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 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
CNN Anthony Bourdain Parts Unknown March 1, 2020 08:46:15 archive.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from archive.org Daily Mail and Mail on Sunday newspapers.
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 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.
and was doing to doing something very singular and very special. anthony: and when you got a tradition and when you have traditional recipes and a story behind food like you have here, uh, that s that s a really cool thing. sean: well, the thing is i m still discovering stuff here. i ve been here 12 years. anthony: that barbecue that rodney gave was sick, man. sean: he is a force to be 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.
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, 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