Fly Here to Eat the World’s Best King Crab!!

I'm about to eat a giant Norwegian king crab.

And some people say it's the best crab in the world.

We'll pluck it straight from the sea.

>> Oh, here it is.

Whoa.

>> And cook it minutes later.

>> Oh, I'm bathing in a king crab.

>> But what makes this crab so good?

>> That has to be one of the greatest single bites you can take

of anything in your mouth.

>> And could Norwegian king crab really be the best on Earth?

Along with king crab, we're going to try our luck fishing.

>> Got something.

>> Which is always an adventure in the unpredictable Arctic.

>> I'll go bottom sea

as a little bit difficult to say what has happened there.

>> Welcome to Kirkenes.

We're in the very far north of Norway

and you have to check this place out on a map.

We're talking really properly far north.

It's a nature paradise.

It's so beautiful and it also happens to be Norway's capital of king crab,

which is the reason why we're here, of course.

But last night I had an amazing sleep.

Uh, we're staying at Snow Hotel who are also taking us on this trip,

this food trip.

Uh, but this place is just stunningly beautiful

and we are heading out on our crab safari now

and fishing.

Good morning.

>> Good morning.

My name is Dirk.

>> Dirk.

>> I'm all in one.

I'm the driver, the fisherman, >> Captain. >> cook.

>> Yes.

What do you think?

It's a beautiful day so far.

What How are you do you think the weather is going to be?

>> brilliant, but we will see you what is out on the sea.

What the bottom sea is a little bit difficult to say what has happened

there.

>> Okay, beautiful.

This is amazing.

My excitement is at an all-time high.

Fishing, king crab, and we're going to take the boat.

But before we jump on, we need to get dressed appropriately.

Okay, here we go.

Warm and dry.

Let's roll around in this.

Now we're ready to go.

I'm warm now.

Feel like a an astronaut ready to go into the unknown.

And we are ready.

Oh.

You ride it like a horse.

Oh, cool.

So, you're snugly in here.

It's saddle saddle seats.

And we are off.

Excited and a little bit nervous.

Oh, it's beautiful.

Oh, that was a thrilling ride.

And so, before the the king crabs,

we're going to try our luck fishing first.

Let's see what we can catch.

All right.

I look good.

Oh.

>> Wow.

>> Woah.

Got one.

Oh.

What type of fish is that?

>> Cod fish.

>> Okay.

>> Try the bigger one.

>> Woah.

At least we have something to to eat.

>> Here we have a lot of fish.

Cod fish.

>> Okay.

Got something.

Oh, it's same kind, right?

Look, we got got one.

At least we will have fish no matter what.

OH, YEAH.

WOAH.

LOOK AT THIS ONE.

WOAH.

BERING sea cod.

We got one.

Oh, these guys Oh.

In the tail.

Hooked it on the tail.

Oh.

Successful fishing trip.

That was amazing.

And that cod fish is going to be delicious.

But from here, let's go get the crab.

The king crab.

We're at the spot now for the king crab, Norwegian king crab.

Ah.

So, it's on a There's a pod.

>> Yeah, we use a winch.

We work smart, not hard.

>> Yes.

Okay.

Oh, I'm excited.

What's going to be at the end of this?

>> 30 m deep?

>> 30 m deep, okay.

>> I need some minutes. >> 30 m deep, let's see what emerges.

Oh, here it is.

Wow.

Woah.

Look at all the crabs.

>> I think it's enough, huh?

Bring them home.

>> Okay.

Woah, the pot is full of king crabs.

Oh, it's huge.

>> This will be your lunch.

>> Yes.

>> The first what we always looking for is the size.

>> Uh-huh.

>> From the back to the front, 13 cm.

But my hand is 15, so it's more.

>> Okay.

Woah.

>> It's a load.

>> Okay.

>> Next, we look under the crab.

This triangle shape, that means it's a male.

>> Okay.

>> It's a boy.

It's a load to catch.

>> Okay.

>> Female they have a semi-circle like my hand,

and when we lift the side it's full of eggs,

but here are no eggs, so it must be a male.

>> All right.

>> But here where we are now, east from the North Cape in Norway,

for us with a tourist license,

we are not allowed for catch or kill the female.

>> Okay.

>> When we catch a female, we give her a kiss and carefully back.

>> Okay. >> very female friendly.

>> Okay, great.

>> But the guys aren't dangerous, so take care.

>> Okay.

>> So, >> Wow.

>> Who's for fighting with each other, for killing, >> Okay. >> and hold the food,

>> Okay. >> and the small one is only for eating.

>> Okay.

