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
without having a toast, so please wait until everyone gets their shot and we ll do it together. okay, so, here s to health, and your company, and one for the lasses. let s drink and be merry all out of our glasses, let s drink and be merry bad thoughts to refrain, for we may or may not ever be here again. up to the lips, over the gums, look out gullet, here she comes. fletcher peck. [ cheers and applause ] okay, now, i now declare you all honorary newfoundlanders. i s the b y that builds the boat and i s the b y that sails her i s the b y that catches the fish and brings em home to lizer hip yer partner sally thibault hip yer partner sally brown fogo, twillingate moreton s harbour all around the circle i took lizer to a dance and faith but she could travel every step that she did take& was up to her knees in gravel hip yer partner sally thibault hip yer partner sally brown fogo, twillingate moreton s harbour all around the circle
just keep him in the water. jeremy c: perfect, well done 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 just a single species fishery, and now that s diversifying. anthony: by necessity. dale: yes, absolutely. and that s really important, because we live on this where
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 yo 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
i can see him there now. anthony: all right. jeremy c: perfect, well done 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 just a single species fishery, and now that s diversifying. anthony: by necessity. dale: yes, absolutely.