Louisiana Catch and Cook

Louisiana Catch and Cook

There’s nothing better than the smell of fresh fish sizzling on the grill after a long day on the water. But not all anglers prefer to cook their own catch and sometimes new or out-of-town anglers don’t know what to do with their catch after a fishing trip. So, why not leave it to the professionals?

Welcome to Louisiana Catch and Cook, a program that brings together the recreational fishing and restaurant industries to allow anglers the opportunity to enjoy dining on their own catch-of-the-day, prepared by a professional chef, only hours after coming off the water.

Through this program, permitted establishments can now prepare and serve fish caught by licensed fishermen. Any retail food establishment wishing to participate in the program can apply for a free permit issued by LDWF. Participating restaurants may charge the guest any amount they choose for preparing the item. Fishermen should contact permitted restaurants well in advance of scheduled fishing trips to make arrangements.

Who is a Catch and Cook participant?





Bourbon House Christine Bondio 504-274-1750 bondioc@dbcno.com
C Moran's Restaurant Chris Moran 225-931-7306 cmoransmarina@gmail.com
Cypress Bend Golf Resort, Spa and Conference Center Barbra Ezernack 318-590-1500 barbra.ezernack@cypressbend.com
Dickie Brennan’s Steakhouse Christine Bondio 504-274-1750 bondioc@dbcno.com
Galatoire's Melvin Rodrigue 504-908-7098 mrodrigue@galatoires.com
Jack Daniel's Bar & Grill Lyle Broussard 337-395-7102 lyle.broussard@ldlmail.com
La Petite Grocery Justin Devillier 504-891-3377 justin@lapetitegrocery.com
Palace Café Christine Bondio 504-274-1750 bondioc@dbcno.com
Spahr's Seafood Ryan Gaudet 985-688-7460 chefgaudet@hotmail.com
Spahr's at the Station Ryan Gaudet 985-688-7460 chefgaudet@hotmail.com
Tableau Christine Bondio 504-274-1750 bondioc@dbcno.com

Participant Rules

  1. The recreational angler who brings the fish in for preparation must sign an assumption of risk form. The completed, dated and signed form should be maintained at the food establishment for no less than 90 days. The restaurant should provide the completed forms to state health officers upon request.
  2. The restaurant should receive only fish that have been cleaned, filleted, placed in clean, food-grade single-service packaging and properly refrigerated.
  3. The restaurant should inspect the fish for freshness and proper receiving temperature.
  4. The fish should be properly labeled with the date, time and name of the recreational angler.
  5. The restaurant should store, prepare and otherwise handle the fish separately from products being prepared for and served to the general public.
  6. The restaurant should store, prepare and otherwise handle the fish in compliance with provisions of the state sanitary code
  7. The restaurant should prepare and serve the fish to the recreational angler or any person in his party within four hours of receiving the fish.
  8. Containers, preparation tables, cutting boards, utensils and other food preparation equipment used to prepare and serve the fish should be properly cleaned and sanitized in accordance with provisions of the state sanitary code prior to use preparing foods to serve to the general public.
  9. The fish should be served directly to the recreational anglers or individuals in his party immediately upon the completion of cooking and should not be served to the general public.

More Information

Louisiana Catch and Cook website