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Mark Wiens
Fly Here to Eat the World’s Best King Crab!!
Fly Here to Eat the World’s Best King Crab!!
Mark Wiens
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24:27 · Oct 25, 2025
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I'm
about
to
eat
a
giant
Norwegian
king
crab.
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0:00
I'm about to eat a giant Norwegian king crab.
0:06
And some people say it's the best crab in the world.
0:10
We'll pluck it straight from the sea.
0:11
>> Oh, here it is.
0:12
Whoa.
0:13
>> And cook it minutes later.
0:14
>> Oh, I'm bathing in a king crab.
0:16
>> But what makes this crab so good?
0:18
>> That has to be one of the greatest single bites you can take
0:21
of anything in your mouth.
0:23
>> And could Norwegian king crab really be the best on Earth?
0:27
Along with king crab, we're going to try our luck fishing.
0:30
>> Got something.
0:31
>> Which is always an adventure in the unpredictable Arctic.
0:35
>> I'll go bottom sea
0:36
as a little bit difficult to say what has happened there.
0:41
>> Welcome to Kirkenes.
0:43
We're in the very far north of Norway
0:45
and you have to check this place out on a map.
0:47
We're talking really properly far north.
0:50
It's a nature paradise.
0:51
It's so beautiful and it also happens to be Norway's capital of king crab,
0:57
which is the reason why we're here, of course.
1:00
But last night I had an amazing sleep.
1:02
Uh, we're staying at Snow Hotel who are also taking us on this trip,
1:06
this food trip.
1:07
Uh, but this place is just stunningly beautiful
1:10
and we are heading out on our crab safari now
1:13
and fishing.
1:14
Good morning.
1:15
>> Good morning.
1:16
My name is Dirk.
1:17
>> Dirk.
1:17
>> I'm all in one.
1:18
I'm the driver, the fisherman, >> Captain. >> cook.
1:22
>> Yes.
1:23
What do you think?
1:23
It's a beautiful day so far.
1:25
What How are you do you think the weather is going to be?
1:27
>> brilliant, but we will see you what is out on the sea.
1:31
What the bottom sea is a little bit difficult to say what has happened
1:36
there.
1:36
>> Okay, beautiful.
1:37
This is amazing.
1:38
My excitement is at an all-time high.
1:41
Fishing, king crab, and we're going to take the boat.
1:44
But before we jump on, we need to get dressed appropriately.
1:49
Okay, here we go.
1:51
Warm and dry.
1:53
Let's roll around in this.
1:54
Now we're ready to go.
1:56
I'm warm now.
1:57
Feel like a an astronaut ready to go into the unknown.
2:01
And we are ready.
2:02
Oh.
2:03
You ride it like a horse.
2:04
Oh, cool.
2:05
So, you're snugly in here.
2:07
It's saddle saddle seats.
2:08
And we are off.
2:10
Excited and a little bit nervous.
2:13
Oh, it's beautiful.
2:22
Oh, that was a thrilling ride.
2:25
And so, before the the king crabs,
2:28
we're going to try our luck fishing first.
2:30
Let's see what we can catch.
2:32
All right.
2:34
I look good.
2:40
Oh.
2:40
>> Wow.
2:40
>> Woah.
2:40
Got one.
2:40
Oh.
2:40
What type of fish is that?
2:41
>> Cod fish.
2:43
>> Okay.
2:43
>> Try the bigger one.
2:44
>> Woah.
2:45
At least we have something to to eat.
2:46
>> Here we have a lot of fish.
2:50
Cod fish.
2:53
>> Okay.
2:53
Got something.
2:55
Oh, it's same kind, right?
2:56
Look, we got got one.
2:58
At least we will have fish no matter what.
3:01
OH, YEAH.
3:03
WOAH.
3:03
LOOK AT THIS ONE.
3:05
WOAH.
3:06
BERING sea cod.
3:08
We got one.
3:09
Oh, these guys Oh.
3:11
In the tail.
3:13
Hooked it on the tail.
3:18
Oh.
3:18
Successful fishing trip.
3:19
That was amazing.
