BIOGRAPHY
At Journey South Outfitters (JSO) in Venice, Louisiana, USA Captains Moe and Eric Newman excel at providing a true fishing and culinary experience as a husband-and-wife team. Moe—the only female offshore captain known along the Gulf Coast—and Eric both have a passion for fishing shaped by their experiences growing up in South Louisiana. With two Traeger grills in their lineup and Eric’s fine dining background, they’re able to share their love of wood-fired flavour, fishing, and southern cuisine with JSO guests and anglers alike.
From Boat to Table With Journey South Outfitters
Q&A
Interview with Moe & Eric
Favorite family recipe or tradition?
This is a toss-up between making my [Eric’s] family recipe with seafood stuffed mirlitons or when we start to get colder water temps in the fall and get local oysters to grill on the Traeger. We enjoy both.
Favorite dish to cook for JSO visitors?
Grilled or fried fish collars topped with a sweet orange chili glaze. Cooking the collars and wings of a fish is so much fun. It’s an incredible cut that most people overlook. Most of our clients are blown away once they try it. It’s so nice to educate anglers on using as much of the fish as possible. This dish is great smoked and grilled on the Traeger or fried on the Timberline’s induction cooktop.
Hot & Fast or Low & Slow?
They are both great, depending on what you are cooking. Most of our fish species are incredible hot and fast, but it’s nice smelling braised venison roasting at 185 degrees all day while we work around the fish camp.
Your most used or favorite ingredient?
Our favourite ingredient is anything we harvest. We put a whole bunch of respect and love into harvesting everything from fish to game. Being able to see the quality of the finished product is very rewarding.
Where do you get inspiration for what to cook?
My [Eric’s] inspiration for cooking started when I got my first real job in an incredible restaurant called The Dakota restaurant. The owners were incredible mentors. Their passion for great cuisine was contagious. Now with JSO, I implement what they taught me with all the great Louisiana cooking methods. I also love to absorb ideas and recipes from all the other fishing and hunting guides we meet from all over the world.
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