The home of Caudle's Catch Seafood on youtube! Based in Kitchener, Ontario we are a seafood wholesaler and retailer offering a wide variety of live, fresh and frozen seafood options for Canadians to enjoy. Subscribe to our channel for quick and easy videos on everything seafood. From buying and storing, to cooking and serving. We will help you have seafood success at home!
*steps on spider*: “yeah thats okay”.. *boils lobster*: “ANIMAL ABUSE”.. guys, they’re both arthropods.. lobsters r just rly big bugs - they don’t even have brains; they don’t feel it lol
I've watched different people boil lobsters 🦞 but none has used seafood seasoning like it is used for boiling crabs and crayfish.Why is seafood seasoning not used for boiling lobsters 🦞 .
He disregarded the body that has all the flavor well maybe not because he put salt in the water never do that this dude has no clue what to do with a lobster those claws are not cooked properly I hate watching people destroy Seafood it gets me pissed off
Never put salt in the pot when you're cooking a lobster it will destroy the meat flavor in the lobster are you sure this guy cooked a lobster before cuz I don't think he ever did
You should try the East Hampton Shucking tool, it's the safest and easiest way to open oysters. You dont hold down the oyster down with your hand. It keeps your hand away from the knife.
When it comes to king crab, the shell is closer to 30% then 20%. But that can change drastically if they're frozen! Read on! I've bought these FLASH *FROZEN,* and *THAWED.* Obviously the shell is waste. After removing the crab and re-weighing the meat and shells, here's what I found. At $37 per pound *THAWED,* (which I bought today) it works out to around $50 per pound after you subtract the weight of the shell. At $29 per pound FLASH *FROZEN* (which I bought last year) it works out to around $100 per pound. The *_HUGE_* difference is because inside the legs there's a good amount of water filling the voids when they flash freeze them. After they thaw, that water drains out. So if you're buying these frozen, you're paying for meat, the shell and lots of *hidden ICE!* _While it seems like a 'no-brainer' to buy these thawed, you have to ask how long they've been thawed, because the taste does degrade (becoming less sweet) as they sit unfrozen in the case._ It was noticeable enough so the next time I buy king crab, it will be 'partially' frozen. *I hope this helps!*
Lobster is good, but i'm not going to support this channel, because did you see what happened to the poor lobster? It was struggling to get free. At least this guy didn't cut its legs or arms off before putting it in, but still, I think it's sad that lobsters have to be boiled ALIVE.
I was always taught that if you put the Mussels into a fully boiling broth, and cover them, as soon as they open up, they are good to eat. They shrink in size rapidly after opening. I still like to give them an extra 30 seconds to a minute to firm up a bit, but I think 5 to 6 minutes is FAR too long to steam Mussels.
i was thinking, he must have superman hands, how is he handling the spiny legs with bare hands. then I saw the bleeding from his index finger. thanks for taking one for the team!
Saying that 1 king crab leg would be enough😒😒😒 I know if hungry, I can eat 10 of those King Legs, however my bank account would get pissed off.😂🤣😂 This video made me hungry again.
Recently molted lobsters are "soft shell" and have less meat than a hard shell has. Despite recent cop outs, put it in a freezer for a few minutes and then dump it in water at a hard, roiling boil. Timing has always been an issue for me; under cook, overcook. I actually stoped eating Lobster Decades ago because of the price and lack of quality control. Let's face it: They are not easy to eat. Is the "juice worth the squeezer?
Great video. Mignonette is one of my favourite condiments for fresh oysters. One restaurant recently provided me with fresh grated horseradish, and paired with mignonette sauce, it was to die for!
I thougt the humane way to cook lobster is to put them in the pan before turning on the burner. Then letting the water come to a boil. This way the lobster doesn't get shocked by being dropped into boiling water.
