How To Open Every Shellfish | Method Mastery | Epicurious


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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Date: April 21, 2020

30 thoughts on “How To Open Every Shellfish | Method Mastery | Epicurious

  1. Every time I’m having trouble sleeping, I pull up this video. Something about his voice is so soothing and knocks me out. I also watch the “mixing every cocktail” vid when even this vid can’t get me to sleep.

  2. aren't the "juices" in an oyster basically just seawater? because if so i'd drain it off, last time i had oysters i had to drain them off because the "juice" was effectively inedible

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