It's a great idea but definitely check the regulations, in Washington it's illegal to posses live invasive species, and while his intent may be great, it would suck to get in trouble for it.
i mean its Washington DC, democrat state, democrats aren't the brightest of people. they probably want it to destroy the other species so they can make a fund raiser or money off it in a political way down the road.
We catch these as rock crab bicatch all the time here in Humboldt. They’re just spreading more and more north. I’ll try them out next time I catch them
I come from France and my family has been catching these crabs since I was a kid. We usually marinate them for a few days in fish sauce + some aromatics (smashed garlic and chili) and then use them in papaya salad. It is delicious!!!
It's been two years, but the reason for why harvesting them is quite sensible. When green crabs are collected en masse, the population actually spikes dramatically, as populations are kept in check by cannibalism. Without adult crabs to eat up the offspring, they can quickly reproduce unchecked, causing a worse green crab problem in the long run. A lot of regulations are stupid, but this is not one of them.
@@oyaoya5200 invasive shouldn’t be there. That’s what it means. These crab are competing for the same resources that the native population are. The rule should be ‘show no mercy’.
@@evanfuller3755 I'm talking about invasive species for general, But native species can be invasive too The crab, yes, it was introduced, I call it Alien Invasive Species, so maybe overfishing them is good (?) But I believe for native species, even if its invasive, has its role, so limitless exploitation is bad Well, that's my opinion, not so scientific one
Might be a stretch but it would be so cool to see you and Dearmeat/Blue Gabe/Kelly Young collaborate and see you get the tasty South Florida invasives (Lionfish, Feral Hogs, Iguanas, Snakehead). I am interested to see how you prepare and cook each, and think it would be both a challenge and super fun. You could even make it into 4 separate Invasive episodes and make additional content.
Yea I'm addicted to this series already! The way Jocelyn looked at you when she tried the broth, I knew it had to be fantastic and now I want some Carolina blue crabs to make a broth.
Dude, I've been waiting 3 days for the second episode. You and Joseline are great chilled out personalities. Already looking forward to episode 3. Peace.
Everyone keeps commenting this, but I really love this series. I would love to see you make invasive Asian carp taste good. I live on the Mississippi River and they are huge problem here.
Taku, I know keeping spots secret is part of the fisherman's code, but as someone who frequents the same spots you do for diving, kayaking, etc, I'd love if you gave up locations on your Invasive series so local people like me can get out there and help get rid of these pests and score a nice lunch. Love the series, maybe see you out on the water some time.
"Keep spots secret is fisherman's code " that's actually a thing ? If so, all my attempts to find good spots makes sense now, I've ask for good spots to fish and alot of people wouldn't tell me the exact locations. At 1st I was like why everyone so up tight abt this shit its not like your making a living from these spots , it's just fishing for fun. I only have one friend that would share me his spots but only casue I have to go with him and everytime I have gone with him, caught shit lol
I found quite a few in the northern part of the Oregon coast. They actually ended up in my promar round cage with the dungeness crab. They're just like a smaller red rock. Taste is very similar. I was excited the first time getting them and been on the hunt since.
@@OutdoorChefLife if you're ever in Oregon on van life I would love to costal forage with yall. You're an inspiration to a lot of my Japanese inspired cooking.
Iguanas? Boa Constrictors? How about a Florida video? I've heard iguana is delicious and they are taking over Florida, raining out of the trees when it gets cold! Might feel some lizard bbq coming on! Love this new series.
Ive been doing some commercial green crab fishing here in Maine. For deep fried use quarter size crabs (they are like popcorn!) unless you have shedders (on the East Coast they shed in ‘Mayish’ and later in the year ‘Octoberish’ and can depend on the body of water) there are some folks working on how to trigger molting but nothing yet. The size you have are good for stock, like you did and picking there is a fair amount of meat if you learn the internal structures. I have made some crab paste and goes well with fresh pasta like linguini and quality olive oil , but still working on a good recipe though (if you know any good ones let me know) - the exciting aspect of that is the great umami taste! Good vid.
