Chefs A' Field: Good Catch

Searching for snakehead and blue catfish on the lower Potomac River and Chesapeake Bay; purchasing and cooking quality seafood; seared snakehead with Moroccan couscous and grilled vegetables.

A symbiotic relationship between fish and plants produces a bounty of produce and striped bass; Zen engineering; home smoking technique; trout; sea bass crudo dish.

Growing and harvesting oysters; creating a simple grilled oyster dish on an open fire; mignonette; the local method of shucking oysters.

Pulling up and picking through crabs on the Chesapeake Bay; roasting a whole fish stuffed with Maryland blue crab.

Reeling in sea trout, robin fish, porgy, albacore, flounder and more in New York Harbour; preparing recipes on a floating restaurant in New York.

Seafood kitchen prep and cooking ideas; how to get the best quality at the market; recipes for the home cook.