 | CATCH, PREP & COOK CENTERSponsored By
Catalina Offshore Products and Specialty Produce
|  |
What does an angler do when the season produces an abundance of fish? Well, it’s a “problem” most love to have. Put it in the freezer? And when the freezer is full, what then? The Sportfishing Council wants all anglers to get the most from what they catch and knowing a few simple techniques can result in the difference between “too old” fish sitting in the freezer and the enjoyment of it at its prime.
Throughout the day our CATCH, PREP & COOK DEMOS will provide ideas and techniques to improve the enjoyment of your catch. There will be presentations on proper handling, storage and preparation of fresh fish to ensure that every fish caught and kept is fully enjoyed.Recipes and samples will be available at the seminars. |
| Time |
Presenter / Topic |
Location |
| 10:30-11:30 |
Steve Stephens, Chef, Fiddlers Green Restaurant
White Sea Bass in Ginger Lime Marinade |
Aboard M/V
Searcher
Fisherman's Landing |
| 11:00-12:00 |
Wendy Tochihara, Izorline International ProStaff
Preparing Poki, A Hawaiian Style Cevechi |
Aboard M/V
Sea Adventure 80
H&M Landing |
| 1:00-2:00 |
Shauna Barton,
South Bay Lady Anglers
Shauna's Famous Fish Tacos |
Aboard M/V
Sea Adventure 80
H&M Landing |
| 1:00-2:00 |
Julie Fraans, Dining Details
Cevechi
|
Aboard M/V
Searcher
Fisherman's Landing |
| 3:00-4:00 |
Chef Rick Trevino, Indigo Cafe
Seared Ahi with Mango Salsa
|
Aboard M/V
Searcher
Fisherman's Landing |
| 3:30-4:30 |
Scott Wagner, Chili Co Catering
To Be Announced
|
Aboard M/V
Sea Adventure 80
H&M Landing |
