Cooking Channel show Hook, Line, and Dinner is airing a Seattle episode April 19, one week from today. The show features fisherman, seafood lover, and former purveyor of underground lobster rolls Ben Sargent on a tour of some oceanic local spots.
It should come as a shock to no one that geoduck gets some prominent screen time. According to the preview blurb, Sargent goes on an overnight geoduck harvest with Brian Phipps of Taylor Shellfish Farms. He then hauls his penile surf clam over to Anchovies and Olives, where he’s fortunate enough to catch Ethan Stowell in between restaurant openings so the chef can make him a crudo.
The host also dives for sea cucumber, then hightails it to Mashiko in West Seattle, where chef-owner Hajime Sato makes him some sashimi while discussing the importance of sustainability. In the clip above, Sato cautions that unless we get our act together, five years from now we’re going to be left with plankton rolls and jellyfish. The show airs at 8pm, April 19 on the Cooking Channel, which sent over the clip above. And thanks to the West Seattle Herald for the heads up on the show.