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>> 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 the kokotxas. >> xavier: yeah, but this is good for -- >> anthony: look at that. so this is a good tim...

>> xavier: that's right. >> anthony: a whole lot of rope. >> xavier: 200 meters rope. >> anthony: how big is the boat? >> xavier: 8 meters >> anthony: 8 meters? if the ropes get too wet you sink, if you fall overboard you die. >> xavier: you die. >> anthony: if the boat capsizes you die. >> xavier: everybody dies. you have to tote that whale to the land, rowing, a 60 ton whale. >> anthony: 60 tons? >> xavier: 60 tons metric, you know is like big. >> anthony: so what happens if everything goes well? >> xavier: well you become very rich. [ laughter ] >> anthony:this place is the famous elkano in...

>> 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 the kokotxas. >> xavier: yeah, but this is good for -- >> anthony: look at that. so this is a good tim...

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