Stay updated with breaking news from Unctuous belly. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
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 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 ....
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. anthony: one dish a mosaic of many distinct flavors and textures all of them epically delicious. anthony: this is like an anatomy lesson. xavier: yeah absolutely. delicious boost® high protein nuritional drink now has 33% more protein, along with 26 essential vitamins and minerals ....
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 it s 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. 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. ....
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. ....