Unctuous Belly News Today

The cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. ♪ >> anthony: but its this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. >> anthony: look at that. that is beautiful >> anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. >> aitor: you see all the white points. >> anthony: yeah. >>...

Portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. >> aitor: you see all the white points. >> anthony: yeah. >> aitor: this is the protein of the fish. and its good to eat, we can make it like a motion. >> anthony: the light gelatinous skin with soft and slightly caramelized flesh. >> anthony: mhmm wow. >> anthony: the fat, unctuous belly. >> xavier: hes finding every single secret of the fish. >> anthony: the bones, tiny sc...

Early times something we know is that the basque were the only ones drying the cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. ♪ >> anthony: but its this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. >> anthony: look at that. >> anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. >> ...

So we were to forced to dry it and dry cod, you could preserve it for years. ♪ >> anthony: but its this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. >> anthony: look at that. that is beautiful >> anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. >> aitor: you see all the white points. >> anthony: yeah. >> aitor: this is the protein of t...