Secrets of Seafood

2022 TV-G, G, G 1 Season

Dive into Secrets of Seafood, a Bay Area culinary series tracing seafood from ocean to table - boats, markets, processors, and top kitchens - through the voices of fishers, suppliers, and chefs, spotlighting tradition, innovation, and sustainability.

Genre: Documentary Series · Documentary Series · Food + Drink

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24 Episodes

1 - Omakase 24 min

At San Francisco's Omakase sushi bar, chefs discuss discipline, knife technique, and the pursuit of authenticity. The episode follows their daily preparation, teamwork, and commitment to traditional Japanese methods in a competitive dining scene.

2 - Niku Steakhouse 24 min

At Niku Steakhouse in San Francisco's SoMa district, chefs center the menu on Japanese Wagyu while integrating local produce and regional seafood. The episode explores sourcing, chef collaboration, and the counter-style dining experience.

3 - Dumpling Time 24 min

In Mission Bay, Chef Leo Leong brings a modern approach to Chinese cuisine at Dumpling Time. Drawing on his upbringing in Macau, he blends traditional techniques with seafood-focused dishes while reflecting on immigration, training, and adaptation.

4 - Flying Fish 24 min

In Half Moon Bay, Suzanne and David run Flying Fish & Grill, blending Basque traditions with California seafood. The episode traces their move from France to the Bay Area and their focus on fresh coastal ingredients and family-run hospitality.

5 - Otoro Sushi 24 min

In San Francisco's Hayes Valley, Otoro Sushi has built a following through long-standing partnerships. The owner reflects on immigrating to the U.S., rising from dishwasher to restaurateur, and reuniting with a trusted chef to run the restaurant.

6 - Anchovy Bar 24 min

At The Anchovy Bar in San Franciscoâ€™s Fillmore District, chefs highlight locally caught anchovies. The episode follows sourcing at Fishermanâ€™s Wharf and explores sustainability, seasonality, and the role of small fish in Bay Area dining.

7 - 25 Lusk 24 min

In San Francisco's SoMa district, 25 Lusk blends seafood-driven dishes with hospitality rooted in teamwork and kitchen tradition. The executive chef reflects on mentorship, sourcing fresh fish, and creating a dining space shaped by craft and service.

8 - The Marshall Store 24 min

In Marshall, California, The Marshall Store centers its menu on local oysters. The episode follows a family-run business serving barbecued oysters, ceviche, and fish stew while reflecting on growth from modest beginnings to a coastal destination.

9 - Hog Island 24 min

Hog Island Oyster Company in Marshall, California, traces its roots from shellfish farming to operating multiple restaurants. Founder John Finger discusses oyster cultivation, sourcing local seafood, and connecting farm operations directly to the table.

10 - Sotto Mare 24 min

In North Beach, Sotto Mare brings Italian coastal traditions to San Francisco. Owner Richie Azzolino recounts opening the restaurant with his wife and building a menu centered on seafood and pasta, inspired by Adriatic fishing towns.

11 - Tony's Seafood 24 min

In Marshall on Tomales Bay, Tony's Seafood reflects generations of coastal fishing history. Chef John Lyell discusses the restaurant's Croatian roots, bay sourcing, and how a former dockside operation evolved into a waterfront seafood destination.

12 - Chez Maman 24 min

Chez Maman, with locations in Potrero Hill and Hayes Valley, blends French bistro traditions with seafood-focused dishes. Staff describes a collaborative kitchen culture and a menu inspired by classic brasserie cooking and home-style flavors.

13 - TwoXSea Fish 24 min

In Sausalito, TwoXSea and Fish Restaurant focus on traceable, sustainably sourced seafood. Co-owner Kenny Belov explains how the company tracks each catch, from boat and gear to delivery, supplying Bay Area restaurants with responsibly harvested fish.

14 - Ettan 24 min

In Palo Alto, Ettan presents California-inspired Indian cuisine. Chef Sri and owner Ayesha Thapar discuss reimagining Indian food in an upscale setting, blending regional traditions with seasonal ingredients in Silicon Valley.

15 - Water2Table & Lord Stanley 24 min

At Pier 45 in San Francisco, Water2Table Fish Company unloads hook-and-line catch from local boats. Owners Joe and Andi Conte work with chefs such as Lord Stanley's Rupert Blease, focusing on seasonal supply and direct dock-to-restaurant sourcing.

16 - Kakui Sushi 24 min

In Oakland's Montclair district, Kakui Sushi rotates seasonal seafood from Japan, Baja, and beyond. Partners share how they built the restaurant from scratch, focusing on fresh ingredients and a menu that reflects changing availability.

17 - Shin Mai Oakland 24 min

In Uptown Oakland, Shin Mai expands on the team behind Kakui Sushi with a ramen and izakaya concept. After training in Japan, the chef brings traditional noodle-making and broth techniques to a menu shaped by ongoing research and travel.

18 - Tribune Restaurant 24 min

In downtown Oakland, Tribune blends French technique with North African, Mediterranean, and California influences. Chef Omri Aflalo draws on time spent cooking in France to create a seafood-driven menu shaped by heritage and market sourcing.

19 - Barrio 24 min

In San Francisco, Barrio blends Mexican cuisine with Peruvian influences at its North Beach and Ghirardelli Square locations. Owners Billy Riordan and chef Tim draw on ceviche experience and neighborhood roots to shape a seafood-forward Latin menu.

20 - Quinto Sol 24 min

In Redwood City, Quinto Sol presents Mexican cuisine rooted in Puebla traditions. Alexa Sol and Chef Rafael Vallon prepare shrimp cocktail, sea bass in chile negro cream sauce, and crab tostadas while discussing sustainability and sourcing.

21 - Sun of Wolf 24 min

In Palo Alto, Sun of Wolf blends Mexican roots with contemporary California cooking. Family co-owners highlight seafood-forward dishes like hamachi tostadas and gulf prawn aguachile, plus a line-caught salmon plate sourced through a local fisherman.

22 - Series Recap 1 24 min

This recap episode revisits chefs and restaurants featured earlier, including Omakase, Niku Steakhouse, Dumpling Time, Flying Fish & Grill, Otoro Sushi, The Anchovy Bar, and 25 Lusk, highlighting signature seafood dishes and sourcing practices.

23 - Series Recap 2 25 min

This recap episode revisits Bay Area favorites, from Marshallâ€™s oyster scene and Hog Island Oyster Co. to Sotto Mareâ€™s cioppino, Chez Mamanâ€™s mussels, TwoXSeaâ€™s sustainable sourcing, and Ettanâ€™s refined Indian cooking in Palo Alto.

24 - Series Recap 3 24 min

This recap tours Bay Area seafood and Mexican standouts: Fishermanâ€™s Wharf supplier Water2Table and Lord Stanleyâ€™s uni bottarga dish, then Oakland favorites Kakui Sushi, Shinmai ramen/izakaya, Tribuneâ€™s rockfish, plus Barrio, Quinto Sol, and Sun of Wolf.