How to Harvest and Cook Gooseneck Barnacles - Deep Dive
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- เผยแพร่เมื่อ 11 ธ.ค. 2024
- 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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For more episodes of 'Deep Dive,' click here: trib.al/5GwXWcQ
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Those are Binacle and they evolve into Barbaracle at level 39
Legit thought the same thing
watch it bit the slow poke's tail
Imagine if it took your Pokemon on the DS 20 real years to evolve.
😂😂😂
Imagine encountering a barbarcle while getti g barnacles
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.
@@guest2115 I had the same initial fear but I sure hope it's not the case.
@@guest2115 no they won’t just like with everything else there are laws in place to limit the amount that can be harvested and if their numbers got worse then the limit for harvesting would be less or even none until the numbers got back up. Similar to hunting laws.
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.
No way dude 😂
So a crab and a mussle got together and had a child!?!
But WHY 😂 only humans asking questions that only humans are answering. Why do we have to make everything soooo complicated? they belong with Periwinkles and so shall it be 😅
i wish more places did this, highlighting unfamiliar locally sourced ingrediants. so much variety to be had in the US alone
NYC should use rats in their cuisines to help curbed the populations.
No, because then it's just going to get ruined.
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 😂
But in korea, we just boil it and eat it right away. Not complaining tho. They taste like the ocean itself
There's always a trend where things that are considered food for the poor end up in fine dining. In the U.S. lobster used to be considered poor food and they were much larger than they were now.
DrunkenDarwin Salmon and trout were once peasant food in medieval Europe
jason lul I’m korean but this was funny 😂😂
@@purplefurreal I am glad you guys didnt take it seriously 😂😂😂
“Into bite sized” I thought the whole thing was bite sized already...
you got a big mouth
All-age bite size maybe
idk why buy that sound so american
Cody Chow or you have a small mouth ?
Ya. Those were def already bite sized. It could fit in a spoon 😂
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.
barnacles: "I've tried to look as gross and non food-like as possible already, but in the end ... it doesn't even matter"
🤣 🎼
LP fan foodie.
It starts with....
Sad But True..
LMAO
🤣🤣🤣
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 ;)
That sounds fantastic.
Tillamook Bay to Portland is a decent drive and that water is cold.. props to the chefs for their dedication to the craft.
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
They call them that in souther california/baja California
Here in Asia they are superrr cheapp
We had so many goose neck barnecles. but we dont eat... No 1 eat this india...
It is a different species though. In Spain and Portugal, they have Pollicipes pollicipes, and in North America, they have Pollicipes polymerus. These ones are larger, but supposedly the flavor isn't quite as good. Canada actually exported them to Spain for a time, but stopped because they were depleting stocks.
@@fightingirish8584 makes sense since the Spaniards once had that territory.
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
That's cheap for me I stay in Spain
In Galicia we have lovely Yayas who collect them everyday. Boy is this place underrated...
true, same in portugal
That's mostly because of how they have to be harvested there. The people who collect them have to go rappelling off the cliff side into often heavy waves to collect the barnacles, and it's really dangerous.
Go to Nazaré in Portugal, and you can find it much cheaper for sure.
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.
Aren’t they like pest of the sea or something along with the , I forgot what issit called the black spiky ball thingy , so eating those should be good for environment yeah ?? Why still so expensive
@@Forever18or21 there are a few species that are edible, and usually are located in the rocks near the breaking point of waves, extremely risky to take. They also grow slower than we can eat them, around 6 months.
Sea urchins are also overcaptured, but they tend to be cheaper.
Seafood in general was cheap at the beginning of the 20th century and has become a luxury, due to overcapture and destruction and pollution of the coasts
I grew up in southeast Alaska, our family would go limpet gathering often, so delicious with garlic butter!!
So I’m here because the daily dose of Internet and I’m proud of it.
Same! Everyone in the comments was talking about the cat but this is what caught my attention.
@@thekub32 Right I enjoy for some reason watching the barnacles getting scraped off. 🤷♂️
@@insertcoolname.4708 I was terrified but also intrigued. xD
Lmao, same it's pretty interesting
They're super super SUPER expensive in Northern Spain... They're a delicacy reserved for special events
Never had them but hope to this summer. "Great Presentation" ~ Two Thumb's Up 👍👍
I love this! Garibaldi is my hometown! Thank you for showcasing our natural food source!
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.