Hey Taku, I had an idea for a future episode, if you've ever done any hunting(or have friends who do) maybe check out the European collared dove, they make excellent table fair. love this series so much! Invasive species if not properly managed can take over and throw off the balance of natural ecosystems in a Matter of years!
This series is fantastic. I really enjoy what you and Jocelyn do. You could do an ep on the American bull frog, it is invasive to ca and I know of a few spots to get big ol frogs if you're interested
Thank you for starting this series and raising awareness on issues like this. I love that you’re inspiring us to make an invasive species delicious so we can help our environment:!
Taku I seem to recall watching a show called Flavorful Origins on Netflix and one of the episodes was about marinated crab from the Chaoshan culture (Chinese). I wonder if this would work for them? I seem to recall wishing I could try it...
I know the Korean version of this dish from a popular Japanese UA-cam channel, Kimagure Cook. You'd definitely have to freeze the crabs first for safety.
Hey Taku, awesome video (and yes, please keep a few to wait until the molt). Just an FYI for those of you who are curious about it. Per the California Fish and Wildlife site "...European green crabs are not tested for domoic acid, so it’s unknown whether they are safe to eat". I assume that you feel they're relatively safe to eat if you made a video out of them lol! I just wonder if keeping an eye out for any warnings on Dungeness crab regarding domoic acid would be a good reflection on whether or not the green crabs are safe to eat as well. It's unfortunate these crabs aren't tested because I feel it would promote the taking of these invasive species out. I'll def give it a shot if I happen to catch them, just got to be cognizant and double check the Fish and wildlife site! If anyone else has any information on it please feel free to weight in :)
yes, thank you for posting this. i had the same concern. i also thought this when someone posted videos about eating sandcrabs. i wonder if there is a way to check for the domoic acid in cooperation with the CDFW or some other agency. e.i: ben lee or i go out and catches some green crab and want to eat them and CDFW says they will test a couple for us? maybe the test is not difficult but the delivery of the critters to be tested is more of the logistical issue? just thinking/brainstorming here.
Check with your local fish and game warden about the limits. Usually with invasive species, there is no limit as green crab have a negative impact on the local eco system.
I was thinking ooh pets . If they over populate from breeding which in a 20 gallon tank will happen fast within two years anyways. They're sold as pets as is so getting them live will be super reasonable like 2 bucks more than the vampire crabs are sold for. They breed easier than the inedible ones
Love this new series Taku! I'm glad you're able to shed light on all of these invasive's and their impact on our environment. Hopefully the cdfw will realize their idiocy for putting a limit on the most invasive creature to hit American waters.... or any invasive species for that matter🤦♂️ Either way, thanks again for showing us all how tasty these invasive creatures can be🤤😁
I know you've done it plenty of times already but would certainly love to see more purple urchin videos and trying as many recipes as you can come up with. They are devastating the CA coastline and the more options to utilize that overly abundant resource would be great to see. You could turn that into a multi-part series in itself by doing several cooking options.
If you want to turn them into softshell as quickly as possible there's a secret to it. You need to cut off one of the crab's eyeballs. Doing so will induce moulting in about two weeks if you feed them. It's a technique used to speed up growth by inducing moulting. A crab could care less about missing limbs even both claws. But an eye is a big nono especially since hormones inhibiting moulting is in the eyes.
@@ironmonkey4o8 I call BS on this one. I raise blue crabs for molting. I've tried this before and it doesn't work. A crab molts once it out grows its shell, not when losing a body part. That said, over feed the crabs and they will molt faster than in the wild.
Hey Taku, any chance you'd ever use these as bait? In the east coast, they also make one of the best bait for one of our local species of wrasse called tautog/blackfish. I wonder if you can use them to catch California Sheephead, since it's also a wrasse and even has similarities to the tautog.
@@Michael_McMaster that's a good point. I fish them 3 ways: whole live with legs cut, freshly cut in half if they're big, frozen. I used to chum with them but stopped because it attracts a lot of small bait stealers, same with cutting in half.
In Venice, Italy these crabs are collected when the males moult together in Summer and float to the surface, when they are skimmed in the full moon. Males and females moult together in late Summer and are again skimmed.
