Why you don't want fish straight off the boat, and other seafood industry secrets

May 11, 2016

Correspondent, Tom Wilmer explores the world of fresh ocean seafood with Morro Bay Commercial fisherman and restaurant owner, Mark Tognazzini, who talks about just what constitutes “fresh”, and the local fishermen who travel as far as 1,000 miles out to sea to catch pelagic fish such as Tuna and swordfish. 

And then it’s off to explore the Honolulu Fresh Fish Auction house for an insider’s look with Program Manager, Dr. John Kaneko at the non-profit Hawaii Seafood Council.