 | CATCH, PREP & COOK CENTERSponsored By
Catalina Offshore Products and Specialty Produce
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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 |
Mitch Conniff, Mitch's Seafood Restaurant
Filleting Yellowtail for Optimum Flavor & Yield |
Aboard M/V
Islander
Fisherman's Landing |
| 11:00-12:00 |
Shauna Barton, South Bay Lady Anglers
Shauna's Famous Fish Tacos |
Aboard M/V
Sea Adventure II
H&M Landing |
| 11:30-12:30 |
Dan Hernandez, Sportfishing with Dan Hernandez
Smoked Fish Appetizers & Sauces |
Aboard M/V
Indian
H&M Landing |
| 1:00-2:00 |
Mike Fitzgerald,
Mesa College Culinary Arts
Shark Dishes |
Aboard M/V
Sea Adventure 80
H&M Landing |
| 1:30-2:30 |
Robb Frans, Dining Details
TBA
|
Aboard M/V
Islander
Fisherman's Landing |
| 1:45 - 2:45 |
Jean Neisewander, Outboard Boating Club
Canning Fish at Home |
Aboard M/V
Indian
H&M Landing |
| 2:30-3:30 |
Rick Travino, Indigo Cafe
Seared Ahi with Mango Salsa
|
Aboard M/V
Islander
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 |
Chad White, Owner / Chef EGO Culinary
TBA
|
Aboard M/V
Sea Adventure II
H&M Landing |
