MILTON — Two firefighters were injured trying to control a four-alarm fire at Bressler s Garage, 1350 Broadway, that started at 11 p.m. Tuesday and lasted for several hours into the
the cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. anthony: but it s this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. anthony: look at that. that is beautiful anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. aitor: you see all the white points. anthony: yeah. aitor: this is the protein of the fish. and it s good to eat, we can make it like a motion. anthony: the light gelatinous skin with soft and slightly caramelized flesh. anthony: mhmm wow. anthony: the fat, unctuous belly. xavier: he s finding every single secret of the fish. anthony: the bones, tiny scraps of the sweetest meats
[ laughs ] anthony: yeah, yeah, yeah i get it. it s supposed to make me more manly. you know what? i m eating. let s not talk about that, okay, sunshine? what is a tagine anyway? it s a traditional moroccan stew that can include vegetables, meat or fish. tonight, baby shark, calamari and monkfish with fresh mountain spinach, slowly cooked over charcoal in the classic clay pot that gives it its name. the tagine s dome top is supposed to force the condensation back into the dish and keep it moist and tender. that s delicious. i think it s these greens and aromatics and herbs. i have no idea what they are. i ve never had anything like them. the tangier version of farm to table. hassan: hi. anthony: oh, hi. wow, what s that? hassan: [ speaking darija ] anthony: thank you. and a whole turbot brushed with olive oil, salt and pepper and some coriander then grilled perfectly over the coals. cuddled up next to the fish, tiny shark kebobs.
emulsify the oil with the fishes natural gelatin. xavier: what we like is the quality of the product, we like to have everything alive in our mouth. anthony: oh these are the kokotxas. xavier: yeah, but this is good for anthony: look at that. so this is a good time to talk about cod because the basque are not getting to america or newfoundland without salt fish right? if you didn t have protein that lasted you could not project, you could not explore, and you could not project military power. xavier: absolutely, absolutely in the early times something we know is that the basque were the only ones drying the cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. anthony: but it s this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. anthony: look at that. that is beautiful anthony: perfectly over coals and then
a car. comes first it s almost from. you know. the fisherman in sorry those harbor are convinced there are too many dolphins in the black sea. they say they have a good life each dolphin eating some twenty kilos of fish per day fish gary would like to catch and sell. he has no sympathy for the hundreds of dolphins found washed up dead on bulgaria s coast environmentalists blame large scale drift net fishing. that was not cheap it s a huge business you can catch eight hundred kilos of turbot with a three kilometer long drift net with a hundred kilometer net you can haul in two to four times. the mothers but this is the first one kilo brings up to forty euros on the market in turkey. so you can make half a million euro. in just a few days. but you. should see the dead baby dolphins washed up here on the beach