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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.
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, EP6 "Run, Mullet Run!"
Tommy's on the Atlantic coast running down mullet and Maine lobsters.
S3, EP3 "Cape Code"
From Sitka, Alaska, to Cape Cod, fishermen's co-ops are working hard to bring seafood to the dinner table; Tommy explores an almost 40 year old oyster company, and gets to sample some incredible food from a super secret test kitchen.
S5, EP5 "Fish Hogs"
Tommy learns how the Yakima tribe harvests salmon and more on the Hood River.
S5, EP4 "Let's Get Nautical"
Commercial spearfishing off the coast of Cape Fear, NC.
