Huge Caribbean KING CRAB 🦀 RUNDOWN!! Jamaican Seafood Tour - Jamaica! 🇯🇲

hey everyone hope you're having an amazing day it's mark Wiens I'm on the north coast of Jamaica and today we are going on an ultimate north coast jamaican seafood tour we're gonna get Caribbean king crabs we're gonna have a host of different seafood there's gonna be octopus there's gonna be fish we're gonna eat unbelievable Jamaican seafood on the north coast I'm hanging out with my friend Matt he is the Jamaican food boss and he runs Jamaica Food Tours and he just loved you makin food he's an amazing guy we're gonna take you on this ultimate seafood tour of the north coast of Jamaica and we are on our way [Music] [Music] unfortunately it's a little bit of a rainy day but that's not gonna hold us back and we actually just decided to stop by at this fishing village which is right and we're right in the like center of Montego Bay right behind the airport and there's a little fishing community here so we're just gonna see what they have [Music] once yeah look at those claws Caribbean king crowns I didn't even know Caribbean king crabs were a thing he has a number of different crabs there's lobsters as well this is all local seafood [Laughter] that was a score we had no plan yeah we scored big with the Caribbean crowds Caribbean king crabs bingo okay so now we are we are on our way and very very happy we also stopped by to get a mahi-mahi as well that's coming with us that's coming with us too and so just down the road we have stopped at our first location this is a restaurant a bar on right on the water and I know we're gonna eat some octopus here and maybe some other things as well [Music] what a cool spot right on the water and the water is so calm and so peaceful but the village the fishing village is right there so fresh seafood fishing straight c2 plate c2 table yep c2 mouth is it a type of fish yes they're gonna make two main dishes for us mole what like snacking dishes to start the seafood tour one is junga which is the local name for these blue they look like crayfish but I believe freshwater they're blue with big claws they're gonna make that in a Peppa and I've already learned that in Jamaica and you say pepper it's not black pepper that's scotch bonnet pepper that's that is the chili pepper and also octopus we're gonna grill up an octopus as well this is Shir from season okay you can see the team in college [Music] chef D has arrived and he's getting started on the octopus which in Jamaica they call a sea cat and the octopus has been pre blanched and then he just rubs it in that jerk seasoning adds on some scotch bonnet and then that goes onto the grill [Music] jerk Seacat octopuses on the grill we're gonna go into the kitchen though to use the high flame to cook the junga those those blue like crew fish [Music] okay Shep do you make it it smells so good the scotch bonnet goes in the scallions he stir-fries that up with junga it's just amazing to see them just transform the color from that blue color to that bright orange red color he added in two more scotch bonnet a little bit of seasoning all man it just smells unbelievably good crayfish smell incredible and stepping outside now the rain has cleared and a fishing boat has just come in with a fresh catch oh man all Barracuda want to catch okay and I think I think chef has brought out the crayfish the octopus is almost ready right off the girl this is the jerk octopus jerk sea cat [Music] oh yeah oh wow all the tenderness of it hmm just that jerk seasoning the pimento in their hole that is tasty on the scotch bonnet yeah oh I already tried to seek out but I got it show with a crayfish plop off this little helmet oh yeah there you go that's what you want that come only in there do oh yeah suck out that head first hmm oh yeah it's amazing okay and then peel down that body yep then it comes out nicely okay perfect and what you have to do I'm gonna read it this in the scotch bonnet that is a perfect bite all that body it's so sweet so sweet it's so silky so so soft and tender okay and then again that Seacat jerk with a little more jerk seasoning Luther Benin here's that whole allspice the whole allspice very good on the berry oh yeah bury those allspice berries the cinnamon nutmeg enos and then that octopus is very tender slightly gummy amazingly soft texture delicious and the time yeah you could just keep on eating these all day long and a better way to crack them is to just bite that shell that nugget that one bite nugget of sweet sweet meat and you got to swipe it swipe it up - that's seasoning and the whole like the sweet muscularity of that [Music] I got this for the restaurant right the fresh catch that fresh Barracuda though the fishermen just came with they got one of the Barracuda so he's just getting ready to scale it to prepare it and that's they bought it for the restaurant here that it's just an ingenious tool for scaling a fish and it's just so simple but so innovative just a piece of wood I'll stick with bottle caps attached to it and that just works so effectively just scraping that fish the scales just flying up [Music] since they happen to get a barracuda while we were here we're gonna have a few slices of it so they