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 know? it's really, really tough. so we'll salt it overnight, then we'll soak it, and then we'll dehydrate it, and this is the after product you are left with. it's almost like a cicerone type of texture, you know?