The Fishmonger

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

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.

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

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

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.