BE HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I'M GOING TO DO A BYCATCH FISH, WHICH MEANS THE FISHERMEN AREN'T GOING OUT TO CATCH IT.

AND THAT FISH IS GONNA BE A RED-BONED PORGY OR, AS WE CALL IT, A SEA BREAM.

AND WE'RE ALSO GONNA ADD WITH THAT SOME BAYOU LA BATRE SHRIMP.

NICE, BEAUTIFUL HEAD-ON SHRIMP THAT ARE CAUGHT OUT IN THE GULF.

AND THEN WE'RE GONNA HIGHLIGHT SOME OF THE LOCAL VEGETABLES AND SOME MUSHROOMS THAT WE ACTUALLY FORAGED FOR AROUND THE RESTAURANT JUST YESTERDAY BEFORE WE LEFT.

SO I'M REAL EXCITED ABOUT THAT.

>> HE CHOSE TO USE A LOT OF LOCAL INGREDIENTS AND PRODUCE THAT YOU MIGHT NOT FIND IN OTHER PARTS OF THE COUNTRY.

HIS USE OF THE HEIRLOOM TOMATOES, THEY WERE ABOUT THE SIZE OF A CURRANT OR A GOOSEBERRY, WAS AWESOME.

THEY KIND OF MELTED IN YOUR MOUTH.

THEY WERE LIKE AT A PEAK OF A SUMMER TOMATO.

THE CORN, TOMATOES, THE FRESH OKRA -- IT ALL BALANCED WELL WITH THE SAUTEED FISH AND THE SHRIMP, WHICH WERE BOTH COOKED VERY WELL.

AND THE SHRIMP SAUCE, YOU CAN'T COMPLAIN.

IT WAS LIKE A MARRIAGE IN YOUR MOUTH, ALMOST, OF INGREDIENTS.

>> MY NAME IS JOHN GREENING.

I'M FROM DELRAY BEACH, FLORIDA, REPRESENTING DECK 84, PART OF THE RAPOPORT RESTAURANT GROUP FAMILY, AND I'M HERE AT THE GREAT AMERICAN SEAFOOD COOK-OFF.

I'M DOING A LINE-CAUGHT, PAN-SEARED BLACK GROUPER WITH A ROASTED MANGO BARBECUE SAUCE, A SPINY LOBSTER AND SWEET CORN GRIDDLECAKE, AND A FLORIDA KEY WEST PINK SHRIMP AND AN HEIRLOOM TOMATO SALSA.

WE WILL BE PAN-ROASTING THE FISH, FINISHING IN THE OVEN.

WE'LL BE ROASTING VEGETABLES, MAKING A PUREE OF A SAUCE.

WE'LL BE MAKING COMPOUND OILS.

PRETTY SIMPLE THINGS.

I FEEL LIKE FISH IS A SIMPLE OBJECTIVE AND A GOOD PROTEIN TO USE WHEN YOU'RE COOKING -- IT DOESN'T NEED A WHOLE LOT.

YOU KNOW, SALT AND PEPPER IS PRETTY SIMPLE AND STRAIGHTFORWARD WITH FISH.

>> I THOUGHT THIS FISH WAS VERY WELL DONE.

I LIKE THE COMPONENT TO THE FRUIT AND THE SPICE ON THE FISH ITSELF.

>> WHEN YOU THINK OF SEAFOOD, YOU PROBABLY THINK OF SALT WATER.

BUT IN THIS COMPETITION, FRESHWATER STATES ARE INVITED TO SHOW OFF THEIR LOCAL FRESH FISH OR AQUACULTURE PRODUCTS.

NOW LET'S MEET OUR LANDLOCKED STATES ENTERED IN THE GREAT AMERICAN SEAFOOD COOK-OFF.

>> MY NAME IS ELISE WIGGINS, AND I'M FROM DENVER, COLORADO.

ORIGINALLY FROM WEST MONROE, LOUISIANA, BUT I'M HERE COMPETING AT THE GREAT AMERICAN SEAFOOD FESTIVAL.

I'M GOING TO DO KOKANEE SALMON, AND I'M GONNA DO IT IN A LITTLE DIFFERENT WAY.

