You Hook It, They Cook It

At a time when every food source and every method by which we obtain it counts, the hook-to-fork approach to sustainable seafood consumption has become more important than ever. While “local, sustainably caught or harvested” is far from new lingo on menus, catching the very fish you plan eat could still be a foreign notion to most seafood lovers. But what better way to connect to your food than to catch it yourself (and have a little fun while doing it)?

“If it’s your doing and your fish, this takes it full circle,” says Jason Suzor, owner of Anna Maria Island’s The Waterfront. Having grown up on Siesta Key, Suzor is no stranger to the benefits of eating a fish caught by one’s own hand. Suzor and his wife, Leah, purchased The Waterfront in 2002. After recovering from a devasting fire 18 months in, they have rebuilt an eatery steeped in sustainability from its low-waste practices to its food sourcing—including a conscious seafood option you won’t find printed on the menu.

“The ‘You Catch, We Cook’ option is something The Waterfront has always had but a lot of people don’t know about,” says Jason Suzor, who says people who try it love it.

At around $20 per person, bring in freshly caught fish fillets and The Waterfront chef will prepare any style you see on menu—from the day’s special to Suzor’s recommended preparation piccata-style. If you aren’t sure, The Waterfront chef is also happy to suggest preparation based on type of fish you lured in.

Suzor envisions things going something like this: “A great day on the water and in the sun to catch the fish, then being able to go home to clean up and walk to dinner and have what you caught cooked,” he says. “It’s more rewarding than ordering something that wasn’t hunted and gathered. It’s something you took part in.”

And as if running a highly sought-after restaurant with stellar views of Tampa Bay, highly researched craft cocktails and five-star service wasn’t enough, two years ago Suzor decided to pioneer a charter fishing company to facilitate more than just a seafood consumption.

“It sort of came organically,” says Suzor of the birth of Anna Maria Charters. “I love to fish and be out on the water.”

Whether you are experienced with a rod and reel or are fishing for the very first time, using a charter fishing company to get out on the water ensures hook-to-fork fishing is within reach. Anna Maria Charter Captains David White and Johnny Mattey are there to facilitate and seem to know all the spots to catch seasonal, edible fish… from Spanish mackerel to grouper to flounder and American red snapper.

As lead captain, White’s laid-back personality, knowledge of the local waters and ability to facilitate a good fishing experience make it hard to believe he is a central Illinois transplant who grew up fishing on a river. After moving to the area at age 19, White was working at the restaurant when the Suzors came on board. After watching White independently run his own charters for years, Suzor decided his long-time friend would be the perfect fit for the new venture.

“A fortuitous situation for both of us,” says Suzor about the relationship (with a hint of sarcasm, of course). “But we are making it work.”

Mattey may be newer to the Anna Maria Charters team but grew up fishing the local waters.

Through versatile boat options and amped-up licensing, Anna Maria Charters can facilitate all types of saltwater fishing: inshore, offshore, and fly. They also hold a hard-to-come-by federal license allowing them to take fish up to 100 miles offshore and responsibly fish certain stock longer than the normal publicly permitted season. They take all ages and fishing levels and each charter trip is customized to the client—although White says a large portion of his anglers are in it for a meal at the end of the day.

“There is really nothing like [eating a fish you have just caught]. It’s very rewarding,” says White, who also speaks of an added component to his job as a charter captain.

“Education is also part of the day,” he says. “It’s not all about the fishing with us. People don’t realize the amount of food one fish can provide,” says White.

White also insists he fillet any fish that is caught on his boat and destined for the plate.

“I am really picky about it,” he says. “I don’t like wasting the meat.”

Although there is a range of hours and pricing with Anna Maria Charters—a 12-hour charter (25 to 40 miles offshore) will cost you $1,600 or more for up to six people—anglers are guaranteed a good time, and will most likely end up with enough fish to take straight to The Waterfront.

“We take pride in a making a happy, fun day,” says Suzor. “And sometimes there’s fishing.”

Indoor dining at The Waterfront Restaurant is by reservation only while the front patio, courtyard, and bar are first come first served. Outdoor spaces are comfortable year-round with misters and fans provided during the hot months and heaters during cool-weather days. thewaterfrontrestaurant.net

Book a charter with Anna Maria Charters and receive a $25 Waterfront gift card for inshore bookings and $50 Waterfront gift card for offshore bookings when you bring your fish to Waterfront Restaurant for You Catch, We Cook. annamariaisland.fishing