We all know that eating fish is good for our health, but what we may not realize is how important it is to understand where it comes from. In this episode, Chef Michel Nischan ventures into waters all over the world in search of sustainable seafood. He'll reveal the different types of mollusks and their health benefits, take us to an abalone farm, talk to us about the pros and cons of fresh fish versus farmed fish and then bring us back to the kitchen to show us how to make scallop ceviche and hook and line Chatham Cod.

Chef Michel Nischan gets to know the people behind the hottest culinary trend today, Organics, and some simple ways to get more organics into your life. He’ll also give us tips for making a season salt with fresh herbs, tell us about the different varieties of eggs and take us to a berry farm as well as give us a tour of  Rainbeau Ridge Farms.