EVERYBODY'S TRYING TO GET THEIR OWN EDGE, AND I'M GONNA DO WHAT'S CALLED A QUICK CURE.

AND IT'S A LITTLE SALT AND A LITTLE SUGAR AND A LITTLE WILD FENNEL POLLEN AND LEMON ZEST.

MY RESTAURANT IN DENVER IS CONTEMPORARY NORTHERN ITALIAN, SO I'M GONNA PUT A LITTLE MEDITERRANEAN FLAIR IN THERE.

YEAH, THE SECRET INGREDIENT THAT I'M GONNA USE, OR THAT'S NOT USED OFTEN, IS LIKE PURSLANE AND ALSO THE WILD FENNEL POLLEN.

MOST PEOPLE DON'T EVEN USE PURSLANE, AND SO IT'S A WILD HERB.

BUT WHAT'S BEAUTIFUL ABOUT IT IS IT'S A SOFT PETAL AND IT'S REALLY IRIDESCENT.

IT ALMOST LOOKS LIKE TINY LITTLE DIAMONDS ON THE INSIDE WHEN IT HITS THE LIGHT.

AND YOU KNOW DIAMONDS ARE A GIRL'S BEST FRIEND, SO I FIGURED WE'D USE THAT.

AND IT'S GOT A LITTLE POP OF LEMON, AND SO IT'S REALLY REFRESHING.

AND THE OTHER PART IS THE FENNEL POLLEN, WHICH IS, YOU KNOW, FANTASTIC -- JUST A HINT OF ANISE FLAVOR.

AND IT'S REALLY GONNA JUST BIND WELL WITH THE SALMON.

AND THE SECRET TECHNIQUE IS THE CURE, THE QUICK CURE THAT WE'RE GONNA DO.

LIKE, EVERYBODY KEEPS BRINGING IT UP TO ME THAT I'M THE ONLY WOMAN, AND IT DOESN'T MATTER.

ONCE WE GET IN THE KITCHEN, WE ALL COOK, AND IT'S ALL THE SAME, AND MAY THE BEST MAN OR WOMAN WIN.

HOPEFULLY WOMAN.

[ LAUGHS ] I WANT TO BE CROWNED QUEEN!

>> MY NAME IS ERIC STUMPF.

I'M FROM NEW MEXICO.

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

TODAY, WE'RE GOING TO BE COOKING A PAN-SEARED TROUT THAT'S CAUGHT FROM THE RIVER IN NEW MEXICO.

WE ARE CORN-CRUSTING IT AND SERVING IT WITH A CHILI DUO WITH CUMIN-SCENTED RUB AND MARKET VEGETABLES.

>> Wojcik: I LOVED THE COLORS AND THE COMPOSITION.

I THINK IT REALLY SPOKE TO THE SOUTHWEST, THE LOCATION, THE COLOR PALETTE.

WHEN I THINK OF THAT GEOGRAPHY, I THINK OF KIND OF THIS DRY, ARID LANDSCAPE, AND KIND OF, YOU KNOW, DUSTY GREEN COLORS AND THEN POPS OF RED.

AND THEN THERE WAS THIS LITTLE KIND OF TINY LITTLE PEARLS SPRINKLED IN A FEW DIFFERENT PLACES ON THE PLATE, AND THEY'RE FINGER LIMES.

AND IT'S KIND OF A HOT, TRENDY INGREDIENT I'M SEEING A LOT OF CHEFS USING.

BUT IT HAS THIS GREAT LITTLE TEXTURE THAT POPS IN YOUR MOUTH, THESE TINY LITTLE PEARLS, AND THEY JUST BRING A LITTLE BIT OF A LIMEY ACID TO IT.

SO I REALLY THOUGHT IT WORKED IN THE DISH.

>> YEAH, MY NAME IS WILL PRESTON.

I'M HERE FROM LEXINGTON, KENTUCKY, REPRESENTING KENTUCKY IN THE 2013 GREAT AMERICAN SEAFOOD COOK-OFF.

I'M FROM A LANDLOCKED STATE -- BIG DISADVANTAGE, BUT WE DO SOME PRETTY NEAT FISH IN KENTUCKY.

