I watched this episode some time ago, and have finally found it on-line to share here. Eric Rippert shows his fish guy, Justo Thomas, cutting fish at Le Bernardin in NYC. He talks about what Justo's job is, and how fast he is - he goes through about 2k lbs of fish per day. When Justo is on vacation, it takes 3 guys an additioanl 5-6 hours to do what he does in his one shift alone. Interesting to see a western approach to fish in our Japanese-centric world here. The clip is only about 2 minutes long, and doesn't show too much about what he's doing, but we get some glimses.
Watch from about 14:55 - 17:00 (the rest of the episode, as all of them, is worth watching too). You can also find this on iTunes and download the podcast for free. mpp