Battered and fried or simply raw–seafood is a popular dish, no matter how you serve it. Americans consume more than 5-billion pounds yearly, an order that takes more than a fishing rod to fill and worries conservationists. We follow the fish, the fishermen, and the science trying to preserve fisheries for future generations–from ancient ships on the Nile to a modern technologically sophisticated factory trawler on the Bering Sea to the University of New Hampshire’s open-ocean aquaculture research project. And we witness a wide variety of fishing methods–from gillnetting and longlining to lobster trapping. Hop aboard and sail through time and around the globe as we explore the harsh conditions of life at sea and experience firsthand one of history’s deadliest jobs. Brace yourself and feel the ice-cold, salt spray on your face as we explore commercial fishing

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