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.
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. and this, the classic newfoundland staple, jigs