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 cra
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
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.
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 cra
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.