There is a gap between the highest standard of seafood and what us outdoorsman harvest and bring to the table (literally and figuratively). Today we are joined by someone who walks both sides of the street. As an excellent chef who holds his ingredients and meals to the highest standards, as well as an avid sportfishermen. Join us as we bridge the gap between chefs and sport fisherman. Discussing how amazing of a resource we are able to catch and what new techniques we can apply to take our sport caught fish to an even higher culinary quality at the table.

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