No one knows more about fish than Jon Rowley. Julia Child dubbed him “the fish missionary,” and he teaches chefs across the country how to properly handle seafood. Ruth arrives just in time for the start of the Copper River salmon season, and Rowley catches and brings back the best Alaska has to offer for a lesson on how to fillet a 40-pound fish. Then, Rowley shows Ruth and actor Tom Skerritt how to forage for clams and how to prepare a meal right on the beach. Ruth also gets tips from chef Greg Atkinson of Canlis Restaurant on preparing fish and discovers the shocking differences between good and bad seafood.
Food & Wine email from WGBH
Follow WGBH Foodie