Adams and Reese’s Kevin Hayes and Alisha Duhon promoted the Catch and Cook Act in Lafitte, along with Senators Bret Allain, JP Morrell, and Senator Conrad Appel and Representatives Walt Leger, Helena Moreno and Gene Reynolds, as Act 577, authored by Sen. Allain, now allows participating retail food establishments to prepare certain recreational game fish. Any retail food establishment that wishes to participate in the program can apply to the Department of Wildlife and Fisheres for a participation permit.
Hayes lobbied on behalf of Coastal Conservation Association (CCA) which supported the “Catch and Cook Act” allowing anglers to catch fish, package it and bring it to their favorite restaurant to prepare it. Duhon was featured in an article by The Advocate with a picture of her holding a redfish she took on the trip with charter skipper Theophile Bourgeois in the marshes near Turtle Bay south of Lafitte. Duhon's catch was prepared and served that same night at Galatoire's Restaurant in New Orleans as part of the unveiling of the state's new Catch-and-Cook Program.
There is no fee to apply for the permit, and participating restaurants may charge the guest any amount they choose for preparing the item. The guest providing the fish must execute an assumption of risk relieving the establishment of any responsibility. Fish must be cleaned and processed beforehand and can only be served to the party who caught the fish.
To date, 14 restaurants have signed on to the program, and LDWF expects more to join as it gains more publicity. The Louisiana Restaurant Association is currently working with the Department and Sen. Allain’s office to further promote program awareness amongst the restaurant community.