The Fishmonger

Tommy reconnects with John Fee of Lund's Fisheries and they're talking scallops, a seafood auction, and the history of the #1 commercial fishing port in America. The New Bedford restaurant scene is something to see, and Tommy gets a private tour of a historic Nantucket Lightship. kwfishing

Maine Lobster is the bedrock industry for many residents of the northeastern most state in the country. It's 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.

From Sitka, Alaska, to Cape Cod, fishermen's co-ops are working hard to bring the best wild caught, American harvested seafood to the dinner table. Tommy explores an almost 40 year oyster company, and gets to sample some incredible food from a super secret test kitchen.

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.

Tommy goes aboard the Benthic Mariner and behind the scenes of the Atlantic Red Crab company with owner, Jon Williams. He's a pillar of the American commercial fishing industry and has a few tricks up his sleeves when it comes to serving Atlantic red crab.

What's spat? Find out as Tommy joins the folks at Bevan's Oyster Company for a detailed look at how they raise and harvest some of the highest quality oysters in the world. He's got fish oil on the brain, and learns all about the science behind fish protein.

Johnny Shucks, of Shucks Maine Lobster, invites Tommy for a tour of a lobster processing facility like no other. Come for the Big Mother Shucker. Stay for the lobster ceviche.

Tommy is back on his home turf selling fish from his new shop, Tunavilla Market & Grocery. The mad scientists at Wrench & Rodent are up to something good. And Tommy learns about what could be the future of seafood.