I have watched Captain Russo for a long time now - never seen a cooking video. Keep the video's coming! The Captain is one of my favorite people to watch on here. He is nice to modify the cooking for the vegetarian. A question though - if vegetarian's love animal's so much, why do they eat all of their food? ;)
Just know this Capt. - you taught a lot of us younger guys how to properly clean a fish (I’m 28 but have been watching your videos for nearly a decade), those of us that didn’t have a father that was into fishing. That’s a skill you keep the rest of your life, and you never for get who taught you. Legendary
With the sauce bottles after I pour it all out I put a little water and shake it real good then pour it out. I like to use all the sauce especially that Bertolli
Our primary crab out here on the west coast is Dungeness. Can't wait to try some prepared this way (with a nice cold beer)! I would probably also top it with some of the crab butter. Nice warm crusty sourdough on the side . . . had dinner already, but I'm getting hungry again!
Me too. I talked with a man in-line this morning waiting to vote and he was telling me about the Dungeness crab I've never had the pleasure to try one maybe one day I'll get a chance what do you like about him please share
@@CaptainVincentRusso Dungeness crab is fairly large. They generally run 2-2.5 lbs each. During the peak of the season, they are heavy with tender, yet dense, sweet meat. The legs and claws are large and, at best, are full of meat (very little shrinkage of meat from the shell after cooking). The meat from main section of the largest legs can be around 3x1x1/2". Really nice. The body meat, if picked properly will yield some large lumps. More tender and subtle in flavor than the legs and claws. I've never weighed the meat I've picked from a single crab but I wouldn't be surprised if you could get a pound of meat from one crab. The crab butter on a good one is a nice deep golden color. Super rich and flavorful. (not recommended to eat the crab butter during parts of the year where domoic acid levels are high - tested by the state regularly)
