Salt Sh News Today

>> anthony: wow look at this. >> xavier: oh excellent. >> anthony: look at that he puts the tentacles inside, nice. >> anthony: and kokotxas about as bone deep, old school, fundamentally basque an ingredient or a passion as there is. the jowls or chins of hake cooked pil-pil style in olive oil and swirled constantly to emulsify the oil with the fishes natural gelatin. >> xavier: what we like is the quality of the product, we like to have everything alive in our mouth. >> anthony: oh these are th...