sliced he sliced up he cleaved the entire fish sliced it into steak pieces and they brought it into the kitchen just seasoned it with salt and pepper and it's getting ready to deep fry in oil infused with thyme and scallions okay so that goes into the oil it smells so good especially because you can smell the aroma of the thyme and the scallions also infusing in there into the oil infusing into the fish that's gonna fry on low until it's just golden perfect cooked through itself is the freshness literally ten minutes ago it was in the water [Music] awesome to meet you too man thank you for coming that is the fresh Barracuda deep fried perfectly golden served with the escovitch sauce which is like a vinegar there's scotch bonnet in there there's some onions in there you can see the pimento and then so they hooked us up with an extra scotch bonnet a beautiful pepper on top to garnish on your finger just gonna try one piece one bite fresh first with nothing oh yes Owen just a pepper on there and then the next bite don't I dip in that that scotch bonnet the onion ring on the unerring on it it's so fresh you can taste the sea in it there's no fresh juice or the flicks next bite is with a scotch bonnet vinegar sourness The Onion's the sourness of the scotch bonnet - perfect yeah that's that acidity infused with pimento with that allspice it tastes like a banana Smurf label I like it spicy but not that spicy oh you went in to discuss whether okay it's mostly banana you like it's not as hot yeah amazing flavor it's so sour you can do this can't eat this almost at home exactly oh yeah those seeds you all will make your nose run those seeds will make your nose run [Applause] oh yeah man this is the type of place that it's hard to leave it's just so chill people are look cool and as you sit there as you hang out there you just meet more and more people and just start talking just start hanging out and that scotch bonnet that ending fish was absolutely sensational I'm still sweating from that scotch bonnet we just drove down the road about 10 or 15 minutes and we're making a quick this is gonna be a very quick stop at a place called far out fish hunt we're just gonna eat one special fish soup here which is actually called fish tea this is another beautiful location it's a different variety right here the tree that the Hut is under is an almond it's a type of almond tree but looks different from the almonds that we will make we mix up with sugar I met make a grater our monkey huh yeah hmm hey it's like a pair - yeah [Music] this place is cool it literally is just screwed up like an octagon hut on the side of the water [Music] I'm gonna pull up a barstool right here and the fish D it literally is served like a tea or a coffee but just fish broth that was just saying that this is often how you start how you prep your stomach for our seafood meal so the seafood meal is coming this is just the appetizer this is just a quick fish T to get our our stomachs juicing and I'm just gonna mix you're ready it just smells like such a smooth fish broth Oh oh yeah that is a real fish teeth oh yeah it's just it's just pure so if you're here fish salt fish salt water literally is like a brought the fish that just it's it's soothing and comforting okay and as I get to the bottom of my tea you can see the chunks of carrots I think there might be some onion some like dissolved fish in there little pieces as well oh there's a little bit of time down there too last drink and this is going to include some potatoes and some carrots perfect way to start a seafood meal [Music] just down the beach to a place called foul mouth and straight to the rock Wharf on the Luminess Bay which we'll see later greeted by a massive it looks like a BHEL bab tree but i don't think it's a bail bet but it's a massive tree huge trunk it's a cotton tree overlooking the bay so we are here at the perfect time in the afternoon we're gonna get started on the king crabs the caribbean king crabs get started on the seafood grilling right next to the bay and then we will be hopefully taking a boat ride once it starts that we can see the illumination of the lagoon what a setting what a cool spot [Music] [Music] talk about a treasure chest and so just washing out the seafood now there's lobsters also Matt had brought some lobsters from home that were frozen and then we've got the Caribbean king crab in the mahi-mahi so he's just playing and just skinning that mahi Mahi's so expertly such a sharp knife and then just the beautiful fillets and then we're also when they catch a Marlin here he smokes it prepares it and so we have a special package of the smoked Marlin she's going to make into a tasting dish as well cracker mayonnaise a little dab will dab up mayonnaise on their onions Scotch upon it and then dig some that Marlin top it all that's a beautiful one biter that's Scotch money that min is the onions under and the smoked the Hat the topping of smoked Marlin it tastes like ham [Laughter] [Music] [Music] [Music] just now brushing down those crabs getting that color it's you can even see the redness coming out of that shelf on the bottom there is dripping what's interesting to me is I didn't know again before now I didn't know