Campaign endorsement from The Sporting Chef


The Sporting Chef Says Take Marlin Off the Menu


Scott Leysath, wildly known as “The Sporting Chef,” is a leading authority on the proper presentation of wild fish and game.  As the co-host of the HuntFishCook television show (www.huntfishcook.com), which is broadcast on The Sportsman Channel, Leysath helps anglers and hunters understand how to enjoy their harvest with tasty, tantalizing recipes that he has developed during the course of his 20-year career as a chef.  The HuntFishCook television program is broadcast in more than 45 million homes weekly through The Sportsman Channel, Comcast Sportsnet, the Dish Network, Direct TV, The Wild TV Hunting and Fishing Network, and MyOutdoorTV.com.

As an avid angler and hunter, Leysath, a resident of Sacramento, California, is a firm believer in catch and release of all fish, and stresses the harvest of only sustainable species, whether it's game, waterfowl or fish. Leysath firmly endorses the Take Marlin Off the Menu Campaign and its efforts to persuade American consumers to stop purchasing marlin at their favorite restaurants or seafood retailers.

In addition, Leysath also urges fellow chefs to stop serving marlin at their restaurants, and to stop recommending the use of marlin in recipes developed for consumers, which are often delivered in the form of recipe books and recipes for magazines or web sites. 

“As chefs, we have a great deal of authority in influencing the eating desires and habits of American consumers,” said Leysath.  “We need to take action now to ensure that marlin and other billfish are around for a very long time.”

“On HuntFishCook, we’ve pledged, and are proud, to be ‘Marlin Free,’” Leysath added.  “And we support the Take Marlin Off the Menu Campaign.”

The author of two cookbooks, and a regular contributor to Ducks Unlimited Magazine, California Waterfowl Magazine, South Carolina Waterfowl Association’s Waterfowl and Wetlands magazine, and Western Outdoor News, Leysath recommends that chefs and consumers consider other sustainable species to substitute for marlin.  For example, he suggests species such as mahi mahi, grouper (gray, lane, yellowtail), wild salmon, wild trout, albacore and skipjack tuna, and halibut.

The National Coalition for Marine Conservation and the International Game Fish Association, the organizations that have come together to create the Take Marlin Off the Menu Campaign, applaud Scott Leysath and the HuntFishCook television program, and urge chefs and consumers to watch HuntFishCook and to visit www.huntfishcook.com to obtain healthy and tasty ideas on how to prepare game, fish and waterfowl.

National Coalition for Marine ConservationInternational Game Fish Association