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Jaclyn Kelley / Eyewitness News
Email: jkelley@wwltv.com | Twitter: @jkelleyWWL

NEW ORLEANS - There is a new trend making its way into New Orleans restaurants.

With a click of button you can now find out where your dinner came from and the innovative program is already making a big slash in the local fishing industry.

From hook to cook, the non-profit organization Gulf Wild lets you, the consumer, track the fish you eat.

'Type a number in your cell phone and it shows you a picture of the fisherman, it shows you a picture of his boat, it gives you a autobiography of him right quick, then it shows you on the map about where he caught the fish,' says Harlon Pearce, the owner of Harlon's LA Fish in Kenner.

Pearce liked the idea so much he help bring the trend to the metro area three months ago.

'We are all gravitating towards making the consumer understand where our fish are coming from, so we can guarantee them what they have on the menu, what they are eating, is really what it is,' says Pearce.

Right now Pearce is the only seafood distributor partnering with Gulf Wild to provide chefs and restaurants with fresh red snapper and red grouper. Most importantly though, it supports local fishermen.

'We are now landing boats in Grand Isle, so the fish is actually coming from Louisiana fishermen into Grand Isle and then immediately into the New Orleans market,' says Gulf Wild Program Director Julie Watson.

The idea is catching on too. Patois Restaurant chef owner Aaron Burgau is just one of many serving up Gulf Wild dishes.

'You don't know where it comes from, it could come from 2000 miles away and still be the same species,' says Bergau.

Gulf Wild uses every thing it catches, including its by catch species and that is exactly what Burgau used in his dish as he competed against chefs from across the nation for the title 'King of American Seafood' at Saturdays Great American Seafood cook-off.

However, Gulf Wild has developed ways to reduce the amount of by catch it brings in. In fact, to ensure sustainability, all of Gulf Wild's fishermen adhere to set of stricter, voluntary fishing quotas.

'We want to make sure there are fish for generations to come. Wild caught, fresh fish coming out of the Gulf of Mexico,' says Watson.

Gulf Wild says fish is often mislabeled roughly 70 percent of the time. Click here for more information on Gulf Wild and its participants.

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