Yo, freediver/spear fisher from the west coast of Canada here. Generally you want to be weighted such that you’re positively buoyant on the surface with empty lungs. If you have a shallow water blackout and lose the air in your lungs, you don’t want to plummet to the depths. A lot of us weight ourselves to be neutrally buoyant at 10 meters of depth on a breath hold. Another thing you may want to consider is to remove the snorkel from your mouth right before you descend. It’s both a safety thing to keep your airways closed underwater and also it’ll also it’ll be easier to do your dive without the snorkel in your mouth. I know to some people it might feel dumb, but if you have a freediving course near you, I’d really recommend it. It’ll both help you stay safe and elevate your freediving game’
The food looks amazing! The best seafood experience I have ever had was camping at a remote beach on Haida Gwaii and right after the tide went out we found a sizeable squid that had got stuck on top of a rock. We cooked it up for breakfast, just a bit of butter, salt, and pepper. There were several of us there, so we only got a couple bites each -- but they were the best bites! Heavenly fresh and tasty. Not overcooked, not rubbery. Perfectly warm and easily chewy.
How odd! I woke up this morning, turned on youtube, and wondered "Where is Northern Scavenger?" And voila, here yee be. BTW, legend has it that mussel beard was the inspiration for Velcro.
I love seeing you guys do this! I used to take my friend's small motor boat and cross from our island on the West coast to a smaller island and camp. I wouldn't bring food. Instead I would bring a crab trap, as well as my pocket knife for collecting mussels at low tied. Ate the mussels raw but thank Gord I never got sick - I knew NOTHING about seafood safety at the time because I started age 12 and there was no internet back then. The crabs would be staked and cooked over the fire. Never went hungry. I love that you showed the holes in your suit. I wish more content makers would be more real and less perfect. Lovely to see you lads!
On the green crab, one option isn't even to use the meat itself. Boil the hell out of them with some vegies (carrots, potatoes, etc) to make a shell fish stock. Stuff goes great for things like chowders and ramen.
Probably my fav episode of any series so far. It was so real. I feel like the ‘smaller moments’ stole the show here. Like spaghetti and meatballs with salad…or a rugged campsite. Great episode.
A potential recipe for the invasive crabs which I learned 30 years ago on the rocky shores of Sardinia: Kill the crabs in boiling water. Take them out and cut them in half with a bowie stroke. Simmer garlic and onions, both chopped, in olive oil. Throw the crabs in, stir some time. Then add a good amount of tomato sauce and slowly cook for a sound time. Season to taste with salt and pepper. In the meantime prepare a italian pasta, could well be spaghetti, fair quality, I suggest. When pasta ready: Drain, and pour sauce over it and sprinkle with fresh cut parsley. Serve and you can suck out the crab halves or simply sort them out.......
This vid made me an instant fan of this channel! It all looks amazing! Those scallops and mussels. But I also think it's great that you go for the green crabs. I think we should do this with more invasive species and I wouldn't mind if restaurants picked them up on the menu going forward. Anything that is edible, should just be dealt with eating it! (and let the usual dinner species have a rest for a bit?)
Hey, I just happened upon your channel! I think it's Great. I live in the United States. I'm from Rosedale, Md. I live off a Tributary of the Chesapeake Bay. Here in Maryland, we steam our prized Chesapeake Bay Blue Crabs. After steaming we pull off the claws, then on the belly side pull off the the apron. Open the the shell of the green crab. Remove the lungs. Break the crab in half. Using a knife dig out the meat. We use mallets to crack open the claws. If the Crabs are enough and even not, the legs have incredible sweet meat inside of them. Just some pointers from someone who is 66 years old and been eating Crabs all my life. Wil Chesaco Park, Maryland
Green crabs are indeed a work. If I may, make a soup of these (if you have access to freshwater). Boil them for an hour, Mash them in the broth , filter it , Add garlic , spices, and some tomato paste. It's to die for.
