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
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once i went to the store to get crab legs, and i found a pack but when i was walking to the cashier, i saw the ingredients and it was fish protein with crab flavoring. it was such a scam, they even shaped it like crab legs
Can the volume be more reduced? i can still hear him talking
8:01 rip maine lobster. Got used as an example for an informative video.
My notes are that clams are 2% meat by volume and if it has a shell it's probably better to eat raw
I have a shellfish allergy, I literally can't even use this information for anything…and YET.
Maybe it's the allure of something I can never have that tantalizes me to watch this.
That, or just a desire to hear some guy knowledgable in a topic, any topic, talk about it as background noise.
What type of crab is this not seen these in uk
Bro you look a little like Logic. Great tips 👍🏼
they should do a video showing how to open every mammal 🙂
24:20 you did too much, peel the siphon then eat the clam. No need to clean it further
People with shellfish allergy might be having a seizure rn.