
English: 
This is my favorite,
I can relate to this one.
It's kind of cute.
Oh god, what a bitch.
Okay, look it's
a clean fish.
You see that mother?
I've gutted a fish.
For hundreds of years,
Basques have
been known as intrepid
sailors and fishermen.
That's why I'm here in
the Port of Pasajes,
to visit the region's
biggest seafood market.
Decades ago, the Basque
fisheries were close to
collapse due to
overfishing, but
now the industry is
healthy and regaining its
place as a driver of
the local economy.
You know what, I actually
expected this to stink,
like literally
stink of fish.
But the smell of fish
is pretty tolerable.
The fishing industry
is growing and

Spanish: 
Éste es mi favorito.
.
Me siento identificada con éste
porque es bastante lindo
Muy bien.
Mira, es un pescado limpio.
¿Ves esto madre?
Destripé un pescado.
Por cientos de años,
los vascos han sido conocidos
como marineros y pescadores
intrépidos.
Es por eso que estoy aquí en
el Puerto de Pasajes para
visitar el mercado más
grande de productos del mar de la región.
Décadas atrás, las pescaderías
vascas estaban cerca de
colapsar a causa de
la pesca indiscriminada pero
ahora la industria está
saludable y recuperando
su lugar como líder
de la economía local.
¿Sabes qué?
En realidad esperaba que
esto apestara.
Que literalmente apestara
a pescado pero
el olor a pescado es
bastante tolerable.

English: 
having lived through the
period we had in the 80's
and 90's with a lot
of difficulties,
nowadays it's looking
a lot better and
I see a bright future for
us.
It was good to see that
the modern Basque fishing
fleet was doing well.
But now,
we were headed to Bakio.
We were going there to
meet fisherman Miguel.
Who, at 67, is still
the quintessential Basque
macho man.
Miguel braves
dangerous rocks and
waves to harvest
goose barnacles,
otherwise known as
devil's fingers, or
simply percebes
in Spanish.
A kilo of these
weird-looking creatures
can sell for up to 200
Euros at the market, so
they're worth the risk.
Do you know an animal
stranger than a barnacle?
Women.
Seriously now,
it is said that barnacles
have the longest penis.
That's true, I read that

Spanish: 
Fue bueno ver que
a la flota de pesqueros vascos
les está yendo bien
pero ahora nos dirigimos a
Bakio.
Vamos allí para
encontrarnos con Miguel, un pescador
que, a los 67 años es
aún el hombre vasco
"macho" por excelencia.
Miguel enfrenta las
rocas y olas peligrosas
para cosechar
percebes
también conocidos como
los dedos del diablo
en español.
Un kilo de estas raras
criaturas puede
venderse por hasta 200 Euros
en el mercado.
Así que vale la pena el
riesgo

Spanish: 
No sé si entra mi
culo en esto.
Muy bien, claro.
Así que estos animales crecen
donde el agua
los golpea.

English: 
somewhere proportionate
to its body size, right?
I don't know if my
ass fits in here.
Okay, sure.
We used to go fishing for
barnacles between
the morning tide and
the afternoon tide and
we used to earn
around 6000 Euros.
The problem is the sea
here is really
rough there are very
strong currents.
I am really cautious.
I don't let the sea
surprise me.
And that's the reason
why I am still alive.
Should I hold
your left hand?
Yes, please.
So these animals
grow where the water
hits them.
Where you see foam
there's bound to be

English: 
Oh look at that.
We've got some.
They're so beautiful.
I can't wait to see
how this tastes.
Thing is that when
they are left alone and
nobody's watching,
these things open and
this comes out.
This is like,
like fish gills that.
Water is filtered
through this,
and that's where they get
they, their oxygen and
the nutrients here.
These things make
me a bit uneasy.
Here, I don't
want to hold it.
Come on then,
let's go and cook them.
We're going to
the kitchen.
I just got into
Mia's house, and
we've been warned that
90% of what you see
here has been
made by him.
With a little help from
his friends but by him.
So take a look around and
bask in the glory of
his house please.

