> sean: look at how beautiful that is. >> anthony: today's catch -- triggerfish. any marke"> > sean: look at how beautiful that is. >> anthony: today's catch -- triggerfish. any marke" property="og:description"> > sean: look at how beautiful that is. >> anthony: today's catch -- triggerfish. any marke">
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.