The Fishmonger with Tommy Gomes
Tommy Gomes is back on the water — and this time, he's going further than ever. Season 7 of The Fishmonger returns in 2027 Outdoor Channel.
What's in Season 6
- Gulf Coast — The crew at Fairhope Fish House has taken their operation all the way to Birmingham. Tommy follows the fish from boat to table.
- Massachusetts — Tommy boards the Cynthia C off the coast of Massachusetts in pursuit of bluefin tuna.
- Big Island, Hawaii — Native Hawaiian fisherman Jeff Silva takes Tommy deep into the traditions behind the catch, followed by a full island tour of fish, fruit, farms, and a very well-kept kitchen secret.
- Pensacola, Florida — Tommy teams up with divers for the annual Lionfish Shootout. Invasive species are a lot more fun when they're on the menu.
- Sitka, Alaska — Tommy tags along with the U.S. Coast Guard on a training mission involving rather more salmon than your typical federal operation, then returns as a deckhand on the F/V Samara targeting Alaskan salmon and rockfish.
- Jekyll Island, Georgia — The season wraps up with a commercial pilot giving Tommy a one-of-a-kind look at the fishing and food scene around Jekyll Island — by air, land, and sea.
Recipes from The Fishmonger
Looking for something to cook from the show? Scott has you covered. Try these fish recipes at home:
- Campfire-Fried Abalone with Pickled Kelp Tartar — perfect for the Sitka episode
- Grilled Halibut with Nectarine and Cherry Salsa — light, summery, any white fish works
- Rosemary and Pepper Tuna Steak — tie-in to the Massachusetts bluefin episode
- Salmon Pasta Salad with Avocado, Tomato and Tarragon Vinaigrette — Alaska salmon episode
Meet the Host - Tommy Gomes
A native San Diegan whose Portuguese family settled in the city in 1892, Tommy Gomes, aka Tommy the Fishmonger, hails from a long line of professional tuna fishermen. After retiring from commercial fishing, he landed a job in 2003 as a fish cutter. He evolved into the role of fishmonger, becoming the seafood supplier’s public face and helping grow the brand beyond its wholesale origins.
In 2011, Gomes’ charisma and seafood expertise landed him on San Diego Magazine’s list of “50 People to Watch.” By 2012 he had opened Catalina Offshore Product’s Seafood Education and Nutrition Center – a fish market that attracts customers from around the world, including top chefs and media. He had also founded Collaboration Kitchen, a nonprofit dinner series focused on seafood education. An outspoken champion of local and sustainable seafood, he promotes responsible fishing practices and zero-waste consumption. His pioneering approach to opah, specifically, led to an emerging market for several edible parts of the fish that historically have been overlooked. His work was a significant component in Catalina Offshore receiving a substantial grant in 2019 in collaboration with NOAA Fisheries which was aimed at increasing the value of San Diego’s local fisheries. He is on a mission to put the freshest seafood from San Diego, CA commercial fishermen on America’s dinner tables.
In his spare time, Gomes can be found on the local restaurant scene, watching hockey, or taking his boat, motorcycle or ’55 Ford pickup for a ride.