>> So, they have a knife and a fork?

>> Knife and fork.

That's the spot.

Wow, it's picture perfect.

So beautiful.

Okay.

Thank you.

That was amazing.

>> Did you know why we call them king crabs?

>> No.

>> Very simple.

You see here it looks like water but it's running out of this crab.

>> Uh-huh.

>> But this is the blood.

>> Really?

>> And when this blood hits ice or snow, it looks blue.

And while all royals have blue blood, we call them king crabs.

>> Ah.

>> While originally they come from Russia.

In Russia, they call them big red Kamchatka crab.

Kamchatka is a peninsula complete eastern Russia but go down to Japan.

That's the area where they originally come from.

>> Oh, okay.

>> On the other side in Alaska, they call them Alaska king crabs.

Three different names and three different countries, the same species.

>> So it is the same species as a Alaska king crab as well.

Okay.

>> Yes.

And this is medium size.

>> All right.

>> Six, seven years old depend on how many foods they find

but a really big one will be from tip to tip 2 m like

my arms.

>> Wow. >> 15 kg of weight.

>> Wow.

>> But then they are 30 years old.

>> Wow.

>> We catch between three and maximum 6 kg otherwise the meat get too rough.

It tastes different.

>> Okay.

Here we go.

>> Cut them only on the side.

>> Okay.

>> Like that.

And we cut this gills away.

>> Okay.

>> All the gills taste like wet salty toilet paper.

>> Okay.

>> Don't ask me why I know that.

>> I don't need to get old.

Oh, man. >> what we eat, the shoulder part, the legs, and the claws.

>> All right.

>> Only the best part of the crab.

>> Yeah, those huge legs and claws. >> us, do the same on the other side.

>> Oh, and because this is male, too, you don't get the roe, right?

And this is just you want those legs, the body section.

>> I want only the best part.

>> So.

>> I will show you how we boil them.

>> Let's go to the kitchen.

Okay.

Oh, in the kitchen here.

>> So, we have only 5 cm water in our pot, not even more.

>> Okay.

>> And the only thing what I do different to what I do at home,

at home for myself, I use seawater.

>> Okay.

>> But here in a restaurant, I can't do that,

while the European Union say in the seawater's pollution.

>> Okay.

>> So, I have to use fresh water,

and we add a little bit sea salt.

>> Okay.

>> For 5 L fresh water, we need 11 and 1/2 g sea salt.

>> All right.

>> And we put our king crabs inside.

Like that.

>> Okay.

>> Lock on top.

>> All right.

>> The most important thing, a weight.

>> All right. >> top can't escape.

>> Oh, I can smell the crab.

All the freshness, that steam smells amazing.

Oh, I'm bathing in it.

Bathing in the king crab.

Oh, yeah, that smells so good.

And in approximately 17 minutes, we'll be ready to eat.

>> So, our king crabs are ready.

Let's have a look.

Yoohoo.

>> Yes.

Wow, that steam smells incredible now.

Ooh.

Oh, look at that orange color.

Bright orange.

>> Yes.

>> Oh, that smells unbelievable.

>> Oh.

>> Yes.

>> Oh.

>> Wow.

>> Ready to eat.

>> Ready to eat.

Oh.

It's a a steam room of crab.

King crab ready.

Oh, it smells so good.

Just so clean and pure and fresh.

Here we go. >> fight.

>> Let's eat.

And step inside.

This is an old fishing cabin.

Really like old on the side of the fjord.

Oh, so cozy and warm and the perfect place to dig in.

>> So, I will first show you how to open them.

>> Okay, thank you.

>> So, and I start always very simple with the leg.

And the legs are all similar.

The only difference you find is left and right.

We have two marks on this leg and the lower mark is our mark.

And make it right here.

I cut with the scissors the shoulder part away.

>> Okay.

>> Step one.

Next step, step two.

We take this big angle.

Break it complete opposite.

>> Oh, like a chicken wing.

>> Yes, when we separate this, you see here these strings.

Don't cut it with the scissors,

then you have the strings in the meat is never ending chewing gum.

>> Okay.

>> Don't do that.

Next, I go to the tip and break this tip complete over.

You pull it out.

You see here these strings.

>> Uh-huh.

>> And the tip is only horns.

There's nothing in to eat.

You can put it in your pocket

as a souvenir or you give it in the rubbish.

It's on you.

So, now we start opening.

I start always with the big piece and with the scissor,

which height we start doesn't matter.

We cut all the way.

Turn around.

Do the same opposite side.

Yep.

And when we open it >> The reveal.

>> Looks like a fillet.

