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Coastal Foraging - Scallops, Cockles, Clam and Crab Beach Cook Up

Feb 27, 2020
these

scallops

, the minimum landing size on them is 100 mm. 10 centimeters the same as a razor. You see, these are over 10 centimeters long. These, if you go down and find some of the ones you buy, you can keep them alive in your refrigerator for quite a while, all you need to do is store them this way. You see, it has a round side... it has a flat side, you need to store it... the main body part of the shellfish is on the rounded side on that side of the bridge, so you need to store them that way.
coastal foraging   scallops cockles clam and crab beach cook up
What I'm going to use to peel it is I'm just going to use a butter knife and all you want to do is go down the side every time you buy seafood, it doesn't matter if you buy it. or you are collecting it. It has to be very alive, when they are very alive they are well closed. They may open a little, but they are tightly closed. All you need to do is put your knife on the side, twist it a little bit and twist it a little bit to try to open it up a little bit and then what I'm going to do is take My knife and I'm going to run it along the inside of here and just scrape it off of that side and then this flat piece will come off.
coastal foraging   scallops cockles clam and crab beach cook up

More Interesting Facts About,

coastal foraging scallops cockles clam and crab beach cook up...

Look, you see how I opened it and then you... I'll grab a sharp knife to make it easier for me. I'm running and scraping the flat side. It looks like this... look where I scratched it. This is all the scallop that's there. There is the main muscle, the coral and the frill. The easiest way to get them out of the shell like this is with a spoon and all you do is scrape underneath... And that's it... now I'm going to remove the skirt. I don't like eating the coral either. . Look, look how I just took off the ruffles.
coastal foraging   scallops cockles clam and crab beach cook up
And then this coral, I don't like it because it doesn't really taste like anything and it gets very rubbery right away and this black part here is the stomach, so all of that wants to come off and the only thing left is a lovely little medallion of White meat. You can see that it has returned to a proper boil here and I give it another minute to remove it. It looks perfectly

cook

ed.. now I'm going to take it out with this water.. Ideally, at home what I would do is have some ice water to put it in, so it doesn't all

cook

, but I'm just going to leave it in the air. free and hopefully it will cool down quickly enough.
coastal foraging   scallops cockles clam and crab beach cook up
Well, just turn the stove on again, the mussels... you saw that when I picked them up they were covered in little barnacles, so I took the back of the knife and cleaned them as best I could. Cockles and

clam

s. What we're going to do is just put them directly in the pan. Now they'll just cook under their own moisture, which is like steaming them if you wanted to add a little bit of onion or a little bit of white wine or even a little bit of cream or if you're going to make them... oh, how do you say *Lame French accent*...
Moules Mariniere... I can never say it correctly, but if I wanted to make one of them... add a little tomato sauce too. You will know when they are cooked because they will open, if any of them don't open you won't want to eat them. These are getting to the point where they're going to cook in a second, you'll see, watch them start to open up... squeeze a little bit of lemon juice in there... They'll be ready in the next 30 to 40 seconds. All we will do is lift them directly. You can see here how I removed all the

scallops

.
I stuck with that coral just because it was so vibrant I thought I'd give it a try... and all we're going to do is make them in a pan, but there you have it, no fresher than that and all that is just meat These are ready ...Just take them out of the heat. That one's not open, we'll get rid of that one. There's one of the

cockles

there. Now these scallops will only take a few seconds, so now we're going to put them right in the pan. So we're just going to cook the scallops, so melting some butter in the pan I've got some onion... normally you'd add garlic and pepper and stuff, but we don't have any of that... . so the onions will take longer than the scallops to cook because you literally only want to cook them for a couple seconds on each side... so we'll wait for the onions to fry...
Just add the scallops. I wonder how long this goldfish takes to cook? and then you want a nice squeeze of lemon, there's about a squeeze in there...and 20 seeds...you'll usually get a nice squeeze of lemon Writing subtitles is really hard work. I hope this helps people. 😊👍🏻 You can see how that coral has cooked very quickly... it's just turned into a little piece of rubber, right? and they are practically cooked... A normal dish would have like bacon, garlic and white wine, but we don't bring that on our picnics 😔 Of course, that's what cooked scallops are like...
Ha ha ha... I have that one. .. I don't know about you, but I really want to be among... I really want to be among them... that's a cockle, the only problem with that... it tasted delicious, but it was just a little bit gritty to my. Everything you do, you just open them. There you can see the sand, really tasty, just a little bit sandy. Now Razor Clam wasn't too sure about that. Try this...remove that part. Now it's the first time we cooked them... I feel like it was a bit over the top. Yeah, I feel like that razor was a little overdone, but these scallops...
Awwwww... Those scallops are delicious!! Awwww... that lemon juice too... Oh dear, it's lovely. The

crab

... I'll show you how I'm going to make the

crab

. Right with these crabs... I'm going to show you very quickly how I'm going to do this... each section of this crab claw. It will have meat. So I'm just going to take a small stone. The pieces are broken... that's all meat, everything that has meat and it's delicious. One of the things, one of the tricks I learned when I was younger. Actually, if you take the end of a crab leg, look, you have a beak to pick up the rest of the crab.
The same as with the lobsters, you see that how I broke it, I broke it everywhere. Sorry, I did it pretty fast. I broke it on a diagonal so it breaks on all sides and then you can take it off like this. When you break it, in this part here, the moving part of the claw, there will be a disc of cartilage inside the flesh, so when you break the part, there will be a jelly claw on the other side, but inside this piece there will be like a cartilage disc. Look, look at that. If you're going to bite right into that, you're going to end up biting into that.
Another nice piece of crab meat. Absolutely delicious. Cut it in half again. Sorry, I'm talking with my mouth full. Break it in half, take it apart... look. Absolutely delicious. With the legs, you can remove one leg and use a little bit of the end to get the whole thing out. Look... you can scoop out the meat with the end of the claw. It's really delicious. I wish I could I wish you could try it... it doesn't get any newer... Just use my little dial... *Hannah* You might want to log out now that it's flashing red... *GoPro's battery is dying!! !😫* I hope this was...
I hope this was interesting for you. I hope that gave you some ideas on what to do... 3 COMBO ON WASP!!! 👊🏻💪🏻 Wasps want to eat. They are simply searching a little on the seashore. Just down at the low tide mark we had 4 or 5 different types of seafood. Scallops, a fantastic edible crab, I didn't expect to find one that big...maybe a small one or a small crab Yes, that was perfect. They contain fantastic meat, cooked very simply on a small camping stove. There is nothing better than that. The only problem today was the bad weather and noise.
Usually now that we are finishing up, the guys have stopped working on our pressure washer. I hope this helps you. See you later. For anyone watching/reading... I've hidden little Easter eggs in many of our video subtitles. I hope you enjoy finding them. Take care of yourself and the best advice from The Fishlocker

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