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Examining the challenges faced by San Diego, Calif., commercial fishermen and their relationships with local chefs, the community and the world market.
S3, EP1 "New Bedford"
Tommy reconnects with John Fee of Lund's Fisheries and they're talking scallops, a seafood auction, and the history of the number one commercial fishing port in America.
S5, EP4 "Let's Get Nautical"
Commercial spearfishing off the coast of Cape Fear, NC.
S5, EP5 "Fish Hogs"
Tommy learns how the Yakima tribe harvests salmon and more on the Hood River.
S3, EP2 "Maine Lobster"
Maine lobster, the bedrock industry for many residents, is a sustainable fishery that's been responsibly managed by the fishermen, but faces new and growing threats from many fronts; Tommy also tests the limits of his ability to eat lobster rolls.
S5, EP8 "The Golden State"
Tommy's back home at Tunaville Market slinging fish and a special delivery.
S5, EP4 "Let's Get Nautical"
Commercial spearfishing off the coast of Cape Fear, NC.
S5, EP3 "Like a Sturgeon"
Catching and cooking prehistoric sturgeon with a side of caviar.
