Lol! I read the comment before I read the name and at first I was like... "Wow, this dude must watch a lot of Outdoor Chef Life!" 😂 What's up Taku?! 🤙🏼
The most PNW aspect of this is watching no one make any attempt to stay dry in the pissing rain. Captain without even her hood up, everyone else just with cotton hoodies. In the coastal pnw you're inevitably going to get soaked, you just need to make your peace with it and move on with life.
He made it look easy because he probably cracks dozens each day when prepping for service. Tying asparagus in a tight bundle without snapping any of the stocks is very hard but I can do it instantly because I worked at a farmer's market for 6 years.
I am lucky enough to live in the Pacific Northwest so in my younger days was able to catch these on a regular basis. I much prefer them to Dungeness. Actually in flavor it is better than snow, king or even blue. Now that I am an invalid I can't go out after them so wish they were available commercially because I really do miss them!
I grew up on the Sonoma coast in California, dungeness, abalone, and monkey faced eel were staples at family gatherings. Having also lived in the south and on the east coast, the crabs there just taste bland in comparison, they lack the rich, sweet flavor of the dungese. That being said, I think the monkey faced eel is the best kept secret. Easy to catch from the shore, easy to clean, and they have a delicate almost fluffy texture.
Rich W I always thought the blue crabs had a slight sweetness to them but I haven’t tried any other crabs to compare the flavors. Eel will have to be on my list of things to try :)
Being a year round crab fisherman, that Dungeness crab was about the lowest grade crab you can get, white Dungeness crab mean it's soft and soft crab mean no meat. Great video though I'll give you that
True I normally wouldn’t keep a dungeons that has a softer shell. It means it just molted and will contain less meat. Better to leave it for next season
@@sotruem8 thats the point, low grade crabs sold at high grade prices. the red rock crab is a by-catch while they go for dungeoness in most fisheries, look at stone crabs, they are just another type of rock crab but they sell for so much more, by the way they are just slightly more sweeter than redrocks but more meat because of the size they can get to.
I have purchased live "pacific rock crabs" many times a year (not this year... because of the Covid) from an Asian grocer in the LA area. I am very sure they were the same crabs as the ones in the video. But the chef said they are not commercially harvested.... that makes me wonder if the ones I got are in fact a close related but different species? By the way, the ones I got were absolutely delicious though the yield is about 1/2 of the Dungeness. I have basically switched from Dungeness.
I go out crabbing and have caught Dungies and Rocks. I would say the flavor of the rock crab is better, but getting all the meat out is a real chore. A lot of work for a little bit. I throw them back now, unless I catch a really super-size one, but I have yet to get one of those! Watching the video, it looked like the mustard-yellow-colored hepatopancreas was being referred to as the "roe". Isn't the roe found attached underneath the female crabs' tails? I may have my cooking terms mixed up.
The roe (eggs) are orange when cooked. They start inside the crab located under the shell (and also in the center of the crab between the gills) like he showed in the video. The eggs will migrate outside the body. That’s my favorite part of the crab.
Here in Nor Cal. there is no season on the rock crabs, the size limit is 4 inches. I think the limit is 30 or 35 per day? The season starts on the first weekend in November for Dungeness!! I haven't read the regs for this season yet? I like the Rockies but a lot of the people don't keep them so we ask them to toss them our way! The butter I don't care for, it's a bit bitter. The Reds are really easy to catch and not the target crab but my fishing partner and I like them! Can't wait!! I have all my snares made and ready!
I had a Rock crab at the Santa Barbara Shellfish Company on Stearns Wharf yesterday and it was great. The last time I was there I had the spider crab which also gets a bad rap and it too was fantastic. I was in Chicago earlier this week and ate at Shaw’s Crab House and on their menu they had Santa Barbara Stone Crab. I have live in California for 62 years and I have never heard of west coast stone crab. Has anyone ever heard of this?
Head, feathers and guts style! lol I can see using a little roe to make a sauce but I'm over the crab butter slurpee. What I really want is to do is target them when they're soft for some spider roll action but I never ever caught a soft one. That being said I don't really target them and mainly harvest from the ocean side. Might have to go up to Netarts a bit more often and find out when they're molting.
