How To Open Every Shellfish | Method Mastery | Epicurious
27,734,306
Published 2020-04-21
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
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All Comments (21)
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WHEN RESTAURANTS DONT REMOVE THE “VEIN” FROM THE SHRIMP WHICH IS LITERALLY THE POOP SAC IT PISSES ME OFF
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Brain: Learn to open shellfish Me: Why? Brain: You gotta
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Years of evolution for humanity... Only for us to watch a handsome man become the most feared man across the seas
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sleep? no watching a 30 minute video of a random man open every shellfish? Y E S
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i cant believe someone looked at sea urchins and just thought “how do i eat that?”
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“Give it a smack, on the fattest part there.” Whatever you say handsome lobster man.
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I wasn’t expecting that finisher on the lobster.
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It’s such a relief to see someone who actually knows how to shuck an oyster. I’ve seen some truly wild techniques in my travels lol (and consumed a lot of shell bits as a result)
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Me sitting here learning that a scallop has a bunch of small eyes like wtf
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Doesn’t this insinuate that Mr Krabs is already cooked
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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.
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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 🤤🤤🤤😁
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Did I search for this? No. Did I end up watching the whole thing? Yes.
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One brain cell: you've never eaten crab, or lobster. You don't like cooking. You don't like touching raw meat. Other brain cell: They got every type?
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In regards to the mustard of the crab, take what he says of "Don't throw it out" with a grain of salt. While it is definitely delicious, depending on where you are and/or what time of year it is, throwing it out and not eating it is actually the better thing to do. The mustard of the crab can contain pollutants which contain toxins which are heat resistant.
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I live far away from the ocean, and don't have easy access to most shellfish. Nevertheless, I love watching this. Hands-on education is always interesting to watch.
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"the head of the crab is here, and it has a bunch of organs that we wont be eating today" ... today?
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Imagine eating lobster at dinner and someone whips out a rolling pin
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About oysters : Here in France, we do not keep the initial "juice" (which is essentially sea water or whatever type of water it has spent the few several days or weeks) but we rather discard it. We then lay the oyster flat and a second juice will appear which is much tastier and will also make the oyster meat more firm.
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My guy pulled a hit man execution on that lobster 8:02