3:20
And that cod fish is going to be delicious.
3:22
But from here, let's go get the crab.
3:24
The king crab.
3:40
We're at the spot now for the king crab, Norwegian king crab.
3:46
Ah.
3:46
So, it's on a There's a pod.
3:48
>> Yeah, we use a winch.
3:49
We work smart, not hard.
3:53
>> Yes.
3:53
Okay.
3:53
Oh, I'm excited.
3:55
What's going to be at the end of this?
3:56
>> 30 m deep?
3:58
>> 30 m deep, okay.
3:59
>> I need some minutes. >> 30 m deep, let's see what emerges.
4:08
Oh, here it is.
4:20
Wow.
4:20
Woah.
4:20
Look at all the crabs.
4:23
>> I think it's enough, huh?
4:28
Bring them home.
4:31
>> Okay.
4:31
Woah, the pot is full of king crabs.
4:36
Oh, it's huge.
4:38
>> This will be your lunch.
4:42
>> Yes.
4:42
>> The first what we always looking for is the size.
4:46
>> Uh-huh.
4:46
>> From the back to the front, 13 cm.
4:49
But my hand is 15, so it's more.
4:52
>> Okay.
4:52
Woah.
4:53
>> It's a load.
4:55
>> Okay.
4:55
>> Next, we look under the crab.
4:57
This triangle shape, that means it's a male.
5:01
>> Okay.
5:01
>> It's a boy.
5:02
It's a load to catch.
5:04
>> Okay.
5:04
>> Female they have a semi-circle like my hand,
5:06
and when we lift the side it's full of eggs,
5:08
but here are no eggs, so it must be a male.
5:10
>> All right.
5:11
>> But here where we are now, east from the North Cape in Norway,
5:15
for us with a tourist license,
5:18
we are not allowed for catch or kill the female.
5:21
>> Okay.
5:21
>> When we catch a female, we give her a kiss and carefully back.
5:26
>> Okay. >> very female friendly.
5:28
>> Okay, great.
5:28
>> But the guys aren't dangerous, so take care.
5:37
>> Okay.
5:37
>> So, >> Wow.
5:37
>> Who's for fighting with each other, for killing, >> Okay. >> and hold the food,
5:42
>> Okay. >> and the small one is only for eating.
5:45
>> Okay.
5:45
>> So, they have a knife and a fork?
5:46
>> Knife and fork.
5:55
That's the spot.
5:57
Wow, it's picture perfect.
6:00
So beautiful.
6:06
Okay.
6:06
Thank you.
6:10
That was amazing.
6:19
>> Did you know why we call them king crabs?
6:23
>> No.
6:23
>> Very simple.
6:25
You see here it looks like water but it's running out of this crab.
6:28
>> Uh-huh.
6:28
>> But this is the blood.
6:30
>> Really?
6:30
>> And when this blood hits ice or snow, it looks blue.
6:33
And while all royals have blue blood, we call them king crabs.
6:38
>> Ah.
6:38
>> While originally they come from Russia.
6:43
In Russia, they call them big red Kamchatka crab.
6:48
Kamchatka is a peninsula complete eastern Russia but go down to Japan.
6:52
That's the area where they originally come from.
6:54
>> Oh, okay.
6:55
>> On the other side in Alaska, they call them Alaska king crabs.
6:58
Three different names and three different countries, the same species.
7:02
>> So it is the same species as a Alaska king crab as well.
7:05
Okay.
7:05
>> Yes.
7:06
And this is medium size.
7:08
>> All right.
7:09
>> Six, seven years old depend on how many foods they find
7:13
but a really big one will be from tip to tip 2 m like
7:17
my arms.
7:19
>> Wow. >> 15 kg of weight.
7:22
>> Wow.
7:22
>> But then they are 30 years old.
7:24
>> Wow.
7:24
>> We catch between three and maximum 6 kg otherwise the meat get too rough.
7:30
It tastes different.
7:31
>> Okay.
7:31
Here we go.
7:32
>> Cut them only on the side.
7:34
>> Okay.
7:34
>> Like that.
7:35
And we cut this gills away.
