bottom. they emerge with these baskets of beautiful scallops. diver: all right, let s get started. look at the nerve that s still in it, are you seeing that? fresh scallop. jeremy c: i just want to keep it pretty simple. diver: they re delicious. you can t get much fresher than that. fred: i myself, i take it on myself to turn it into a sturgeon tacos. tacos and scallop. dave: i love that sturgeon. we re eating newfoundland. : yeah. jeremy c: we re so fortunate
in the bays and stuff, cod is coming back. jeremy c: cod is king still. cod is still king. captain: what s your water, dave? dave: 140. captain: okay, that s perfect. let s give her a shot. let s start with two lines, and then see how much of a mess we ve got with tide. dave: i ve got a nibble. captain: there you go, lift that. oh, there you go, fred. anthony: nice one. fred: whoa. next one is a moose. anthony: yeah, all right. there you go. that s a nice-sized one. jeremy c: one down, 14 to go. [ walkie-talkie chatter ] jeremy c: oh yeah, fish on. there we go. i can see him there now. anthony: all right. jeremy c: perfect, well done yourself. anthony: thank you, sir.
anthony: oh, god. dave: is that ridiculous? anthony: aw, i could just sit around in like some dave: pile that on some bread. anthony: some shit-stained underwear sit there in front of a television and eat those all day like aah. fred: you ll have to change then before jiu-jitsu, those are the same underwear. anthony: as one must. fred: yes. anthony: whoa, look at that, it s beautiful. fred: so are you searching for the parts? jeremy c: yeah, just trying to get a bit of everything, you know? anthony: garnished with scrunchions? fred: soigne. jeremy c: it s pretty much the dish. anthony: goddamn this is delicious. jeremy c: all good? you like it? anthony: yeah. jeremy c: excellent. anthony: oh, so good. jeremy c: my grandmother would be happy, it s good. my car smells good.
know, poor and uneducated, kind of that goofie newfie stereotype kind of stuff that happened. and over the past 10, 20 years, there has been a real shift in how the rest of canada perceives newfoundland, but i think also as how newfoundlanders perceive themselves. and people i think are starting to say, hey, we don t have to just import food from the united states or canada. you know the stuff that we have here, the ingredients that we have here are actually pretty special. anthony: you could actually shoot a bird and serve it in a restaurant. you do that in montreal and you get arrested. you could shoot rabbits and serve them in restaurants. dale: yeah, we have the benefit of that here, yeah. anthony: this is an enormous and unique advantage. anthony: back at the shed, a classic fish and brews. a hearty sailor s stew of cod and hardtack. jeremy c: sweet. anthony: look at that. whoa, what s this? group: scrunchions. anthony: scrunchions? dave: grab one. jeremy c
come on a couple of occasions, but no, we ve never been here. anthony: as proud canadians dave: this is not one of the destinations that a canadian ends up in. anthony: and yet you ve decided to open a fine-dining restaurant that by definition is seasonal, and requires at least a significant part of your clientele to get on a plane and make the kind of commitment that these [ bleep ] clearly have not made. and this is them. jeremy c: yeah, i mean, we just wanted to do what you love to do, cook good food and celebrate newfoundland product. anthony: and where do these oysters hail from? jeremy b: these are beausoleil oysters. anthony: named after the early manson family killer? dave: was there a beausoleil in the manson family? anthony: bobby beausoleil, in fact the entire manson family s killings were designed to draw suspicion away from bobby beausoleil. dave: i was always a fan of squeaky fromme. anthony: they just let leslie van houten out of the joint. dave