Excellent process and well executed. Enjoyed watching every minute and would love to try all of these amazing selections of crab dishes in Oregon one day. I really liked how there was no waste and how the rare Red Rock crab was respected amongst the crew. Thank you for sharing!
Never eat anything sea foodie except for cod and prepackaged shrimps .....having lobsters is definitely on my bucket list also going on holiday that's not in the UK would be sound....
Correct me if I'm wrong, but garum is traditionally made with the fish guts rather than the whole fish. Asian fish sauce is made with whole anchovies, fish, krill I believe, right? Idk if his Mackerel garum was made with only the fish guts, though. I've seen a chef out of Minnesota make a sort of garum using lambs tongue, so.
What's really good is when people express themselves with the lowest "vocal fry" register of their voice as fast as possible, preferably so fast that the words kind of slur into one and there are no distinct consonants, it's so modern. I love the little packets of quickspeak with inordinate pauses.
I have crabbed for 28 years recreationally in Oregon. Virtually none of the facts presented in this video are accurate. For example, the comparison of crab claws between male and female - males are slightly bigger but that's a regular male claw compared to a gimpy claw from another crab. Also, due to domoic acid concentrations, the state of Oregon strongly suggests NOT eating the liver - all that yellow stuff, inside the boiled crab. And, arguing that people would just "throw away" red rock crabs in Oregon isn't accurate. They would put them back in the water if they didn't want them. Also, red rock crabs are not nearly as exotic as they are made out to be in this video. Red rocks are a "loser" crab when you can't catch any dungeness crabs. Early on in my crabbing career, we caught a lot of them. I love crab but red rock crabs don't hold a candle to Dungeness crab, regardless of how much ridiculous sauce you put on them.
And what most people don't know is that Red Rocks are NATIVE crabs. So many people think they are invasive. They are in the fossil record and Native American middens.
"Most people don't like to eat this type of crab because it's harder to crack and extract meat from." - *10 minutes later* "locals like this type of crab because you can eat through a whole pile of them without very much work." Huh? Which one is it.
Man my grandmother gave me a bunch of crap for bringing home a bunch of red rock crab but she grew up on dungeness in abundance in newport lol. I eat it all not picky
@@metalboxman99 the size in my local fisheries regulations is like 10.5 cm for the topshell for legal harvesting size.... thats less than 4 inches wide and in some places your allowed to keep females
Crabs: I'm an unpopular, differently named, uneconomical, harder to harvest type of crab.
Jacob Hearth: This is a one of a kind exotic ingredient.
Rock crab is awesome, I catch and use it all the time. Next up purple urchin? Or monkeyface prickleback? Keep it going
Outdoor Chef Life ayyyy what’s up Taku
Lol! I read the comment before I read the name and at first I was like... "Wow, this dude must watch a lot of Outdoor Chef Life!" 😂 What's up Taku?! 🤙🏼
Hello Taku show them how it’s done.
Hey I know you. What's up chef. I liked your urchine videos although I wouldn't try em myself. And I liked the mussles.
Hahaha...my reaction? I know a guy in SF that catches red rock crab!🤯
Everything is exotic for these guys
Oh ma gawd your name is like so exotic yah
Esp you :) hahaha
I wonder if they find sand fleas exotic
Exotic pie crust
@Bigavel I bet you are fun at parties
The most PNW aspect of this is watching no one make any attempt to stay dry in the pissing rain. Captain without even her hood up, everyone else just with cotton hoodies. In the coastal pnw you're inevitably going to get soaked, you just need to make your peace with it and move on with life.
"It's very hard to crack"
*Cracks immediately
I think he was more saying "it's difficult to crack without damaging the meat"
I mean idk if you’ve ever tried to track a rock crab. It is a million times harder that dungee or blubcrab and it shatters
He made it look easy because he probably cracks dozens each day when prepping for service.
Tying asparagus in a tight bundle without snapping any of the stocks is very hard but I can do it instantly because I worked at a farmer's market for 6 years.
Red rock crab is absolutely delicious...we used to catch buckets of em all the time
I am lucky enough to live in the Pacific Northwest so in my younger days was able to catch these on a regular basis. I much prefer them to Dungeness. Actually in flavor it is better than snow, king or even blue. Now that I am an invalid I can't go out after them so wish they were available commercially because I really do miss them!
