(w/photos) 'Catch & Cook' program enjoys tasty Lake Erie history

FOR IMMEDIATE RELEASE
Sept. 4, 2012

 

Contact: Ed Golder, 517-335-3014

 

 

‘Catch & Cook’ program enjoys a tasty Lake Erie history

 

Ever since it was formally introduced at an event in Grand Haven, Mich., in May, “Catch & Cook” – the program that helps charter boat anglers take their freshly caught fish to a participating restaurant and enjoy it for lunch or dinner – has gained steam.

 

“We did Catch & Cook yesterday,” said Denny Grinold, a former president of the Michigan Charter Boat Association and long-time fisherman. “I know tomorrow’s group is going to do it, too.

 

“I had a guy the other day,” Grinold said, “who called a restaurant in Muskegon, booked a lunch for 12 people, and then called me to go fishing.”

 

Grinold, who participated in the roll-out event in conjunction with the nearby Old Boys’ Brewhouse, said he hasn’t asked if the restaurant has seen a jump in the catch-and-cook business, but “just about every day I’ve gone in the there at lunch time there’s been at least one party in there.”

 

Grinold said he’s hearing from more captains all the time who are interested in the program.

 

“I think it will really catch on,” he said. “By this time next year, I think it’ll be real popular.”

 

This Catch & Cook is a program designed by the Department of Natural Resources, the Department of Agriculture and Rural Development, Michigan Sea Grant and other partners to promote the fresh-caught, fresh-cooked experience.

 

The idea of taking freshly caught fish to a restaurant is not new. It’s popular in many coastal areas of the country and Grinold said he’s been doing it for almost a decade.

 

To which John Giszczak says, simply, “Newbies."

 

“We’ve been doing it for 15 years,” said Giszczak, who captains a 27-foot charter boat on Lake Erie out of Luna Pier for walleye and perch. “We’ve got three or four restaurants we work with.”

 

Giszczak said that he has about one party a week during walleye season take advantage of the catch-and-cook opportunity. Perch season is more challenging, since it takes quite a bit of time to clean as many fish as the perch parties catch.

 

“They usually take their perch to one of the commercial cleaning operations and go to eat while the fish are being cleaned,” Giszczak said.

 

Giszczak recently invited a group, which included DNR Director Keith Creagh, Natural Resources Commission Chairman Tim Nichols and a couple of outdoor writers, to see for themselves. After a morning of excellent yellow perch fishing – well more than 100 of the tasty panfish were boated -- Giszczak led his party to Trapperz Tavern in nearby La Salle for lunch.

 

Dennis Sokol, proprietor of Trapperz, said catch-and-cook events are a regular occurrence at his tavern.

 

“All the charters from Bolles Harbor, Toledo Beach and Luna Pier bring their people, or they just come on their own. It works out fantastic,” he said. “People love it and our staff loves it too.”

 

Sokol provides French fries and onion rings and a choice of soup or salad with the fish anglers bring in, for $7.99 a person. The fish is served lightly breaded and deep-fried – the most popular presentation -- though Sokol said he could broil it, too, for fried-food-o-phobes.

 

“We get people from California, New York, everywhere,” Sokol said. “Two weeks ago, we had a group from Germany. I’ve never had a complaint. Ever.”

 

The DNR’s Creagh had his hand in the original promotion as director of the Department of Agriculture and Rural Development. The issue, as he explained it, was that while it was never illegal to take fresh fish to the restaurant to be prepared for the table, some county health departments took a dim view of the practice. So Ag -- which is responsible for the state’s food safety -- came up with a set of criteria to make sure the catch was handled and transported in a safe manner.

 

“Agriculture and Rural Development is responsible for food safety so we worked with local health departments to make sure they were comfortable with the program,” Creagh said in May. “So far, the local health departments are pleased to be part of it, the charter boat association is excited about it and we’re all about food.

 

“I’ll gladly pair fresh-caught fish with Michigan wine and asparagus and potatoes – and Hudsonville Ice Cream for dessert.”

 

Creagh said Catch & Cook is “an unforgettable experience.”

 

Brian DeBano of the Michigan Restaurant Association said all of the feedback he’s heard from restaurants has been positive. DeBano said Catch & Cook fits in with the restaurant industry’s commitment to travel and tourism in Michigan.

 

So while the program was officially initiated on Michigan’s “west coast,” Catch & Cook has gone statewide. A check of the website – www.micatchandcook.com – shows charter boats and restaurants from Monroe to Manistee to Marquette that have signed on to offer the service.

 

Whether it’s walleye in Lake Erie or lake trout in Lake Superior, Catch & Cook has united two great Michigan traditions – good fishing and good eating – into a delectable Pure Michigan experience.

 

Michigan State University Department of Fisheries and Wildlife, Michigan Sea Grant, Michigan Charter Boat Association, Michigan Department of Agriculture and Rural Development, Michigan Department of Natural Resources and Michigan Restaurant Association are pleased to partner on Catch & Cook – an effort to promote and encourage creative, yet safe, marketing of Michigan Great Lakes sports fish through a partnership with the charter fishing industry and local restaurants.

 

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/NOTE TO EDITORS: Several photos from a recent Lake Erie “Catch & Cook” outing are available below. Captions follow.  

 

Catch & Cook - Captain John Giszczak.jpg – Charter boat Stray Cat Captain John Giszczak has provided a “catch and cook” experience to his customers for 15 years. Giszczak operates his 27-foot boat on Lake Erie out of Luna Pier. 

 

Catch & Cook - Yellow Perch in Water.jpg – It doesn’t get much fresher than this: here’s a yellow perch, right from the water, on a recent “Catch & Cook” expedition on Lake Erie.  

 

Catch & Cook - Showing Off the Catch.jpg – DNR Director Keith Creagh (left) is joined by Michigan Outdoor News’ Bill Parker and DNR staffer Bob Gwizdz, as the trio proudly shows off their take from a “Catch & Cook” outing on Lake Erie.  

 

Catch & Cook - Lunch at Trapperz Tavern.jpg – Guests from the DNR’s “Catch & Cook” outing on Lake Erie enjoy the just-cooked perch and all the fixings at Trapperz Tavern in La Salle, Mich. 

 

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