fish

NATURE
Attenborough and the Sea Dragon

NATURE: Attenborough and the Sea Dragon

 

A remarkable chance discovery is about to reveal secrets that have laid hidden for 200 million years. A super predator that ruled the ocean at the time of the dinosaurs was found in a crumbling cliff face. It’s an Ichthyosaur, a fish lizard. Older than dinosaurs, these fearsome predators had the very best characteristics of reptiles and mammals in one formidable package. They could regulate their own body temperature, had astonishingly acute eyesight, and combined speed, sensitive “prey-detecting” organs and an impressive set of teeth to hunt successfully. Sir David Attenborough hosts this detective story, from the challenging onsite extraction of the fossils to the 3D reconstruction of the creature. He looks at evidence from animals across the world to try and piece together how this “sea dragon” lived.

 

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MOVEABLE FEAST WITH FINE COOKING
Cozumel

MOVEABLE FEAST WITH FINE COOKING

 

The final Movable Feast with Fine Cooking episode takes place on the beautiful shores of Cozumel, Mexico. Host Michelle Bernstein, along with chefs Santiago Kano and Jose Luis Hinostroza, join local fishermen in search of seasonal and sustainable fish. The feast is fish-focused as they haul in their catch and partake of the beautiful bounty from the oceans off the gorgeous Yucatán peninsula. Among the highlights are a citrus-less ceviche with cactus fruit and hibiscus, fried soft shell crab tacos, and pan-roasted local fish in a chamomile brown butter.

 

Preview

 

 

 

The Forgotten Coast
Return to Wild Florida

 

Following in the footsteps of a wandering Florida black bear, three friends leave civilization and enter a lost American wilderness on a rugged thousand-mile journey by foot, paddle and bike. Traversing Florida’s vast and seldom seen “Forgotten Coast,” the expedition encounters stunning and rare wildlife including black bears, manatees, alligators, ancient river fish and endangered woodpeckers.

 

 

NATURE
Pets: Wild at Heart: Secretive Creature

 

The second of a two-part series, Secretive Creatures looks into how our pets experience their world through hidden channels of communication revealed with ultra slow-motion, photography that makes smells visible, X-rays that reveal hidden powers, and ultraviolet light

 

 

NATURE
Pets: Wild at Heart: Playful Creatures

 

In this program filled with innovative photography and scientific revelation, we investigate how our favorite pets get in touch with their wild side through play. From talkative budgies, marathon-running hamsters, wall-climbing cats and diving dogs, discover how our pets’ playful games are just a whisker away from the wild.

 

 

FAMILY INGREDIENTS
California – Smoked Fish

 

Jack Johnson, the singer-songwriter, surfer and ocean activist from O‘ahu’s North Shore, reveals the influence his father had on him and shares those memories on a road trip along the California coast. Enjoy the music, smoked fish and tales about early surfer migration to Hawai‘i.

 

 

MOVEABLE FEAST WITH FINE COOKING
The Big Island, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Big Island, Hawaii
“The Pied Piper of Hawaii Regional Cuisine,” Chef Peter Merriman takes Pete on a trip up the Kohala Mountains to the beautiful Kahua Ranch where they pick up Wagyu beef for the night’s feast. Meanwhile, local chef Jim Babian sources abalone straight from the tank at the Natural Energy Laboratory of Hawaii. Later, the chefs meet up at Merriman’s Restaurant to prepare wood-grilled abalone; pipikaula beef jerky poke; pan-seared kampachi with lilikoi brown butter sauce; and lamb curry with fresh ginger, turmeric, coconut and pineapple-mint garnish.

 

MOVEABLE FEAST WITH FINE COOKING
Maui, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawai‘i and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Maui, Hawai‘i
Pete explores, cooks and dines with two of the island’s excellent chefs, 2014 Maui Chef of the Year Isaac Bancaco, and founder of the mobile kitchen Maui Fresh Streatery Kyle Kawakami. The adventure starts with some off–shore fishing. Back on shore the team prepares a modern take on a traditional Maui feast at the spectacular Noho‘ana Farm known for its taro and poi.

 

MOVEABLE FEAST WITH FINE COOKING
O‘ahu, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Oahu, Hawaii
Chef Pete Evans joins award-winning Hawaiian chefs Jon Matsubara and Lee Anne Wong on Oahu to learn how local pineapple is harvested. They also meet local fish guru/mentor Brooks Takenaka at the Honolulu Fish Auction to bid and buy locally sourced fish for dinner. Chef Jon shows how to make his famous smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly, while Lee Anne cooks up fresh opah and vegetable sides and Pete prepares ahi poke.

 

 

FRONTLINE
The Fish on My Plate

 

Journalist and author Paul Greenberg (Four Fish; American Catch) spends a year eating only fish. From farmed fish in Norway to the biggest wild fishery in the world off Peru, he travels to investigate the health of the ocean, as well as his own.

 

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