WE'RE USING KENTUCKY RAINBOW TROUT AND KENTUCKY FRESHWATER PRAWNS, SO I'M GONNA DO A PUREE WITH MY PRAWNS.

SOME FRESH HERBS, SOME LEMON, AND STUFF THE RAINBOW TROUT FILLETS.

WE'LL ROLL THOSE UP.

AND THEM I'M GONNA POACH IT IN A TOMATO BROTH AND SERVE IT WITH A SWEET CORN BISQUE.

AND THEN WE'RE GOING TO MAKE A COUNTRY HAM VINAIGRETTE AND DRESS SOME BABY KALE GREENS.

>> JUDGING A COOKING COMPETITION MAY SOUND SIMPLE BUT IS, IN FACT, QUITE DIFFICULT.

YOU NOT ONLY HAVE TO POSSESS A SOPHISTICATED TASTE PALATE, BUT A KEEN SENSE OF COOKING TECHNIQUES, FOOD PRESENTATIONS, AND IT HELPS TO HAVE AN IRON STOMACH.

>> THE THING YOU'RE GONNA NOTICE IS HOW IT CATCHES YOUR EYE, THE BALANCE OF THE PLATE, THE COLORS.

YOU WANT TO SEE SUCCULENT PRODUCT, THE MEAT OR THE FISH IS PREPARED WELL.

YOU DON'T WANT TO SEE OVER-COOKING, LIKE PROTEINS LEACHING OUT OF IT.

AND THE SMELL.

YOUR SENSES ARE WHAT'S GOING TO BE ENGAGED FIRST, SO THAT'S WHAT I'M LOOKING FOR.

>> I LOOK AT THE CRITERIA THAT WE ARE GIVEN, SO CERTAINLY TEXTURE, YOU KNOW, MASTERY OF THE PRESENTATION, CREATIVITY, COLOR, KIND OF HARMONY.

AND I ALSO THINK ABOUT WHERE THE CHEF IS COMING FROM, AND THE CHEF TALKED ABOUT HAVING A BIG GARDEN AND BEING FROM NEW JERSEY AND THE GARDEN STATE.

I KIND OF WAS LOOKING FOR THAT IDEA.

YOU KNOW, IS HE USING LOTS OF THINGS THAT ARE VERY GARDEN-LIKE, AND HE DEFINITELY DID.

>> I LOOK FOR A FEW THINGS WHEN I'M JUDGING IT.

ONE IS, OBVIOUSLY, TECHNIQUE AND PREPARATION AND EXECUTION.

BUT THE OTHER IS CREATIVITY AND A LITTLE BIT OF FUN.

FOOD SHOULD BE FUN.

IT SHOULD NEVER BE TOO OVER-ANALYZED OR IT SHOULD NEVER BE TOO, YOU KNOW, COMPLICATED OR, YOU KNOW -- IT SHOULD JUST BE FUN.

THAT'S WHY WE LIKE TO EAT.

>> THE JUDGING IS OVER, AND EVERYONE WAITS FOR THE DECISION ON WHO WILL BE THE NEXT KING OR QUEEN OF AMERICAN SEAFOOD.

THE TOP COMPETITORS ARE...

CHEF CODY CARROLL FROM LOUISIANA ROCKED THE JUDGES WITH HIS LOW-TIDE LAPE WITH LOST GULF FLOUNDER.

NEW MEXICO'S ERIC STUMPF IS THE FIRST CHEF FROM THAT STATE TO PARTICIPATE IN THE COOK-OFF.

CHEF ERIC'S BEAUTIFUL PRESENTATION OF HIS SWEET-CORN CRUSTED BROWN TROUT AND "HATCH" CHILI DUO EARNED HIGH MARKS FROM THE JUDGES.

AND IT WAS HAY-ROASTED ALBACORE TUNA THAT PROPELLED OREGON CHEF JUSTIN WILLS TO THE TOP OF THE LIST IN THIS VERY CLOSE COMPETITION.

COLORADO'S CHEF ELISE WIGGINS WANTS THAT CROWN AND TITLE OF QUEEN OF AMERICAN SEAFOOD!

