The Fishmonger

Tommy reconnects with John Fee of Lund's Fisheries and they're talking scallops, seafood auctions, the New Bedford restaurant scene, and Tommy gets a private tour of a historic Nantucket Lightship.

Lobster is the bedrock industry for many residents of the state of Maine. It's a sustainable fishery that's been responsibly managed, but faces new and growing threats. Tommy also tests the limits of his ability to eat lobster rolls.

Tommy does a deep dive on fisherman's coops, 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 - a pillar of the American commercial fishing industry.

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 and Grocery. The mad scientists at Wrench and Rodent are up to something good. And Tommy learns about what could be the future of seafood.