The art of Gyotaku: Orange Beach chef Brody Olive's white-linen dining menu built around the Gulf's bounty - Gulf Coast Media

Orange Beach chef Brody Olive is bringing a Japanese tradition called gyotaku into his world of Gulf seafood. In an interview with Taste Magazine, Olive explained that gyotaku dates back to the 1800s, with “gyo” meaning fish and “taku” meaning rubbing. The process uses a non-toxic ink called “sumi” applied to painted fish, pressed onto rice paper to create prints. He said moisture levels and paint amount are crucial, requiring careful blotting before pressing. Olive traced his interest to a charity fishing tournament connected to Orange Beach High School, which included a gyotaku kit as a prize.