there was a Caribbean king crab I mean all the king crabs I've had came mainly from the Aleutian sea Alaska Japan that Ridge in the cold water but this is Caribbean crab and it does the claws do look different I mean the whole body is it asides the similar shape but the claws those front claws it looks like a combination of king crab and like a mud crab those massive quads you can tell it's gonna be so much meat in there [Music] in addition to the lobster and the crab there's also fish and the mahi-mahi also but they do a lot of fishing at this Wharf as well and so they they today they have deep-sea snapper which is from three to four hundred meters deep fairly put a line down just drop it down catch the snapper and so they marinate them we're having two different types one is fried which is fish escovitch which is a it's fried fish and then they put this it's almost like a sauce or a dressing that's vinegary there's onions in there there's scotch bonnet there's pimento and that goes directly over the fried fish and then there's also a fish steamed which is more than a steamed it's like a saucy vegetables all sorts of things going on in there we're also eating that Thank You Nicole awesome Nicole nice to meet you yeah well very nice to me jool what chef what's your name showdown bar cheer done awesome man bar it you're going Sheldon barks cool nice to meet you man okay so this is actually like an appetizer before the crab two types of the deepwater snapper both of them I can't wait to try but especially the ESCO feature because you can smell that vinegary sourness those onions the scotch bonnets and you want to eat it hot we gotta eat it right now because you got that mix of the crunchy fish and the juiciness of that sauce okay I'm going just straight in for the side there and guaranteed just ultra ultra fresh look look at the flakiness of it and just like those vinegar two onions and scotch bonnet okay guys watch Cheers Wow oh it generational I love the like shower that fresh as well who the saw and the sweetness of the meat the deep chocolate comes up so flaky and tender yes here oh it's so meaty - I love how the onions are still crispy you've got like the sourness of the scotch bonnet - and just that that fish though I think that's good about the escovitch is that it's not like overpowering the freshness of the fish still stands out [Music] yeah at fish guaranteed like ultra fresh fish here remains crunchy even with the sauce okay let's try the steamed fish in Jamaica it's called the steamed fish but it's like a it's boiled there's coconut milk and there's okra there's carrots there's some pimento and some spices [Music] it's good about the steamed one is that it's so pure you taste a bit of that coconut milk just that coconut essence but like it's just so pure nothing they're like very light in the spice if you make a steamed fish the fish has to be very fresh because you taste the full flavor of the fish and that is a beautiful flavor and the texture just like flicks apart on your tongue okay and so he just brought out a plate of Bamie Bamie is maybe kind of a staple but kind of a like starchy I mean it's it's yuca it's cassava which is then made into a flour then made into like little patty cakes and then this one he said is marinated then in coconut milk and then deep-fried and so it just goes together many things but especially with escovitch you get all that together in one bite there is my first taste of BAM you dip that into the steamed fish first oh yeah BAM because awesome cassava has such a great texture because it's slightly gummy it's like a thick chip is what it is it's so crispy like all the way through and then you just get that flavor the juices of the fish in it Wow wow that's hot and fresh and fried and delicious oh that's good you gotta try that BAM you as we were sitting there eating the fish was back in the kitchen and he got started on the king crabs ended in some pepper scotch bonnet pepper scallions some seasoning and some grapes and kind of boiling it into a kind of a curry crab and so that that color already you could see that like yellowness probably from turmeric from the curry and then you can see the Scotch bonnets floating around bubbling around that's gonna sue oh boy that is going to be unbelievably tasty shake hands from the kitchen oh man we had a little friendly encounter with the crabs simmering in scotch bonnet peppers and now back out to the grill where they're gonna toss on the lobsters on the lobsters he puts on butter plus there's two different sauces that's a combination there's garlic there's scallions there's some jerk city what else is in that seasoning pepper okay give it give it a more boost the flavor yes for sure and with that butter to butterfly cut lobsters those go on the girl on the hot fire grill cover goes down to kind of steam and bake them at the same time as grilling them that is going to be unbelievably good to it yeah the mahi I almost forgot about them ah here No [Music] [Music] [Music] also with that curry with the Scotch bonus and then they'll mash it up your outside they do it outside cool thank you gotta start with the mahi-mahi while it's fresh just eat this right out of an alley right off well