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FISHIN’ MAGICIAN CHARTERS

Fishing, One of the Finer Things in Life!

*NEW* Fishin' Magician Charters along with Stadium Diner would like to offer a new program to you. It is called Catch & Cook. What that means is you can have ther FRESHEST tasting fish right after your charter and have a few cocktails to unwind and tell that great fish story about the one that got away.


WHAT IS CATCH & COOK?
Catch & Cook allows you our clients who catch fish from Lake Michigan an opportunity to take their fresh catch to Stadium Diner and bar and grill to cook and serve those fish.

Our Responsibilities
Charter Boat Captains:
• Will be knowledgeable of fish advisories to ensure the wholesomeness of caught fish.
• Will ensure food safety standards are adhered to by adequate cleaning, gutting, and scaling of fish prior to delivery to food service operations.
• Ensure that they are equipped with an adequate supply of ice, produced from potable water.
• Ensure the rapid chilling of fish to at least 41F, using ice or an equivalent method.
• Will provide proper documentation of date/time on packaging indicating when the fish are caught.

Stadium Diner and Bar:
• The operator must comply with applicable laws and regulations.
• Must have sufficient facilities to properly process, maintain custody, and serve the cooked fish to participants of the program.
• The restaurant must have a sufficient method to assure they are providing the customer with their own caught fish.
• It is the responsibility of the restaurant that any remaining fish connected to this program is either returned to the client or discarded.

Stadium Diner upon receiving:
1. Inspect the fish upon delivery and prior to acceptance.
2. Ensure that upon receiving, the fish appears sound, wholesome, and not subjected to
temperature abuse.
3. The restaurant has the right to refuse fish suspected of being unwholesome or out of
temperature.

Equipment:
1. Food and non-food contact surfaces shall be properly designed, constructed and
maintained.

Facilities:
1. Facilities shall be adequate to properly process, prepare, cook and serve the fish.
2. Facilities shall be adequate to prevent possible contamination to other food.

Space:
1. The restaurant must have adequate space to process fish, prevent cross contamination and maintain product identity and custody.

Approved Source
The Federal 2005 Food Code, §3-201.14(A) states: “Fish that are received for sale or service shall be:
(1) Commercially and legally caught or harvested; or (2) Approved for sale or service.
Under the Catch & Cook program, charter fishing clients are approved to have their recreationally caught fish from Michigan waters prepared and served to them by licensed restaurants.

Regulatory Authority:
• It is not expected that the local health department or regulatory agency will provide an evaluation or approval of the facilities for the program, prior to restaurant participation.
• Regulators will, however, be available for guidance to operators regarding applicable food law requirements. Inquiries will be made by regulators during routine evaluations on the status of restaurant participation in the Catch & Cook program.
• During routine evaluations, although it is not necessary that separate dedicated facilities and equipment be required solely for recreationally caught fish, separation of raw animal food from raw ready to eat and cooked ready to eat food must be adhere to as stated in law.
• If it is determined that the facility is neither capable nor sufficient to adhere to cross-contamination issues, or the facility building and/or equipment is not adequate according to law, the regulatory agency may order the cessation of this program within the facility until such time as it can come into compliance.

Client:
*Must purchase sides and drink from Stadium Diner and Bar.
Please click here for “Catch and Cook” Waiver and Assumption of Risk Agreement.

Fishing, one of the finer things in life!