Good Meals takes to the ocean this week, beginning with Aussie chef Josh Niland who discusses how his butchery handles a fish, prolonging its shelf life as much as 4 weeks and utilizing all however two elements in his kitchen. Paul Greenberg helps a weight loss program of smaller, plankton-eating fish similar to anchovies, sardines and herring fairly than taking Omega-3 dietary supplements. Trevor Corson explains the curious mating rituals of lobsters. Stephanie Mutz is considered one of two ladies who dive for uni off the coast of Santa Barbara. Impressed by the seafood shacks on the seashore, Chef Gabriela Cámara introduced the ocean to her restaurant in Mexico Metropolis. Up the coast, Renee Erickson brings a French culinary training and time in Normandy to her Seattle eating places.