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Hook, Line & Dinner - Season 2 - Episode 12 - Key West
Ben heads to Key West to fish for hogfish and mutton snapper and also learns about an ancient Japanese art of fish rubbing called Gyotaku. Ben goes to Hogfish Bar and Grill, where he meets the chef and owner, Bobby Mongelli, who takes him out to the marina to catch some fresh hogfish for their wildly popular hogfish dish. Ben then goes fishing for mutton snapper with Tyson Veach and after one snapper fights hard enough to break a rod, Ben successfully catches some snapper to bring back to shore. Doug Shook, the head chef at Louie's Backyard for 25 years, cooks up the snapper with some mango salsa, all in a banana leaf wrap with some key limes.
