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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, 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, EP6 "Run, Mullet Run!"
Tommy's on the Atlantic coast running down mullet and Maine lobsters.
S5, EP7 "Small Bites"
Tommy eats his way through the best local seafood dishes in Portland, OR and Chula Vista, CA.
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.
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.
