@blah blah blah - I'm not one to put words in Eli's mouth but I think that as a former chef on the show, he knows some of these guys personally including Mike Isabella as a fellow competitor during his season. In short they are his peers and he may not wish to comment on that aspect of the show but focus on other things like the cooking technique, which IMO, is wholly appropriate for a chef.
I thought the defense of deep fat frying was well stated here:
"How many households have a fryer at ready availability? How many restaurants don’t have a fryer installed in them? For such a “low-class” thing, they are very rare and elite in our everyday life. I have personally found them ubiquitous at all restaurants I have worked, from super-high volume and humble, to Michelin three-star. "
And as to the safety of Gulf seafood, it is tested far more frequently and rigorously than imported seafood. I won't eat it if it's off, but I'm in Houston with ample access to fresh seafood and for the most part the stuff I've seen has been up to snuff.
@Pualani - I appreciate that farmed fish helps to preserve fisheries by providing product to meet demand for seafood that otherwise might result in overfishing. That's a good thing and as long as it's made known to the purchaser, I'm fine with it. My beef with farmed fish is that it's farmed and the fish aren't eating what they naturally would. That affects the taste. I grew up catching and eating my own fish and it doesn't taste the same.
And while Hawaii may have a very reputable clean aquaculture industry going, the amount of seafood coming from sources that don't have the same standards dwarfs the current Hawaiian output and is dumped on the market at cheap prices. I'm reasonably well aware of where my food comes from, but when it comes to fish I make it a point to know where it's from and how it was harvested.