you re welcome. bar dave: in 1497, there was a man by the name of john cabot. john cabot sailed the atlantic on his boat the matthew from bristol, england to bonavista bay. and when he arrived he saw lots of activity in our water. now he didn t know what was going on, but he dropped his bucket down to fill it up with water, and when it came up to the top of the boat, it was filled right to the rim with cod fish. now word got out fast how plentiful the fish were in our waters that they traveled from all over to settle here, and to catch the fish, salt the fish, trade the fish all around the world as a means of survival. in one place in particular that we traded with was with jamaica. and in jamaica, they make rum, and we love rum. we love it so much that we would actually get down on that wharf and we d kiss the fish goodbye knowing that it was coming back to us in the way of rum.
group: scrunchions. anthony: scrunchions? dave: grab one. jeremy c: salted pork fat. dave: they re crisp. anthony: oh, god. dave: is that ridiculous? anthony: aw, i could just sit around in like some dave: pile that on some bread. anthony: some shit-stained underwear sit there in front of a television and eat those all day like aah. fred: you ll have to change then before jiu-jitsu, those are the same underwear. anthony: as one must. fred: yes. anthony: whoa, look at that, it s beautiful. fred: so are you searching for the parts? jeremy c: yeah, just trying to get a bit of everything, you know? anthony: garnished with scrunchions? fred: soigne. jeremy c: it s pretty much the dish. anthony: goddamn this is delicious. jeremy c: all good? you like it? anthony: yeah. jeremy c: excellent. anthony: oh, so good. jeremy c: my grandmother would be happy, it s good. anthony bourdain, parts unknown is brought to you by farmer s insurance.
anthony: you know what i like to do on a sausage-fest themed show like this one? i like to get liquored up and throw axes at a target. hoping of course they don t bounce off and sink into my groin, or somebody else s groin. i hate when that happens. anthony: have you done this before? cnn. anthony: have you done this before? dave: i ve thrown axes, i throw axes regularly. fred: i had a throwing axe board in the back of joe beef until i realized it wasn t really safe. anthony: try not to cut your own ear off. jack axe man: you want to draw back nice and slow over your head, lean right in. when your arm is straight out and it s parallel with the ground, that s when you release. anthony: that s when you release. jack axe man: that s it. fred: is there a william tell kind of story in newfoundland with a cod over the head and the father threw the axe? jack axe man: not yet, not yet. do it proud. go fred. anthony: watch your head there. dave: should i just go again?
anthony: thankfully, fully aware of my jinx-like effect on on-camera hunting scenes, the boys have stocked our larder with many delicious things. so we re covered. anthony: whoa, cotechino. group: finocchina. anthony: what? what did you call me? fred: finocchio. anthony: oh, that s awesome. fred: do you often eat in the rain? jeremy b: like i said, you re in newfoundland. dave: it was miami like five minutes ago. jeremy c: you don t come here
anthony: wow, this is exciting. wow. anthony: seafood tower, yes. razor clams, snowcrab, mussels, capelin, whelk, and sea urchin. fred: whoa, look at that. anthony: little plump sacks of goodness. oh, god that s good. boquerones i am very excited about as well. dave: whelks is my game. anthony: really? dave: oh, love em. anthony: the boquerones are quite remarkable. this is really good. dave: i m going to pass the tuna around. anthony: i like the little berries. dave: yeah, they re neat.it s on here or clams, which is refreshing. anthony: i don t think i ve ever seen that. dave: yeah, it s only local.