How To Open Every Shellfish | Method Mastery | Epicurious

preview_player
Показать описание
Sharpen your tools and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cracking open and cleaning just about every variety of shellfish you might encounter in the kitchen. Not every crustacean and bivalve plays by the same rules, and learning the proper technique can elevate your seafood game to the next level. So, if you're ready to get cracking, Mike has you covered and then some.

00:00 Intro
00:53 Blue Crab
02:57 Soft-Shell Crab
03:49 Dungeness Crab
07:37 Maine Lobster
09:25 Cooked Maine Lobster
12:12 Crawfish
13:17 Langostino
14:22 American White Shrimp
15:14 Prawn
16:50 Sea Scallop
18:10 Duxbury Oyster
19:48 Baywater Sweet
21:08 PEI Mussel
22:06 Hard-Shell Clams
23:28 Soft-Shell Clam
25:02 Razor Clam
26:35 Geoduck
29:26 Cockle
30:08 Abalone
31:20 Conch
32:46 West Coast Sea Urchin
35:31 East Coast Sea Urchin

Follow Mike on social! @booyamike



ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Рекомендации по теме
Комментарии
Автор

Fun fact, shellfish was once considered food for the extremely poor. There was actually a cookbook with a recipe 'for prisoners only', and it was basically lobster nuggets and dipping sauce

dylancrozier
Автор

His voice is so relaxing tho. I can listen to him eviscerate sea creatures all day.

zidvicious
Автор

Years of evolution for humanity...

Only for us to watch a handsome man become the most feared man across the seas

yandenjav
Автор

sleep? no

watching a 30 minute video of a random man open every shellfish? Y E S

kai.-.
Автор

Its always so insane to me how easy to take apart shellfish are. Like, they have shells specifically for protection, but this man is taking apart crabs like they're a Lego set

Willowposting
Автор

He looks like a really nice dude. Really doesn't come off as a cold blooded Shellfish killer.

hadarneu
Автор

I wasn’t expecting that finisher on the lobster.

trainerlsw
Автор

It's crazy to me how these animals developed defense tactics, quills, and hard shells to protect themselves, and with very little meat inside they're obviously designed not to be eaten and humans are still like 🤤🤤🤤😁

kimia
Автор

Brain: Learn to open shellfish
Me: Why?
Brain: You gotta

deusvult
Автор

I will forever appreciate this man for so calmly telling me how to execute seafood so I can eat it

fwyb
Автор

This is like my 10th time coming back to this video for no good reason. It’s just so interesting even though I rarely prepare shellfish for myself unless I go to a boil without things being pre-peeled/prepared.

gothcsm
Автор

31:57 - “This is the Lock Picking Lawyer, and today we’ll be showing you how to pick a conch.”

Shepard_AU
Автор

I love how he gave the lobster an ever-so-gentle pat of comfort after he cleaved its skull cleanly in half.

ponticrook
Автор

Family eating their seafood at restaurant: honey what are you doing?
Me while pulling a rolling pin out of no where: gotta get the leg meat out dont worry about it

charliesudderth
Автор

8:08 “If anything appears to be moving, that’s just freshness!”

-Sea Captain

petezahutt
Автор

I dont know why this and the fish video are my comfort videos but whenever I see it recommended i must watch it.
Y'all doing some sorcery or something, please more

HybridEqualist
Автор

My dude is doing beautiful knife work and butchery and y’all give him the worlds second smallest cutting board. Clutch.

christianbaker
Автор

“Twist until you hear a crack”

chiropractors everywhere: correct

thepoisonforcuzco
Автор

What I learned:
Lobster leg meat is fun and easy.
Crawfish head juices are delicious.
European flats taste like batteries.
Geoducks are unique.
Sea urchin roe sacks are super delicious.

staridragonianfirsthunter
Автор

I love that you mention killing it in the most humane way possible, I know a lot of people think that they can’t feel pain and then just cook it alive, but certain studies have suggested they do feel pain however different it is from our pain. Plus there’s no harm in killing it before cooking

gabekeliinoi