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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 ....
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 ....
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. 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: wow look at this. xavier: oh excellent. anthony: look at that he puts the tentacles inside, nice. anthony: and kokotxas about as bone deep, old school, fundamentally basque an ingredient or a passion as there is. the jowls or chins of hake cooked pil-pil style in olive oil and swirled constantly to 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 sh 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 ....