02:52

Delicious: Smoked Black Cod Two Ways | Santa Barbara Fish Market

02:48

Why and How to Brine Fish - Explained | by chef Anthony Pascale

03:00

How To Fillet a Sanddab | by chef Anthony Pascale

03:10

Meet the Locals: Santa Barbara Fish Market

01:46

How to butterfly grill a Rockfish | Intercontinental San Diego, Vistal Restaurant

02:23

How fishing families are born | fishing in San Diego with Darian Schramm (Paramount Fish Co)

04:28

How to fillet a Lingcod | demonstrated by fishmonger Brian Colgate

05:00

How Omega-3s Fight Alcohol Addiction | Neuroscientist explains

04:12

Get the local seafood experience at the Intercontinental San Diego

01:41

Black Cod (aka Sabelfish) Species Introduction

02:36

Plant vs Marine Omega-3s | nutritional neuroscientist explains

02:04

How to fillet a Rockfish | by star chef Michael Cimarusti

06:09

How Omega-3s fight Depression | Neuroscientist & Psychiatrist explains

02:57

How Omega-3s promote Brain Health & prevent Dementia | explained by neuroscientist Dr. Hibbeln

02:53

Insanely delicious - Western Bacon Rockfish Burger | Brine Box | chef Rachel Hurley

02:51

Fish Species Feature: Rockfish | What's so great about Rockfish?

03:21

Omega-3 vs Omega-6: The real heart health story | Nutritional scientist Dr. Joe Hibbeln

02:35

What Are Omega-3s and their benefits? | with nutritional scientist Dr Hibbeln

02:21

How much seafood should we eat? | by Nutritional Scientist Dr. Joe Hibbeln

01:45

Seacuterie - Explained | by Tommy "The Fishmonger" Gomes

03:04

Making San Diego a Seafood Destination - Tunaville | Fishmonger Tommy Gomes

03:32

How fishing is managed on the West Coast - Explained

02:25

Reimagined seafood on the pier | Brine Box | Oceanside, CA

03:15

How To Prep a Rockfish for Dry-Aging | chef Davin Waite

02:30

Dry-Aging Fish - Explained | Chef Loren Waite

04:17

Local California species make for great sushi | Saiko Sushi, San Diego

01:24

Recipe: Black Cod Collar BBQ "Wings" | by chef Elsah Payne

01:46

The vital importance of "BOFFFFs" - Explained | Prof. Scott Heppel

03:36

Live Sanddab fishing | San Diego | James Strait

03:33

Bycatch - Explained

02:27

Rockfish Nigiri | by chef Davin Waite

02:11

Thriving Seattle Fishermen's Terminal | Peter Steinbrueck

02:17

Bringing local fish back to Shelter Cove | Fisherman Jake Mitchell

02:00

Black Cod beach cookout | by E-fish's Jeff Tedmori

02:34

Get Hooked Seafood - connecting Santa Barbara to its fishermen

04:26

How to Fillet a Skate | by chef Davin Waite

02:38

From fisherman to advocate | Half Moon Bay's Bob Dooley

02:32

E-Fish - a new model of seafood distribution | Jeff Tedmori

02:06

How to Buy Fresh Fish | a Fishmonger's Guide

02:06

The importance of sharing marine science with children | Sarah Wolf

01:58

What is a "Fishery"?

04:43

Innovating backwards | seafood restaurants Wrench & Rodent and Shootz in San Diego County

01:45

Rockfish Ceviche with Stone Fruit | by chef Chris Bailey

02:16

Local seafood and harbor main attraction in Westport | Molly Bold

03:00

Why Rockfish are so cool and unique | with Dr. Milton Love

02:18

How To Freeze Fish at Home | A Fishmonger's Guide

02:36

Tiny Fish Co | by chef Sara Hauman

04:35

Making a career of loving Rockfish - Dr. Milton Love

02:40

The true taste of Monterey Bay - Wild Fish Restaurant | Pacific Grove, CA

03:21

Recipe: Dover Sole Fish Sandwich | by Local Tide's Victor Steinbrueck

02:13

Underutilization of Fisheries - Explained by Ray Hilborn

02:10

How To Keep Fish Fresh at Home | Reduce Food waste | Fishmonger's Guide

02:48

The vital role of fishermen for marine science & conservation - Melissa Mahoney

02:52

Maximum Sustainable Yield (MSY) - EXPLAINED

03:19

Crudo e Nudo - L.A.'s hottest new seafood place

03:47

Ike-jime Black Cod with Truffles | Michelin chef Michael Cimarusti

02:20

Cyanotype - Making Art with Kelp, Sun and Water | Photographer & Marine Scientist Oriana Poindexter

02:22

"Sashimi Grade" - Explained

02:10

Advancing seafood quality in the US - OSU Seafood Research Center

04:01

The compelling case for working waterfronts