7:37
>> Okay.
7:37
>> All the gills taste like wet salty toilet paper.
7:41
>> Okay.
7:41
>> Don't ask me why I know that.
7:43
>> I don't need to get old.
7:44
Oh, man. >> what we eat, the shoulder part, the legs, and the claws.
7:49
>> All right.
7:49
>> Only the best part of the crab.
7:50
>> Yeah, those huge legs and claws. >> us, do the same on the other side.
7:56
>> Oh, and because this is male, too, you don't get the roe, right?
7:59
And this is just you want those legs, the body section.
8:02
>> I want only the best part.
8:04
>> So.
8:04
>> I will show you how we boil them.
8:06
>> Let's go to the kitchen.
8:14
Okay.
8:14
Oh, in the kitchen here.
8:17
>> So, we have only 5 cm water in our pot, not even more.
8:22
>> Okay.
8:22
>> And the only thing what I do different to what I do at home,
8:26
at home for myself, I use seawater.
8:30
>> Okay.
8:30
>> But here in a restaurant, I can't do that,
8:32
while the European Union say in the seawater's pollution.
8:36
>> Okay.
8:36
>> So, I have to use fresh water,
8:38
and we add a little bit sea salt.
8:41
>> Okay.
8:41
>> For 5 L fresh water, we need 11 and 1/2 g sea salt.
8:45
>> All right.
8:46
>> And we put our king crabs inside.
8:50
Like that.
8:51
>> Okay.
8:51
>> Lock on top.
8:52
>> All right.
8:53
>> The most important thing, a weight.
8:56
>> All right. >> top can't escape.
9:00
>> Oh, I can smell the crab.
9:02
All the freshness, that steam smells amazing.
9:04
Oh, I'm bathing in it.
9:05
Bathing in the king crab.
9:08
Oh, yeah, that smells so good.
9:09
And in approximately 17 minutes, we'll be ready to eat.
9:21
>> So, our king crabs are ready.
9:23
Let's have a look.
9:24
Yoohoo.
9:25
>> Yes.
9:26
Wow, that steam smells incredible now.
9:31
Ooh.
9:31
Oh, look at that orange color.
9:34
Bright orange.
9:40
>> Yes.
9:40
>> Oh, that smells unbelievable.
9:50
>> Oh.
9:50
>> Yes.
9:50
>> Oh.
9:50
>> Wow.
9:50
>> Ready to eat.
9:51
>> Ready to eat.
9:54
Oh.
9:54
It's a a steam room of crab.
9:58
King crab ready.
9:59
Oh, it smells so good.
10:00
Just so clean and pure and fresh.
10:03
Here we go. >> fight.
10:04
>> Let's eat.
10:07
And step inside.
10:08
This is an old fishing cabin.
10:10
Really like old on the side of the fjord.
10:14
Oh, so cozy and warm and the perfect place to dig in.
10:18
>> So, I will first show you how to open them.
10:20
>> Okay, thank you.
10:21
>> So, and I start always very simple with the leg.
10:26
And the legs are all similar.
10:28
The only difference you find is left and right.
10:30
We have two marks on this leg and the lower mark is our mark.
10:35
And make it right here.
10:36
I cut with the scissors the shoulder part away.
10:39
>> Okay.
10:39
>> Step one.
10:39
Next step, step two.
10:40
We take this big angle.
10:42
Break it complete opposite.
10:44
>> Oh, like a chicken wing.
10:45
>> Yes, when we separate this, you see here these strings.
10:50
Don't cut it with the scissors,
10:51
then you have the strings in the meat is never ending chewing gum.
10:55
>> Okay.
10:55
>> Don't do that.
10:57
Next, I go to the tip and break this tip complete over.
11:01
You pull it out.
11:02
You see here these strings.
11:05
>> Uh-huh.
11:05
>> And the tip is only horns.
11:07
There's nothing in to eat.
11:08
You can put it in your pocket
11:09
as a souvenir or you give it in the rubbish.
11:11
It's on you.
11:12
So, now we start opening.
11:13
I start always with the big piece and with the scissor,
11:16
which height we start doesn't matter.
