so we were to forced to dry it and dry cod, you could preserve it for years. ♪ >> anthony: but it's 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 the fish. and it's 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: he's finding every single secret of the fish. >> anthony: the bones, tiny scraps of the sweetest meats clinging to them. >> aitor: crunchy, gelatinous.