Kings of Fi$H

Meet the owners of San Pedro Fish Market: Mike, John, Henry, and Jen Ungaro, and the big boss Tommy Amalfitano. Running one of the largest restaurants in the world, the families have seen their share of battles-with the restaurant and with each other. Follow them as they encounter some of their biggest challenges yet.

The business has kept Henry occupied for so long, so he relishes the time he has with his sons at a local car show. Mike invites Carl, one of his oldest and best friends, to get some time away from the office at a local cigar shop. Mike and Henry reflect on their times with Tommy Jr.-their friend and business partner who recently passed away. Mike gets a disturbing call.

Meet Frank, executive chef of San Pedro Fish Market, who currently runs the Long Beach location. With a possible eviction looming, Frank decides to have some fun time and goes fishing. The families call an emergency meeting to discuss the future of SPFM. The families are feeling tense after the shocking phone call. Frank, head chef at the Long Beach location, goes fishing to relieve some stress.

The official 30 day notice of eviction has come. To explore new ways of bringing in revenue, Mike, Henry, and Frank visit a ghost kitchen concept. Long time employees Danny and Paul go crabbing for two weeks. Tommy gets a surprise visitor from a New Orleans food critic, who's interested in the restaurant's line of spices. Mike's three daughters come home to visit.

Jen and her best friend Nicole have some "tea" time. Meanwhile, on the other side of town, Frank gives a food tasting to Henry and Mike. Jen wasn't invited, much to her chagrin. Mike and his consultants discuss the use of the Metaverse as a possible avenue to bring in more business.

Meet Frank, executive chef of San Pedro Fish Market, who currently runs the Long Beach location. With a possible eviction looming, Frank decides to have some fun time and goes fishing. The families call an emergency meeting to discuss the future of SPFM. The families are feeling tense after the shocking phone call. Frank, head chef at the Long Beach location, goes fishing to relieve some stress.

The time has come. It's the last day of business at the legacy location, and the loyal customers show their support in droves. Frustrations are released during the demolition. Family, employees, and loved ones reflect on the market-what it means to them and the community.

In the aftermath of the legacy location closing, the families immediately push forward with a temporary location. Long Beach finally has its grand opening. With a new phase of the relocation plan in place, the future is looking bright.