Hook, Line and Dinner: Season 1
From Florida and Louisiana to California and Oregon, Ben Sargent uncovers the country's best seafood joints and regional specialties, and he follows the awesome journey from sea to table.
Ben Sargent Hits the Road
Ben Sargent is back for a full season of Hook, Line & Dinner. He's hitting the road in search of the country's best seafood joints and regional specialties. Join him as he tracks the journey from sea to table.
Reeling in the Catch
Ben reels in his catch of the coast of Santa Barbara, a starry rockfish. When it comes to seafood, the very best is that which is caught locally.
Diving for Sea Urchins
Ben works up an appetite diving for sea urchins in San Diego.
Hunting for Oysters
Ben hunts for oysters to cook up at Bowens Island Restaurant in Charleston, S.C., a local marsh-side oyster house.
Ben lends a hand and helps shuck oysters while in New Orleans.
Dining on Frog Legs
While in Everglade City, FL., Ben gets schooled in the proper way to eat frog legs.
Stone Crab Legs
No visit to the Everglades is complete without sampling the sweet and flaky white meat of stone crab, a local delicacy.
Working alongside ‘Team Garcia’ -- a fishing family originally from Cuba -- Ben helps to harvest the annual catch, the spiny lobster.
Ben eating shrimp with Leah Chase at Dooky Chase's Restaurant.
While fishing for shrimp, Ben and fisherman Matt O'Brien come across a sheepshead fish instead.
Blackened Red Fish for Mardi Gras
Ben gets some tips for hooking red fish from fisherman Jacques (Jakamo) Laboureur. The catch gets turned into blackened red fish at a Mardi Gras parade later in the day.
Ben, chef Mimo and Owner Antonio D'amato sample the pasta in the kitchen at Baci restaurant in San Diego.
Chef as Fisherman
Ben and locavore chef Eric Bechard fish for lingcod in the Columbia River in Oregon. They'll pan-sear their catch later in the day at Bechard's restaurant Thistle in McMinnville, OR.
Ben shows off the length of a previous catch while navigating the Columbia River with the Yakama Nation during their annual sturgeon catch.
Ben travels to Bayou country to learn everything there is about crawfish and spends some time de-shelling the day's catch with the crew at Phillips Seafood.
Raking for Steamers
Ben Sargent joins David Alexander to rake for steamers in San Francisco.
Fishing for Halibut
Ben and fisherman Craig Lewis take a look at the day's catch of halibut.
Ben and Chef Peter Kornack show off a pan of finished crab-stuffed peppers at T.W. Graham and Co. Seafood Restaurant in McClellanville, S.C.