Spanish: 
Donde ves la espuma
ahí es donde crecen.
Oh, mira eso.
Atraparon algunos.
Son tan hermosos.
No puedo esperar a ver
como saben.
La cosa es, que cuando se los
deja solos y
nadie los ve,
estas cosas se abren y
esto sale de adentro.
Éstas son como las branquias
de los pescados.
El agua se filtra a través
de ellas y
y es de allí donde obtienen
el oxígeno y
los nutrientes pero
estas cosas me ponen
un poco incomoda.
Toma, no quiero
sostenerlo.
Nos vamos a la
cocina.
Acabo de entrar a la
casa de Neil y
nos han advertido que el
90% de lo que ves aquí
ha sido fabricado por él.
Con un poco de ayuda de sus
amigos, pero hecho por él.
Así que hecha un vistazo alrededor y
disfruta de la gloria que es esta
casa, por favor y

English: 
And then there's
the view.
Oh my god.
I wanna live here.
This is Capello fishing
barnacles with me.
It's a cool picture and
Fabio Capello was here
when he was the England
football manager.
This was my restaurant.
Mm.
That was at a party
we had there.
That girl took
a shine to me.
She's really
good looking.
She sure is.
It's funny, but I don't
remember who she is.
You certainly don't
have bad taste.
Women have bad taste,
I'm kind of ugly.
Now that we've finished
the barnacles,
we have to cook them.
For that we need water,
around 50 grams of
salt per litre,.
Okay.

Spanish: 
luego está la vista,
Dios mío.
Quiero vivir aquí.
.

Spanish: 
Para acompañar se come
pan y
se bebe vino, porque
estos son salados y
si vas a estar
comiéndolos,
como por una hora
seguida, sin parar,
necesitarás limpiar tu
paladar de la sal y
del entumecimiento que crea
y
haces eso al comer un
poco de pan y
tomar un trago de vino y
entonces es pan, vino.
pan, vino.
Y así sigues.
Es una de las razones
por las que la gente aquí
duerme después de comer.

English: 
And we need
the water to boil.
I also add a bit
of oil and
when the water is boiling
I add the barnacles.
When it comes back
to the boil again,
I remove them.
Okay.
Done.
The side dish
will be bread and
drink will be wine,
'cause these are salty.
And if you're gonna
be eating this.
Like for one hour
in a row nonstop.
You need to cleanse your
pallet from the salt and,
and the numbness
it creates.
And you do that by,
by taking a bite of bread
and taking a sip of wine.
And then so
it's bread, wine, bread,
wine and so it goes.
That's one of
the reasons people here
sleep after eating.
You grab the barnacles.
Okay.

Spanish: 
¿De que te ríes?
Me acaba de tirar un chorro
un animal muerto.
No, lo haré sola,
soy una mujer independiente.
Mmm.
Fibroso.
Salado.
Sabe como el mar.
Mmm.
It's really nice. Es muy bueno.
Mm, sí, sí, sí.

English: 
Separate them like this.
See, this is
the barnacle, and
you hold it like this,
rip it like this.
And you're left with
the inner meat.
Now this, you bite
it off from here.
What you laughing at?
I just got squirted
on by a dead animal.
No, I do it myself.
I'm an independent woman.
Mm, chewy, salty.
Tastes like the sea.
It's really nice.
Mm.
Yeah, yeah.

Spanish: 
Neil fue muy divertido.
Él es muy gracioso.
Muy especial en la
vida, muy positivo.
Le encanta el percebe
porque ese pequeño
animal le ha dado la
libertad económica para
llevar la vida que
él quiere.
Es también muy poético.
En verdad que saben
maravillosamente.
Creo que hay algo
en el hecho de comer
algo que no ha estado
en una planta procesadora,
qua ha sido sacado
recién del agua y
luego a la olla, y tu
boca, y
y a tu barriga y eso te da una
sensación de bienestar.
No puedes evitar sentirte
bien alimentado.
Es increíble.
Fue muy, muy
sabroso.
Nos dirigimos a Getaria, un
pequeño pueblo en
la costa famoso por sus
restaurantes de frutos del mar.
Hay uno en particular
con
una reputación mayor
a la del resto, Elkano.
Nombrado en honor al explorador
vasco que
completó la primera
circunnavegación del
mundo.

