Meet your new menu friend, the triggerfish, which enjoys a long season here in the Lowcountry and also has a firm, white flesh with a mild flavor. Expert advice on how to expertly handle this fish makes the cooking as satisfying as the catching, so we turned to Mark Marhefka of Abundant Seafood in Mount Pleasant, the fisherman and supplier for some of the most celebrated chefs in the Southeast, including Sean Brock and Mike Lata here in Charleston.