Neven is in Co. Cork and cooks prawns in Baltimore and sees how to dress a brown crab, then a West Cork delicacy of smoked hadddock. His recipe this week is the French fish soup, Bouillabaisse.
Neven discovers the seafood of Co Donegal. His first stop is Killybegs where he calls in at the Killybegs Seafood Shack. He also travels to Harveys Point Hotel where Head Chef Chris McMenamin teaches him how to make a flavoursome Mussel and Leek Risotto using mussels farmed in Donegal Bay.
Neven travels to Sligo. He visits Voya Seaweed Baths in Strandhill, hears about versatile ways to cook oysters and his own recipe this week is Trout and Crab Ravioli.
Neven travels to Co. Kerry this week. On Valentia Island he visits the Irish Coast Guard station where he learns about the crucial role of the Coast Guard in saving lives at sea. In Renard Point he takes a tour of the organic salmon smokery and in Waterville he learns how to cook the perfect Black Sole.
"Galway" Neven is in Galway City this week. He goes on a 'Lobster Safari' and he learns a quick a simple recipe for it in Rouge Restaurant. He also visits Gannet Fishmongers, Ireland's largest online fishmonger. His own recipe this week is Crispy Fried Whiting with Mango and Apple Salad.