Swimming with sharks, tackling an environmentally damaging invasive species, and dining on a potentially tainted fish all adds up to Hook, Line & Dinner's "adventure" episode from the sunny Bahamian islands of Bimini. Along the way Ben meets one of the island's most colorful fishermen and cooks, Bonefish Ebbie, who serves Ben a dish of barracuda, which may or may not be carrying poison. Then Steve Kessel of the local biological research station shows Ben how to hunt for the invasive lionfish, before personally serving up the species to the sharks.

Ben goes fishing for arctic char and silver salmon. After flying to Crescent Lake with Mark "Badger" Barajas and witnessing a bear eating a salmon straight from the water, Ben and Badger catch a silver salmon that they cook up right on the banks of the lake. Ben then meets up with Mark and Mike Tuhy, twin brothers who run a fishing camp, Tower Rock Lodge, to go fly fishing for dolly varden(arctic char), which they bring back to Mike's wife and mother-in-law to cook a unique Thai-style seafood dish.

Ben arrives in Seattle to catch some species as quirky as the city itself: geoduck and sea cucumber. Joining Brian Phipps of Taylor Farms, Ben goes on an overnight geoduck harvest in the Puget Sound, almost getting stuck in the mud before bringing his catch to Ethan Stowell at Anchovies and Olives where they make a geoduck crudo. Ben then dives for sea cucumber with Michael Ellis and prepares sea cucumber salad with Chef Hajime Sato, the owner of Mashiko, Seattle's only sustainable sushi restaurant.