In tonight's programme, Neven takes a trip to the beautiful fishing port of Bermeo, gets to grips with cooking octopus, and visits a tuna cannery where the preparation of fish requires great skill and precision. He eats at one of the Basque Country's finest fish restaurants: Portu-ondo. Neven's own recipes this week are: Tuna and hummus bruschetta with spinach salad and capers, and Grilled black sole on the bone with lime and caper butter.