English: 
Mia was really fun.
It's a very funny man.
Very special take on
life, very positive.
He loves the barnacle
because that little
animal has given him
the economic freedom to
live the life he wanted.
It's also very poetic.
And they actually
taste wonderful.
I think there's something
to the fact that
eating something
that hasn't been In
processing plants.
It's just been taken
out of the water, and
then the pot, and your
mouth, and your belly,
and that has a, a
wholesome feeling to it.
You, you can't help but
feel well-fed.
It's, it's amazing.
It was really,
really tasty.
We headed to Getaria.
A little town on
the coast famous for
its seafood restaurants.
There's one in particular
with a reputation above
all others, Elkano,
named after
the Basque explorer who
completed the first
circumnavigation of
the world.

Spanish: 
Nos encontramos con el chef
principal de Elkano,
Pablo, mientras iba a buscar
la pesca del día.

English: 
We met up with Elkano's
head chef Pablo as he
picked up the catch
of the day.
This is the Getaria
harbor, and
it is a selective
fishing harbor,
we don't fish with
big nets or trawling.
Here, tuna and bonito are
fished one by one like it
used to be done.
We respect the sea,
we don't exhaust
our resources.
Hi Pablo, good morning.
How is it going?
Here we are with
the fish of the day.
Do you want to
take a look?
Here we've got what he
fished, a gilthead,
some sea bass, and you
can see the good quality,
check their eyes.
You'll never get this
quality from trawlers
that carry sand and
limpets with the fish.
Look at these shrimps.
Japanese people eat
them just like that.
Really?

English: 
Oh yes, it tastes sweet.
Really?
Oh yes, it tastes sweet.
Have a little one.
Hold on!
Let me mentally prepare.
Okay so
this is the bit where I
explain that I don't
like these things,
that I believe them to be
cockroaches of the sea.
Chew it like gum.
The taste is
actually good.
They're right.
Sweet.
Yes, it's sweet.
Totally.
If you can bear
the live crunchiness of
those things in
your mouth, then
you're gonna love this,
because they are good.
Yeah, they're good.
They're good.
I am from Argentina.
In Argentina you
go in a big city,
in Buenos Aires, or
in People is not
talking about food on
the bus, on the street.
Here when I arrive,
people is talking
every time about food.

Spanish: 
Bueno entonces esta es la parte
donde explico que
no me gusta esta cosa,
que creo que son unas
cucarachas del mar.
Chew it like gum.
El sabor es en realidad
bueno, están bien.
Dulce.
Sí, es dulce.
Totalmente.
Si puedes soportar lo
crocante de
de esas cosas en tu
boca, entonces
te van a encantar
porque son muy buenas.
Sí.
Sí.
Muy bueno.
Muy bueno.
Soy de Argentina.
En Argentina vas a una
ciudad grande como Buenos Aires
o en Nueva York, la gente
no habla de la comida
en el bus, en la
calle.
Aquí cuando llegué,
la gente habla todo el
tiempo sobre la comida.

Spanish: 
Puedes ir a París o a
otra gran ciudad,
y cuando entras a un bar,
es normal.
Aquí, puedes ir a cualquier
lugar, y
y en cualquier lugar hay
un hombre o
una señora mayor cocinando
con amor
Volvimos a Elkano
para asar
el hermoso rodaballo que
recogimos recién pero
antes que podamos comerlo,
tenemos que destriparlo.
Entonces, Nicolas está a cargo
de toda esta operación
y diariamente prepara
alrededor de 40 pescados como éste.

