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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How To Open Every Shellfish | Method Mastery | Epicurious
8:04
Top ten moments before disaster.
Ngl we all came for the geoduck
Sea urchins are always fun to process
I did not look for this, I do not have a shellfish to eat, I did watch the entire thing
Why don’t you want to eat gills? ????
The only thing I wouldn’t eat in this video is geoduck
I have never eaten lobster but if I want to I can cook it now
"Prince Edward Island Musslel" putangina tahong
So uhhh, is anyone gonna talk about how he disassembled that west coast sea urchin while it was seemingly still very very alive?
27:23
Me enjoying video of shell fish getting murdered
Ok but at 8:04 I can say that the lobster is visibly sad and knows it’s end.
Why did I watch this
That geoduck looks like a big peni-