They remind me of the big worms that are eaten in Africa 🤭
acorn barnacles are also quite delicious - pick a cluster on a small to medium sized rock and heat the rock next to your camp fire. eventually the whole cluster will pop off allowing you to pick out the juicy bits
Awesome! When looking into barnacle harvesting, most sources recommend to only try gooseneck barnacles, but I’d love to try both!
I’d love to be featured one day on Eater when I get my mariculture business off the ground after college. Plan is to artificially repopulate the gulf coast fisheries and when the work is done, hopefully bring wild raised seafood to market
Nice
Sounds like a heck of a task but I wish you all the success and fortune in the world. I look forward to the day I see you featured on here
Best of luck!
And I believe you will conquer this best of luck and I will be waiting for this feature my friend
For the love of god take a few business classes first, or find a good partner.
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.
Those “limpets” are called Opihi in Hawaii. A delicacy and very expensive. Super good!!!
2:30... brah, that's opihi. We eat that everywhere in Hawaii. they grow 10-15 times bigger than those ones in the video. Makes a super delicious poke :).
I thought opihi are limpets?
opihi are limpets my brah
I just loved watching this so much thank you.
In Spain they cost a fortune and, also, you don’t need to mess around with them that much in the prepaaration. You pull apart the skin and just bite roght before the mouth part. I understand it for fine dining purposes though.
Ever try cutting them diagonally? Presentation is nicer and makes the bite size pieces look larger.
Thanks for this video I always wondered how they were prepared 👍
I really appreciate you guys out there getting more sustainable foods and showing the world alternative ways to constantly overfishing those that are more popular.
I hope this catches on.
Beautiful work, thanks for the educational and informative video yal!
Ahhh delicious percebes! I have fond memories enjoying these goose neck barnacles whilst in Spain. Great work 👌🏾
I was going to make a bad dad joke about barnacles, but I guess I'll just stick around!
I was about too but i shell leave it at that and follow you
Shity joke
@@igwtfexotic it WAS a little salty.
They may taste great, but I would not want to see the original look of it on the table. Gives me gooesbumps
How interesting to see that, in Spain, they are an expensive delicacy, but in Korea and other parts of Asia, they are the opposite. Certainly a lot care and attention given to harvesting and preparing them in this example and I'm going to guess that makes them expensive here as well.
Pro chef tipping my toque to you. Good job chefs. Love the way you are representing the PNW.
Ty for conservation methods. And hope your menu does well.
This was so interesting. You learn something new every day-if you come across it on TH-cam! 😀
Puget Sound down to Baja? Incorrect. They range from Alaska down to Baja. I've harvested goosenecks many times off of the northeast tip of Vancouver Island - staging at Port Hardy.
And I've never noticed a difference in taste when eating barnacles that were scraped off in clusters.
My method of cooking them also differs, but to each his own.
Interesting video. It certainly demonstrates how methods of handling goosenecks vary. Thanks for sharing it.
@4:12
"You are only allowed to take them from man made structures such as a pier... its important guidelines are followed."
As he scraps them off boulders.
Gorgeous presentation
In Hawaii the limpet, called opihi in Hawaii, is an important food source, especially at Luaus.
This cost a fortune where I came from, the harvesting is deemed too dangerous.
@@B33T33W We don't have any gear like the guys in the video, and the waves can wash people away.
Vietnam?
@@B33T33W barnacles here dont grow in piers and beaches like in the video, only at the bottom of tumultuous cliffs and its super dangerous you could get mangled against a rock or swallowed by the sea
What a waste... to eat crap scraped off of a boat or a rock 🙄
@@MaximilianOOO491 tell me anything you eat and i can dissect it into something unappealing too smh
8 miles south of Yachats, there was a serious negative tide that uncovered some boulders loaded with large barnacles and large mussels. I've heard large mussels are not as tender as the small ones though
Had them couple of times in Japan as an inlay for Miso Soup on the beautiful island Yakushima.
I think food is really good in Japan. Fresh ingredients...🤤 I'm getting hungry. 😆
8:12 thats going to be $40 please.
@Ninja Crackpot Because you guys are probably making them the lazy way not the right way. The right way healthy way is more labor intensive.
@@jbaru648 lol the lazy ways. Dude in the video literally just boils it in the pot. Eating gooseneck was popularized by Korean and Japanese I've never heard people in the west invite someone to eat barnacles. I mean like dude wtf that's a barnacles
In France, we call that "pousse-pieds". It's really, really, really good.
Nobody:
Mermaid Man: Barnacles!!!!
This guy has an obsession with cutting things into tiny tiny little pieces and then putting into a shell with "sauce".
