Examining the challenges faced by San Diego, Calif., commercial fishermen and their relationships with local chefs, the community and the world market.

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.