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The Fishmonger
Examining the challenges faced by San Diego, Calif., commercial fishermen and their relationships with local chefs, the community and the world market.
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.
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.
S3, EP4 "Blue Cats & Blue Crabs"
Tommy is in Virginia for blue crab, and the highly invasive blue catfish; it's a shocking ordeal to get the blue cats on the dinner plate; there's aqua culture, and a race track.
