thank you. that s really good. uh-huh. this is a really good fish. the name and the reputation it s gotten is ridiculous, you know, because people never gave it an opportunity, never tried it. it s considered a trash fish or a lower bottom official for years. really, it s a filter feeder, not a bottom feeder like catfish. i was expecting something murky tasting like catfish, and i do love catfish, but it s super clean. buffalo is better than catfish to me. i think you need a rebrand. it has the flakiness of halibut. that s like a fillet mignon of fish. the fillet mignon of the mississippi. yes, sir, sure is. ooh, i can t wait to get you home! ooh! i m gonna eat you up when you get home. oh my goodness. oh yeah. i can t wait. i m just gonna bite you! oh, baby. that looks amazing! marco s. pizza lovers get it.
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. anthony: way out in the weeds, off the main road, and good freakin luck if you could find it, is one of the most respected barbecue joints in the u.s. of a. run by one of the most respected old-school pit masters.
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. it s quiet on the river this morning ain t nobody on the water but me but that sun s coming on and it won t be long there s a little more wake coming on this creek put the lines out in the water anthony: who doesn t wanna end with this? the old fishing hole, quality bourbon, no need for shoes. sean: i think the crab is just having a minnow buffet.
at healthcare.gov mark: we re one of the last 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,
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 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