EXTREMELY GRAPHIC: Live Kill and Twice Cooked Blue Crabs



From our comment section by: Jessibelle M.
Louisiana girl here. ๐Ÿ˜‰ Blue crabs and crawfish are my specialty. Americans/whatever pay more for males because they’ve generally got more meat when harvested at the right time. Also, female blue crabs usually have the red tips on their claws. Although males are more saught-after, the statement about how female blue crabs taste better is true. ๐Ÿ˜€ It’s the smaller compartments of meat separated by thinner divisions that discourage people; It’s a lot more work to “clean” female crabs of their meat. lol. But they are more fatty and flavorful.

p.s. fresh caught blue crabs that are alive when you bring them home but die during the purge process are 100% fine to cook as long as they are cooked within 1 hour of death.

Enjoying fresh seafood has no equal, especially when it comes to shellfish. In some of our previous dishes, we show you how to make several mouth watering recipes; in this week’s episode, Master Sushi Chef shows you how to make some delicious fresh Blue Crab with ginger and scallions. All of the items are easily found at your local supermarket and feel free to substitute white wine for sake, and Tabasco for Sambal. Enjoy this dish and tell us how yours turned out!

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

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