11:18
We cut all the way.
11:21
Turn around.
11:22
Do the same opposite side.
11:25
Yep.
11:26
And when we open it >> The reveal.
11:29
>> Looks like a fillet.
11:31
>> Oh.
11:31
>> All the sides empty shells, >> Here the rubbish.
11:34
Crab >> nugget.
11:37
>> Yes.
11:37
And the flavor, cut all the way.
11:40
Here also, a lot of meat inside.
11:43
You see that?
11:44
>> This is a fighting claw, the crusher.
11:46
We take it first, this head here in the front.
11:49
And break it off.
11:51
Like that.
11:52
Next, we take this piece we can move.
11:56
And break it out.
11:58
And here you can see, it's not really meat, right in the rubbish.
12:02
I go first to the right, one cut.
12:05
Go to the left, make another cut.
12:09
One.
12:09
And when I open it, you see that.
12:11
>> Yeah.
12:11
>> Full of meat.
12:12
>> Flaky.
12:13
Meaty.
12:16
>> Yes.
12:16
Between white and orange.
12:18
The only problem you have is to move the scissor forward,
12:21
but when you're really hungry, it's no problem.
12:25
When you open it, you'll see that.
12:26
It's full of meat.
12:28
>> The claws are a little bit different texture.
12:32
>> Dirk does it all.
12:33
He is incredible.
12:35
Uh but he showed us the exact way how to open the crab.
12:39
Let's see if I can follow.
12:41
Got 10 legs.
12:42
Which one looks better?
12:43
This one?
12:44
Let's go with this one.
12:45
Look at the It's like torso-sized.
12:49
This crab leg.
12:50
Oh, the aroma.
12:52
Okay, so first, I think let's break off the shoulder.
12:56
Okay.
12:56
So, we'll open this guy later, but in the meantime,
12:59
here we go with the the leg.
13:01
We'll pop open the leg.
13:04
Which you can just break.
13:05
Oh.
13:06
And then there should be some strings that come out.
13:08
Yes.
13:10
And we've got the strings.
13:10
Now we have two parts.
13:12
We'll set this aside.
13:13
We'll break off the the toenail.
13:17
And again, should come out with some Oh, no.
13:23
>> And break this tip completely over.
13:25
And pull it out.
13:26
You'll see here's strings?
13:28
>> Uh-huh.
13:28
>> And the tip is only horns.
13:30
There's nothing in to eat.
13:32
>> I released the piece of the Oh, that's okay.
13:35
I'll just I'll just eat it.
13:37
First taste.
13:47
Oh, wow.
13:50
Oh, you've got to be joking with me.
13:52
The sweetness, the texture.
13:57
Oh, you won't believe the silkiness and the the stringiness.
14:01
That is unbelievably good.
14:03
Okay, now we open this with the scissors.
14:11
Okay.
14:11
Now, we'll just let's just scoop out I already ate half of this half
14:14
of this leg.
14:15
Let's hope the other one I can open cleaner.
14:18
But, look at that.
14:19
You just can slide it all out.
14:30
Oh.
14:30
Mhm.
14:30
I cannot even believe it.
14:32
Those first two bites were worth the entire journey to get to Kirkenes.
14:37
That is crab paradise.
14:39
It's unbelievable.
14:41
Okay, let's open the bigger part of the leg, the thigh.
14:43
Open this up.
14:44
Let's try to open this nice
14:45
and clean so we get a whole entire nugget.
14:50
Oh, yeah, that slides through nicely.
14:51
Then, you can go in with the scissors again to get like a whole
14:56
opening.
14:56
Okay, ready for the reveal?
14:58
I think I did a better job opening this.
15:00
Oh, come on.
15:01
Come on.
15:01
Come on.
15:02
Nice and clean.
15:03
Wait for it.
15:04
Yes.
15:05
Okay, I think I managed to open this one perfectly clean.
15:08
And then, you can pull it out.
15:10
Slide it out.
15:11
That's pure pure crab.
15:14
It's pure meat.
15:17
Yes, it just completely slides out.
15:19
Look at that.