I really love this series, it's educational, entertaining, there's delicious food, and the production value seems much higher! I'm getting like a journalist/fisherman/chef vibe, and I love it.
There so many here in the east coast, I'm from Massachusetts and we use them for bait for tatoug aka black fish. But me and my buddies have battered and fried them for the heck of it and it's not to bad it's just a Lil hard . Also we fermented them and after a few days drained it out and toss them in a papaya salad 🔥🔥🔥
Prob best to hook up with a lion fishing expert considering how dangerous they are. Bat rays would be neat too, they're not invasive but plentiful while not readily consumed none the less
You guys are killing it with this series!!!!!!! I can’t wait to see more . The education your dispensing is priceless. I don’t know what other invasive species you guys have , but if you have purple varnish clams, American shad , common carp , yellow perch, or even smallmouth bass . Any demonstration in cooking those fish would be huge. I can’t wait for the next episode!
That would be a great episode, to see an actual crab molt! Long time watcher, first time commenting... I just want to thank you Taku and Jocy for satisfying my fishing craving every week! I love your videos and love the cooking aspect of our beloved passion/hobby. Keep up the great work, I can't wait for the next one!
I love how you had a new type of crab you have never had and combined with with a salt and vinegar combination you have never had either! New experiences all around!
I absolutely adore your channel! It has saved me from boredom during downtime working the late nights (reactive job) since 2018! I live in Colorado and our invasive fish is the Northern Pike. Weighing up to 30 lbs and sharp teeth. It would be cool to see you pull one up! (I'm sure Jocelyn's would be a world record....)
Great video, Everyone be very careful to identify them. The 5 points is great to count as they can easily look like native red rock crabs. Color isn't enough to identify, count the points!
Soft shell, hard shell, it doesn't matter. You can upload a 30min video of paint drying and I'll still sit here and watch it. Love your content as well as Fisherman's Life, good stuff amigo.
This series is a huge hit in my house!! Love it! I love hearing "we will see if this is good" You could make a work boot taste good my friend. Thank you for another great vid!!
Oh man absolutely do the keeping them till they molt and do the real soft shell cause these even without being soft shell sounded fire. Im loving this series
Amazing video as always :). My favorite channel on youtube honestly, you and Joslyn rock these videos every time! I would love to see those served as softshell, and what you both think of it then.
There used to be a little sushi place in New Haven, CT called Miya's that used invasive species on its menu. I had a whole, fried, soft-shell green crab there that was delicious. They also used local invasive plants like Japanese knotweed. Good stuff!
thank you for using your platform to do good and spread awareness. more content creators need to consider how they can do the same for the issues they care about
Aloha, I know I commented earlier, but maybe time for another road trip! South Florida. Plenty of invasive critters, good fishing, warmer weather, Landshark, and most importantly, stonecrabs! Food for thought.
Hey Taku! I've been following your channel for quite a while now and this is my first time commenting on one of your videos! I love the work you do and appreciate your use of platform to inform others about these invasive species in a way that is respectful to these creatures and the natural environment. One thing I wanted to suggest is a dish called Ganjang Gejang(Soysauce marinated crab) which is a dish from Korea. I don't know if these crabs carry hazardous parasites or bacteria, but if they are clean and can be brined in soy sauce or even spicy sauce like we do in Korea, it could become an awesome dish! It's definitely one of my favorite dishes from Korea. If you are interested you should check that out :) Keep up the great work man!
Well done on the video, great series. Loved the camera on the net. Thanks for sharing the cook up. I am cooking up some swimmers this arvo. Doing a bit of a steam up. Cheers for sharing the fun. Stay Save!
I found that looking under rocks by the shore will net you all the green crab you want without having to use a trap. All you need are waders, gloves and a bucket and you’ll be able to catch at least 20 right away
Another awesome video in this series!! We have green crab as well on the east coast. They are great for bait but I never thought about eating them. The stock idea is a great! I try to save my fluke bones to make stock with them every now and again. Recipe looked delicious as always! I’m loving this series.
Yup, soft shell crab, for sure. Guts and all. Yum! Soft shell could be a good business. Soft shell Blue Crab is delish, I bet the Green Crab would be, too.