>> Oh.

>> All the sides empty shells, >> Here the rubbish.

Crab >> nugget.

>> Yes.

And the flavor, cut all the way.

Here also, a lot of meat inside.

You see that?

>> This is a fighting claw, the crusher.

We take it first, this head here in the front.

And break it off.

Like that.

Next, we take this piece we can move.

And break it out.

And here you can see, it's not really meat, right in the rubbish.

I go first to the right, one cut.

Go to the left, make another cut.

One.

And when I open it, you see that.

>> Yeah.

>> Full of meat.

>> Flaky.

Meaty.

>> Yes.

Between white and orange.

The only problem you have is to move the scissor forward,

but when you're really hungry, it's no problem.

When you open it, you'll see that.

It's full of meat.

>> The claws are a little bit different texture.

>> Dirk does it all.

He is incredible.

Uh but he showed us the exact way how to open the crab.

Let's see if I can follow.

Got 10 legs.

Which one looks better?

This one?

Let's go with this one.

Look at the It's like torso-sized.

This crab leg.

Oh, the aroma.

Okay, so first, I think let's break off the shoulder.

Okay.

So, we'll open this guy later, but in the meantime,

here we go with the the leg.

We'll pop open the leg.

Which you can just break.

Oh.

And then there should be some strings that come out.

Yes.

And we've got the strings.

Now we have two parts.

We'll set this aside.

We'll break off the the toenail.

And again, should come out with some Oh, no.

>> And break this tip completely over.

And pull it out.

You'll see here's strings?

>> Uh-huh.

>> And the tip is only horns.

There's nothing in to eat.

>> I released the piece of the Oh, that's okay.

I'll just I'll just eat it.

First taste.

Oh, wow.

Oh, you've got to be joking with me.

The sweetness, the texture.

Oh, you won't believe the silkiness and the the stringiness.

That is unbelievably good.

Okay, now we open this with the scissors.

Okay.

Now, we'll just let's just scoop out I already ate half of this half

of this leg.

Let's hope the other one I can open cleaner.

But, look at that.

You just can slide it all out.

Oh.

Mhm.

I cannot even believe it.

Those first two bites were worth the entire journey to get to Kirkenes.

That is crab paradise.

It's unbelievable.

Okay, let's open the bigger part of the leg, the thigh.

Open this up.

Let's try to open this nice

and clean so we get a whole entire nugget.

Oh, yeah, that slides through nicely.

Then, you can go in with the scissors again to get like a whole

opening.

Okay, ready for the reveal?

I think I did a better job opening this.

Oh, come on.

Come on.

Come on.

Nice and clean.

Wait for it.

Yes.

Okay, I think I managed to open this one perfectly clean.

And then, you can pull it out.

Slide it out.

That's pure pure crab.

It's pure meat.

Yes, it just completely slides out.

Look at that.

That's an entire crab nugget.

Oh, wow.

Look at the texture.

Look at the juiciness.

It's cooked perfectly.

That it's just pure pure thigh meat king crab Norwegian fresh out of the

sea like 30 minutes ago.

This is as good as crab gets.

Oh.

Oh, wow.

That has to be one of the greatest single bites you can take of

anything in your mouth.

I cannot believe the freshness, the quality, the sweetness, just boiled in the saltiness.

And it's so juicy.

Dirk cooked it absolutely perfectly so it retains that spongy bouncy texture to it.

That stringiness and that juiciness that just unleashes in your mouth.

You got to see this close up.

You got to see how stringy it is.

Oh, you can just pull it apart like string cheese.

It's so stringy.

That texture.

This is absolute crab paradise.

It does not get better than this.

Every part of the crab is also different from the leg the leg tips

the the body section to the fighting claw

as well.

We got to Oh, yeah,

we got to try that the fight fighting claw as well.

And then additionally, there's a special way to eat crab the Norwegian way

which I'm going to try.

This is the fighting claw the really strong claw

that he uses to fight with.

So, you can see the meat inside.

Oh, yeah, it's less stringy already.

Feels firmer.

Mhm.

Yeah, totally different texture.

It's like finer a finer stringiness.

More densely like dense in there probably cuz it's so strong, it's so muscular.

But that equal sweetness and flavor, phenomenal.

I mean, cannot go wrong with any part of this crab.

And then there's one more part, which is that body section.

Let's try that next.

Okay.

So, open this up.

Oh, it looks really stringy as well, the body section.

Just scoop it out.

Yeah, you can see how flaky, how juicy this is now.

Mhm.

That section has more of a salinity to it as well.

And again, it's like like the the stringiness is a little finer.