Perhaps you could find someone younger and outdoorsy and simply pay them to get you some?
I'd give for free
I’m from Maryland and in a few months it’ll be crab season. I’ve never had seafood from the Pacific Northwest but it looks delicious 😋
Sorry man bluecrab is nothing compared to dungese
I grew up on the Sonoma coast in California, dungeness, abalone, and monkey faced eel were staples at family gatherings. Having also lived in the south and on the east coast, the crabs there just taste bland in comparison, they lack the rich, sweet flavor of the dungese.
That being said, I think the monkey faced eel is the best kept secret. Easy to catch from the shore, easy to clean, and they have a delicate almost fluffy texture.
Rich W I always thought the blue crabs had a slight sweetness to them but I haven’t tried any other crabs to compare the flavors. Eel will have to be on my list of things to try :)
Terry Hsiao blasphemy
Being a year round crab fisherman, that Dungeness crab was about the lowest grade crab you can get, white Dungeness crab mean it's soft and soft crab mean no meat. Great video though I'll give you that
True I normally wouldn’t keep a dungeons that has a softer shell. It means it just molted and will contain less meat. Better to leave it for next season
If these are considered low grades. What type of crabs are high grades? I love crabs and seafood
@@sotruem8 thats the point, low grade crabs sold at high grade prices. the red rock crab is a by-catch while they go for dungeoness in most fisheries, look at stone crabs, they are just another type of rock crab but they sell for so much more, by the way they are just slightly more sweeter than redrocks but more meat because of the size they can get to.
@@sotruem8 You want a hard shell crab. Crabs that have just molted, their shell is softer to the touch so less meat.
These crabs are getting more action than me this Valentine's Day :\ ..
Thou shalt have thy will
Making comments like that I see why. Be blatant, but at least make it make sense. Sheesh!
Btw Happy Valentine's Day
Isnt Valentines day tomorrow?
I'm sure you can find someone to crack your claws and pull out your innards if you wanted.
Dude 🤣
But anyway, there's still days before Valentine's, so we don't know
4:05 size difference is like compared to Ash's crabby to Gary's crabby
Caught a couple of those off the pier...made the best crab louie ever.
Dude, looks friggin awesome.
Red rock crab is so underrated. They’re actually way sweeter than dungeness
Really? I heard they weren't that good...I've never had one
I love catching and eating these guys!
I have purchased live "pacific rock crabs" many times a year (not this year... because of the Covid) from an Asian grocer in the LA area. I am very sure they were the same crabs as the ones in the video. But the chef said they are not commercially harvested.... that makes me wonder if the ones I got are in fact a close related but different species? By the way, the ones I got were absolutely delicious though the yield is about 1/2 of the Dungeness. I have basically switched from Dungeness.
Is that some Pimente de Espellete to finish? That looks like an incredible bite.
Dungeness is the true crab of the PNW
I go out crabbing and have caught Dungies and Rocks. I would say the flavor of the rock crab is better, but getting all the meat out is a real chore. A lot of work for a little bit. I throw them back now, unless I catch a really super-size one, but I have yet to get one of those! Watching the video, it looked like the mustard-yellow-colored hepatopancreas was being referred to as the "roe". Isn't the roe found attached underneath the female crabs' tails? I may have my cooking terms mixed up.
The roe (eggs) are orange when cooked. They start inside the crab located under the shell (and also in the center of the crab between the gills) like he showed in the video. The eggs will migrate outside the body. That’s my favorite part of the crab.
Here in Nor Cal. there is no season on the rock crabs, the size limit is 4 inches. I think the limit is 30 or 35 per day? The season starts on the first weekend in November for Dungeness!! I haven't read the regs for this season yet? I like the Rockies but a lot of the people don't keep them so we ask them to toss them our way!
The butter I don't care for, it's a bit bitter.
The Reds are really easy to catch and not the target crab but my fishing partner and I like them! Can't wait!! I have all my snares made and ready!
Everything said sounds like a question lol
Captain Penner is so awesome! I love the name of her ship!
