NATIONAL RESTAURANT CHAINS ENTER FEDERAL FISHERIES DEBATE
Red Lobster & Olive Garden Ask Gulf Council To Give “Anglers Less” Fish
The owners of Red Lobster and Olive Garden restaurants believe you should fish less!
In fact, Darden Restaurant’s official position on the matter is that the Gulf of Mexico Fishery Management Council (Council) should reconsider the present recreational sector quota of red snapper, which the corporate restaurant chain feels may be too large!
The allocation of red snapper in the Gulf of Mexico currently stands at 51 to 49 in favor of the commercial sector; that’s to say that when an annual Gulf-wide harvest of red snapper is decided upon at the Gulf of Mexico Fishery Management Council (Council), 51% of that quota gets allocated to the commercial sector with the other 49% allotted to the recreational community.
In letter signed by Roger Bing, vice president of seafood purchasing at the Darden Restaurants chain, the corporate owners of Red Lobster, Olive Garden, LongHorn Steakhouse, Bahama Breeze and other chains asked the Council for “a review of the Gulf of Mexico recreational sector quota,” explaining that “the (recreational) sector is allocated a very large portion of the red snapper quota, almost equal to the commercial sector; however, they do not have the reporting requirements that the commercial sector does.”
“Additionally, some stocks in the Gulf of Mexico, including red snapper, are not on target to be rebuilt in 10 years as is mandated by the Magnuson-Stevens Act,” Bing said, adding “calling for improved data collection and monitoring from recreational fishers and shorter rebuilding plans within 10 years could lead to clear benefits to the resources.”
In a May article appearing in the Sun Sentinel newspaper, Washington Bureau correspondent William Gibson reported how Darden Restaurants supported stricter quotas on red snapper harvest in the Gulf of Mexico while asking the Council to support the continuation of more restrictive red
Awesome biscuits, but some awful tasting seafood. I always fill up on biscuits, their seafood to me is very simular to that frozen Mrs Pauls crap found in the grocery store’s freezer section…
Key West 19’6" CC 115hp Merc
14’ Fast Craft w/ 60hp Merc
You can buy their biscuits at Sams and cook them yourself. Taste just like the real think.
If I can figure out how to duplicate their “seasoning” pack that you put in the butter, won’t even be a need to buy the stuff from Sams.
Just a bag of biscuick, some cheddar and the season mix in butter.
“Banana Pants”
Indigo Bay 170
90 Johnson
Wilderness Ride 115
Yeah, I make them from time to time. I was refering to the times I am forced to go there due to a family b-day or some simular celebration… I simply don’t go when I have any control in where we go…
Key West 19’6" CC 115hp Merc
14’ Fast Craft w/ 60hp Merc
I don’t think boycotts really ever do much good, in my opinion.
bad publicity and a bunch of unhappy yet civil letters clogging up this guys desk may get him to change his public position
I haven’t eaten at Red Lobster in years and will never eat there again. I hate the place, the food, the smell, the tea, and did I mention that the food sucks? But, for some reason my family likes to go to Olive Garden. It might be the endless pasta and salad. I don’t know, but I don’t like that place either.
Ranger Bay 2000
Yamaha F150
Molon Labe!
Until you have loved a dog, part of your soul remains unawakened. - Anatole France (paraphrased)
“you win some, you lose some…but nothing beats getting some!”
Sorry about the rant. I know some people who love to “casually” mention that they went there or are going to go there to eat. Like it is something to brag about. Its plastic seafood. Go buy some real, fresh, local seafood and learn to cook it yourself. It would probably cost less and I guarantee you that it would taste better. And you support S.C. fisherman.
There I go ranting again. Sorry…
Ranger Bay 2000
Yamaha F150
Molon Labe!
Until you have loved a dog, part of your soul remains unawakened. - Anatole France (paraphrased)
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
Red