Nice episode, Dude! I live north of Boston, and our number one use for these crabs is to make stock for paella. We roast 'em in the oven first, then put in the stock pot. I'll be trying the deep fry version real soon (with smaller green crabs...maybe they are easier to eat).
Upvote for the soft-shell crab idea!
👍👍👍
It's a great idea but definitely check the regulations, in Washington it's illegal to posses live invasive species, and while his intent may be great, it would suck to get in trouble for it.
Seeing as their #s are so high AND they're easy to catch, I'm surprised that fish sauce, or crab broth, companies aren't more interested in these.
I want to see this soft sheel crav bro.. i hope Tako see it
@@patron40silver probably because most fish sauce companies aren’t in the US. They’re mostly made in China and vietnam
It’s ridiculous that in Washington it’s illegal to possess these or kill them. If we see them, we have to put them back and report it to WDFW.
i mean its Washington DC, democrat state, democrats aren't the brightest of people. they probably want it to destroy the other species so they can make a fund raiser or money off it in a political way down the road.
I love this series, not only educating us but showing us how to make a delicious meal. Your creativity with food and content is admirable
Same here! Would love to see some Delta species.
Hands down, one of the best on UA-cam
Yea!
Thank you, glad you are all enjoying it!
We catch these as rock crab bicatch all the time here in Humboldt. They’re just spreading more and more north. I’ll try them out next time I catch them
DelNorte too.
I come from France and my family has been catching these crabs since I was a kid. We usually marinate them for a few days in fish sauce + some aromatics (smashed garlic and chili) and then use them in papaya salad. It is delicious!!!
som tum!
Sea. Almost sounds hmong
You got fish sauce in France? lol
@@QuangTran27 fish sauce has been a thing in Europe for a long time. Even Roman's had their own version called garum.
Blanket limit on an invasive species, I love my state.
The next one should be the purple sea urchin, chef.
It's been two years, but the reason for why harvesting them is quite sensible. When green crabs are collected en masse, the population actually spikes dramatically, as populations are kept in check by cannibalism. Without adult crabs to eat up the offspring, they can quickly reproduce unchecked, causing a worse green crab problem in the long run. A lot of regulations are stupid, but this is not one of them.
Another banger from Mr. Taku Man, I will never miss one of your videos. The best outdoor chef on UA-cam!
There should be no limit on invasive species...EVER!
At some point, they can be extinct too you know
Limit is good, make it big number for invasive species
@@oyaoya5200 invasive shouldn’t be there. That’s what it means. These crab are competing for the same resources that the native population are. The rule should be ‘show no mercy’.
@@evanfuller3755 I'm talking about invasive species for general,
But native species can be invasive too
The crab, yes, it was introduced, I call it Alien Invasive Species, so maybe overfishing them is good (?)
But I believe for native species, even if its invasive, has its role, so limitless exploitation is bad
Well, that's my opinion, not so scientific one
@@oyaoya5200 🤦♂️
@@oyaoya5200 you clearly don’t understand what invasive species means…
Love this series so far, can't wait for the other episodes to come! Such a great idea -- thanks for making our Tuesdays that much better! Cheers
Might be a stretch but it would be so cool to see you and Dearmeat/Blue Gabe/Kelly Young collaborate and see you get the tasty South Florida invasives (Lionfish, Feral Hogs, Iguanas, Snakehead). I am interested to see how you prepare and cook each, and think it would be both a challenge and super fun. You could even make it into 4 separate Invasive episodes and make additional content.
Those are the only ppl / videos I watch on UA-cam . U know what’s up
Other than Iguanas, the other three, cooked properly sound like they would be delicious. That's not a bad invasion to have.
I'm down to trying any of it!
Wild hog... Don't they got worms in the meat? Just saying
that's why you cook meat@@Timpon_Dorz
Yea I'm addicted to this series already! The way Jocelyn looked at you when she tried the broth, I knew it had to be fantastic and now I want some Carolina blue crabs to make a broth.
Dude, I've been waiting 3 days for the second episode. You and Joseline are great chilled out personalities. Already looking forward to episode 3. Peace.