HER KOKANEE SALMON DUO SUMMER CELEBRATION WAS A SIGHT TO SEE.

CHRISTOPHER ALBRECHT MADE NEW JERSEY PROUD WITH HIS GOLDEN TILEFISH AND GREEN VEGETABLE CHOWDER.

THE JUDGES LOVED THE MIX OF FRESH VEGETABLES AND PERFECTLY COOKED TILEFISH.

THE VERY ORIGINAL IDEA OF PORK-RIND CRUSTED TUNA IN A SOUTHERN NICOISE SALAD WAS THE PERFECT LIGHT COUNTERPART TO THE LARGER, HEAVIER DISHES THE JUDGES TASTED PREVIOUSLY -- AND GAVE MISSISSIPPI'S DAVID CREWS A LEG UP ON THE COMPETITION.

AND RHODE ISLAND'S RIZWAN AHMED SURPRISED THE JUDGES WITH HIS PAVE OF PARMESAN AND CURRY-CRUSTED POLLOCK.

THE VOTES ARE TALLIED AS THE CHEFS AWAIT ANXIOUSLY FOR THE RESULTS.

THIRD PLACE WINNER IN THE GREAT AMERICAN SEAFOOD COOK-OFF IS... NEW JERSEY!

>> [ CHEERING ] >> OH, IT'S TERRIFIC.

YOU KNOW, THIS IS SUCH A TERRIFIC COMPETITION.

IT'S A VERY IMPORTANT COMPETITION, ESPECIALLY FOR NEW JERSEY TO BE WELL-REPRESENTED HERE.

AND NEW ORLEANS HAS BEEN SUCH A TERRIFIC HOST.

SO IT'S BEEN GREAT.

>> IT WAS JUST VERY PRETTY, AND IT MADE YOU THINK IMMEDIATELY KIND OF OF A GARDEN SCAPE.

SO THAT WAS CERTAINLY A STANDOUT.

>> SECOND PLACE WINNER FOR THIS YEAR'S GREAT AMERICAN SEAFOOD COOK-OFF IS... NEW MEXICO!

>> [ CHEERING ] >> IT WAS REALLY GREAT.

IT WAS REALLY GREAT.

WE WERE SURPRISED WITH TROUT THAT WE WERE ABLE TO BRING HOME A SECOND-PLACE WIN.

>> I THOUGHT NEW MEXICO'S DISH WAS MY PERSONAL FAVORITE, IF I CAN SAY THAT.

I THOUGHT IT WAS ONE OF THOSE DISHES THAT SANG.

IT HAD EVERY COMPONENT OF FLAVOR.

IT HAD A WOW FACTOR, IT HAD ACIDITY AND SWEETNESS AND TEXTURE AND FRESHNESS ALL AT THE SAME TIME -- THAT'S HARD TO COME BY.

>> AND THE WINNER OF THE GREAT AMERICAN SEAFOOD COOK-OFF IS...

CHEF DAVID CREWS FROM THE STATE OF MISSISSIPPI!

>> [ CHEERING ] >> WE'RE GONNA PARTY.

GET READY.

THANK YOU, CHEF.

THANK YOU.

[ LAUGHING ] >> YOU DID IT, BROTHER!

THAT IS GREAT!

>> OH, THAT'S SICK!

THAT IS SICK.

>> THEY TOOK A CLASSICAL DISH -- TUNA NICOISE -- AND THEY PUT A MODERN TAKE ON IT, AND THEY INCORPORATED THEIR REGIONAL FLAIR.

THEY HAD THE PORK RINDS ENCRUSTED OVER THE TUNA, AND THEY HAD A LITTLE PORK RIND AS A GARNISH.

IT WAS JUST REALLY A GOOD DISH.

>> MISSISSIPPI'S DAVID CREWS IS THE WINNER!

HIS PORK-RIND CRUSTED TUNA NICOISE SALAD WAS THE PERFECT COMBINATION OF TASTE AND PRESENTATION.

CHEF DAVID WILL TRAVEL THE COUNTRY AS SPOKESMAN FOR THE SEAFOOD INDUSTRY UNTIL NEXT YEAR AND THE NEXT GREAT AMERICAN SEAFOOD COOK-OFF.

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