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 time to talk about cod because the basque are not getting to america or newfoundland without salt fish right? if you didn't have protein that lasted you could not project, you could not explore, and you could not project military power. >> xavier: absolutely, absolutely in the 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. that is beautiful >> anthony: perfectly over coals and then