2016 Schedule

Interactive: March 11–15  •  Film: March 11–19  •  Music: March 15–20

Hooked on Bycatch: Seafood You Should Be Eating

Saturday, March 12
3:30PM - 4:30PM

The Driskill
604 Brazos St


Wherever there is fishing, there is bycatch—the incidental capture of non-target species, and some chefs/fishmongers are working hard to promote the "trash fish" on menus, both for the good of our planet and our taste buds. Yet while most educated diners want to order "sustainable seafood," if faced with choosing between a responsibly harvested salmon and a fish they've never heard of (can I interest you in a beautiful Ribbonfish this evening?), diners often rely on what they know and love. Who is successfully making bycatch a part of their everyday menu? What are they serving (and why), and how can we promote this movement nationwide? This is the next generation of nose-to-tail cooking.

Hashtags: #sxsw #bycatch


Chris Shepherd at SXSW

Chris Shepherd

Owner/Exec Chef


Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum an...

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Jim Gossen at SXSW

Jim Gossen


Sysco Louisiana Seafood LLC

Native to Louisiana with Cajun roots, Jim Gossen has been an innovative and tireless leader for the recovery and improved sustainability of the Gulf of Mexico’s seafood industry. His 44-plus-year ...

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PJ Stoops at SXSW

PJ Stoops

Exec Chef

Foreign Correspondents

After years of bringing the Gulf Coast’s best seafood to restaurants throughout Texas, former fishmonger Chef PJ Stoops utilizes his understanding of the sea and his love for Thailand’s culture and...

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Rosa Zirlott at SXSW

Rosa Zirlott


Murder Point Oysters

Rosa Zirlott has over 40 years of experience in the Shrimping industry. Her family has made their living working the natural resources of the Gulf of Mexico for four generations. Rosa, her husban,d...

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