dehydrate it, and this is the after product you are left with. it s almost like a cicerone type of texture, you know? my grandmother, she d probably just render up pork fat, scrunchions, and they d just fry these off, you know. so what we ll do then is we ll drop that in the oil and it s going to puff up and become this beautiful chip. anthony: charred whelk with rucola of seal, and crispy cod sounds. anthony: what is this? fred: sound of a floating bladder. anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. dave: smell it though, it s good. anthony: it s delicious. anthony: the onslaught of food continues. cod filet with cod liver cannelle, partridge profiteroles.
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. so in keeping with that time, and honor tradition, i do have a little buddy for you to meet.
in the bays and stuff, cod is coming back. jeremy c: cod is king still. cod is still king. captain: what s your water, dave? dave: 140. captain: okay, that s perfect. let s give her a shot. let s start with two lines, and then see how much of a mess we ve got with tide. dave: i ve got a nibble. captain: there you go, lift that. oh, there you go, fred. anthony: nice one. fred: whoa. next one is a moose. anthony: yeah, all right. there you go. that s a nice-sized one. jeremy c: one down, 14 to go. [ walkie-talkie chatter ] jeremy c: oh yeah, fish on. there we go.
tacos and scallop. dave: i love that sturgeon. we re eating newfoundland. : yeah. jeremy c: we re so fortunate here in newfoundland and labrador to be able to serve wild game. moose, rabbits, partridge . it s a really big part, a big staple of our menu. obviously it s the reason that the restaurant is pretty much open, you know? nowhere else in the country can do that. anthony: heart of caribou tartar with adler and chanterelle. anthony: i m enjoying this meal. very, very, very much. this is really, really good. dave: jeremy charles, in my opinion, honestly, i would say easily top chef in canada, most likely. anthony: as a model of bravery, determination, courage, pride, and not a false hope. dave: we haven t had anything that s not from this island. jeremy c: what we ve got here is a cod sound. it s the swim bladder of a cod fish. it just goes right up the middle of the fish. we ve been toying around with this for a long time. this is almost like boot leather, you k
anthony: wow, that s good. fred: you know this is a kind of dish for real we should do. try a lot of versions, transform it all at once when it s at the peak of freshness, make a solid pate and serve it size by size like fois gras, you know? dave: my mind is already racing, urchin sausages. anthony: steal this recipe, dude. this is good. dave: we ll have to call it pate maite . maite: oh my goodness, what an honor. i don t have copyrights on that because it s local. very traditional from here. dave: is it, yeah? you ve had this all your life? maite: yes. anthony: wow. anthony: stuffed squid over rice. maite: this is family style, you know. anthony: wow, look at that. anthony: thank you.