it makes, like, a cup. it's very creole. is there something out there that you're seeing that's still >> this is a halfshell style, you leave the scale on and the skin on and cook it. >> it is tasting itself. >> yes. it is very creole. >> is there something that you are seeing that is a hard sell? >> amberjack. >> japanese love it. that is pretty and it smells good. >> i could eat that 365 days a year. that is good. this great barbecue in the south. it's 99% terrible barbecue. and so to get real barbecue, you got to drive. >> everybody thinks there is all this great barbecue in the south, it is 99% terrible