Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

Part 1 = http://www.youtube.com/watch?v=YP2_8wnj9fI

Part 2 = http://www.youtube.com/watch?v=eGeogLYVw5Q