English: 
You can go to Paris or
to,
to a big city, when you
go to a bar, it's normal.
Here, you can go to any
place and in any place
there are a guy or an old
woman cooking with love.
We headed back
to to clean
the beautiful that we
had just picked up.
But before we could eat
it, we had to gut it.
So, Nicolas is in charge
of this whole operation,
and daily he prepares
around 40 fish like this.
No wonder he's
got like this.
How did you end
up in this job?
I like to eat and
I ended up here so
I could eat more.
It needs to be red, red.
Yes I see.
Fuck, it's alive.

Spanish: 
Mientras empezaban
a asar el robadillo para
mi, tuve la oportunidad de
probar algunas de
las otras deliciosas
creaciones de Elkano,
empezando con el
atún crudo más fresco.
Éste es sin lugar a dudas
el mejor pedazo de
pescado crudo que he comido en mi vida.
Cocinamos la cabeza-
Mmm.
En la parrilla de la barbacoa.
Con el cuerpo,
con el
Increíble.
Pero están quietos,
falta el coco.
Fuera de concurso.

English: 
Now we give it a rinse.
There it is ready.
So now that's ready to
give to Asier to cook on
the grill.
While they started
grilling the turbot for
me, I got the chance
to taste a few of
the other delicious
creations from El Cano,
starting with
the freshest raw tuna.
This is,
without question,
the best piece of raw
fish I've ever eaten.
We cook a head on
the grill, the barbecue.
With the body?
With the ceviche.
Wonderful.
But, there's still the
components of No contest.
This is the turbot,
which is a flat fish.
In maybe '66 or

English: 
'68 my father decided
to change things up.
This flat fish used to
be cooked skinless and
cut into fillets but
he cooked it with the
skin on as a whole piece.
Realizing that the skin
was keeping in
the fish's
natural gelatin.
And instead of eating
from one part,
you can try different
parts of the fish.
With this movement we can
make a pil-pil sauce,
by emulsifying
the gelatin.
Aside from the cut
with the bones you have
this bit here located
in between the bones.
You can grab it
with your fingers,
put it in your mouth, and
suck all the gelatin.
Now take it out.
So here there are two
concepts, you're
tasting the gelatin with
both light and dark skin.

English: 
And there other
completely different
cuts, like the nape
of the neck,
which is the muscle
that links the head and
the back, and
is even more fibrous.
Then you have the mouth,
which is the best
part of the fish.
I've just finished
swallowing like
the best bite.
It is pretty damned good,
you were right.
Is it okay?
No, it's not okay,
it's better than okay.
Yum, I'm just going to
eat it before
it gets cold.
Some mission in cooking
seems to be all about
magic and transformation.
But in that one special
bite I understood how
Elkano perfectly
represents the Basque way
with seafood.
With just a bit of olive
oil and maybe some salt,
there's hardly anything
between you and
an ingredient that's
already perfect.

Spanish: 
Acabo de terminar
de tragar la
mejor parte.
Es realmente muy bueno.
Tenías razón.
No, no está bien.
Esta mejor que bien.
Oh.
Lo voy a comer
antes de que se enfríe.
Una de las misiones de la cocina,
pareciera ser acerca
de la magia y la transformación.
Pero en ese bocado
en particular, entendí cómo
Elkano perfectamente
representa la forma vasca
de preparar los frutos del mar.
Con tan sólo un poco de aceite
de oliva y tal vez algo de sal,
no hay casi nada
entre tú y
un ingrediente que
ya es perfecto.

Spanish: 
Bienvenidos a la soleada España.
Esto es mejor que el sexo,
¿qué puedo decir?
Estoy llena de alegría
porque estoy por
tocar y sujetar a unos cerditos.
¡Esto es un jamón!

English: 
Coming up in episode
three. Welcome to
sunny Spain.
This is better than sex,
what can I say?
I'm overjoyed
here because I
am about to touch and
hold piglets.
Now this is ham!