The silkiness.

Equally juicy and sweet and fresh and incredible.

And up until now, I haven't added anything.

No lemon, no seasonings, no absolutely nothing.

Just pure and it's like perfect.

You don't need anything with it.

However, there is a special Norwegian way to eat it,

which I have to try.

So, I'll open one more leg.

Let do the chicken wing.

Break off the the chicken wing.

Okay, take out the strings.

There we go.

And I think we'll use this part.

Make an incision down that side.

Open it up.

Oh, the splash.

Okay.

Lift up the lid and again, revealing the perfect nugget.

It's almost It's so incredible.

It's never been so easy to just lift out an entire leg of crab.

Slides out of the shell.

Okay, now we have an entire entire thigh of crab.

Okay, now the Norwegian way.

So, you take a tea piece of the bread, white bread.

Okay, then you take butter.

So, we'll add some butter to the bread.

Then you put the crab.

Oh, look at the crab.

It just completely takes up the entire Overwhelms the entire piece of bread.

Then, mayonnaise goes on.

We'll do a a swipe of mayonnaise.

Oh, a blob of mayonnaise.

Okay, I think that's that's pretty good.

And then one more ingredient, squeeze of lemon to combine it all together.

Okay, and this is the Norwegian way.

It's like a Norwegian uh crab roll.

Okay, that is delicious.

You still What I like about it is you really still taste the freshness,

the flavor of the crab.

The white bread doesn't cover it up.

The mayonnaise is just to make it more creamy.

That squeeze of lemon just brightens it up.

And the butter is just kind of there in the background.

So, actually I wasn't sure how that combination was going to be.

Actually turns out delicious.

I mean, not that it needs anything extra.

But that kind of gives you something to hold on to.

Just a handheld crab thigh device.

It is good with that mayonnaise.

So, that kind of like creamy addition to it.

Absolutely unbelievable.

Just a little bit of lemon is perfect.

Yeah, you just notice a huge difference between the freshness of this crab

and the frozen crab legs.

This is just a world of difference.

At the source in Norway, it is probably the best crab you'll ever eat.

Wow.

Oh, that really was some of the best crab I've ever had in my

life.

That was a life-changing crab experience.

I'll be dreaming about how juicy, how sweet,

how fresh that crab was for the rest of my life.

Unbelievable.

If you can make it to Kirkenes, if you love crab,

you've got to come here.

We're going to go back to the hotel,

and we're going to cook the fish.

More food coming up.

Okay, so we're back at Snow Hotel now

and ready for the next meal with the fish.

I'm sitting down for this beautiful beautiful dining room.

Sitting down for the the dinner with the fish that we caught.

Nice place.

Thank you.

So, the the first dish that we're having,

the chef made a ceviche with some of the cod fish.

Nice.

Mhm.

Very refreshing.

A little bit acidic with the freshness of the fish.

All those vegetables and leaves are good.

This is like Nordic with South American mixed together.

Mhm.

Very good.

Okay, thank you.

Main course, and this is the cod fish that we caught earlier today.

Nice dish, though.

And represents the the local cuisine, Norwegian cuisine, Nordic cuisine, carrots, cod fish,

some bacon on top, and some vegetables.

Looks really good.

And again, absolutely as fresh as could be.

Earlier caught.

I'm excited.

Oh, oh, that's a lot of bacon.

Look at how thick it is.

Oh, the texture, the thickness.

Look at the inside of that cod.

Oh, you can see how fibrous it is.

Mhm.

It is so clean.

That texture of the cod fish,

that's both like Can be cod fish is kind of like both firm

as well as spongy

and stringy all at the same time.

But that is so hearty and so meaty.

Oh, that's just pure.

Look at the the bouncy texture of the cod.

Okay, and then I'll take some of the the cod probably with the with

that carrot on the bottom there.

It would be great.

Mhm.

It just kind of melts in your mouth, starts to dissolve.

Mhm.

And I love it with the company with that carrot puree.

That makes it perfect actually because it's that a sauce, but it adds flavor,

contrasts texture, a harmony with the codfish.

You have to get one bite with a bit of everything on top,

especially the the roasted vegetables, the bacon, chunks of bacon, the carrot puree.

Let me add a bit of pepper as well.

That will be perfect.

Yeah.

Mhm.

So two incredibly fresh, incredibly local, back-to-back meals in Kirkenes.

Oh.

Happy, full.

What a day.

And if you love crab, you have to come here.

A huge thank you to Snow Hotel for arranging everything.

I'll have their information in the description box below.

And thank you for watching.

See you on the next video.