How to Harvest and Cook Gooseneck Barnacles Deep Dive
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Date: 2020-05-20
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Comments and reviews: 10
Glenn
I've come full circle on the series at Erizo. At first I was intrigued and put them on my visit list with their clam episode. I thought wow that sounds great. I accepted that the average guy isn't going to have access to the boat, dive equipment, location knowledge etcetera to find the clams. Now I'm disappointed. Why? This episode, while trying to feature unique menu possibilities from around the world now strike me as a how to abuse nature. Here's what is cool, here is exactly where you can go to get it, here is exactly how easy it is to attain it, prepare it etc. And by the way here are the rules you're supposed to follow. Unfortunately that isn't how man works. Some and probably enough will be driven to harvest these treasures themselves. Some will put their wet suit on grab a headlamp and a bucket and check the tide charts and head on down. Some will follow the rules to try it for themselves. Others will figure they can make a few cheaply and will not follow the guidelines or harvesting rules. So why not just take the whole cluster? Whose really going to know? According to the chef, you have to be careful not to wipe out a hundred or more years. What's the point? Being cool, cutting edge and making the. The show & the chef are IMHO in their quest, don't see the fine line they crossed in this episode vs the other. These are not hard to get sustainably and responsibly controlled foods. Please reconsider the fine points in future episodes and be cognizant of the negative effect you could be fostering. At the time of my comment 46, 936 views of the show. Congratulations I hope there isn't 10 or 15 who qualify in my worst case scenario.
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I've come full circle on the series at Erizo. At first I was intrigued and put them on my visit list with their clam episode. I thought wow that sounds great. I accepted that the average guy isn't going to have access to the boat, dive equipment, location knowledge etcetera to find the clams. Now I'm disappointed. Why? This episode, while trying to feature unique menu possibilities from around the world now strike me as a how to abuse nature. Here's what is cool, here is exactly where you can go to get it, here is exactly how easy it is to attain it, prepare it etc. And by the way here are the rules you're supposed to follow. Unfortunately that isn't how man works. Some and probably enough will be driven to harvest these treasures themselves. Some will put their wet suit on grab a headlamp and a bucket and check the tide charts and head on down. Some will follow the rules to try it for themselves. Others will figure they can make a few cheaply and will not follow the guidelines or harvesting rules. So why not just take the whole cluster? Whose really going to know? According to the chef, you have to be careful not to wipe out a hundred or more years. What's the point? Being cool, cutting edge and making the. The show & the chef are IMHO in their quest, don't see the fine line they crossed in this episode vs the other. These are not hard to get sustainably and responsibly controlled foods. Please reconsider the fine points in future episodes and be cognizant of the negative effect you could be fostering. At the time of my comment 46, 936 views of the show. Congratulations I hope there isn't 10 or 15 who qualify in my worst case scenario.
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Alvin
All this talk about sustainable this and that yet their fishing for something that requires specialized skills, multiple people, strict harvesting requirements (that if not followed apparently will lead to devastating results because they grow in like 20 year cycles, and you get a small yield that requires lots of cleaning and cutting and fidgeting. Dont hide it this is just bougie fancy seafood. I'm sure its eaten by commonfolk fishermen elsewhere in the world, but in America this just looks like an expensive pain in the ass paying lip service to environmentalism. It does look tasty though
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All this talk about sustainable this and that yet their fishing for something that requires specialized skills, multiple people, strict harvesting requirements (that if not followed apparently will lead to devastating results because they grow in like 20 year cycles, and you get a small yield that requires lots of cleaning and cutting and fidgeting. Dont hide it this is just bougie fancy seafood. I'm sure its eaten by commonfolk fishermen elsewhere in the world, but in America this just looks like an expensive pain in the ass paying lip service to environmentalism. It does look tasty though
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zenistic
I just saw on PBS how a couple is now the first to farm American escargot back east. I would think someone could figure out how to farm these such as how other shellfish are farmed and make a decent business of it. Since they can only be harvested from man-made structures it seems like the laws would allow it.
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I just saw on PBS how a couple is now the first to farm American escargot back east. I would think someone could figure out how to farm these such as how other shellfish are farmed and make a decent business of it. Since they can only be harvested from man-made structures it seems like the laws would allow it.
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sloppy
My father always said he would eat barnacles and mussles, sea erchins, abalogne, sea snails. ect I didn't really think people would, he use to live in Baja California ensanada during the summer with his uncle who had a fish boat who would dove with a hose and used a spear and crowbar
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My father always said he would eat barnacles and mussles, sea erchins, abalogne, sea snails. ect I didn't really think people would, he use to live in Baja California ensanada during the summer with his uncle who had a fish boat who would dove with a hose and used a spear and crowbar
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Kathy
How interesting to see that, in Spain, they are an expensive delicacy, but in Korea and other parts of Asia, they are the opposite. Certainly a lot care and attention given to harvesting and preparing them in this example and I'm going to guess that makes them expensive here as well.
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How interesting to see that, in Spain, they are an expensive delicacy, but in Korea and other parts of Asia, they are the opposite. Certainly a lot care and attention given to harvesting and preparing them in this example and I'm going to guess that makes them expensive here as well.
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Marjorie
I live in Oregon and have been going out to the coast recently to collect gooseneck barnacles and muscles! It's been a lonely hobby of mine because people are so put off by the site of them but they're truly delicious and interesting creatures.
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I live in Oregon and have been going out to the coast recently to collect gooseneck barnacles and muscles! It's been a lonely hobby of mine because people are so put off by the site of them but they're truly delicious and interesting creatures.
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Travis
Id love to be featured one day on Eater when I get my mariculture business off the ground after college. Plan is to artificially repopulate the gulf coast fisheries and when the work is done, hopefully bring wild raised seafood to market
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Id love to be featured one day on Eater when I get my mariculture business off the ground after college. Plan is to artificially repopulate the gulf coast fisheries and when the work is done, hopefully bring wild raised seafood to market
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byggdaddyjayz
limpets are very popular in Hawaii and to the Hawaiian culture. they are known as Opihi. usually eaten raw. due to the limited supply and how dangerous it is to collect them, they are highly valued. easily 60+ per pound.
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limpets are very popular in Hawaii and to the Hawaiian culture. they are known as Opihi. usually eaten raw. due to the limited supply and how dangerous it is to collect them, they are highly valued. easily 60+ per pound.
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Laura
In Spain they cost a fortune and, also, you dont need to mess around with them that much in the prepaaration. You pull apart the skin and just bite roght before the mouth part. I understand it for fine dining purposes though.
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In Spain they cost a fortune and, also, you dont need to mess around with them that much in the prepaaration. You pull apart the skin and just bite roght before the mouth part. I understand it for fine dining purposes though.
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Donna
Fun to look at, especially since I no longer catch, gather, buy or eat seafood. With the oceans in such desperate condition, the animals in the oceans need ALL the remaining food. Fun while it lasted, but it's over.
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Fun to look at, especially since I no longer catch, gather, buy or eat seafood. With the oceans in such desperate condition, the animals in the oceans need ALL the remaining food. Fun while it lasted, but it's over.
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