The Fishmonger

Over 90% of the seafood consumed in the United States of America is imported. In San Diego, California, a fleet of dedicated commercial boat captains...and a hard-driving fishmonger, are working to change the way we get our fish. Tommy checks in with Chef Davin Waite over at The Wrench and Rodent Seabastro Pub in Oceanside.

American commercial fishermen harvest sustainable fish responsibly and they have to abide by rules and regulations that international fishermen do not. San Diego fishermen would much prefer a level playing field where farmers of the sea across the globe play by the same set of rules. They have have banded together for a common cause, but there's still plenty of work to be done.

Edible sea creatures that live on the ocean floor are targeted and marketed by San Diego commercial fishermen. The spiny lobsters off the coast of California are different from their cousins in New England, but they're just as delicious. Tommy sits down with Chef Victor Jimenez from the Cowboy Star restaurant in San Diego, for his take on the famous Lobster Roll.

The Pacific Ocean is loaded with delicious fish that you might not have heard of, like Mongchong. Tommy the Fishmonger catches up with a few of his pals at the San Diego Dockside Market and then heads over to Wrench and Rodent where Chef Davin Waite prepares an unforgettable feast for the eyes.

One of Tommy Gomes's favorite sayings is: Good fish isn't cheap and cheap fish isn't good. Tommy explores the cost of American fish and the impact of multigenerational fishing families in San Diego. He sits down with the Hawkins family to talk fishing with family, and Chef Phillip Esteban prepares a traditional dish with Box Crab.

American commercial fishermen are passionate about what they do. Find out why it's best to support them while getting the best seafood on the planet. If you're in San Diego, the Dockside Market is the best place to meet the commercial fishermen and buy fresh fish right off the boat. Tommy talks with Chef Anthony Pascal about why he buys fresh fish daily for his sushi restaurant Saiko Sushi.