Super dope video! Next time you are swimming around seals dip quick because they are great white food and if their are seals there very well might be a great white coming in soon
We just started watching your channel a few months ago and have been enthralled by some of your epic journeys to the north but this little video was one of our side favourites! It was cool to see you don a wetsuit, after seeing so much fishing. Multi talented! My spouse used to do seaweed surveys as a diver off the coast of NS (St. Margarets Bay) and we both love the littoral zone, and fresh scallops and mussels, so it was a treat to see you harvest and dining. . Green crabs always bite my toes and after seeing the damage done to the eelgrass beds I'd be happy to harvest a few too. 👍👍
I used to commercial fish in florida,Alaska ,and Maine. And there is always a feeling that can not compare when you Chanel in to calm protected waters after having the shit kicked out of you in bad seas for days on days. You can be asleep ,and the second your vessel enters calm protected waters you will automatically wake up.
Awesome! Wishing you guys the Best adventures.Take care and be extra careful. I love the idea of being responsible in harvesting or fishing to have a sustainable supply in the future. And yeah take out those invasive ones.
YAY !!! I missed you guys so much ! Awesome surprise . If you do a small dice on a fresh tomato and throw it in the mussel sauce just before the parsley, it's a nice twist and delicious😀
Fantastic vlog. New subscriber here and I am so glad I found your channel - nothing better than to see the beauty of our own country which otherwise, I can never experience myself. Best from Toronto, Canada ❤.
good stuff. you might want to consider a small rowboat vs a canoe if you find yourself in rough water, the rowing boat will handle much rougher conditions
Glad you guys are doing the conversion that kind of weather north food was very good you had some cure but not good enough to come and come back to shore in that kind of weather but you made it that’s a mean thing keep up the good videos of Milwaukee fortune God bless
Crab stock maybe if it produces a good flavour on a small crab. Hammer mill the empty shells are popular with some gardeners Good quick way to support the calcium in the soil
Nice video. Although, chef advice: do NOT boil onions and garlic. Caramelize them in fat first, put the garlic a litle later or it will burn. Then add the wine. You'll get the sugars out this way and even some umami. Boiled onions add bitterness.
I love raw scallops. Here in Florida where I live we go out and get bay scallops. Not a lot of meat but super delicious. When we go we get about 6 to 10 pints.
Do you know what island you camped on. My family comes from Moser River and had originally settled on many of the islands between Moser River and Mitchels Bay. I spent my summers exploring the old homesteads and family graveyards that littered the islands down there. Thanks for this video, it brought back a lot of great memories.
A couple of Hobie Tandem Islands would make these type trips very special. The speed and range you'd gain would be incredible. Regardless, good looking meals. Well done, glad to see you back with another video.
Eating good! 👌🏼 Nice touch adding the Chardonnay. Sauvignon blanc works good too! Scallops are my favorite! Thanks for showing how you process them. I haven’t seen them straight out of the ocean before and would love to harvest a couple myself someday.
@@NorthernScavenger haha well not exactly, I’m surrounded by peat moss bogs and lakes here in the Adirondacks but I’m about 6hrs from the coast of New Hampshire and Maine. Someday!
I’m a Cajun girl moving to San Juan island. I’m bringing the crab boil and I will get rid of the green crabs for you. No worries
Yo, freediver/spear fisher from the west coast of Canada here. Generally you want to be weighted such that you’re positively buoyant on the surface with empty lungs. If you have a shallow water blackout and lose the air in your lungs, you don’t want to plummet to the depths.
A lot of us weight ourselves to be neutrally buoyant at 10 meters of depth on a breath hold.
Another thing you may want to consider is to remove the snorkel from your mouth right before you descend. It’s both a safety thing to keep your airways closed underwater and also it’ll also it’ll be easier to do your dive without the snorkel in your mouth.
I know to some people it might feel dumb, but if you have a freediving course near you, I’d really recommend it. It’ll both help you stay safe and elevate your freediving game’
Great tips! I appreciate the insight buddy
Glad you made it back through those rollers! Love your spirit and laugh though but don't do it again!
The food looks amazing! The best seafood experience I have ever had was camping at a remote beach on Haida Gwaii and right after the tide went out we found a sizeable squid that had got stuck on top of a rock. We cooked it up for breakfast, just a bit of butter, salt, and pepper. There were several of us there, so we only got a couple bites each -- but they were the best bites! Heavenly fresh and tasty. Not overcooked, not rubbery. Perfectly warm and easily chewy.
the scallops looked bomb. the green shorty shorts were questionable.
đi biển thú vị thật đấy bạn tôi, chúc sức khỏe bạn nhé.
How odd! I woke up this morning, turned on youtube, and wondered "Where is Northern Scavenger?" And voila, here yee be. BTW, legend has it that mussel beard was the inspiration for Velcro.
No, it was burrs!
We're back baby
To be specific, burdock (aka cocklebur).
@@kearnsey64 Aaron or Raymond?
🔥
I always watch people from Australia, New Zealand, snorkel and catch what they eat....nice to see some local people doing the same
When the video got to the scallops over the fire in their own shells I'm like are you kidding me! Looks so good totally jealous.
looks real good!!!!!!
Very cool video. Thank you very much. Grettings from France. Mike
1st time I have seen your work I will definitely watch more
That was some beautifully clear water! Sweet!
Great to have you back, we missed you . Excellent meal.
I love seeing you guys do this! I used to take my friend's small motor boat and cross from our island on the West coast to a smaller island and camp. I wouldn't bring food. Instead I would bring a crab trap, as well as my pocket knife for collecting mussels at low tied. Ate the mussels raw but thank Gord I never got sick - I knew NOTHING about seafood safety at the time because I started age 12 and there was no internet back then. The crabs would be staked and cooked over the fire. Never went hungry.
I love that you showed the holes in your suit. I wish more content makers would be more real and less perfect. Lovely to see you lads!
What an awesome feast!! Man those were huge waves 🌊 glad it all worked out! Thanks for taking us along.
On the green crab, one option isn't even to use the meat itself. Boil the hell out of them with some vegies (carrots, potatoes, etc) to make a shell fish stock. Stuff goes great for things like chowders and ramen.
Looks delicious and an excellent video
This is the best catch and cook I've ever seen. Good on you guys!
Probably my fav episode of any series so far. It was so real. I feel like the ‘smaller moments’ stole the show here. Like spaghetti and meatballs with salad…or a rugged campsite. Great episode.
this is absolutely beautiful. living the dream !!!!
Thanking the ocean for the plentiful harvest! That's awesome.... 👍
I found the island! Looks like it was a good time.
Ho ho ho , this is on my watch later list . Can't wait to sit down and watch it 👍
A potential recipe for the invasive crabs which I learned 30 years ago on the rocky shores of Sardinia: Kill the crabs in boiling water. Take them out and cut them in half with a bowie stroke. Simmer garlic and onions, both chopped, in olive oil. Throw the crabs in, stir some time. Then add a good amount of tomato sauce and slowly cook for a sound time. Season to taste with salt and pepper. In the meantime prepare a italian pasta, could well be spaghetti, fair quality, I suggest. When pasta ready: Drain, and pour sauce over it and sprinkle with fresh cut parsley. Serve and you can suck out the crab halves or simply sort them out.......
Awesome Noah, glad to see you are back in NS and enjoying some of its beauty and bounty!
Thanks for posting, that was really entertaining, crazy big waves...........!
What a feast!! love it !!!
Omg those crab. So cute. They must be delicious little cutie crab
This vid made me an instant fan of this channel! It all looks amazing! Those scallops and mussels. But I also think it's great that you go for the green crabs. I think we should do this with more invasive species and I wouldn't mind if restaurants picked them up on the menu going forward. Anything that is edible, should just be dealt with eating it! (and let the usual dinner species have a rest for a bit?)
