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. and this, the classic newfoundland staple, jigs
anthony: at this point, there is only one thing missing. anthony: oh wow, look at this. anthony: local cheese, glorious cheese. maite: this is a tart, crème de mond. fred: with urchins? maite: no, with baked apples and blackberries from here. anthony: fantastic. fred: you have to open a little tableau de vide or something like that, you have so much talent in cooking and sourcing and talking about it, don t stick to the pastry shop. that s my gut feeling. dave: i want to talk to you about financials as well. i want to talk to you about how when you say tea shop and there is no money in it. fred: you have to sell wine. dave: make a small wine bar. a wine bar is a license to print money. maite: wow. thank you guys. thank you so much. anthony: i m so happy with
anthony: look at that. whoa, what s this? 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. (burke) at farmers, we ve seen
and though it s been loosened some, the moratorium is still in effect today. dave: what was the spirit of people in 92? jeremy c: destroyed. jeremy b: think about it, think about your number one industry dave: no one could fish? nothing? zero? jeremy c: it went from going out to jig a fish with your family or whenever you wanted to absolutely nothing. so it just like tore the heart and soul out of people. fred: what did people change cod for? tilapia? dave: can i ask this though, was it warranted? the closing down of the fishery? jeremy b: yeah, it was. i think it was. i mean, a loof the in-shore, small guys were talking about it for years, talking about, we can t keep this up. like, factory trawlers, and the fishery was just getting bigger and bigger. and it s like, how do you put a factory trawler that s just dragging the seas from multiple countries, including our own, for years and years and not have an effect. jeremy c: it was very dark times. anthony: but
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 funny, there are no oysters on here or clams, which is refreshing. anthony: i don t think i ve ever seen that. dave: yeah, it s only local. diver: okay, here we go. jeremy c: today we re just going to do a scallop crudo