yourself. anthony: thank you, sir. jeremy c: there you go. anthony: whoa, that s a nice-sized one. dave: that s why these things went extinct. they bite like crazy. anthony: wow, i think that s the most successful fishing scene i ve had in many, many years. dale: we re surrounded by water, and we re not really a seafood-eating place. we live in this fish culture, it s been fishing here for hundreds of years, and the fish was not always accessible to people here. it was something that was always for export. anthony: right. dale: and so the fishery is changing a little bit. i think as well, it was always
thought it wise to recruit some natives chef jeremy charles and his partner, jeremy bonia. it s an all-dude affair. anthony: what s on the menu today? jeremy c: cod fish. anthony: cod fish? jeremy c: yeah, or just fish. anthony: just fish? jeremy c: about fish we say, you know, fish is cod in newfoundland, you know? when you talk about fish, people just assume it s cod fish. jeremy c: living off the ocean is insane. it s unbelievable when you get out here and you see, and you re in the elements, it makes you really respect people who work on the water, you know what i mean? like dave: guys used to row out here. jeremy c: yeah, you know, they just realized what it takes to get it to the restaurant, it s not easy, right? so dave: respect the fish and chips a little more, right? jeremy c: respect the fish
and honor tradition, i do have a little buddy for you to meet. dave: it s a gremlin. bar dave: this is a real newfoundland cod fish. given the chance, this fish could ve grown up to the height of 6 feet tall, weighing as much as 130 pounds. this fish won t grow any more than this because it s dead. [ laughter ] i do need you all to pucker up and give this fish a little excellent, fred, there we go. fred: on the lips? bar dave: you re best to go first and last. and by the jesus keep that tongue in your mouth. excellent. fred: did you name your fish valtrex? bar dave: i will now. anthony: you were just in a strip club. [ laughter ] where did you put that mouth? fred: tony, you can t catch it twice. [ laughter ] patron: oh here me darling. bar dave: this is like an aphrodisiac for you too. okay! and we can t have a drink without having a toast, so please wait until everyone gets
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 note. 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 know?
[ gunshot ] [ gunshot ] fred: got a fish. [ gunshot ] [ gunshot ] fred: what are the symptoms of lead poisoning? anthony: um, inability to hit a skeet. [ gunshot ] [ gunshot ] fred: this is a bad place for hippies to go camping, on the other side. [ gunshot ] [ gunshot ] [ gunshot ] [ gunshot ] fred: is that the stuff you learned in west virginia-stan? anthony: our main course arrives as the temperature drops. moose shoulder and ribs, neck braised in red wine. wild mushrooms grilled scotch lovage for the essential vegetable component.