Everyone keeps commenting this, but I really love this series.
I would love to see you make invasive Asian carp taste good. I live on the Mississippi River and they are huge problem here.
Road Trip!!! 🍜🍜🥂🥂🍽🍽
I would love to see that too. And those flying fish also
Yeah those are a problem damn near everywhere in the US from what it sounds like. I’ve heard they’re not bad just bony
Are those the ones that knock people cold when a boat comes by?
Taku, I know keeping spots secret is part of the fisherman's code, but as someone who frequents the same spots you do for diving, kayaking, etc, I'd love if you gave up locations on your Invasive series so local people like me can get out there and help get rid of these pests and score a nice lunch. Love the series, maybe see you out on the water some time.
Agreed!
Please do not disclose this spot.
"Keep spots secret is fisherman's code " that's actually a thing ? If so, all my attempts to find good spots makes sense now, I've ask for good spots to fish and alot of people wouldn't tell me the exact locations. At 1st I was like why everyone so up tight abt this shit its not like your making a living from these spots , it's just fishing for fun.
I only have one friend that would share me his spots but only casue I have to go with him and everytime I have gone with him, caught shit lol
There isn't anything secret.
It is a campground that could use the business in the off season@@art_of_jing
I found quite a few in the northern part of the Oregon coast. They actually ended up in my promar round cage with the dungeness crab. They're just like a smaller red rock. Taste is very similar. I was excited the first time getting them and been on the hunt since.
They certainly taste like rock crab. Texture is almost exact
@@OutdoorChefLife if you're ever in Oregon on van life I would love to costal forage with yall. You're an inspiration to a lot of my Japanese inspired cooking.
Definitely go for the soft shell version! Worth the wait for sure
They make great bait for blackfish on the NE and if you bring these things down to socali the sheephead would have a field day eating them.
Iguanas? Boa Constrictors? How about a Florida video? I've heard iguana is delicious and they are taking over Florida, raining out of the trees when it gets cold! Might feel some lizard bbq coming on! Love this new series.
Ive been doing some commercial green crab fishing here in Maine. For deep fried use quarter size crabs (they are like popcorn!) unless you have shedders (on the East Coast they shed in ‘Mayish’ and later in the year ‘Octoberish’ and can depend on the body of water) there are some folks working on how to trigger molting but nothing yet. The size you have are good for stock, like you did and picking there is a fair amount of meat if you learn the internal structures. I have made some crab paste and goes well with fresh pasta like linguini and quality olive oil , but still working on a good recipe though (if you know any good ones let me know) - the exciting aspect of that is the great umami taste! Good vid.
Can't wait to see the Axis deer episode in Hawaii
Hey Taku, I had an idea for a future episode, if you've ever done any hunting(or have friends who do) maybe check out the European collared dove, they make excellent table fair. love this series so much! Invasive species if not properly managed can take over and throw off the balance of natural ecosystems in a Matter of years!
Videos like this continue to make me wish I lived closer to the ocean. I love the idea of catching invasive species and turning them into food.
This series is fantastic. I really enjoy what you and Jocelyn do. You could do an ep on the American bull frog, it is invasive to ca and I know of a few spots to get big ol frogs if you're interested
Thank you for starting this series and raising awareness on issues like this. I love that you’re inspiring us to make an invasive species delicious so we can help our environment:!
totally should do soft shell green crab! where are good places to go for these? i've only pulled up dungeness and rock crab in the bay area
I'm loving these invasive catch and cooks. I hope you're able to keep them coming.
Taku I seem to recall watching a show called Flavorful Origins on Netflix and one of the episodes was about marinated crab from the Chaoshan culture (Chinese). I wonder if this would work for them? I seem to recall wishing I could try it...
I know the Korean version of this dish from a popular Japanese UA-cam channel, Kimagure Cook. You'd definitely have to freeze the crabs first for safety.
Oh please make the soft shell green crab episode! I already can't wait to see it! Much love to you both
Hey Taku, awesome video (and yes, please keep a few to wait until the molt).
