^[1]Jacques lives close to the sea and has developed a taste for a variety of fins. He begins with a recipe, created by his long-term friend Jean-Claude, of Cured Salmon in Molasses. Jacques prepares it step-by-step so that everyone can learn to make this mouth-watering treat. Jacques follows with Tuna Steaks with Tapenade Coating and Tuna Tartare on Marinated Cucumbers ^[2] – two very different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio. All this is followed by Poached Salmon in Ravigote Sauce ^[3]. Then, utilizing skate, a fish that was often only used for bait, Jacques makes Ray Meunière with Mushrooms ^[4].

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin ^[5].)