What’s included in the booking?

The charter, all fishing gear, a hands-on cleaning and filleting tutorial, door-to-door black-car service to the marina, parking, and a prepared lunch featuring your catch at Lucille's Landing are included.

How long is the experience?

The fishing charter runs approximately 4–5 hours with a total 7–8 hour experience including transport and lunch at The Wharf.

What is the minimum age?

Minimum age is 12; the small-group format is family-friendly for older children and teens.

How many people can join per trip?

Charters accommodate up to four guests per boat to keep the experience personal and instructional.

Which species will we target?

The trip focuses on the Bayou Slam: Speckled Trout, Redfish (Red Drum), and Flounder in coastal wetland and bayou habitats.

What if I have dietary restrictions?

Notify the operator when booking—Chef Tiger can often accommodate common dietary needs with advance notice.

Catch, Clean & Cook: Bayou Slam Charter to Table in Chalmette | Fishing | Water Activities

Adventure Brief

Pair a guided bayou fishing charter with a Creole chef’s lunch: Catch Speckled Trout, Redfish, and Flounder with Captain Mike, then dine on your catch at Lucille's Landing. Small groups, full gear, and transportation make this a compact, flavorful Louisiana experience.

4–8 hours

moderate

From $2,320.00

Catch, Clean & Cook is a hands-on charter experience based in Chalmette, Louisiana, that pairs inshore bayou fishing with a Creole kitchen’s water-to-table lunch. Your day begins with door-to-door black-car service to the marina, where Captain Mike welcomes up to four guests aboard a top-of-the-line bay boat. The fishable landscape here is coastal wetland and bayou: shallow flats, oyster beds, and grassy marsh channels that hold Speckled Trout, Redfish (Red Drum), and Flounder—the local Bayou Slam.

On the water the rhythm is deliberate: poling over skinny water, drifting bait or casting light tackle, reading current seams and mud lines where redfish patrol. Captain Mike provides guided instruction and a hands-on tutorial in how to hook, land, and handle the catch; after the trip the crew cleans and fillets your fish so it’s ready for the kitchen. That close link between angling and cuisine makes the trip more than a typical charter—it’s a tasting of place and process.

From the marina you and your catch are taken to The Wharf and Lucille's Landing, where Chef Tiger prepares a custom Creole lunch showcasing local techniques and seasonings alongside other locally sourced ingredients. Expect spice-forward preparations, classic roux accents, and preparations tuned to the texture of flounder and the firm meat of redfish. The included bar and grill atmosphere keeps the mood relaxed: anglers trade stories over cold drinks while the chef finishes the plate.

Practical details are tidy: trips run as a 4–5 hour charter with a 7–8 hour total experience including transportation and lunch; groups are limited to four people; all gear and parking at the marina are provided. The format suits curious anglers who want both instruction and a culinary payoff rather than a competitive, heavy-duty fishing slog.

Why this matters locally: the charter threads recreation, local fisheries knowledge, and New Orleans–area culinary tradition into a single afternoon. It’s ideal for travelers who want saltwater learning without a long fleet scramble—families with older teens (minimum age 12), small groups, and food-minded visitors.

The charter’s small-group limit and full-service inclusions mean beginners learn rod setup, knot-tying, and etiquette for local species while more experienced anglers can refine sight-fishing and live-bait tactics. Because Captain Mike and crew handle cleaning and transport to Lucille's Landing, you spend less time prepping and more time enjoying a lunch that celebrates terroir of the delta—bright citrus, piquant peppers, and bayou herbs. Bookings require 48 hours’ notice; expect flexible add-ons for drinks, hangout time, and transport.

Bring a camera for marsh light, a hat, layered clothing, and a sense of appetite. With Captain Mike at the helm and Chef Tiger in the kitchen, Catch, Clean & Cook converts a day on Louisiana’s water into an edible memory.