Just an FYI for those of you who are curious about it. Per the California Fish and Wildlife site "...European green crabs are not tested for domoic acid, so it’s unknown whether they are safe to eat". I assume that you feel they're relatively safe to eat if you made a video out of them lol! I just wonder if keeping an eye out for any warnings on Dungeness crab regarding domoic acid would be a good reflection on whether or not the green crabs are safe to eat as well. It's unfortunate these crabs aren't tested because I feel it would promote the taking of these invasive species out. I'll def give it a shot if I happen to catch them, just got to be cognizant and double check the Fish and wildlife site!
If anyone else has any information on it please feel free to weight in :)
yes, thank you for posting this. i had the same concern. i also thought this when someone posted videos about eating sandcrabs. i wonder if there is a way to check for the domoic acid in cooperation with the CDFW or some other agency. e.i: ben lee or i go out and catches some green crab and want to eat them and CDFW says they will test a couple for us? maybe the test is not difficult but the delivery of the critters to be tested is more of the logistical issue? just thinking/brainstorming here.
Soft-shell green crab idea sounds really cool! Would definitely watch!
Check with your local fish and game warden about the limits. Usually with invasive species, there is no limit as green crab have a negative impact on the local eco system.
I was thinking ooh pets . If they over populate from breeding which in a 20 gallon tank will happen fast within two years anyways. They're sold as pets as is so getting them live will be super reasonable like 2 bucks more than the vampire crabs are sold for. They breed easier than the inedible ones
Oregon has a limit of 35 of these crabs per day. Any size. Either sex.
A videography is just the next level. So cinematic! Well done, guys! That happy Jocelyn’s look after siping broth 😄. Absolutely love it!
Love this new series Taku! I'm glad you're able to shed light on all of these invasive's and their impact on our environment. Hopefully the cdfw will realize their idiocy for putting a limit on the most invasive creature to hit American waters.... or any invasive species for that matter🤦♂️ Either way, thanks again for showing us all how tasty these invasive creatures can be🤤😁
I know you've done it plenty of times already but would certainly love to see more purple urchin videos and trying as many recipes as you can come up with. They are devastating the CA coastline and the more options to utilize that overly abundant resource would be great to see. You could turn that into a multi-part series in itself by doing several cooking options.
If you want to turn them into softshell as quickly as possible there's a secret to it.
You need to cut off one of the crab's eyeballs. Doing so will induce moulting in about two weeks if you feed them.
It's a technique used to speed up growth by inducing moulting.
A crab could care less about missing limbs even both claws.
But an eye is a big nono especially since hormones inhibiting moulting is in the eyes.
If someone was to cut off one of my eye's I'd want to molt too.
@@ironmonkey4o8 I call BS on this one. I raise blue crabs for molting. I've tried this before and it doesn't work. A crab molts once it out grows its shell, not when losing a body part. That said, over feed the crabs and they will molt faster than in the wild.
@@ironmonkey4o8 If someone was to cut off one of my eye's I'd want to molt myself...
off a building
i feel like taku likes to honor the ingredient by treating it as humane as possible
Tbh never heard about this working for molting
Just really love your zest for what you do and love you and Jocelyn personalities and amusing conversation and knowledge
Hey Taku, any chance you'd ever use these as bait? In the east coast, they also make one of the best bait for one of our local species of wrasse called tautog/blackfish. I wonder if you can use them to catch California Sheephead, since it's also a wrasse and even has similarities to the tautog.
Would definitely be good bait for cabezon here!
Would have to check the regs on that. Many jurisdictions once you harvest an invasive species you must remove them from near a water way
@@cobra646 yeah they probably wouldn’t want someone to fish a live crab in case it comes off the hook
@@Michael_McMaster that's a good point. I fish them 3 ways: whole live with legs cut, freshly cut in half if they're big, frozen. I used to chum with them but stopped because it attracts a lot of small bait stealers, same with cutting in half.
I love and enjoy the crab hunting adventure most then the food
In Venice, Italy these crabs are collected when the males moult together in Summer and float to the surface, when they are skimmed in the full moon. Males and females moult together in late Summer and are again skimmed.
Do the Venetians eat them?
If yes, what do they make?
