Join us for a look at the fishing industry through the eyes of some of the world’s best seafood chefs and most forward-thinking fisherman. First, chef David Pasternack of Esca in New York City takes us fishing in the Long Island Sound. Next, we’ll travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, we’ll show you what to look for when you buy seafood.