We love red rock crabs especially their roe 🥰😋
EPIC......is a great word for all that and all you guys!!!
I love this series since it highlights something I think is important. Utilize what's available and make it delicious.
How do u like them waders... heard good things about high n dry
looks amazing. i'm sure it tastes amazing. but yeah ... that does look like a lot of work for just a bit of meat
Each tiny crab tart must cost $25
I had a Rock crab at the Santa Barbara Shellfish Company on Stearns Wharf yesterday and it was great. The last time I was there I had the spider crab which also gets a bad rap and it too was fantastic. I was in Chicago earlier this week and ate at Shaw’s Crab House and on their menu they had Santa Barbara Stone Crab. I have live in California for 62 years and I have never heard of west coast stone crab. Has anyone ever heard of this?
Gordon Ramsey: WHERE IS THE CRAB SAUCE!?
That's tillamook bay not netarts at least in the video. Also all the juice and yellow stuff in the crab isn't recommended to be eaten due to toxins.
Its safe to eat in small quantities.
@@misterturkturkle I still dont eat mine when I crab.
@@codnation4779 you do you.
Ok where was this filmed? Love the rain. Does it rain a lot here? Crabs are a bonus.
Can't wait for the summer to come and enjoy a pile of blue bay crab
don't know if I love crabs but I love crabs
Head, feathers and guts style! lol I can see using a little roe to make a sauce but I'm over the crab butter slurpee. What I really want is to do is target them when they're soft for some spider roll action but I never ever caught a soft one. That being said I don't really target them and mainly harvest from the ocean side. Might have to go up to Netarts a bit more often and find out when they're molting.
That tart looks delicious, and great story.
What is garam?
Love Rock Crabs 🪨🦀😋
Damn that looks so good. I could eat 100 of those things.
Yes!!
And they’ll be extinct because of you
Excellent process and well executed. Enjoyed watching every minute and would love to try all of these amazing selections of crab dishes in Oregon one day. I really liked how there was no waste and how the rare Red Rock crab was respected amongst the crew. Thank you for sharing!
That guy's 'upspeak' is off the charts.
Ugh...
@@toadwerx6063
Aye matey
Never eat anything sea foodie except for cod and prepackaged shrimps .....having lobsters is definitely on my bucket list also going on holiday that's not in the UK would be sound....
Okay now I’m craving crab for lunch.
Mackerel Garum aka fish sauce now that is so cool.
Red Rock crabs are by far the best crabs on the west coast. So much tastier
He mentioned an ingredient made from mackerel, what was it called? Garam?
Garum, it's fish sauce
@@TheCheat_1337 hmm, ive never heard it called that.
The Ancient Roman fish sauce was called garum
Damn that area looks rainy af. Is it ever sunny there?
Never, even rains in summer 😂
I love how he added $5 to that crab roe by saying garum..aka fish sauce
Correct me if I'm wrong, but garum is traditionally made with the fish guts rather than the whole fish. Asian fish sauce is made with whole anchovies, fish, krill I believe, right? Idk if his Mackerel garum was made with only the fish guts, though. I've seen a chef out of Minnesota make a sort of garum using lambs tongue, so.
"it's pretty pissed off all the time."
lol, those things are docile compared to blue crabs.
Yeah those particular ones were pretty checked out. God help your bare feet if one gets loose in the boat fresh out of the trap.
Okay first off, they were standing in the Port of Garibaldi, Or that goes into the TILLAMOOK Bay. Netarts Bay is about 20 minutes south.
You can catch Dungeness crab off the pier in Prince Rupert, if you’re willing to haul up 169 ft of wet rope & a crab trap.
That looks so so freakng good
In Northern California we have had our red rock impacted by the domoic acid. Love the flavor though.
Damn I’m hungry, also I can smell this video.
Not many chefs are using crab roe in dishes, thumbs up for this dude.
It seems like a laborious work, but worth it.
Awesome! I wanna move there
QUESTION: where is the restaurant?
Crab meat yay, yellow crab guts sauce boo.
Hey Eater, why do you select music for your videos like Remy is in the kitchen?
The yellow stuff inside the carapice is not roe. It's just digestive matter from what the crab eats.
