The story of Dixie Fish Co. began long before their doors opened in 2013. Back in an era when one couldn’t even conceive of eating seafood that came from a far-away coast, or even another continent. You caught it, you cooked it and you ate it. It was that simple. It was real. It was everything the owners wanted Dixie Fish to be. They wanted to do something different. And as a customer, there’s just nothing like sitting down to a plate of fresh oysters, Red Snapper, or Royal Red Shrimp, knowing that it’s fresh from the waters just down the road; maybe even “that day” kind of fresh. Their simple philosophy is to catch it close, prepare it in the old traditional way and serve the timehonored tenets of Southern culinary tradition. That’s the Dixie Fish way. And cooking with natural gas is that all-important ingredient to make sure it all comes out just right!
Dixie Fish’s “fearless leaders” possess formidable restaurant experience from one of the great culinary destinations in America; New Orleans, where food is king and cooking with gas a “natural” (pun intended). Dixie Fish partner and COO, Mason Jambon, makes a strong case for the merits of natural gas when he says, “In my thirty plus years in this business, I would NEVER allow my chefs to cook with anything but gas. From a culinary standpoint there just is nothing better. Natural gas is fast, reliable and very economical.” And when it comes to sanitizing dishes, the folks at Dixie Fish have installed a natural gasfired booster water heater to ensure cleaner dishes for their customers and a lower environmental impact too, due to reduced water and chemical needs. According to Alagasco’s National Account Manager, James Robinson, “in addition to cleaner dishes and the environmental benefits, we knew that if we could get beyond the first cost hurdle, the operating cost savings from the gas booster heater technology over the electric would be a major benefit to Mason and his team at DFC”.