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| Inshore Saltwater Fishing Discussion Discuss inshore fishing, tackle, and tactics here! |
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#1
08-23-2015, 11:07 AM
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New Program
Catch and Cook Program Takes Your Fish From Louisiana Waters to Table in One Tasty Trip Coming to a restaurant near you – the Louisiana Catch and Cook Program, allowing anglers to enjoy their catch at a local restaurant, prepared by their favorite chef. Act 577, authored by Sen. Bret Allain of Franklin during the 2014 Legislative session, allows participating retail food establishments to prepare certain recreational game fish. Any retail food establishment that wishes to participate in the program can apply to the Department for a participation permit. “The Catch and Cook Program allows fresh caught Louisiana game fish to be served in our Louisiana restaurants, what could be better than that?” asked Sen. Allain. “It promotes recreational and charter fishing along with some of the best restaurants in the world. This program highlights what Louisiana is famous for.”Senator Allain There is no fee to apply for the permit, and participating restaurants may charge the guest any amount they choose for preparing the item. The guest providing the fish must execute an assumption of risk relieving the establishment of any responsibility. Fish must be cleaned and processed beforehand and can only be served to the party who caught the fish. “This program is a wonderful opportunity to promote the state’s nearly $2 billion recreational fishing industry while simultaneously showcasing Louisiana’s top-notch dining establishments,” said LDWF Secretary Robert Barham. “Anglers, especially those traveling to the Sportsman’s Paradise to take part in our first-class fishing, are looking to add value to their experience and the Catch and Cook Program does exactly that.” Sen. Allain recently took to the waters of the Gulf of Mexico out of Barataria with fellow members of the Louisiana Legislature and outdoor media to promote the new program. Captain Theophile Bourgeois of Bourgeois Fishing Charters hosted the group. To date, 14 restaurants have signed on to the program, and LDWF expects more to join as it gains more publicity. The Louisiana Restaurant Association is currently working with the Department and Sen. Allain’s office to further promote program awareness amongst the restaurant community. “What helps identify Louisiana’s cuisine as unique is not only how we prepare our dishes, but what we prepare,” said Stan Harris, President and CEO, Louisiana Restaurant Association. “The Catch and Cook Program allows a recreational angler to have their catch prepared by our world-class restaurants, creating a pathway to serve species we can’t currently offer. We encourage our LRA members to consider opting in to this new program.” Galatoire’s, located in the French Quarter, is already a Catch and Cook participant and hosted Sen. Allain’s fishing group following their day on the water. “We are committed to serving the freshest of Louisiana’s indigenous seafood bounty,” said Melvin Rodrigue, President and CEO, Galatoire’s Restaurant. “Many of our patrons are avid fishermen and the opportunity to prepare their catch with Galatoire’s signature style is one we are pleased to accommodate through the Catch and Cook Program.” Sen. Allain at GalatoiresThe Coastal Conservation Association of Louisiana is also a strong supporter of the new program. “Louisiana is home to some of the world’s best recreational fishing and some of the world’s best restaurants, and each attracts countless visitors to our state each year,” said David Cresson, CEO of Coastal Conservation Association of Louisiana. “Sen. Allain’s innovative Catch and Cook Program allows visitors and locals alike to combine the two, enriching both the experience on the water and at the table.” To locate Catch and Cook Program restaurants near you, click here. “Nothing wraps up a long day on the water better than the smell of fish sizzling on the grill, but not all anglers prefer to cook their own catch,” explained LDWF Assistant Secretary Randy Pausina. “So why not leave it to the professionals?” 
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#5
08-23-2015, 07:55 PM
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#6
08-23-2015, 09:04 PM
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Aransas Pass
I first experienced this at a restaurant near Aransas Pass, Tx. where my brother lived for several years. We would clean our fish that we caught that morning then bring them to the restaurant in ziplock bags and they would prepare them anyway we wanted. Didn't save much money, but it sure was nice to know that your fish "slept in the bay the night before". I miss that and my brother who passed away about two years ago. He was a heck of a fisherman and a nice guy.
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#7
08-25-2015, 07:20 PM
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I was in at Pt Isabel, Tx eating at a restaraunt and this guy had a 4 lb flounder brought to him cooked on a plate. I was already eating shrimp but I came back the next day and ordered their flounder. They brought me a 12 inch flounder. I asked why the day before they served such big ones and it was a catch and cook deal for him. My life story, the other guys is always bigger. (Fish)
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#8
08-25-2015, 09:32 PM
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Just as long as people don't plan on saving much money, sounds good to me. Nice novelty deal, especially for guests of our state.
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#9
08-25-2015, 09:41 PM
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#10
08-26-2015, 10:58 AM
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Guys..
I called Ruffino's... Spoke to food and beverage mgr for all 3 restaurants.. Gino Scalfani... His bro Peter cooks on Out Da Bayou and Sportsmans TV outdoor show when Kevin Ford use to host it.. We spoke about 5 minutes... U, the customer must bring your catch in single serving food grade bags.. (think Ziplock freezer bags.) U must have ur name, date and time caught on each bag. So if u have 4 peps in your party, U must have 4 bags .. Easy.. U must sign a risk agreement , saying U caught the catch legally, It was cleaned properly, and refrigerated properly. which holds the rest. harmless if U get sick etc... Mr. Gino indicated cost would be about 1/2 of price on menu... I'll be getting some sauted lump crab in a little wine/butter reduction with some creole tomatoes on the snaps I caught in state waters monday... BOB. Next time U go to Mazens... Tell them about the program... I'm telling every Rest I eat at, about it....
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#13
08-26-2015, 11:18 AM
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Scankdog
I'm an awesome cook myself.. I want to do it as a change of pace.. Plus I don't know how to do a some really upscale things.. Like ruffino's cedar plank redfish with fresh pesto, heirlum tomatoes, and balsamic reduction..Etc.. For me to go buy all the extra ingredients to make fresh pesto, cedar plank, lumb crab, wine, etc.. It would cost alot more than have a professional do it.. Just to do something really nice with my family.... Plus I know guys that Can't boil water...
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#14
08-26-2015, 12:49 PM
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So if a Red Snapper dish with jumbo lump crabmeat is normally $25.00 you will pay $12.50 if you bring your own fish. A good sized resturant serving fillet comes from one 19" Red Snapper filet. Let's say you bring 4 people, and 4 filets from 2 fish that's a $50.00 value. I know it's expensive to fish but this helps justify the cost IMO.
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#16
08-26-2015, 03:45 PM
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And that price would probably be exactly as the menu specified and the price would reflect a normal serving size of the menu item. Still, sounds like a good deal.
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#17
08-26-2015, 03:57 PM
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Mr. Gino said ABOUT 1/2 Price.. U all are missing the point of this...
So even if its 2/3 the price of a menu item.. So what.. U have the satisfaction of knowing where and when the fish was caught. Plus U get to have it served in ways that u don't know how to cook it... If U like it .. then go home and buy wine, everything to make good pesto, buy lump crab etc... Then U try to duplicate that dish... If u screw it up??? then what?? I like to try new things.. Cooked in different ways. Plus u can take your wife or girlfriend (which I have neither of) and have a nice dinner.. Again a great program to show case our awesome fishery and restaurants.
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#19
08-26-2015, 09:16 PM
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Pretty sure they do it at Dark Roux in lafayette too
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