Huge Caribbean KING CRAB

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm on the north coast of Jamaica and today we're going on a Jamaican seafood tour along the north coast. Let's get Caribbean

king

crab

s. We will have a host. From different seafood there will be octopus, there will be fish, we will eat amazing Jamaican seafood on the north coast. I'm hanging out with my friend Matt, he's the head of Jamaican food and he runs Jamaica Food Tours and he loves that you make food, he's an amazing guy, we're ta

king

him on this ultimate seafood tour along the north coast of Jamaica and we're on our way, unfortunately it's a bit of a rainy day but that won't stop us and in fact we decided to stop by this fishing village which is right and we are right in the center of Montego Bay, right behind the airport and there is a small fishing community here , so let's see what they have once, yeah, look at those claws, Caribbean king. crowns I didn't even know Caribbean king

crab

s were something he has several different crabs there are also lobsters this is all local seafood that was a score we had no plan for yeah we scored big with the Caribbean crowds.

Caribbean king crab bingo, okay. So now we are on our way and very very happy, we also stopped by to pick up a mahi-mahi that also comes with us, so right at the end of the road we stopped at our first location, this is a restaurant, a bar right on the water and I know we're going to eat octopus here and maybe some other things too, what a great place right on the water and the water is so calm and peaceful, but the town, the fishing town, is right there, seafood fishing fresh, plate c2, table c2, yes, mouth c2, is it a type of fish?

Yes, they will prepare two main dishes, mole, for us as snacks to start the seafood tour. One is junga, which is the local name. These blue ones look like crayfish, but I think they are freshwater, they are blue with big claws, they will do it in a Peppa and I already learned it in Jamaica and you say pepper, it's not black pepper, it's Scottish pepper, that is. the chili and also the octopus, we are also going to grill an octopus, this is Shir of the season, okay, you can see that the team from the university, chef D has arrived and is starting with the octopus which in Jamaica they call sea cat and the octopus has been pre-blanched and then you just rub it with that spicy seasoning, add a little bit of scotch bonnet and then it goes to grill Pulpos Jerk Seacat on the grill, although we will go to the kitchen to use the high flame to cook the jungle those blues like manned fish, okay Shep, you do it?

It smells so good that the Scotch cap goes in the chives that he sautés with junga. It's amazing to see them just transform the color from that blue color to that bright orange. red color, added two more scotch caps, a little seasoning, everything man, it smells incredibly good, the crayfish smells amazing and walking out now that the rain has let up and a fishing boat has just arrived with a fresh catch, oh man, all the Barracuda want catches well and I think I think the chef has brought out the crayfish, the octopus is almost ready, the girl this is the octopus moron sea cat moron oh yeah oh wow all the cuteness hmm just that moron seasoning the pepper in its hole that's tasty in the scotch cap, yeah, oh, I already tried to look for it, but I found it with a crayfish falling out of this little helmet, oh yeah, there you go, that's what you want, that just get in there, oh yeah, suck that head first hmm. oh yeah, it's amazing, okay, and then remove that body, yeah, then it comes out great, okay, perfect and what you have to do, I'll read this in the scotch hat that's a perfect bite, all that body is so sweet, so sweet so silky, so, so soft and tender, okay, and then again that Jerk Seacat with a little more Jerk Luther Benin seasoning, here's all the allspice, all the allspice, very good in the berry, oh yeah, bury those allspice berries, cinnamon and nutmeg enos and then that octopus is very tender, slightly chewy, incredibly soft texture, delicious and the moment, yes, you could keep eating them all day and a better way Breaking them is just biting into that shell, that nugget, that nugget of sweet, sweet meat and you have to slide it off. slide it up: that's seasoning and all, like the sweet musculature of that.

