How to Harvest and Cook Gooseneck Barnacles - Deep Dive

On this episode of ‘Deep Dive,’ Portland chef and Eater Young Gun Jacob Harth (‘19) harvests gooseneck barnacles-crustaceans, similar to shrimp or lobster, that attach to rocks- at night, when the tide is low. Harth cooks and peels the barnacles for a unique dish at his local seafood-based restaurant Erizo in Portland. Read more about Jacob Harth: trib.al/i8ro0HY
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[@chantimothy]

barnacles: "I've tried to look as gross and non food-like as possible already, but in the end ... it doesn't even matter"

[@Jun-wz5xi]

Those things are called "turtle hand"(거북손) in Korea. They are common in markets and cost nothing. It's surprising to see it's considered as high end dish 😂

[@aznboyselfpic]

“Into bite sized” I thought the whole thing was bite sized already...

[@Corusame]

Barnacles are fascinating creatures. For a very long time they were considered part of the mollusc family but eventually got reclassified as a type of crustacean like a crab or shrimp.

[@matttypes2695]

Those are Binacle and they evolve into Barbaracle at level 39

[@insertcoolname.4708]

So I’m here because the daily dose of Internet and I’m proud of it.

[@vasukvv]

Who’s here after the business insider video?

[@yellosa]

Man in Spain these are called percebes, and are one of the most expensive things you can get in a fishshop, like 100€/kg easy

[@marjorie3585]

I live in Oregon and have been going out to the coast recently to collect gooseneck barnacles and muscles! It's been a lonely hobby of mine because people are so put off by the site of them but they're truly delicious and interesting creatures.

[@petedonaghue5849]

Lol slice into bite sized for a barbie

[@silvarace]

i wish more places did this, highlighting unfamiliar locally sourced ingrediants. so much variety to be had in the US alone

[@maximegrossman2146]

great to see chefs like this cherishing and respecting the ocean, and using local ingredients. we need to expand our palette horizons. the fact that barnacles are eaten all over the world but are underappreciated here in the US, while childhood hunger is prevalent in 1 in 5 kids, is wrong.

[@helderlage]

in portugal we just LOVE it... boiled in sea water for 1 minute, "vinho verde" [soft sparkling wine from the north of portugal] and buttered toasted bread ;)

[@Spanishfutbol2010]

They’re called percebes in Spain and they’re one of the most expensive delicacy you can get. They’re dangerous to harvest since they prefer to live on wave pounded rocks

[@TheJamonLance]

i am from spain, and really love barnacles, they are getting really rare and expensive, super difficult to source. used to pick them as a kid with my dad and grandad.

[@chrisc3380]

I never tried it bc i am from NYC but it looks so unappetizing, but my mom always told me never yuck on someones yum. So have fun.

[@DSki-wh5hc]

Tillamook Bay to Portland is a decent drive and that water is cold.. props to the chefs for their dedication to the craft.

[@joshuabalmer3147]

I love this! Garibaldi is my hometown! Thank you for showcasing our natural food source!

[@muyou6589]

They're super super SUPER expensive in Northern Spain... They're a delicacy reserved for special events

[@jacobaccurso3788]

Thank you for posting this. I sampled my very first Pollicipes polymerus a couple months ago as incidental hitchhikers on a mussel foraging expedition. Here in Newport there was a guy trying to get a commercial enterprise going and he’s the one who told me they taste like lobster. And oh my God, was he ever right. I learned a lot from you in this video about what to look for in terms of selection. By the way, the three graces is a favorite spot of mine and I always stop there on my way up to Nehalem Bay.