Great tutorial.
How about barnacles found at the keel of the ships?? Can they be cooked and be eaten??
Never had them cleaned like that, always whole, and they have never been sandy
that's a bunch of barnacles!
I love these seafood videos
In Galicia, Spain, harvesters risk their lives plucking these from the jagged-edge rocks in the rough shoreline, they fetch a very good price.
I've had these couple of times, we don't get them often in Hong Kong, usually the fishermen keeps and eat it themselves...
The Barnacle Fighting Championship.
These are everywhere where I live... I'll have to get my grandkids primed to go harvest some.
This would be a great thing to teach them! With food sources supposedly minimizing, it’s a great thing to teach our kids how to find more abundant and lesser known foods!
Are these barnacles the same that gets attached to turtle cover like parasites??
As a Portuguese I can confirm these are delicious and you must try them
Oh this is where capt. Haddock gets his blue blistering bernacles from
This is new to me.
I remember going to a market in Spain and thinking that these were turtle legs LOL
before they were cooked i was like "ewww who'd wanna eat that" and then when hes done it looked pretty good ngl lol
A lot of unprocessed foods look bad before prep
I’m sure they taste delicious but damn that’s hella work for the tiniest piece of meat, let alone the fact that u have to scrape them off coastal boulders
Yes, I'd say El Paso 🤠...
I'm just curious, do you have to go find them at night ?
Never once have I heard that barnacles are good to eat. Very interesting
Oh! I’ll never knew it worth so much . I’ll use to live by the beach in Hawaii states and there’s a lot of it’s kind and use to walk over when stepping closer to a rocks . Good to know now 😅💕😅💚
Now do the goosenecks along the California to Portland coast get as red as the goosenecks in Spain?
Anything like this on the east coast?
Ive seen them eaten in Portugal so i think they are found in other parts of the world.
i'm here after sorted pretensios episode video
Do you need a special license? I was not able to find them in the shellfish regulations. Do they fall under species not listed with a limit of ten?
Pro tip from a portuguese.
No need to use scissors to expose the meat that takes to long and its tedious.
Just pitch the top hard twist and pull easy was 1 2 3, thx me later
Had these in Spain. Tear off the top and eat the meat part. No need to cut and dissect into smaller pieces. Just another way to charge for all the work.
At first, i thought it was "Turtle's feet" lol
Wait a minute.. barnacles is supposed to be long? I have never seen that long in southeast asia.. it's to small here like 2cm.. am i wrong?
The Spaniards do them great. One of my fave foods.
What kind of commercial license do you have? The limit is ten with a regulat shellfish license?
Where is your restaurant? Me and my son Will be going to Coos bay for fishing crabbing and clamming in mid September! Like to try if close to you !
damn... these things are everywhere, i didn't know people ate them!
Me neither. Like eating a rock.
@@Liitebulb More like eating a parasitic worm😖
Hmmmmnnn.. I was wondering. Is this being regulated now? I mean if were havesting it are we regulating it as well?
if you're gona cut the head off, why do you need to clean it to begin with? why not cut off head then quick rinse that cut portion?
I live in the PNW of Oregon, and It threw me for a loop when he said “tillamook bay” Because I had no clue the guy was a local.
I hope I can check out the restaurant some day and try these out.
Edit: also at 1:39 I have that same exact sweatshirt !!😂🤘🏻
Limpets are served in the states, Hawaii is the 50th state and we have been eating them for years before recorded history.
searching "blistering barnacles!"
In thundering typhoons 😂
I grew up eating these and we would boil them with 🌶️ ...I miss eating them...
Try going to Hawaii limpets or Opihi everywhere.
The limpets you show early are called 'opihi in Hawai'i, an important and popular part of the traditional diet. Too popular. Getting scarce now from over harvesting.
Wondering if you need a permit to harvest these in the US🧐
I love those
All I can think of is Charlie from It's Always Sunny In Philadelphia
Very interesting.
Fascinating.
where is it ?
They catch sea worms and sell like it is some kind of especial food.
Capitalism, just beautiful.
oh cool i had that before its a popular food in California for Vietnamese/Asian ppl you can find restaurants that sell it here
3:15 man this scene looks like what you see in a movie.
I'm confused. Do these guys have a commerical license to harvest? In Oregon, a recreational shellfish license holder can only take 10 per day.
Damn, they be cooking my boy from Pokemon
People in the US, start eating these now that are unpopular and cheap. Once they become mainstream their price will skyrocket