I bought this for the restaurant, just the fresh catch, that fresh Barracuda, although the fishermen just arrived, they got one of the Barracuda, so it's getting ready to climb it to prepare it. and that's because they bought it for the restaurant here which is just an ingenious tool to scale a fish and it's so simple but so innovative just a piece of wood that I'll glue bottle caps to and that works very effectively scraping off that fish, the scales. they just flew away since they got a barracuda while we were here, we're going to have some slices, so they cut it up, he cut it up, cut up all the fish, cut it into pieces of meat and brought it back. the kitchen just seasoned it with salt and pepper and it's getting ready to fry in oil with thyme and chives, okay, that goes into the oil, it smells really good, especially since you can smell the aroma of the thyme and the chives are infused as well. there, in the oil that is infused into the fish that is to be slow-fried until it is golden, perfect and cooked by itself, is the freshness, literally, ten minutes ago, it was in the water.

It was awesome meeting you too man, thanks for coming, that's the fresh fried Barracuda. perfectly browned served with escovitch sauce, which is like vinegar, there's a scotch cap in there, there's some onions, you can see the pepper and then they hooked us up with an additional scotch cap, a beautiful pepper on top to garnish on the finger. I'm going to try a piece, a fresh bite first with nothing, oh yeah, Owen, just a pepper in there and then the next bite, don't I dip it in that scotch cap? The onion ring at the infallible is so fresh you can taste the sea.

If there is no fresh juice or films, the next bite is with sourness of scotch bonnet vinegar. The onion is the acidity of the scotch bonnet, perfect, yes, that's that pepper infused acidity with that allspice, it tastes like banana. Smurfs label. I like it spicy, but no. so spicy, oh you came in to argue if it's okay, it's mostly banana, do you like it, it's not that spicy, yeah, amazing taste, it's so sour can you make this, I can't exactly eat this almost at home, oh yeah, Those seeds will make everyone's nose runny. the seeds will make your nose run, oh yeah man this is the kind of place it's hard to leave, it's so quiet, the people look great and as you sit there hanging out you meet more and more people and you start talking. start hanging out and that scotch hat that ended with the fish was absolutely sensational.

I'm still sweating from that scotch hat we drove down the road for about 10 or 15 minutes and are making a quick stop. This will be a very quick stop at a place called fish hunting far away we are just going to eat a special fish soup here which is actually called fish tea this is another beautiful place it is a different variety right here the tree under which is the cabin it's an almond it's a type of almond tree but it looks different from the almonds we'll make we mix them with sugar I met we make a grater our monkey eh yeah hmm hey it's like a pair - yeah this place is cool it's literally fucked up like a octagonal hut on the side of the water, I'm going to pull up a stool right here and the D fish, it's literally served like a tea or a coffee, but just fish broth, that's just saying that's often how you start, how you make your stomach for our seafood meal. so the seafood meal is coming this is just the appetizer this is just a quick fish T to juice our stomachs and I'm just going to mix are you ready it smells like a fish broth so smooth Oh oh yeah that's a fish teeth real, oh yeah, it's pure, so if you're here, fish, salt fish, salt water, literally, it's like bringing the fish, it's calming and comforting, okay, and when I get to the bottom of my tea, you can see the pieces of carrots I think there may be a little bit of onion, something like fish dissolved in those little pieces too oh, there's a little bit of time down there too, last drink and this will include some potatoes and some carrots, the perfect way to start a meal of seafood. right down the beach to a place called Mudmouth and straight to the rock pier at Luminess Bay, which we will see later greeted by a

huge

tree that looks like a BHEL bab, but I don't think it's a bail bet, but it is a

huge

tree huge trunk it's a cotton tree overlooking the bay so we're here at the perfect time in the afternoon we're going to start with the king crabs the Caribbean king crabs we're going to start with the seafood barbecue right next to the bay and then Hopefully we'll take a boat ride once it starts and we'll be able to see the lagoon lighting.

What an environment, what a great place. We're talking about a treasure chest, so we simply wash the seafood. Now there are lobsters. Matt had brought some lobsters from home. They were frozen and then we have the Caribbean king crab on the mahi-mahi, so he's just playing around and just skinning that mahi. Mahi is such an expert and sharp knife and then just the beautiful fillets and then also when they catch a Marlin. here he smokes, he prepares it, so we have a special package of smoked Marlin that she's going to turn into a tasting plate, as well as biscuit mayonnaise, a little bit, she'll spread mayonnaise on her onions, scotch and then she'll dig in some Marlin on top.

