The Maryland Department of Natural Resources (DNR) has partnered with the Department of Health to launch a new “Line n’ Dine” program. This new initiative is designed to support Maryland’s commercial fishing industry while elevating tourism opportunities and raising awareness about invasive species in the Chesapeake Bay.
Chef Scott Harrison and the crew at the Boatyard Bar and Grill in Annapolis, MD, are one of the first restaurants to participate in this innovative program. You can now book a guided fishing trip and bring in your catch to be prepared by a professional chef. Any finfish caught under Maryland regulations are eligible, but you are encouraged to target invasive species such as blue catfish or northern snakehead (aka Chesapeake channa).
In April, the Boatyard invited local charter captains, fishing industry professionals, conservation groups, and tourism agencies to the Line n’ Dine launch dinner. Chef Scott’s first course was raw oysters, followed by a serving of smoked oysters and oysters Rockerfeller. Diners then had an entree choice of either northern snakehead or blue catfish, with three different options for preparation.
To Line N’ Dine at a restaurant, your filleted fish must be brought to the restaurant the same day it was caught. The participating restaurant must possess a food service facility license. The filets are also required to be labeled and dated by the licensed captain of the vessel it was caught on. Captains must have a valid USCG license, Maryland fishing guide license, and the boat must possess a charter boat decal.
Find a local charter fishing captain by visiting fishtalkmag.com/charter-fishing-guide or call the Boatyard Bar and Grill at (410) 216-6206 to learn how you can have them cook your catch. For more information on how to participate and questions about the Maryland Line n’ Dine Program, email [email protected].
~ By Zach Ditmars