now this is what we're talking about got the beautiful cocktail a table full of awesome seafood no matter what you do on your vacation you have to do this take in a sunset with some good friends and if you want to know what Pensacola is all about there's no better place to do that and here at the crab trap where they bring in that feeling of Pensacola and trust me you won't go away hungry from this place we're here in the hoppin kitchen at the new crab trap in Pensacola with Chef mark Palmer and chef you're gonna walk us through how to prepare a group yep we're gonna start with a gulf red grouper I've got to get this play off this guy you know you can't always get the same grouper all the time sometimes we got the red grouper sometimes we got the black grouper sometimes we have the scam it's a little bit different each time as you can see they yield about 50% from the whole fish what we want to try to do is we want to get all the good stuff off and don't want any of the bones and mark you were telling us I mean this is some of the freshest fish you're gonna find anywhere just basically it was moving a few minutes you know we're very very blessed you know we got a good long season we don't get real real stormy weather over here like they do on the Atlantic coast so you know our grouper is pretty much available to us year-round you're not gonna have everything every day it just depends on how the boats do it's a good chance for people to try different things we've got a dish on the menu we call it our fisherman's platter and what it actually lets you do is it lets you try three fish at one time you'll get the amberjack the tune of the yellowfin tuna and the group are all on one plate let's try a little bit of everything now there's our group of filet and that's what we're gonna start with and that's the beginnings of our grouper Bayou Teche well after we've got our fillet ready to go we've got this dark bronze spice buffer down it's not quite as spicy as the traditional blackening is but it makes like almost like a little bit of a light crust on there we're going to let that sizzle up there a little bit said marki get the crab going all the different kinds yeah we do what a snow crab king crab Dungeness crab from time to time we'll have the blue crab depend upon how the guys are doing out there fish and what a lot of folks will do is don't overcook your fish sampling Arnie we're starting to see a little bit of white collar in there that fish is is really not very far from dying right now now I'm going to add some gulf shrimp lump crabmeat greens in there gotta have our lemon this is a neutral white stock that's all of it then we flavor it where we want it to go from there there's that big pretty piece of group there's our shrimp and our crab that's gonna go right on top we're done river Bayou test