“Our goal is to make sure Gulf seafood continues to be shared fairly and sustainably so that all of us can enjoy it for generations to come,” said Stephen Stryjewski, executive chef at New Orleans-based Link Restaurant Group and Share the Gulf co-chair. “We believe—and science shows—that if Gulf fisheries are well managed, there will be a growing population with plenty of snapper, grouper and other fish to go around. We are committed to sitting down and working together to find a productive, fair and reasonable solution about how to share the Gulf.”
In addition to the NRA, the Louisiana Restaurant Association, Florida Restaurant and Lodging Association, Texas Restaurant Association, Mississippi Restaurant and Hospitality Association and Alabama Restaurant & Hospitality Alliance, as well as dozens of restaurants and seafood companies, are supporting the initiative, which is fighting proposed changes to regulations that would take a portion of the red snapper reserved for restaurant and foodservice use and make it available for recreational fishing instead.
To join Share the Gulf, click here. Visit the NRA’s Conserve program to learn more about sustainable practices for the restaurant industry.