That's all beautiful, a biter that's Scottish money, that minimum is the onions underneath and the smoked cap, the smoked Marlin topping, it tastes like ham, right now, brushing those crabs, getting that color, you can even see the redness that comes off that shelf. At the bottom there is dripping, what's interesting to me is that I didn't know that before. I didn't know there was a Caribbean king crab. I mean all the king crabs I've ever eaten come primarily from the Aleutian Sea, Alaska, Japan, that ridge. in the cold water, but this is a Caribbean crab and the claws look different, I mean, the whole body, other than the similar shape, but the claws, those front claws, look like a combination of king crab and mud crab, Those huge quads.

You can tell there will be a lot of meat there, in addition to lobster and crab, there is also fish and mahi-mahi, but they also fish a lot at this pier and today they have deep water. snapper that is three to four hundred meters deep, put a line down, just release it, catch the snapper and marinate them that way. We have two different types, one is fried, which is escovitch fish, which is fried fish and then Put this, it's almost like a sauce or a vinegar dressing, there are onions, there is scotch cap, pepper and that goes directly on the fried fish and then there's also a steamed fish, which is more than a steam, it's like spicy vegetables, all kinds of things happening there we're eating that too Thank you Nicole amazing Nicole nice to meet you yeah well very kind to me jool what a chef , what's your name, showdown bar, joy, done, amazing man, bar, you're leaving, Sheldon barks, great, nice to meet you.

Man, okay, so this is actually like an appetizer before the crab. Two types of deepwater snapper. I can't wait to try them, but especially the ESCO feature because you can smell that vinegary acidity, those onions, the scotch caps and you want. Eat it hot, we have to eat it right now because you have that mixture of crispy fish and the juiciness of that sauce. Okay, I'm going right to the side and I guarantee you an ultra ultra fresh look, look at the flakiness and just like those vinegar, two onions and scotch cap, okay guys, look Cheers, wow, oh, it's generational.

I love the shower, so fresh, too, who saw it and the sweetness of the meat, the deep chocolate comes out so flaky and tender, yes, here, oh, it's so meaty. - I love how the onions are still crispy, you get the acidity of the scotch cap - and just that fish, although I think the nice thing about escovitch is that it's not like it overwhelms the freshness of the fish, it still stands out, yeah, in fish guaranteed ultra fresh fish here it stays crispy even with the sauce it's okay let's try the steamed fish in jamaica it's called steamed fish but it's like it's boiled there's coconut milk and there's okra there's carrots there's a little pepper and some spices It's good The steamed fish is that it's so pure that you taste a little bit of that coconut milk, just that coconut essence, but it's so pure, nothing, they're very light on the spiciness.

If you make a steamed fish, the fish has to be very fresh because you taste all the flavor of the fish and that is a beautiful flavor and the texture is like it separates on your tongue, okay, so just take out a plate of Bamie Bamie is maybe a kind of staple food, but something like starch, I mean, it's cassava, it's cassava that is then turned into flour, then made into little cakes and then this one, he said, is marinated, then in coconut milk and then fried, so it goes with a lot of things, but especially with escovitch you get everything. that together in one bite is my first taste of BAM first you dip it in the steamed fish oh yes BAM because the cassavaamazing it has such a great texture because it's slightly rubbery it's like a thick chip it is what it is it's so crunchy like all the way through and then you just get that flavor, the juices from the fish in it Wow wow, that's spicy, fresh, fried and delicious, oh that's good, you have to try it, BAM, while we were sitting there eating the fish, he was back in the kitchen and started on the king crabs. ended up in some pepper, scotch pepper, chives, a little seasoning and some grapes and boiled it until he had a kind of crab curry and so that color could already be seen, like the yellowish color, probably because of the turmeric of the curry and then you can see the scotch. hats floating around bubbling that's going to sue oh boy that's going to be incredibly tasty shake hands from the kitchen oh man we had a friendly little encounter with the crabs simmering in scotch peppers and now we're back on the grill where they're going to pour the lobsters on the lobsters, he puts butter on it and then there are two different sauces, it's a combination, there's garlic, scallions, there's some Jerk City, what else is in that seasoning, pepper, okay, give it a bigger boost flavor, yes, for sure, and with that. butter to lobsters cut into butterfly shapes, those go on the girl on the hot fire, the grill cover goes down into a kind of steam and bakes them at the same time as she grills them, that's going to be incredibly good, yes, the mahi, I almost forgot about them, ah. here No, also with that curry with the scotch bonus and then they'll mash it up on the outside, they do it outside, great, thanks, you have to start with the mahi-mahi while it's fresh, just eat it straight from an alley, well, the juiciness. of that it's impressive just its fresh purity and just that marinade the moment you scotch cap you can just squeeze it out it's like a sponge and the juices just squeeze out it's that juicy you can probably hear the juices sloshing around my mouth from that catches the dripping oh yeah oh man and the fresh thyme there, there's just no way not to look at your fingers this king crab like it's the size of your face in this this claw look at the size it definitely had more muscle than me well, the juices and then the whole lobster plate is ready now - you smell all that spice all men one more fish finger oh well Matt, okay, everything is preparing quickly now that we have the whole lobster plate, let's try the lobster first, but then they're getting ready to cook a recap, a recap, don't go around being Caribbean king crab, so the crab is done, they'll separate it, they'll do this whole thing as a recap, so good nut sauce, really a cannoli, young crab, Caribbean king crab with those claws and never unknown, huh, that's beyond epic, but first we have to try the lobsters.

