Hook, Line and Supper
Where the catch of the day can be yours, from sea to plate.
Spotted Seatrout
The culinary trend of farm-to-table dining has transformed how we think about the origin and sustainability of food. This movement has long been rooted in the idea that our meals should primarily be comprised of locally grown and organic food, supporting regional farmers and allowing chefs access to the freshest of ingredients. A new wave in experiential dining aims to deepen this connection.
From the Mediterranean to the Far East to the shores of North America, restaurants in fishing destinations the world over are adding dining programs that immerse guests not just in the origins of their food but in the act of sourcing it firsthand. Known commonly as “catch-and-cook” or “hook-and-cook,” these programs give diners an experience that’s part adventure, part education and entirely unforgettable.
ANGLING FOR A MEAL
In Italy, travelers can catch their own sea bream, while in Japan, diners can dive for sea urchins. On the coast of Georgia, Sea Island has embraced this trend with its Hook, Line and Supper program. The experience invites guests to cast a line in the coastal waters and dine on the fish they catch, allowing them to savor a meal uniquely tied to their own efforts.
“It’s the next evolution from farm-to-table to sea-to-plate,” says Danny Zeal, Executive Chef at Sea Island. “For generations, fresh-caught fish has been a culinary staple in Coastal Georgia. Sea Island is taking that a step further and offering an experience that goes beyond simply eating local.”
According to one of the resort’s longest-tenured fishing guides and Sea Island Yacht Club Assistant Manager, Captain Reid Williams, some of that appeal lies in the unpredictability of the ocean. “You never know what’s going to swim by, and that’s part of what makes it so exciting for guests,” shares Williams. “You might have tarpon or redfish one day, and the next, you’re catching a big snapper or grouper.”
TROUT ALL’ACQUA PAZZA
Neapolitan Fish over Pomodorini in a Lightly Herbed Broth
Prep Time | 1 hour Yields | 4 servings
- 3 cloves garlic, thinly sliced
- 2 cups pomodorini or cherry tomatoes
- 20 ounces white wine
- 1 lemon, sliced
- 2 tablespoons herbs
- salt and pepper, to taste
- 0.5 cup extra virgin olive oil
- 2 skin-on trout filets
METHOD
Place a medium-sized pot over medium heat and add the olive oil and sliced garlic, letting it cook slowly. Once it is light golden brown and fragrant, add the fresh tomatoes and a splash of white wine. Let everything simmer on low heat for 5-7 minutes.
Season the trout with salt and pepper. Place lemon slices and fresh herbs inside of the fish for a beautiful aroma and added flavor. Once the tomatoes are done simmering, add the fresh herbs and gently place the trout in the center of the pot on top of the tomato and wine sauce.
Carefully transfer the entire pot to a preheated oven at 500°F and roast for 10-15 minutes, depending on the size of the trout filets. For the finishing touch, drizzle with fresh lemon juice and high-quality olive oil. Garnish with a bright herb salad and lemon slices for added flavor and color.
The variety of fish and team of knowledgeable captains make the Sea Island fishing experience something truly special. The resort, surrounded by the rich waters of the Southeast, offers year-round fishing with an abundance of trout, redfish, flounder and even the rare but flavorful sheepshead—a true gem for those in the know. Each season brings new schools of fish, with tripletail and cobia joining the menu when the water warms.
“It’s not just about eating fresh fish,” states Williams. “It’s about eating in a way that respects the ocean and the environment.”
This ethos is part of what makes the program at Sea Island more than just a novelty. With over 99 years of combined experience, the resort’s fishing guides provide as much education as they do exhilaration. That knowledge extends far beyond navigating the ins and outs of the waters but includes more practical expertise like ensuring each catch adheres to sustainable fishing practices.
“Everything is connected—fishing teaches you that,” shares Williams. “It’s important for our guests to understand how fishing affects the natural ecosystem. It’s a delicate balance between different species, water conditions and environmental factors.”
FROM CAST TO CATCH, TO COOK
After a successful day on the water, a guest’s catch is filleted and brought to the chefs at Sea Island, who transform the fish into an exquisite meal at Tavola or River Bar. Diners can choose from a variety of preparations to suit their preferences, from semolina or cornmeal-fried to cast-iron blackened or sautéed with a delicate lemon or butter-caper sauce. The meal, which is prepared family-style, is served with a selection of sides to complement the flavors of the fish.
For Sea Island chefs, every fish brought back to the kitchen represents the start of a new story, a new connection between guest and plate.“
Eating something you caught yourself is just different,” says Zeal. “It’s more satisfying because you’ve worked for it. There’s something deeply gratifying about savoring a meal where you played a role from start to finish.”
Hook, Line and Supper offers an experience that is rare and profound. Guests may come for the fishing and stay for the feast, but leave with the indelible taste of Sea Island forever etched in memory.
The 2024 Tarpon Classic
CATCHING THE SILVER KING
For seasoned anglers, Sea Island offers unparalleled access to one of the world’s most thrilling gamefish—the tarpon. From June through September, as water temperatures climb above 78 degrees, the intercoastal waterways surrounding the resort come alive with these majestic fish. Renowned for their acrobatic displays of twisting leaps and powerful runs, tarpon are a formidable challenge for any fisherman.
“Tarpon fights can last anywhere from five minutes to over an hour, depending on the size and spirit of the fish,” says Captain Reid Williams, Assistant Manager of the Sea Island Yacht Club. “There’s a reason they’re called The Silver King.”
Tarpon tournaments draw avid anglers for their unique combination of challenge and spectacle. At Sea Island, the Tarpon Classic has quickly become a summer highlight. Now in its third year, this two-day tournament operates on a points-based scoring system tailored to tackle type: 100 points for live bait, 150 for artificial lures and 200 for fly fishing.
“All tarpon must be kept in the water boat-side and released,” explains Williams. “To score, anglers capture a photo or video of the fish being leadered by the boat, complete with a time stamp for tie-breaking purposes.” In 2024, Sea Island Captain Kyle Meyer and his crew claimed victory by landing four tarpon on live bait, securing the coveted Tarpon Classic trophy.
The 2025 Tarpon Classic is slated for late July or early August, but there’s no need to wait for the tournament to enjoy the thrill of tarpon fishing. “Members and guests can book fishing charters throughout the season by contacting the Coastal Experience Center,” Williams notes. Whether you’re chasing your first tarpon or adding to your trophy tally, Sea Island delivers an angling adventure like no other.