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? my grandmother, she d probably just render up pork fat, scrunchions, and they d just fry these off, you know. so what we ll do then is we ll drop that in the oil and it s going to puff up and become this beautiful chip. anthony: charred whelk with rucola of seal, and crispy cod sounds. anthony: what is this? fred: sound of a floating bladder. anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. dave: smell it though, it s good. anthony: it s delicious. anthony: the onslaught of food continues. cod filet with cod liver cannelle, partridge
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? my grandmother, she d probably just render up pork fat, scrunchions, and they d just fry these off, you know. so what we ll do then is we ll drop that in the oil and it s going to puff up and become this beautiful chip. anthony: charred whelk with rucola of seal, and crispy cod sounds. anthony: what is this? fred: sound of a floating bladder. anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. dave: smell it though, it s good. anthony: it s delicious. anthony: the onslaught of food continues. cod filet with cod liver
dehydrate it, and this is the after product you are left with. it s almost like a cicerone type of texture, you know? my grandmother, she d probably just render up pork fat, scrunchions, and they d just fry these off, you know. so what we ll do then is we ll drop that in the oil and it s going to puff up and become this beautiful chip. anthony: charred whelk with rucola of seal, and crispy cod sounds. anthony: what is this? fred: sound of a floating bladder. anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. dave: smell it though, it s good. anthony: it s delicious. anthony: the onslaught of food continues. cod filet with cod liver cannelle, partridge profiteroles.
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 k