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.

Ben is in the gateway to the Bahamas, Bimini, where he meets Ansil Saunders, a bonefishing icon, who has guided Martin Luther King Jr. and met Queen Elizabeth II. On HLD, Ben and Ansil will try to catch and release a bonefish for sport, and procure a mangrove snapper off the flats for dinner. Bimini Big Game Club Chef, Alvarez Bastian, cooks up some pineapple-encrusted snapper. Ben then goes for lobster with a local diver, Jackie Rolle, before the harvest is brought to local restaurateur Fabian Stuart of Conch and Lobster Shack, where Ben will sample the best lobster salad on the island.

Follow Ben across thousands of miles to beautiful Oahu Hawaii where he surfs, farms seaweed, pounds poi in a loincloth, and hunts for octopus. The episode culminates in an exciting cooking challenge with a local award winning chef in this amazing island paradise.