Have you tried it yet? 😋
When it comes to the Cajun seafood trend,to the southeast Asian immigrants who resettled in the United States in the late '70s. This turned bare-bones Louisiana crayfish restaurants into social hubs, perfect for gathering over peeling crab and a beer.
But Resk sees its appeal as more broad, adding that"the demographics for this cuisine vary across the country," and that once people are introduced to Cajun seafood, they respond"well to it." According to him, Hook & Reel is one of the first Cajun seafood brands to venture into the Midwest successfully.
"People are responding, even out there," he said, noting that the West can be challenging regarding introductions of new cuisines."There is definitely something about the communal experience of Cajun seafood. People have a real desire for it."Alan Krawitz is a veteran New York-based journalist with 25 years of experience working for a variety of media outlets including Newsday, Zenger News, and Long Island Press.
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