I really love this series, it's educational, entertaining, there's delicious food, and the production value seems much higher! I'm getting like a journalist/fisherman/chef vibe, and I love it.
There so many here in the east coast, I'm from Massachusetts and we use them for bait for tatoug aka black fish. But me and my buddies have battered and fried them for the heck of it and it's not to bad it's just a Lil hard . Also we fermented them and after a few days drained it out and toss them in a papaya salad 🔥🔥🔥
I live in Maine and have been very interested in developing recipes for green crab! Please continue to share your insights.
If you can make it to Florida, you should 100% do a lionfish episode.
with caution to its venomous spikes, but yes, a 100% must the lionfish
Prob best to hook up with a lion fishing expert considering how dangerous they are.
Bat rays would be neat too, they're not invasive but plentiful while not readily consumed none the less
I agree. Those fishes are delicious, I hear.
Maybe a collaborative video w @deermeatfordinner?
@@chrisquinn1567 could work. Idk how well their personalities would mesh, but I like both.
Taku and Jocelyn!
The footages from under the water were soooo cooolll!!!!
Please make more of that!!! Those were amazing!!!
I believe you can force them into a molt by using iodine. It might be worth researching.
Your vids are like the perfect balance of chill catch and cooks that are informative mixed w asmr lol. Love it.
Love this concept. Please lose the annoying loop music as you’re going through your prep and cook process.
You guys are killing it with this series!!!!!!! I can’t wait to see more . The education your dispensing is priceless. I don’t know what other invasive species you guys have , but if you have purple varnish clams, American shad , common carp , yellow perch, or even smallmouth bass . Any demonstration in cooking those fish would be huge. I can’t wait for the next episode!
This series is what will blow your channel up man keep it up
Love the idea of holding on to a batch crabs to molt so you can prepare soft shell crab. Yummy.
I dig that you're focusing on the harvesting & uses of invasive species (& their negative impacts on native species/habitats). Great video series!
Great idea for a series Taku. It's a good cause to help manage these species and feed people at the same time.
They’re great salted and raw. On the East Coast we’ve been eating them since the 80s!
That would be a great episode, to see an actual crab molt! Long time watcher, first time commenting... I just want to thank you Taku and Jocy for satisfying my fishing craving every week! I love your videos and love the cooking aspect of our beloved passion/hobby. Keep up the great work, I can't wait for the next one!
Yes PLEASE do more of these invasive videos. Carp here in the south, LA & MS, also wild hogs in Texas. We can't wait to see y'all!!!
I love how you had a new type of crab you have never had and combined with with a salt and vinegar combination you have never had either! New experiences all around!
I absolutely adore your channel! It has saved me from boredom during downtime working the late nights (reactive job) since 2018! I live in Colorado and our invasive fish is the Northern Pike. Weighing up to 30 lbs and sharp teeth. It would be cool to see you pull one up! (I'm sure Jocelyn's would be a world record....)
I'm getting all kinds of mr rogers vibes when taku sitting down talking all quietly. lol
The soft shell crab idea sounds like an awesome idea!
Love the sounds of you guys eating. Its almost as good as smelling the great food items!
I really love this channel, I don't hunt fish or eat mushrooms but you have such a positive calming personality and some really unique stuff!
Great video, Everyone be very careful to identify them. The 5 points is great to count as they can easily look like native red rock crabs. Color isn't enough to identify, count the points!
I don't think there are limits on rred rock crab
Soft shell, hard shell, it doesn't matter.
You can upload a 30min video of paint drying and I'll still sit here and watch it.
Love your content as well as Fisherman's Life, good stuff amigo.
This series is a huge hit in my house!! Love it! I love hearing "we will see if this is good" You could make a work boot taste good my friend. Thank you for another great vid!!
OMG Salivating from East Coast Maryland...we love our blue crabs here...your dish looks delectable nom noms.
Oh man absolutely do the keeping them till they molt and do the real soft shell cause these even without being soft shell sounded fire. Im loving this series
Awesome series idea and the camera in the net makes amazing scenes! More of this please.
