The Fishmonger “Like a Sturgeon” S5E3 May 19 2025 on OUTD

On Monday May 19 2025, OUTD broadcasts The Fishmonger!

Like a Sturgeon Season 5 Episode 3 Episode Summary

The upcoming episode of “The Fishmonger,” titled “Like a Sturgeon,” promises an exciting adventure for fans of the show. This episode will focus on the ancient and fascinating sturgeon, a fish known for its long history and unique characteristics. Viewers can expect to see the host dive into the world of these prehistoric creatures, exploring their habitats and the techniques used to catch them.

In “Like a Sturgeon,” the host will not only catch these remarkable fish but will also showcase how to prepare them for a delicious meal. The episode will highlight the culinary aspects of sturgeon, including cooking methods and recipes that bring out the best flavors. A special feature of this episode will be caviar, a delicacy that comes from sturgeon eggs. The process of harvesting and preparing caviar will be an intriguing part of the episode.

As the host navigates the waters in search of sturgeon, viewers will learn about the importance of sustainable fishing practices and the conservation efforts surrounding this ancient species. The episode aims to educate and entertain, giving insights into both the fishing experience and the culinary delights that follow. “Like a Sturgeon” is set to be a captivating episode that combines adventure, cooking, and a touch of history, making it a must-watch for fans of “The Fishmonger.”

What Time is the “Like a Sturgeon” Episode On?

The Like a Sturgeon episode of The Fishmonger will be broadcast on May 19 2025 on OUTD at 9:30 PM at ET/PT.

Is the “Like a Sturgeon” Episode New?

The Like a Sturgeon episode of The Fishmonger is all new!

The Fishmonger Like a Sturgeon Cast & Stars

Main Cast

Like a Sturgeon Episode Videos & Previews

Watch The Fishmonger Like a Sturgeon Online

Watch the show online

The Fishmonger Series Information

Examines the challenges faced by the commercial fishermen of San Diego, California, and their relationships with local chefs, the community and the world market.