the juiciness of that is stunning just the fresh pureness of it and just that marinade the time the scotch bonnet you can just squeeze it out it's like a sponge and juices would just squeeze out it's that juicy you can probably hear juices just sloshing around my mouth from that catch the drip oh yeah oh man and the fresh thyme on there do there's just no way to not look your fingers this king crab like it's the size of your face in this this claw look at the size it's it definitely had more muscle than I did well the juices and then the whole plate of lobster is ready now - you smell all of that spice all men one more fish finger oh nice Matt okay everything's just getting ready in a hurry now we have the whole plate of lobsters we're gonna just taste the lobster first but then they're getting ready to cook a rundown a rundown on don't run around being Caribbean king crab so the crab is already - they're gonna part it out they're gonna make this whole like rundown so good nut sauce really a cannoli young crab Caribbean king crab with those claws and never unknown huh that's beyond epic but we got to taste the lobsters first Hale just it just flakes out I'm just gonna start with that mmm that butter and just that seasoning of the garlic of the chili just pull it out by the handful juicy good the garlic tastes so fresh like it would pick today and lots of and the time in their group the time yeah the time has a beautiful essentially just you reap it okay now cheering out there's one more side next next half you can just twist it twist it apart I just got to taste a quick nugget this is I think this is the knuckle of this is my first taste Caribbean king crab [Music] the juicy of that scallion and time in coconut cream incorporated a very nice all that steam [Applause] back onto the grill yeah okay [Music] run-down is ready it's so kind of like the the coconut milk kind of thickens so it just like absorbs into the crab mix into a sauce he added in some our scotch bonnet peppers and that just smells incredible it's already so juicy and so flaky but then it's even more juicy with a coconut milk the sweetness of that crab Caribbean cream crab is unbelievable it is so sweet it is so flaky it's so silky it's got texture that's just the ultimate finale to this Caribbean Jamaican seafood day [Laughter] juicy sweetness just overwhelms your tongue [Music] okay this is like the body the body section but the body section is just full full of meat ooh look at that butt nugget start reside in the body here just the different textures of the crowd from the body to the claws to the but yeah the texture the different texture you know anywhere go we're going [Music] and again like every part is a different country that is unbelievably tasty unbelievably beautiful setting and just as the Sun Goes Down as it starts to get dark over the lagoon it's just so peaceful the water is completely glassy just shimmering you can see the reflections and this is the Luminess band about well till I thought was about to light up with the illuminate it's about to illuminate so both of the luminous may with the algae that lights up and that's gonna be the final thing that we do after we after we finish the the crab we're not leaving until we finish the crab we're not doing anything else just juice it up [Laughter] just sucked up all that coconut I was about to take the puck endless words enough yeah yeah definitely using this you can drink it final step for this evening we're getting on the boat and we're just gonna cruise around the lagoon the luminous Lagoon and see the colors see the lights [Music] unfortunately because it's been raining the water is cold and that's also kind of stirred up the water and made the water cold so the it's actually a microorganism a living little I think it's called a dino flat Jill and something like that that lights up the water but unfortunately we didn't see any because of the cold water but that's okay it was still beautiful to take that boat ride around so peaceful so calming so a shout out to everybody who made this day so special made this day so fun and all of the amazing seafood and I'll have all the information in the description box below everywhere we went I want to say a huge thank you to Matt the Jamaican food bus from Jamaica Food Tours he does food tours he he will take you on an ultimate food to her and he's such a cool guy please remember to give this video a thumbs up if you enjoyed it and also remember to subscribe and click the little bell icon so that you get notified if the next video that I publish and don't miss out on this entire Jamaica food series jamaica is an amazing island and i'm sharing all the food with you in this entire series so check it out thanks again for watching good night from foul-mouth jamaica

Channel: Mark Wiens

Views: 5,890,092

Rating: 4.8196354 out of 5

Keywords: Jamaican food, Jamaican seafood, crab, Caribbean food, Caribbean king crab, seafood, Caribbean seafood, Mark Wiens, street food, best Jamaican food, things to do in Jamaica, Montego Bay, escovitch, Jamaica travel, crayfish, jamaican food customs, food videos, food tv, food travel

Id: eW_A1d2GJo8

Length: 36min 48sec (2208 seconds)

Published: Wed Apr 15 2020