What You Should Know About Catch and Cook Programs

Fishing expedition can be a rewarding experience but also a daunting task. When you set off with a group of friends and family on a fishing charter, you expect to reel in anything from trout to redfish to snook. If you have no way of cooking your catch or do not know how to do it professional chef in catch and cook restaurants will save your day. Luckily there are plenty of such beach restaurants that will turn your catch to a fine fish dinner. These restaurants are referred catch and cook as they let you enjoy the benefits of good bait without burning your fingers in the kitchen.

Catch and Cook Programs

In most beaches, catch and cook programs are quite common. For instance, there is a Catch and cook program in Michigan that enables charter fishing clients to fish in the Great Lakes of Michigan and take their catch to the participating restaurants. The restaurants, in turn, prepare seafood for them. All you have to do is book a participating charter, and the captain will help in cleaning and bagging your catch. Then, you make necessary arrangements with local restaurants to prepare it for and serve it fresh.

Catch and cook restaurants give charter fishing clients enjoy exhilarating fishing experience. Clients get an opportunity to take their fresh catch to participating restaurants. The restaurants cook and serve the food to the clients.

Louisiana also boasts of numerous such programs. Louisiana’s seafood history is deep and goes back in the day. Fish and cook is best done early in the morning before the sun peeks through the clouds. The captain guides the boat as the fishing party with one mission; to catch what the captain will prepare for dinner. Sports fishermen and fisherwomen get a chance to enjoy their day’s catch prepared by local chefs. That is not all. It is a chance to experience local culture, especially if you are guest in the area. You can check out this this catch and cook in Washington

Fishing Charters

Whether you are experienced angler or a total rookie, the fishing charter gives you an excellent family. Regardless of whether you are in company of a small or corporate group, it is a good way to have fun and explore the waterways. The best part is that you return home with dinner. Well, most fisher does not enjoy the process cleaning and such until the fish end up on the plate. This is where the fish and cook programs come in handy.  They do the job for you if need be after the fishing trip. You get to choose how you want your fish prepared. You will definitely love participating in this sea-to-plate process.

The good part is that the fishing charter services will provide you with boats, rods and even snacks and more importantly, a captain. The captain will lead you to great fishing spots.  They will also help you prepare the fish, including scaling, gutting, and packing ready to travel back to the restaurants.

You see, the experience involves interacting with other people, chatting as you cast nets and in the water. Thereafter you wait as the chef works his magic to turn the catch into a sumptuous dinner. Most restaurants will combine the fish with classic dishes to offer you a multi-course menu. The type of food you desire will depend on your choice whether you want fried trout, redfish in a saffron broth, deep fried redfish, smoked deviled eggs, or a seafood bounding ball. Add in options of dessert banana foster bread pudding and chocolate crème Brulee you have a full delicacy.

There are numerous catch and cook programs at various destination in the world.  The procedure to participate is pretty much the same. I once had on a catch and cook experience and it was exhilarating. You will definitely love the perch dinner after fishing afternoon.

Catch and Cook Process

First, you book by calling an in advance and make a reservation date and time. Once you let them know you are making a reservation to catch and cook, you are ready to participate and enjoy the experience. Then after fishing, clean your catch and deliver on time. Sometimes you may be required to show paperwork including licenses and other few papers.  Then get to your reservation and see what they have in store for you. Check out how to Catch and Cook Oncorhynchus mykiss.


Restaurants that participate in catch and cook programs have culinary experts who prepare palatable dishes with the fresh catch. What’s more is that you get to enjoy the food in an ambience of their restaurants. Features such as food prices and courses will vary significantly from one program to another. However, you can rest assured that each food will include fish depending on the size of your catch. It is an experience worth your time.

How-To: Catch and Release

An important aspect of fishing is learning a good basic knowledge of the species you hope to catch, the legal and seasonal status and edibility factors. Many fish are released for a wide range of reasons including exceeding your bag limit, the fish does not meet size limits for that species or the season may be closed for the take of that species of fish.

The following are some basic guidelines to follow that will ensure you do your part not to waste the resource.

While fishing, try to maintain and monitor a tight line so that a fish does not completely swallow a hook causing internal damage. An even better method is to employ the use of circle hooks, which are highly effective, yet almost always hook the fish in the corner of the mouth. This has been studied and proven to reduce mortality in fish. A growing number of die-hard fishermen feel those are better than more traditional J-hooks.

Cut the leader close on a swallowed hook rather than trying to dig it out of the fish. Yanking on their guts is not responsible fishing, and the survival of the fish is not likely. Leaving the hook in, while not optimal, gives the best chance of survival. Embedded hooks are often encased by scar tissue, and the fish continues to thrive.

Fish also have a better chance of survival if kept in the water. If you do need to measure it or work with it, keep the “out of water time” to a minimum. Have tools and rulers at the ready and never grab the fish with a dry rag.  The slime coat is a vital part of the fish’s defense to disease and removing it degrades its ability to survive.  Wet your hands or gloves to prevent the slime from being wiped off. Rubber-coated nets are better than fin-splitting nylon ones. Flopping on a hot, dry deck or beach also tends to remove slime, so take precautions.

The use of dehooking tools can help speed the process of returning the fish to the water. Often fish from deeper waters need to be vented or manually taken back to depth in order to release or recompress the expanded gasses in their body. If this is not performed, then the fish is doomed to float away on the surface. There are a variety of venting tools available, and learning how to properly use them is crucial. Many anglers who deal with inflated fish keep a rod ready with a barbless hook and large weight, which acts as a diving sled to take the fish back to a depth where the gasses squeeze back into solution, and the fish is then released off the barbless hook.

