treasure, crawfish, whatever, some kind of device they are hunting with. ainsley: so much fun, your family isun if. you have a great time doing this, don t you? we do. what i found this season is the people were the most interesting part. we found cool treasure, but like captain caviar, he is awesome. ainsley: who is captain caviar? he needs his own show. we met him. ainsley:un sos fancy. took trash fish and found way to make caviar and became a multi millionaire. ainsley: another clip, y all quail hunting. healthy competition happens all the time. when quail hunting, it is purely a team sport. me and my brother against the quail. cody! that a boy. what i m talking about. okay.
few hunters in the world. there s no store for us to go off shore to go and pick those fish up. we have to look for them. we have to go and sort of find the ones we re allowed to harvest. we are the last of the final frontier of hunters, you know, to go and to feed the world, and that s what we do. anthony: mark marhefka has been a fisherman since the 70s. he takes an unusual and much needed approach to catching fish. instead of raking the sea of the same overfished, mindlessly popular species, he passionately promotes the just as good and usually better, less known, and underutilized stuff. sean: one of the great things about the low country is the flavor of our waterways, and that wasn t being represented properly in all of the restaurants. then all of a sudden, i hear about this guy who has the most beautiful fish you ve ever seen, but you got to go to the dock and get it. [ laughter ] anthony: frustrated by the
skin on, just cook it one side up. anthony: it s sort of basting itself in there. sean: yeah, yeah. it makes like a cup. it s very creole. anthony: is there something out there that you re seeing that s still a hard sell that you wish people would mark: one of the hardest sells is amberjack. amberjack, yeah. sean: amberjack, for sure. anthony: the japanese love it, amberjack. ooh, look at that. that is pretty. it smells good. mark: wow. yum. sean: oh man. mark: i can eat that 365 days a year. sean: ah, charcoal and fish. it s so good. anthony: damn that s good. sean: wow. sean: everybody thinks there s all this great barbecue in the south. it s 99% terrible barbecue, and so to get real barbecue, you ve got to drive.
conventional wisdom, by the mishandling of fish by other distributors, and the narrow range available on the market, he became his own dealer, starting abundant seafood, one of the country s first csfs or community supported fisheries. he s changed the way people think about so-called trash fish. sean: look at how beautiful that is. anthony: today s catch triggerfish. any market for these things? mark: oh my god. anthony: yeah? mark: we can t go and keep it in house enough. anthony: no really? mark: really. sean: but the crazy thing is it s like even five years ago there wasn t a single one of these on the menu. you know, before we all knew mark, everyone had the same crap on the menus tuna, salmon, grouper, snapper which is delicious stuff, but as we all know we ve overfished that. and mark really taught all of us the beauty of stuff like this. this is a half-shell style, so you just leave the scale on, the
reckoned with, man. like, we talk about europe, everybody travels hours to go to el bulli or travels hours by car to go michel bras. it s the same thing here we just do it for barbecue. got a hit? anthony: i don t know, let s see. yeah. sean: you did. it bit right below the hook. anthony: yeah, that s an intelligent mother fish, too. big and intelligent. sean: so just hook up under the bottom lip. anthony: ouch, oh. open, whoa. open up, mother . whoa, he s up my leg. he s on anal-seeking bait. [ laughter ] where do you think you re going, buddy? it s, like, one of those vampiric, like one of those anal-seeking, those fish in the amazon that swim up your hole. nice try, buddy.