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Riding on the crest of how to fillet 21 types of fish, here's another in Epicurious magazine's Method Mastery series. This time around they're prepping 22 types of shellfish, from abalone to sea snails.
Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, fresh from filleting all variety of fish as he gets to work with shellfish.
Cruz details the best methods for cracking open and cleaning just about every variety of shellfish you might encounter in the kitchen, from how to pop an abalone out of its shell, to how to safely navigate a spiky sea urchin and reach the 'uni' delicacy inside.
It's a long video, clocking in at around over 30 minutes, but you can easily dip in and out depending on which fresh shellfish you've got on the menu.
Here's all the shellfish on offer; Blue Crab, Soft-Shell Crab, Dungeness Crab, Maine Lobster, Cooked Maine Lobster, Crawfish, Langostino, American White Shrimp, Prawn, Sea Scallop, Duxbury Oyster, Baywater Sweet, PEI Mussel, Hard-Shell Clams, Soft-Shell Clam, Razor Clam, Geoduck, Cockle, Abalone, Conch, West Coast Sea Urchin, and East Coast Sea Urchin.
Watched altogether, the video offers a fascinating view of the spectrum of shellfish out there, while taking away the fear of bringing home fresh or live shellfish.
Take a look:
