Japanese Chef Prepares GIANT Tasmanian CRAB!! Over $700!!

Chef, I have a gift for you, what is this? It's a surprise the first time the

chef

sees it three two one there are over 6,000 species of

crab

s on earth, all of them delicious in their own way, it blows my mind the Alaskan king

crab

seems to get all the attention 400 expensive well, I say there's a new king in town he's so big, fatter and even more expensive. I can't lift it with one hand today. I am very excited because we will face one of the most expensive crabs. You can find a crustacean anywhere in the world that can grow up to almost 40 pounds.

It's a Tasmanian crab, probably a species of crab you've never heard of. After paying over seven hundred dollars just for this shit, we'll see some top-notch Japanese.

chef

, prepare it four ways to eat this, no, no, not at all, it's too strange, come on, it's very rare to find this creature and fortunately, today we have come here right now. I am standing in a place that imports and wholesales seafood from others. countries or should I say oceans around the world, the amount of seafood here is ridiculous, but beyond that, it is all top quality seafood, very expensive, I'm telling you, even if you received your entire stimulus check, you still couldn't pay it. a whole crab here, together, if you add up the price of each creature here, it is sure to exceed half a million dollars.

Imagine having a business where your entire inventory could die, that's crazy, so it's high risk, high reward before you go straight to the crab. I want to show you this place, let's take a look after we get here. Most shellfish will only last seven days before dying. This whole hallway is basically lined with these

giant

tanks filled with really cold frozen water that are trying to mimic the natural environment. Of these creatures, crabs, lobsters, they feed on the bottom and hang hundreds of meters deep at the bottom of the ocean, it is very cold there, it is also very cold here, holy cow, try as much as you can to prolong the life of the Creatures, there's no place like home, are you kidding me?

To me, even a Canadian lobster that could live 50 years at the bottom of the ocean might only last five days here, look at her crazy mouth, it's a mouth only a mother would kiss. I was told this only costs about $365. I know it seems expensive. I know it's a Playstation or an Xbox, but that's not so bad. If you go to a restaurant, they will raise that price two or three times here. King crab is even more expensive than this Canadian lobster. Oh, you also have a kissable mouth. Hey, them. you only have seven days before it dies if it dies you can't sell it for the same amount of money oh you can sell it for less a lot of gooey i know when you write it it looks like geoduck but somehow it's gooey and dumb these are like a big snail and it looks like a big sorry, I'm a little excited, big respect, big respect, oh my god, which makes me feel insecure.

Most of the seafood here comes a long way to reach Vietnam. very far from the west coast of the US, but they send me to different parts of Asia. Oh yeah, I'm five or maybe not 12, yeah, 12. Then there's this guy, the Tasmanian crowd, so most of humanity has never seen this thing that's found exclusively in this area. Tasmania Island in Australia Only now, with modern fishing techniques, can we reach down and reel in one of these guys. It's back there, but I have a water ring. This guy is pretty comfortable living more than half a mile under the sea.

I can't lift it with one hand a depth that not even sunlight can reach as far as your face reaches probably the most beautiful kissable stone kissable lips like their cousin they feed on slow moving species and everything that falls from above this guy here weighs in at around 11 pounds now they get much bigger than this, they can reach four times this size from here we will head to a Japanese restaurant where they will cook this guy four different ways and I'm going to try the biggest crab in the world. world for the first time, come on, let's do it, ready and go, chef, I have a gift for you, what is it, it's a surprise, welcome to Fume restaurant offering premium Japanese cuisine, this is chef chozo, last time we were there here, he was showing me the art of preparing salmon row today he's doing something a little more experimental look the chef here has never seen a

tasmanian

crab are you ready to see three two one oh my god he's still alive just chilling, literally , it's on a pile of ice cubes, look at this, I bought this crispy crab from the wholesaler for $780, it's so cute, so cute, yes, that's a stimulus check, well spent, how much crab will you really use?

Maybe 100 percent, wow, I don't know how much for meat. Here, oh yeah, I don't know either, maybe it's full of tapioca pudding. This restaurant and this chef are no strangers to seafood. Oh, he just died. I'm not cut out for boiling water, but Mr. Chozo definitely wasn't expecting a crab this size. Overall, it seems to have the right tools for the job, so the first part is pretty easy, the joints aren't that thick. It's moving on to the little claw, oh, you work with precision and ease, now, the big boy, this is very interesting. a king crab would turn more orange when you cook it, but this guy has turned colorless, 1.3 kilograms, wow, that's really heavy, he's going to open it up, wow, how gnarly, this section, all of this is the gills to breathe and the gills take up a lot of space maybe because it's so deep in the ocean maybe it needs bigger gills to take in more oxygen this is all guesswork I really have no idea and then here crab soup like a crab broth that would probably be quite good if you add a little salt and other fun ingredients, but from here it will start with our horses.

