The Fishmonger

Tommy joins a commercial pilot for a special look at the fishing and culinary scene around Jekyll Island, Georgia, by air, land, and sea!

Tommy is back to work as a deckhand on the F/V Samara for an all-day fishing trip targeting Alaskan salmon.

Tommy is back on the Big Island of Hawaii for a gluttonous tour of fish, fruit, farms, and a super secret kitchen.

Tommy is in for the ride of his life when he tags along with the United States Coast Guard for a training mission in Sitka, Alaska.

Lionfish are on the menu, as Tommy teams up with a group of divers targeting the invasive species for the annual Lionfish Shootout!

Tommy joins Jeff Silva, a native Hawaiian commercial fisherman, for a special look at the traditions of fishing on the Big Island.

Tommy boards the Cynthia C with commercial fisherman, Tyler MacAllister, in search of bluefin tuna.

Tommy is back on the Alabama coast with the guys from Fairhope Fish House who have expanded their operation to Birmingham, Alabama.

Tommy is back on the Alabama coast with the guys from Fairhope Fish House who have expanded their operation to Birmingham, Alabama.

Tommy's on the Atlantic coast running down mullet and Maine lobsters.

Tommy learns how the Yakima tribe harvests salmon and more on the Hood River.

Commercial spearfishing off the coast of Cape Fear, NC.

Catching and cooking prehistoric sturgeon with a side of caviar.

Teaching sport anglers the best way to keep their catch and getting shrimp to the market.

Tommy is going boat to plate-featuring North Carolina blue crab with Seaview Crab Co.

Tommy is going boat to plate-featuring North Carolina blue crab with Seaview Crab Co.

Tommy Gomes is aboard the Mission Bell, a San Diego-based charter boat targeting rockfish and sculpin.

Johnny Shucks, of Shucks Maine Lobster, invites Tommy for a tour of a lobster processing facility like no other.

Tommy Gomes is a fish out of water as he ventures deep into the heart of Louisiana from the French Quarter in New Orleans to sportfishing in the bayou.

Tommy Gomes is playing hooky from his day job at Tunaville Markey and Grocery to go fishing in the San Diego Bay.

Tommy is back on the water, fishing off the coast of South Carolina for the number one seafood in America.

There's buried treasure along the Washington coastline and fishmonger Tommy Gomes is on the hunt.

Tommy Gomes cuts fish aboard the F/V James Lee; the captain heads out on an eleven day fishing expedition.

Tommy Gomes is coast-to-coast on a mission to find the freshest sustainably harvested seafood around.

Tommy the Fishmonger is back, and he's taking a road trip up the coast of the Pacific Northwest.

Teaching sport anglers the best way to keep their catch and getting shrimp to the market.

Tommy is back on his home turf selling fish from his new shop, Tunavilla Market and Grocery; Tommy learns about what could be the future of seafood.

Johnny Shucks, of Shucks Maine Lobster, invites Tommy for a tour of a lobster processing facility like no other.

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

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.

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

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

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.

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.

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

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.

Good fish isn't cheap and cheap fish isn't good. Fishmonger, Tommy Gomes explores the cost of American fish and the impact of mult-generational fishing families in San Diego.

The Pacific Ocean is loaded with delicious fish that you might not have heard of that San Diego commercial fishermen deliver to American dinner tables.

Edible sea creatures that live on the ocean floor are targeted and marketed by San Diego commercial fishermen.

American commercial fishermen harvest sustainable fish responsibly and have to abide by regulations that international fishermen do not. San Diego fishermen would much prefer a level playing field where all play by the same set of rules.

Over 90% of the seafood consumed in the United States of America is imported. In San Diego, a fleet of dedicated commercial boat captains?and a hard-driving fishmonger, are working to change the way we get our fish.

In 1960, San Diego was the tuna capital of the world. Environmental and regulatory challenges made life tougher on commercial fishermen there. Today, they're fighting to regain their spot as a major commercial fishing port.

How underutilized fish are making their way to U.S. restaurants and dinner tables.

Catching and cooking prehistoric sturgeon with a side of caviar.

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.

Tommy is back on his home turf selling fish from his new shop, Tunavilla Market and Grocery; Tommy learns about what could be the future of seafood.

Tommy boards the Cynthia C with commercial fisherman, Tyler MacAllister, in search of bluefin tuna.

Tommy the Fishmonger is back, and he's taking a road trip up the coast of the Pacific Northwest.

Tommy joins Jeff Silva, a native Hawaiian commercial fisherman, for a special look at the traditions of fishing on the Big Island.

Tommy Gomes is coast-to-coast on a mission to find the freshest sustainably harvested seafood around.

Tommy Gomes cuts fish aboard the F/V James Lee; the captain heads out on an eleven-day fishing expedition.

Lionfish are on the menu, as Tommy teams up with a group of divers targeting the invasive species for the annual Lionfish Shootout!

There's buried treasure along the Washington coastline and fishmonger Tommy Gomes is on the hunt.

Tommy is in for the ride of his life when he tags along with the United States Coast Guard for a training mission in Sitka, Alaska.

Tommy is back on the water, fishing off the coast of South Carolina for the number one seafood in America.

Tommy is back on the Big Island of Hawaii for a gluttonous tour of fish, fruit, farms, and a super secret kitchen.

Tommy Gomes is playing hooky from his day job at Tunaville Market and Grocery to go fishing in the San Diego Bay.

Tommy is back to work as a deckhand on the F/V Samara for an all-day fishing trip targeting Alaskan salmon.

Tommy Gomes is a fish out of water as he ventures deep into the heart of Louisiana from the French Quarter in New Orleans to sport fishing in the bayou.

Tommy joins a commercial pilot for a special look at the fishing and culinary scene around Jekyll Island, Georgia, by air, land, and sea!

Tommy Gomes is aboard the Mission Bell, a San Diego-based charter boat targeting rockfish and sculpin.

How underutilized fish are making their way to U.S. restaurants and dinner tables.

In 1960, San Diego was the tuna capital of the world. Environmental and regulatory challenges made life tougher on commercial fishermen there. Today, they're fighting to regain their spot as a major commercial fishing port.

Over 90% of the seafood consumed in the United States of America is imported. In San Diego, a fleet of dedicated commercial boat captains…and a hard-driving fishmonger, are working to change the way we get our fish.

American commercial fishermen harvest sustainable fish responsibly and have to abide by regulations that international fishermen do not. San Diego fishermen would much prefer a level playing field where all play by the same set of rules.

Edible sea creatures that live on the ocean floor are targeted and marketed by San Diego commercial fishermen.

The Pacific Ocean is loaded with delicious fish that you might not have heard of that San Diego commercial fishermen deliver to American dinner tables.

Good fish isn't cheap and cheap fish isn't good. Fishmonger, Tommy Gomes explores the cost of American fish and the impact of multi-generational fishing families in San Diego.

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.

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

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 harvested or purchased fish, and his buddy Chris Logan joins him.

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 full-time. Tommy connects with a shrimper with a story to tell.

Tommy heads to Cape May, N.J., where 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.