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 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 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. anthony: way out in the weeds, off the main road, and
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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.