Hey, thanks so much! We agree about the green crabs. There has to be a better way
Wow, love the editing style. Reminds me of classic Discovery stuff, before the channel went to hell!
This made me so hungry
This is living right here 🤙 great epi fellas
Hey, I just happened upon your channel! I think it's Great. I live in the United States. I'm from Rosedale, Md. I live off a Tributary of the Chesapeake Bay. Here in Maryland, we steam our prized Chesapeake Bay Blue Crabs. After steaming we pull off the claws, then on the belly side pull off the the apron. Open the the shell of the green crab. Remove the lungs. Break the crab in half. Using a knife dig out the meat. We use mallets to crack open the claws. If the Crabs are enough and even not, the legs have incredible sweet meat inside of them. Just some pointers from someone who is 66 years old and been eating Crabs all my life.
Wil
Chesaco Park, Maryland
Green crabs are indeed a work. If I may, make a soup of these (if you have access to freshwater). Boil them for an hour, Mash them in the broth , filter it , Add garlic , spices, and some tomato paste. It's to die for.
Super dope video! Next time you are swimming around seals dip quick because they are great white food and if their are seals there very well might be a great white coming in soon
You can use a rough surface stone and scrap the mussels like sand paper
I'm living vicariously from Wyoming USA. I'll get out there, someday.
We just started watching your channel a few months ago and have been enthralled by some of your epic journeys to the north but this little video was one of our side favourites! It was cool to see you don a wetsuit, after seeing so much fishing. Multi talented! My spouse used to do seaweed surveys as a diver off the coast of NS (St. Margarets Bay) and we both love the littoral zone, and fresh scallops and mussels, so it was a treat to see you harvest and dining. . Green crabs always bite my toes and after seeing the damage done to the eelgrass beds I'd be happy to harvest a few too. 👍👍
It’s so good to see you again! I have enjoyed watching each of your adventures… this one is another good one😊👏👏👏
Thanks Carol :)
Rubbing mussles over stones works pretty good to debeard them
Yay for eating those green crabs! What did you guys do with the dulse and other seaweed you got?
I used to commercial fish in florida,Alaska ,and Maine. And there is always a feeling that can not compare when you Chanel in to calm protected waters after having the shit kicked out of you in bad seas for days on days. You can be asleep ,and the second your vessel enters calm protected waters you will automatically wake up.
Hell yeah guys! Always love your videos! Sending good vibes from Halifax :)
Awesome! Wishing you guys the Best adventures.Take care and be extra careful. I love the idea of being responsible in harvesting or fishing to have a sustainable supply in the future. And yeah take out those invasive ones.
YAY !!! I missed you guys so much ! Awesome surprise . If you do a small dice on a fresh tomato and throw it in the mussel sauce just before the parsley, it's a nice twist and delicious😀
you all are so lucky that the seafood aroma didn't invite bears to your feast--🤣😊❤🌻....
Nice to see a new and interesting Northern Scavengers video.👍
You guys know how to live well.
Great to see you back Noah,great video and an awesome meal of seafood mmmm 🙂
Great video. From seafood paradise to big seas. Every one of your postings is phenomenal. Thanks for taking us along.
Appreciate it, Michael. Thanks for coming along!
Fantastic vlog. New subscriber here and I am so glad I found your channel - nothing better than to see the beauty of our own country which otherwise, I can never experience myself. Best from Toronto, Canada ❤.
This looks like it was a really good time. Nothing like living off the land… the world is your oyster
Honestly, I was thinking about you guys today!! You've been missed! 🤗
The thongweed (sea-spaghetti) at 15:39 is good eating. Boil for a few minutes and use as pasta.
Its knockout in creamy garlic sauce with scallops.
The Marie Times
The best of
How lucky are we
Roger
&
Paul.
Hey Guys Hi from Cole Harbour, In NS you ignore the weather at your peril, great Video though...
good stuff. you might want to consider a small rowboat vs a canoe if you find yourself in rough water, the rowing boat will handle much rougher conditions
Got to eat the roe bro, or the coral as we call it in New Zealand. Different species found on sand mostly
Cool video. Underwater was a perspective I’ve not seen often. And the sketchy paddle home. Whew!