Hale, it just falls apart. I'm going to start with that mmm, that butter and just that seasoning. of the garlic from the chili just take it out by the handful, juicy, well the garlic tastes as fresh as if you picked it today and many and time in your group, time, yes, time has a beautiful essence, you just harvest it, it's okay , now applauding. there's one more side on the next half you can just twist it, separate it I just have to try a quick nugget, this is I think this is the knuckle of this is my first taste of Caribbean king crab, the juiciness of that scallion and the time in coconut . the cream incorporated a very nice all that steam back onto the grill yeah okay it's done it's like the coconut milk thickens so it absorbs into the crab mixture into a sauce that you added in a little of our Scottish hat. peppers and that smells incredible it's already so juicy and so flaky but then it's even juicier with coconut milk the sweetness of that crab The crab with Caribbean cream is incredible it's so sweet it's so flaky it's so silky it has a texture that is just the The final finish to this Caribbean Jamaican seafood day, the juicy sweetness just overwhelms your tongue, okay this is like the body, the body section, but the body section is full of meat, ooh, look at that nugget starting to reside in the body here, just the different textures of the multitude, from the body to the claws, but yeah, the texture, the different texture, you know, anywhere, go, go, and again, like every part is a different country, which is incredibly tasty, incredibly beautiful, and just like the sun sets.

It's starting to get dark over the lagoon it's so calm the water is completely glassy just shining you can see the reflections and this is the Luminess band until I thought it was about to light up with the lighting it's about to light up so both May luminous with the seaweed that lights up and that will be the last thing we do after we finish the crab. We won't leave it until we finish the crab. We won't do anything else, we just give it juice, we just suck it out. all that coconut that was about to take the puck, endless words, stop it, yes, yes, definitely, using this, you can drink it.

Final step for tonight, we will get on the boat and sail around the lagoon, the luminous lagoon, and we will see the Colors see the lights unfortunately because it has been raining, the water is cold and that also stirred up the water and made it cold, so which is actually a somewhat live microorganism. I think it's called a flat dinosaur Jill and something like that that lights up. in the water, but unfortunately we didn't see any due to the cold water, but that's okay, it was still beautiful to take that boat ride, so peaceful, so relaxing, so a shout out to everyone who made this day so special, They made this day so much fun. and all the amazing seafood and I will have all the information in the description box below on all the places we went.

I want to say a huge thank you to Matt, the Jamaican food bus from Jamaica Food Tours. He does food tours and will take you around. a great meal for her and he's a great guy. Remember to like this video if you enjoyed it and also remember to subscribe and click the little bell icon to get notified if the next video I post doesn't. Don't miss this entire Jamaican food series. Jamaica is an amazing island and I'm sharing all the food with you in this entire series, so check it out. Thanks again for watching "Good Night from the Dirty Mouth of Jamaica."