You catch it · 30A, Destin & Panama City Beach

Catch &
Cook

You spent the day on the water. Bring back what you caught and we’ll turn it into dinner in your own kitchen — while you sit down.

From $55 a guest · plated or buffet · you bring the fish
The day after the boat

The best fish you will ever eat

You bring it in

Whatever the day gave you — snapper, grouper, mahi, triggerfish, a cooler of shrimp. Cleaned and filleted at the dock, or we will sort it.

We cook it properly

Blackened, grilled, seared or fried. In your kitchen, that evening, with sides and a dessert built around it. Nothing frozen, nothing waiting.

You sit down

For once. You have been on a boat since six. Somebody else can stand up this time.

What's included

  • Your catch cooked however you want it
  • Chef-prepared sides, salad and dessert
  • Plated service or a family-style buffet — your choice
  • All the shopping for everything around the fish
  • Serviceware and platters
  • A full kitchen reset — including the fish smell

What's not

  • The fish — that is the point — you caught it
  • Cleaning and filleting — most dock services do it for a few dollars a pound, and it is worth it
  • Food cost for everything else — sides, salad, dessert — quoted with your menu
  • Alcohol — we bring mixers, recipes and the service

Working to a budget? Tell us the number you have in mind and we will build a menu to it. We would rather cook you something honest at your price than talk you into something you did not want to spend.

No glass is permitted on the beach. It is county law, not our rule. We bring shatterproof drinkware and will decant wine or champagne before we head down. Any fine issued for glass is passed on to the client.

See it

See it for yourself

Easier to show you than describe.

More on our YouTube channel, @chefjojo30a
The table

What we do with your catch

Tell us what you brought back and we will build the evening around it. Here is how we usually cook the Gulf.

Your fish, four ways
BlackenedChef's pick
Creole spice, cast iron, citrus beurre blanc — how we do grouper
Grilled whole
Herbs, lemon, olive oil, straight off the grill
Seared with a crisp skin
Champagne cream, capers, dill — best on snapper
Fried, properly
Light batter, malt vinegar, remoulade. Nobody regrets this one
If you brought shrimp or crab
Low Country boilChef's pick
Corn, potatoes, andouille, poured out on the table
Chilled with cocktail sauce
Simple, cold, gone in ten minutes
Chilli butter, grilled
Skewered, charred, lemon
Alongside
Gouda stone-ground grits
Slow-cooked, sharp gouda, cracked pepper
Coleslaw
Sharp and crunchy, cuts through the fry
Grilled corn and black bean
Charred corn, red onion, coriander, lime
Honey cornbread
Cast iron, honey butter
Charred broccolini
Blistered, chilli, garlic, lemon
To finish
Key lime pie
The Florida one, done properly
Banana pudding
Vanilla wafers, whipped cream, made that morning
Bourbon bread pudding
Brioche, bourbon caramel, pecan praline

Every allergy and dietary need is designed around, not worked around. Tell us everything and we'll build the table to suit.

What it costs
$55
a guest, and up
The Essential — we cook, you serve yourselves$55 a guest
The Signature — full service$95 a guest
Food for everything but the fishquoted with your menu
Your catchfree — you caught it
Children, ages 3–12$35 flat
Deposit to hold your date$500

Tax and gratuity are added to your quote. Parties over twenty on the sand are priced individually — tell us what you have in mind.

Book a Catch & Cook
Takes about four minutes. Nothing is charged until you've seen your quote.

We are here around the clock. Build your event, see your quote and hold your date at two in the morning if that is when you are planning — and we answer. Submissions are open 24/7 and so are we.

Before you ask

The questions we get

Do you need it cleaned and filleted?
It makes life easier, and most dock services will do it for a few dollars a pound while you are unloading the boat.

If you come back with it whole, tell us when you book and we will sort it — there is just a bit more time in the kitchen.
What if we do not catch anything?
It happens, and we plan for it. Tell us as soon as you are back and we will bring fish instead — Gulf snapper or grouper, whatever is good that day. It goes on the invoice at cost and the evening runs exactly as planned.

Nobody goes hungry because the fish were not biting.
How much fish do we need?
Roughly half a pound of fillet per person, a little more if it is the main event and people are hungry.

Bring more than you think. Anything we do not cook we will portion and bag for your freezer.
Can you cook it at the dock or on the boat?
No — we cook in your rental kitchen. It is safer, it is cleaner, and the food is better for it.

Come back, shower, and sit down to it an hour later.
What time should we book it for?
Tell us roughly when you expect to be back and we will work to it. Most charters land between two and four, which makes a seven o’clock dinner comfortable.

If the boat runs late, call us — we would rather move dinner than rush your fish.
Can we do this with a bonfire?
On 30A, yes. Fresh fish and a fire on the sand is about as good as this coast gets.

The bonfire is run by our partners It’s Lit PCB and is priced by group size, from $500. Add it when you book.
Chef Jojo 30A · Serving 30A, Rosemary Beach, Panama City Beach, Destin & the Emerald Coast
Questions? Carly is on (850) 788-0642 or admin@chefjojo30a.com