15:20
That's an entire crab nugget.
15:22
Oh, wow.
15:23
Look at the texture.
15:26
Look at the juiciness.
15:27
It's cooked perfectly.
15:31
That it's just pure pure thigh meat king crab Norwegian fresh out of the
15:37
sea like 30 minutes ago.
15:39
This is as good as crab gets.
15:51
Oh.
15:51
Oh, wow.
15:52
That has to be one of the greatest single bites you can take of
15:55
anything in your mouth.
15:57
I cannot believe the freshness, the quality, the sweetness, just boiled in the saltiness.
16:03
And it's so juicy.
16:04
Dirk cooked it absolutely perfectly so it retains that spongy bouncy texture to it.
16:11
That stringiness and that juiciness that just unleashes in your mouth.
16:15
You got to see this close up.
16:16
You got to see how stringy it is.
16:18
Oh, you can just pull it apart like string cheese.
16:21
It's so stringy.
16:22
That texture.
16:30
This is absolute crab paradise.
16:32
It does not get better than this.
16:34
Every part of the crab is also different from the leg the leg tips
16:37
the the body section to the fighting claw
16:41
as well.
16:42
We got to Oh, yeah,
16:43
we got to try that the fight fighting claw as well.
16:46
And then additionally, there's a special way to eat crab the Norwegian way
16:52
which I'm going to try.
16:55
This is the fighting claw the really strong claw
16:56
that he uses to fight with.
16:58
So, you can see the meat inside.
17:00
Oh, yeah, it's less stringy already.
17:09
Feels firmer.
17:09
Mhm.
17:09
Yeah, totally different texture.
17:11
It's like finer a finer stringiness.
17:15
More densely like dense in there probably cuz it's so strong, it's so muscular.
17:19
But that equal sweetness and flavor, phenomenal.
17:23
I mean, cannot go wrong with any part of this crab.
17:26
And then there's one more part, which is that body section.
17:29
Let's try that next.
17:31
Okay.
17:32
So, open this up.
17:33
Oh, it looks really stringy as well, the body section.
17:36
Just scoop it out.
17:37
Yeah, you can see how flaky, how juicy this is now.
17:45
Mhm.
17:45
That section has more of a salinity to it as well.
17:48
And again, it's like like the the stringiness is a little finer.
17:51
The silkiness.
17:52
Equally juicy and sweet and fresh and incredible.
17:56
And up until now, I haven't added anything.
17:58
No lemon, no seasonings, no absolutely nothing.
18:02
Just pure and it's like perfect.
18:04
You don't need anything with it.
18:05
However, there is a special Norwegian way to eat it,
18:08
which I have to try.
18:09
So, I'll open one more leg.
18:12
Let do the chicken wing.
18:13
Break off the the chicken wing.
18:17
Okay, take out the strings.
18:20
There we go.
18:20
And I think we'll use this part.
18:23
Make an incision down that side.
18:25
Open it up.
18:28
Oh, the splash.
18:30
Okay.
18:30
Lift up the lid and again, revealing the perfect nugget.
18:34
It's almost It's so incredible.
18:36
It's never been so easy to just lift out an entire leg of crab.
18:42
Slides out of the shell.
18:43
Okay, now we have an entire entire thigh of crab.
18:48
Okay, now the Norwegian way.
18:50
So, you take a tea piece of the bread, white bread.
18:52
Okay, then you take butter.
18:55
So, we'll add some butter to the bread.
19:00
Then you put the crab.
19:02
Oh, look at the crab.
19:03
It just completely takes up the entire Overwhelms the entire piece of bread.
19:07
Then, mayonnaise goes on.
19:09
We'll do a a swipe of mayonnaise.
19:12
Oh, a blob of mayonnaise.
19:13
Okay, I think that's that's pretty good.
19:16
And then one more ingredient, squeeze of lemon to combine it all together.
19:22
Okay, and this is the Norwegian way.
19:24
It's like a Norwegian uh crab roll.
19:37
Okay, that is delicious.
19:39
You still What I like about it is you really still taste the freshness,
19:41
the flavor of the crab.