If we all work to increase the survival rate of released fish, we will have more fish to catch.

How-To: Make a Double Drop Shot Rig for Trout

What we have here is a Double Drop Shot Rig. We use it for speckled sea trout when fishing the river system in deep water, and often there is a lot of current. This is very similar to a standard drop shot rig, but we are using a grub-style jig instead of a weight on the bottom. A shrimp-like lure is presented a few feet above.

To rig it, you tie your mainline to a simple barrel swivel, which is then tied to two leaders: one about three feet in length and the other a foot and a half. Tie the heavy jighead to the longer leader; that gives the rig the weight necessary to get the lighter-weight soft-plastic shrimp down to the deeper part of the water column, where it wiggles in the current.

Most of the trout bites will come on the shrimp lure first and sometimes the jig as it’s raised up and moving from the fight of the first trout hooked. So, sometimes you can catch them two at a time, or sometimes they prefer to eat the bottom jig. You just never know.

It’s a great rig because it’s easy to build, fun to fish and works great. Just toss it out, let it sink to the bottom, tighten up the slack and then twitch it back towards the boat. You can adjust leader lengths if you think the fish are closer to the bottom.

Anglers should experiment to see what is working best for the condition but do give this rig a try. because it can produce fantastic results.

Louisiana’s Seafood History

Since the first native Indians inhabited the fertile delta that would become known as Louisiana, the bounty of the waters has been an integral part of life. Louisiana’s seafood has played a major role in the growth of the area and the history of its people. For years, the traditions and knowledge of how to harvest these tasty creatures has been passed down from generation to generation. It continues today as Louisiana’s commercial fishermen work hard to bring their fresh catch to a growing percentage of the world.

The fertility of the aquatic environment in Louisiana is able to support a sustainable yield of crabs, shrimp, oysters, alligator and both fresh and saltwater finfish.  The modern seafood industry in Louisiana is touted to be valued at over a billion dollars and provides much of the U.S. with its fresh-caught and better tasting wild-caught seafood.

The industry also sustains the family traditions that stem from the men and women who endure the elements and the ups and downs of commercial fishing, to pursue their passion for plying the waters of Louisiana in search of her edible treasures.

Fish Taco

This is a quick and easy way to make a delicious meal. It can be made even easier by using that leftover redfish from my grilled redfish recipe you made the day before. Add a margarita with a wedge of lime, and you have the perfect dinner.


  • 2 lbs fish fillets (or 2 lbs leftover cooked fillets)
  • 2 tbsp olive oil
  • 1 tbsp margarine or butter
  • 1 onion – chopped
  • 2 cloves garlic – chopped
  • 8 oz diced tomatoes
  • 8 oz cooked black beans (canned works fine)
  • 2-3 tsp cumin
  • 2 tsp cilantro
  • 2 tbsp lime juice
  • 1 cup bell pepper
  • 8 soft corn tortillas


  1. In medium skillet, heat 2 tbsp olive oil and 1 tbsp margarine on medium-high heat. Add seasoned fish fillets.  Sear/cook 4-6 minutes on each side (depending on thickness of fillets) Set aside.
  2. If you use leftover cooked fish, just skip above step and set aside cooked fish.
  3. In large skillet heat 3 tbsp olive oil and 2 tbsp margarine on medium-high heat. Add onions and bell peppers. (I prefer to use a mixture of bell and Sorrento peppers to add just a little heat. If you want to really heat things up, you can use jalapeño peppers)
  4. Sauté. Add 2 tsp cilantro, the chopped garlic, diced tomatoes, and black beans. Season to taste. Continue cooking on medium-high heat, stirring often, for 5-7 minutes.
  5. Add lime juice. Break up fish and add to mixture. Add a few tbsp water if needed to prevent sticking. Continue to cook until fish is incorporated into mixture; approximately 4-6 minutes.
  6. In small skillet (I prefer to use a small cast iron skillet) heat 2 tbsp cooking oil on med-high heat. Add corn tortilla. Cook on both sides. Remove from heat and drain on paper towel. Repeat on remaining tortillas.

How To Untwist a Spinning Reel

A spinning reel is a great tool for fishing.  We use them for casting distances and pitching lightweight baits and lures.  One of their only negatives is that the line can get twisty after a long fight or if the angler reels against the clicking drag. The line is both stressed by this and becomes troublesome for the next fish encounter.  Make sure the angler is not grinding against the drag, as this can eventually lead to line break.

It is a simple process to untwist the line after a fight.  It does require a moving boat and a minute of down time, but it is well worth it.  Usually, you can drag it on the way back to a spot after the fish has pulled you off.

The process is simple, cut off the lure or hook from the leader, and then let the line pay out behind a moving boat.  Let out the amount that was out during the fight.

If you hold the line slack in front of the reel and it doesn’t jump into a twist, you are back to fresh, untwisted line.  This is how I check to see if the line is untwisted enough while reeling it back in.

Drag the line for about a minute or so.  You can do it while running, but tighten the drag and pay attention because there will be a lot of pressure on the line.  (Don’t forget to reset the drag or else “zing pow.”) Hold your rod tip near the water, and pump the rod to facilitate the untwisting.  Reel back in under tension and do the slack line test earlier mentioned at various intervals as you bring it in.  Then retie your hook and you’re ready for another round.

If a spool of line gets extremely twisty, it’s best to set it aside, or pop on a spare spool of fresh line that is ready to go.  We check our lines on the way out in the morning and after each big fish fight.  You don’t have to do it after most small fish unless there have been a bunch of them.

With braided lines becoming more common the problem is lessened, but we still like mono for many types of applications.