Crabs carry their eggs, or roe, outside the body.
rock crab isn’t sought after because of its taste & meat content in our area.
What's really good is when people express themselves with the lowest "vocal fry" register of their voice as fast as possible, preferably so fast that the words kind of slur into one and there are no distinct consonants, it's so modern. I love the little packets of quickspeak with inordinate pauses.
Nice dish
Yup, you take the Red Rock Crab, when all the Dungeness are gone
!
AWESOME
Red rock crab meat is much more flavorful than dungeness. While the crab is smaller and tougher, I’ll take them every time.
More more more more. I want more seafood!
Is no one gonna talk about how he cracked an egg with another egg at 6:30
In Thailand, its a common technic
No. Nothing to see here
What is the name of your restaurant??????
I have crabbed for 28 years recreationally in Oregon. Virtually none of the facts presented in this video are accurate. For example, the comparison of crab claws between male and female - males are slightly bigger but that's a regular male claw compared to a gimpy claw from another crab. Also, due to domoic acid concentrations, the state of Oregon strongly suggests NOT eating the liver - all that yellow stuff, inside the boiled crab. And, arguing that people would just "throw away" red rock crabs in Oregon isn't accurate. They would put them back in the water if they didn't want them. Also, red rock crabs are not nearly as exotic as they are made out to be in this video. Red rocks are a "loser" crab when you can't catch any dungeness crabs. Early on in my crabbing career, we caught a lot of them. I love crab but red rock crabs don't hold a candle to Dungeness crab, regardless of how much ridiculous sauce you put on them.
Wow. Hostile much?
@@eugeniasyro7315 No, not hostile. Just fighting the fake news.
And what most people don't know is that Red Rocks are NATIVE crabs. So many people think they are invasive. They are in the fossil record and Native American middens.
these crabs are getting more action than me on valentine's day :(
Will Robinson wants his comment back.
S. D.\\ I am Will
"Most people don't like to eat this type of crab because it's harder to crack and extract meat from." - *10 minutes later* "locals like this type of crab because you can eat through a whole pile of them without very much work." Huh? Which one is it.
Wow massive crabs 🦀🦀🦀🦀😳😳😳
I bet that tangy taste is traces of cadmium, mercury, zinc, arsenic, chromium..etc....you know all the yummy stuff.
2:04
Hold up. You're telling me that little guy was regulation?
No size reg on red rocks in OR. At least for recreational fishing
Barnacles are no indication of crab age since they shed their shells as they grow.
Man my grandmother gave me a bunch of crap for bringing home a bunch of red rock crab but she grew up on dungeness in abundance in newport lol. I eat it all not picky
I love the Pacific Northwest
I remember eating them in 1984 for the first time. Less meat than Dungeness, but I prefer the taste. And aggressive little bastards!
Removed from home, boiled and eaten
Jacob: its pretty pissed off all the time
hmmmm I wonder why?
Shane Kemp Should probably take out the boiled and eaten part
Yep if you do all that to me you better be ready to fight big time lol.
Shane Kemp truest truth.
*T I M E*
*F O R*
_C R A B_
betting that plate costs 25 bucks.
Who the heck was catching those little ones those are throw backs
bagel bites? nah fool, crab bites
Nice crabs bro
Some of those crabs in truck looked too small and should have been released.
Same thought. Though red Rock keepers are slightly smaller than Dungeness they seemed pretty small.
@@metalboxman99 the size in my local fisheries regulations is like 10.5 cm for the topshell for legal harvesting size.... thats less than 4 inches wide and in some places your allowed to keep females
Lmao California been catching these red Rock crabs every season. Best way is make a soup out of it.
do a new orleans crab boil
Bunk & McNulty like this.
yes
Coconut crab are tasty too
This song gives me anxiety
Crab life’s matter
I’m glad there’s not as many people interested in targeting the rock crabs… more for me lol.
*Holy crab*
Yummy
love that hammer lol
Those are some small, baby rock crabs
Added no fat to the roe sauce to thicken it....besides all the egg yolks. chefs have a funny perception of nutrition.
Crabs shed their skin, telling age by how much barnacles on the shell just doesn't work lol.
Gimme some of that... wow.