19:43
The white bread doesn't cover it up.
19:45
The mayonnaise is just to make it more creamy.
19:47
That squeeze of lemon just brightens it up.
19:49
And the butter is just kind of there in the background.
19:51
So, actually I wasn't sure how that combination was going to be.
19:54
Actually turns out delicious.
19:56
I mean, not that it needs anything extra.
19:59
But that kind of gives you something to hold on to.
20:01
Just a handheld crab thigh device.
20:09
It is good with that mayonnaise.
20:09
So, that kind of like creamy addition to it.
20:18
Absolutely unbelievable.
20:20
Just a little bit of lemon is perfect.
20:27
Yeah, you just notice a huge difference between the freshness of this crab
20:33
and the frozen crab legs.
20:34
This is just a world of difference.
20:39
At the source in Norway, it is probably the best crab you'll ever eat.
20:59
Wow.
20:59
Oh, that really was some of the best crab I've ever had in my
21:03
life.
21:03
That was a life-changing crab experience.
21:06
I'll be dreaming about how juicy, how sweet,
21:09
how fresh that crab was for the rest of my life.
21:12
Unbelievable.
21:13
If you can make it to Kirkenes, if you love crab,
21:16
you've got to come here.
21:17
We're going to go back to the hotel,
21:19
and we're going to cook the fish.
21:20
More food coming up.
21:25
Okay, so we're back at Snow Hotel now
21:28
and ready for the next meal with the fish.
21:31
I'm sitting down for this beautiful beautiful dining room.
21:35
Sitting down for the the dinner with the fish that we caught.
21:38
Nice place.
21:40
Thank you.
21:42
So, the the first dish that we're having,
21:43
the chef made a ceviche with some of the cod fish.
21:52
Nice.
21:52
Mhm.
21:52
Very refreshing.
21:54
A little bit acidic with the freshness of the fish.
21:57
All those vegetables and leaves are good.
21:59
This is like Nordic with South American mixed together.
22:08
Mhm.
22:08
Very good.
22:12
Okay, thank you.
22:14
Main course, and this is the cod fish that we caught earlier today.
22:18
Nice dish, though.
22:20
And represents the the local cuisine, Norwegian cuisine, Nordic cuisine, carrots, cod fish,
22:27
some bacon on top, and some vegetables.
22:30
Looks really good.
22:31
And again, absolutely as fresh as could be.
22:35
Earlier caught.
22:36
I'm excited.
22:38
Oh, oh, that's a lot of bacon.
22:40
Look at how thick it is.
22:42
Oh, the texture, the thickness.
22:44
Look at the inside of that cod.
22:47
Oh, you can see how fibrous it is.
22:56
Mhm.
22:56
It is so clean.
22:57
That texture of the cod fish,
22:59
that's both like Can be cod fish is kind of like both firm
23:03
as well as spongy
23:05
and stringy all at the same time.
23:08
But that is so hearty and so meaty.
23:11
Oh, that's just pure.
23:13
Look at the the bouncy texture of the cod.
23:16
Okay, and then I'll take some of the the cod probably with the with
23:20
that carrot on the bottom there.
23:21
It would be great.
23:27
Mhm.
23:27
It just kind of melts in your mouth, starts to dissolve.
23:33
Mhm.
23:33
And I love it with the company with that carrot puree.
23:36
That makes it perfect actually because it's that a sauce, but it adds flavor,
23:39
contrasts texture, a harmony with the codfish.
23:42
You have to get one bite with a bit of everything on top,
23:45
especially the the roasted vegetables, the bacon, chunks of bacon, the carrot puree.
23:52
Let me add a bit of pepper as well.
23:53
That will be perfect.
24:01
Yeah.
24:01
Mhm.
24:01
So two incredibly fresh, incredibly local, back-to-back meals in Kirkenes.
24:14
Oh.
24:14
Happy, full.
24:16
What a day.
24:17
And if you love crab, you have to come here.
24:20
A huge thank you to Snow Hotel for arranging everything.
24:23
I'll have their information in the description box below.
24:25
And thank you for watching.
24:26
See you on the next video.
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