13:23
How a Master Chef Runs One of the Most Successful Seafood Restaurants in the Country — Mise En Place
Eater
13:37
The Techniques Behind Harvesting the Best Clams on the West Coast — Vendors
9:15
How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef — The Experts
13:06
How One of the Largest and Most Expensive Clams Is Farmed — Vendors
14:03
Why One of the Best Restaurants in America Buys Its Oysters From the McIntosh Family — Vendors
15:57
How a Master Chef’s Brooklyn Restaurant Earned a Michelin Star in Its First Year — Mise En Place
11:53
How Bermuda Fishermen Are Leading the Fight Against Venomous Lionfish — Vendors
11:10
How Fisherman Delvin Bean Has Been Catching Bermuda’s Best Lobsters for Over 30 Years — Vendors
16:05
How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day — Mise En Place
1:01
How a giant crawfish farm harvests 3 million pounds per year #shorts
9:58
How One of LA's Esteemed Japanese Chefs Makes Trout Donabe – Plateworthy with Nyesha Arrington
12:50
How the Best Anchovies Make It to San Francisco Restaurants — Vendors
13:52
How a Legendary Dim Sum Restaurant Turns a King Crab Into 8 Dishes — The Experts
How a Master Sushi Chef Brought His Father's Octopus Recipe to NYC — Omakase
10:05
How Chef Jeff Miller Makes the Sushi at NYC’s Rosella His Own — Omakase
9:59
What Goes into Running a Commercial Salmon Fishing Business in Alaska — Dan Does
13:08
How Seaweed Harvesters Create One of Korea's Most Precious Fine Dining Ingredients — Vendors
14:41
Why a Sushi Master Left One of Japan's Best Sushi Restaurants to Open in NYC — Omakase
13:45
How America's Biggest Indoor Shrimp Farm Sells 2 Million Shrimp Every Year — Dan Does
17:43
How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place
12:34
How a French Oyster Company Harvests 100 Tons Per Year — Vendors
15:21
One of Japan’s Best Sushi Masters Is Making His Mark on NYC — Omakase
12:46
How a Master Chef Runs a Michelin-Starred Restaurant With a Constantly Changing Menu — Mise En Place
17:32
How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening — Mise En Place
17:47
How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America — Mise En Place
15:37
How Chef Atip Tangjantuk Brought Thai Flavors into a Japanese Omakase — Omakase
11:35
How Cheol Hong Park Produces Some of Korea's Finest Caviar — Vendors
14:46
How a New York Sushi Master is Creating a New Omakase — Omakase
11:54
How a Master Chef Catches Thailand’s Giant River Prawns for an Ancient Thai Dish — Made in Thailand
11:06
How Louisiana’s Biggest Crawfish Farm Sells Three Million Pounds of Crawfish Every Year — Dan Does
14:58
How Chef Ed Szymanski Perfected Fish & Chips at NYC’s Dame — Eater New Guard
11:33
How Yama Seafood Sells 8,000 Pounds of Tuna to NYC's Michelin-Starred Restaurants — Vendors
12:26
How an Eel Farm Grows and Smokes Eels for Top Sushi Restaurants — Dan Does
12:22
How a High-Tech Mussel Farm Produces 7,000 Pounds of Gigantic Mussels per Day — Dan Does
8:33
Chef Jacob Harth Barbecues Sea Snails on the Beach — Deep Dive
11:36
Catching and Grilling the Monkeyface Eel — Deep Dive
11:11
How Chef Jacob Harth Harvests and Cooks Wild Seaweed — Deep Dive
9:14
Harvesting Purple Sea Urchin (Uni) on the Oregon Coast – Deep Dive
17:09
How Steven Wong Moves 80,000 Pounds of Lobster a Week — Vendors
16:16
How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant — Omakase
6:02
Cooking Fish Tamales, an Ancient Mexican Recipe — The Experts
5:55
Grilling a Giant Pacific Red Octopus — Deep Dive
9:48
How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants — Omakase
13:16
How Sushi Master Masayuki Komatsu Uses Japan's Prized Kinki Fish in His Omakase — Omakase
12:00
How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court — Mise En Place
11:30
How Master Chef Yasu Tanaka Makes Sea Urchin Risotto — Omakase
9:24
How Master Sushi Chef Tomonori Nagai Prepares an Octopus for His Omakase — Omakase
12:41
How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase
8:12
Cooking the Gem of the Pacific Northwest: Red Rock Crab — Deep Dive
9:46
How to Harvest and Cook Gooseneck Barnacles — Deep Dive
How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase
10:24
Diving for World Class Butter Clams Off the Coast of Oregon — Deep Dive
0:51
Presenting Eater’s New Show: ‘Deep Dive’
