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What It Takes to Be a Fisherman in 2016

Great sushi starts with great fish

This week on Shokunin, host and sushi chef David Bouhadana goes fishing. On a very cold, very early morning in January, Bouhadana sets sail from Montauk Harbor on a Viking Fivestar with Captain Steven Forsberg Sr. and his son, Captain Steven Forsberg Jr., third- and fourth-generation fishermen from New York. The father and son team, along with the ship's crew, let Bouhadana tag along for a normal work day catching Atlantic cod. Watch as he gets an inside look at what it takes to be a sustainable fisherman in 2016.

The Forsbergs work with an organization called Dock to Dish, a community-based seafood sourcing model, which connects local restaurants and stores to small-scale fisherman. Dock to Dish provides consumers with access to wild, fresh, and sustainable seafood, with an added focus on transparency: every fish is traceable back to "the source of origin and fisher who harvested the haul."

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