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 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 overfish
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. anthony: in such circumstances whether you actually catch any fish is completely beside the point. come on, man, not bad for a yankee. sean: looking good, man. that was better than my last cast.
of what everybody else is doing 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 us 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.
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. ask a chef. ask anybody who knows good barbecue, and they will tell you where to go.
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 mark: one of the hardest sells i