Taku love all your videos man. It's cool to see you starting a series like this. Cheers
Amazing video as always :). My favorite channel on youtube honestly, you and Joslyn rock these videos every time! I would love to see those served as softshell, and what you both think of it then.
ive heard that green crab doesnt taste as sweet but you got me convinced otherwise! Great video Taku , thank you and Jocelyn for yet another banger!
There used to be a little sushi place in New Haven, CT called Miya's that used invasive species on its menu. I had a whole, fried, soft-shell green crab there that was delicious. They also used local invasive plants like Japanese knotweed. Good stuff!
Your thumbnails are so nice man.
The soft shell experiment sounds super cool. I’d want to see that for sure! Keep up the good work, love the series!!!
This video was for months ago , but on the off chance you do see it , Thank You truly amazing
YES, please do the soft shell crab idea. I would love to learn more about how someone can catch and wait for them to molt from your videos!
thank you for using your platform to do good and spread awareness. more content creators need to consider how they can do the same for the issues they care about
Yes! I want to see you do the soft shells! Great series you two, keep them coming!
I really appreciate that you took a sip of beer before mixing the batter. I do the same thing when cooking with beer.
Aloha, I know I commented earlier, but maybe time for another road trip! South Florida. Plenty of invasive critters, good fishing, warmer weather, Landshark, and most importantly, stonecrabs! Food for thought.
Great video. Can't hardly wait to have them at a restaurant here in the Seattle region. What you cooked up is so desirable. Thanks for doing this.
soft shell idea sounds really cool!
Hey Taku and Joselyn, thanks for the videos! Amazing amazing work
Love this series, have rewatched a couple times already. I hope you'll catch some red lionfish in the future
Hey Taku! I've been following your channel for quite a while now and this is my first time commenting on one of your videos! I love the work you do and appreciate your use of platform to inform others about these invasive species in a way that is respectful to these creatures and the natural environment. One thing I wanted to suggest is a dish called Ganjang Gejang(Soysauce marinated crab) which is a dish from Korea. I don't know if these crabs carry hazardous parasites or bacteria, but if they are clean and can be brined in soy sauce or even spicy sauce like we do in Korea, it could become an awesome dish! It's definitely one of my favorite dishes from Korea. If you are interested you should check that out :) Keep up the great work man!
Fantastic idea for a series really suits your outdoor shenanigans!
YASSSSS! Crab tank for green soft shell crab! Great video guys! Thanks again!
Soft shell green crab, sounds fantastic!
Well done on the video, great series. Loved the camera on the net. Thanks for sharing the cook up. I am cooking up some swimmers this arvo. Doing a bit of a steam up. Cheers for sharing the fun. Stay Save!
I love the idea of you doing the soft shell thing! 👍love your videos you 2! Much love
Nice new educational content, location, and new recipe! Always so exciting to see what new content you are bringing to us 😊
Great series, great concept. I'm all for it, and I will share this with others!
What a great idea! The title captured my imagination right away, and I clicked on it. I'm glad I did. Subscribed!
I found that looking under rocks by the shore will net you all the green crab you want without having to use a trap. All you need are waders, gloves and a bucket and you’ll be able to catch at least 20 right away
Another awesome video in this series!! We have green crab as well on the east coast. They are great for bait but I never thought about eating them. The stock idea is a great! I try to save my fluke bones to make stock with them every now and again. Recipe looked delicious as always! I’m loving this series.
When I'm in the studio working on music I have this on on the tv and people laugh but they love it.
Asian Shore Crabs (NC to Maine): nice little bite sized crabs
Asian Tiger Shrimp (South Carolina)
Crayfish (Upper Midwest)
Yup, soft shell crab, for sure. Guts and all. Yum! Soft shell could be a good business. Soft shell Blue Crab is delish, I bet the Green Crab would be, too.
Yes to the softshell crab idea! I also recently saw the same video of the soft shell green crab video!
Nice episode, Dude! I live north of Boston, and our number one use for these crabs is to make stock for paella. We roast 'em in the oven first, then put in the stock pot. I'll be trying the deep fry version real soon (with smaller green crabs...maybe they are easier to eat).
My man Taku deserve 1million subs for this content !