Glad you guys are doing the conversion that kind of weather north food was very good you had some cure but not good enough to come and come back to shore in that kind of weather but you made it that’s a mean thing keep up the good videos of Milwaukee fortune God bless
I dunno, maybe, like, yous guys are nuts! Eh?😆
Very nice!! Thank you for passing on so much valuable Information. I especially find the geology related tidbits fascinating. Great video 👍
Way to get after it. Living 3 minutes from the coast of Maine I can appreciate your food choices. Well done!
Crab stock maybe if it produces a good flavour on a small crab.
Hammer mill the empty shells are popular with some gardeners
Good quick way to support the calcium in the soil
You had my mouth watering !!
I just watched. I’m so jealous! The sea food looked wonderful. Nice trip back.
Great cook out... but for the love of your knives, bring a chopping board :)
Woah! First the seafood looked amazing. Scallops are my favorite dish! Second, those waves! Holy crap.
Wow yummy ! Yummy!😮
Another fabulous backyard adventure. Love it.
Nice video. Although, chef advice: do NOT boil onions and garlic. Caramelize them in fat first, put the garlic a litle later or it will burn. Then add the wine. You'll get the sugars out this way and even some umami. Boiled onions add bitterness.
I love raw scallops. Here in Florida where I live we go out and get bay scallops. Not a lot of meat but super delicious. When we go we get about 6 to 10 pints.
Get a round rock like a rolling pin and use it to squeeze the crab meat out like toothpaste
Cool video. Wet suits minus weight belts might have been a good idea for the return trip.
I always love your videos. Hoping for more soon!
Never miss an episode from you! Always adventure!
Thanks buddy!
An incredible video. Can't wait for the next video to drop!!!
LOVE IT!! GREAT VIDEO!!
Born and raised, don't eat seafood...I'd starve, but I love stuff like this.
Informative. Fun to watch. Thx for sharing. Watching from Ontario Canada 🎉
Do you know what island you camped on. My family comes from Moser River and had originally settled on many of the islands between Moser River and Mitchels Bay. I spent my summers exploring the old homesteads and family graveyards that littered the islands down there. Thanks for this video, it brought back a lot of great memories.
A couple of Hobie Tandem Islands would make these type trips very special. The speed and range you'd gain would be incredible. Regardless, good looking meals. Well done, glad to see you back with another video.
Great video!
Thank you so much for sharing your adventures.
Very entertaining and informative video guys!
I’m hoping you health and safety after hearing hurricane was heading your way 🙏
Now that was an adventure. Thank you
Eating good! 👌🏼 Nice touch adding the Chardonnay. Sauvignon blanc works good too! Scallops are my favorite! Thanks for showing how you process them. I haven’t seen them straight out of the ocean before and would love to harvest a couple myself someday.
Thanks Danielle, I'm sure you have them in your waters as well :)
@@NorthernScavenger haha well not exactly, I’m surrounded by peat moss bogs and lakes here in the Adirondacks but I’m about 6hrs from the coast of New Hampshire and Maine. Someday!
@@DanielleRootes haha, its worth the rip to the coast, 6 hrs ain't that bad!
Have you ever tried to spearfish in Nova Scotia? Is it even legal?
It's unfortunately illegal. I would love to though
Love catch and cook videos
Living the dream.
Just got back from Nova Scotia, wish I was still there! Great video, thanks Noah!
cool wish i had some. my people been fishing the East For 200 years
This was a very cool video. Learned a lot!
Another brilliant video. Damn, that crossing was sketchy. Great effort guys.
Wow
Look like a great adventure...thanks for sharing
love the video Noah! glad to see you posting!
Incredible meal!!
Good to see you out and about! Love scallops!
Just found your channel and subscribed🤩
The ride back to the mainland had my heart racing! Better than an action movie💯
Great sea eats!!!