The Fishmonger

Tommy reconnects with an old sea urchin diver buddy. Learn about life with an all-female commercial fishing crew and find out what's being done by commercial fishermen to breathe new life into a former logging boomtown. kwfishing

Meeting increasing demands by consumers, aquaculture farmers along the central coast of California show Tommy Gomes what it takes to raise oysters and abalone. A Michelin star chef prepares abalone and Tommy makes a Hangtown Fry.

Sitka, Alaska is a typical Alaskan fishing town. Tommy learns what it takes to supply the world with the best wild caught salmon. There's a sense of community and helping out each other. Tommy also explores the culinary side of Sitka.

Tommy Gomes answers questions on how to catch, clean, cook and make the most of your harvested or purchased fish. Joining him is his chef buddy, Chris Logan.

Follow the fish from the Gulf of Mexico to a local restaurant near Mobile, Alabama. Join a dedicated and passionate crew of four whose goal is quit their "regular" jobs and fish fulltime. Tommy connects with a shrimper wth a story to tell.

Tommy heads to Cape May, New Jersey he connects with the folks at Lund's Fisheries to explore a large-scale operation and a fish called Porgy.

Based in Newport, California, Bear Flag Fish Company does it all. They fish, process, sell to consumers and wholesalers and southern California restaurants. Tommy Gomes connects with Bear Flag to see how it's done.

It's not for everyone, but is it for you? Becoming a commercial fisherman is a challenge to most folks, but it you can handle days at sea, marginal living conditions and sea sickness, you might just have a chance.