Cooking time. Yeah, okay, let's get to it. I have no idea what the chef will prepare with my precious today. I'll let the food speak for itself. He breaks open an oversized claw using everything but the kitchen sink with great force and then unfortunately breaks free from his thick shell prison. This is the first time we tried Tasmanian crabs. You can see that the way he breaks is kind of grainy. everything grows in one direction and you dip it in some of that panzer sauce wow, that's really good, yes, very good, oh my gosh, you could be allergic to shellfish and still appreciate this warm, sweet, smooth, perfect and delicate texture, not chewy or anything like that, oh. man I'm happy to be able to go home now, this is just the beginning, a great start, can't wait to see what else you have in store.

Hopefully, we'll cook some more with the precious claw we now devour. Our second dish borrows from crab legs, but this time with the Japanese twist, making sushi that includes seaweed, sushi, rice, wasabi, crab meat and then salmon roe. I wholeheartedly agree that this is better than an engagement ring, right? So here it's like a beautiful little Japanese taco, if you will. The thing is you have to eat this fast this can't be there for long the seaweed is going to get soggy if you wait too long it's too late I've been talking too much oh man they are so delicious the crab the meat is so juicy, sweet , pairing with the salmon robe adds even more richness and finally a little wasabi for you to taste on your nose, my goodness this is beautiful, it's a great way to really present and use the crab leg and a style that simple. simple but not easy not easy at all oh, that's amazing, have one more, well, that's my program, I can make the right dish, three, moving on to the body meat, the half-inch butt is roasted over charcoal, then the meat jumps into this clay pot with roasted hokkaido rice and scallions it is made with a mixture of sake soy sauce orange fish dashi and tuna dashi of course number three oh my goodness there is so much crab meat here thank you chef oh, It smells so fresh, the meat on the body is usually very sweet and juicy.

It even has a little more fat, but the problem with the body is that it's a big pain in the butt, it just takes a long time, so even after roasting it, You have to take this tool carefully, stick your hand into every little crevice and peel it off. Pick out every little bit of meat, but here's a dish with only about three ingredients. I'm going to try it right now. Enough talking, cheers, I got some real husk pieces in that one, super interesting, the rice itself has a lot of flavor. the crab hasn't been modified much so there's nothing super sweet, salty or powerful that goes with it, otherwise nothing crazy just smooth and pure and a good amount of shell, only used about half the flesh of the body and you already saw the inside. big head is full of delicious crab meat maybe my head is full of crab meat my stomach is the last but not least the whole crab all fused into one the soup comes from its body then the meat from the size claw normal that no one cared and even the meat from the finger of the claws or is it a thumb, everything that returns to the head of the crab finally places the head with all its contents on an old traditional Japanese grill that was made more than 11 months, the last garnish with chives and dried red chilies, yes, of course, it is wild.

I mean, he has a face. I can hear the charcoal crackling like I'm standing next to a campfire in the middle of summer, whereas up here it's like a crab stew that uses basically every part of the crab, but what's really special. I was wondering why from the beginning when it opened. He made the crab head upside down and that's because this is a very intelligent man thank you very much beautiful if he opened it from the other side all the liquid would have fallen out right now the main flavor enhancer is using what he calls crab brain in yes basically all the fat and maybe it's a brain the crabs have a brain, it can't be that big but it's a very big head, I don't know, that's so intense, so tasty, soft, succulent, juicy, everything is flavored with that head. juice, that's all a little boiled, it just adds flavor to all this meat, it's so powerful, I mean, one bite of this will make you feel like every other piece of crab you've ever eaten in your entire life has been stomped on. , You know? drugs and it's like only 10 cigars this is 100 cigars this dub that sends you to prison for life if they catch you they won't cut us because sometimes we'll eat the evidence when we buy really expensive seafood it seems like it's worth it and sometimes you feel like you They have fucked up your money a little.

Yes, this one is very expensive today, but I must say that I feel very satisfied. My mouth is happy. My taste buds are singing. My stomach is smiling from ear to ear. Yes I have ears on my stomach it's a birth defect I don't like to talk about it it was really satisfying to try it made in so many ways and by such an experienced and knowledgeable chef chozo amen yes namaste hair starts to burn best food review show of all time is a small team of independent creators and everything we do here works because of you, click the link in our description to join our patreon and receive exclusive benefits for each one, of course, number three is Once, chef, wait, I'm sorry, this whole hallway, I thought it was falling.

Can we share the price? Maybe we could sell this to someone moment by moment. We're getting closer to um as we go. Let's go upstairs in just a second. He will pick it up. That's our video. That's all. Thank you. so much to watch see you next time oh peace next time I'll eat a polar bear a whole polar bear oh I can't wait