{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Dungeness crabs, a winter delicacy' data-url='/boclips/videos/5c54bf77d8eafeecae1435f2' data-video-url='/boclips/videos/5c54bf77d8eafeecae1435f2' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nDungeness crabs, a winter delicacy\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eSan Francisco - 14 December, 20121. Close up of Dungeness crabs in crate2. Various of crabbing boat in harbourSan Francisco - 3 December, 20123. High angle of different crabbing boat4. Crate of crabs being unloaded5. Close up of crabs in...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eSan Francisco - 14 December, 2012\u003cbr/\u003e1. Close up of Dungeness crabs in crate\u003cbr/\u003e2. Various of crabbing boat in harbour\u003cbr/\u003eSan Francisco - 3 December, 2012\u003cbr/\u003e3. High angle of different crabbing boat\u003cbr/\u003e4. Crate of crabs being unloaded\u003cbr/\u003e5. Close up of crabs in crate\u003cbr/\u003e6. Wide of forklift putting crate of crabs on scale\u003cbr/\u003e7. Various of worker putting elastics on crab claws \u003cbr/\u003e8. SOUNDBITE (English) Larry Collins, President of the San Francisco Crab Boat Owners Association:\u003cbr/\u003e\"Being a commercial fisherman you make ten thousand decisions a day and every one of them is either going to make you a hero or make you a failure. And every day is different. And it's totally up to you.  If the ocean kills you it's nothing personal, it's just because you weren't paying attention. And crabbing is the same way - you come in with a full tank or an empty tank. It all depends on you and being able to find the crabs and stay on them as they move, and how hard you want to work. And that's how it works.\"\u003cbr/\u003eSan Francisco - 14 December, 2012\u003cbr/\u003e9. Pan of Scoma's boat\u003cbr/\u003e10. Fisherman Mark Schwartz driving boat\u003cbr/\u003e11. Close of seals in harbour\u003cbr/\u003e12. Wide of pier\u003cbr/\u003e13. Mid of Scoma's fish receiving station\u003cbr/\u003e14. SOUNDBITE (English) Mark Schwartz, Fisherman:\u003cbr/\u003e\"First we go every day because the crabs are pretty thick and for the first part of the season, you know, and then after that it slowly diminishes and then you know we might later on, like now, we might wait a couple, three days, of something like that and later on maybe a week, up to a week, when it slows down.\"\u003cbr/\u003e15. Chef Alan Fairhurst with crab crate\u003cbr/\u003e16. Close of weight on scales\u003cbr/\u003e17. Chef talking to fisherman Mark Schwartz\u003cbr/\u003e18. Close of notebook\u003cbr/\u003e19. Various close ups of crab\u003cbr/\u003e20. Alan Fairhurst in kitchen with boiling pot \u003cbr/\u003e21. Chef breaking crab leg to show when crab is cooked\u003cbr/\u003e22. Chef covering cooked crabs with ice \u003cbr/\u003e23. SOUNDBITE (English) Alan Fairhurst, Executive Chef, Scoma's Restaurant:\u003cbr/\u003e\"So here we have a very popular dish at Scoma's Restaurant, it's our whole roasted Dungeness crab. We started with three tablespoons of extra virgin olive oil. Use extra virgin, do not use a blend, do not substitute, use the good stuff. A heaping tablespoon of brown garlic, you're going to lightly brown that, add your salt and pepper, you'll want this well-seasoned. A little bit of red pepper flake if you're partial to that. Once the garlic is about half cooked, we add our crab. This crab has previously been cooked and cleaned.\"\u003cbr/\u003e24. Various of chef cooking crab\u003cbr/\u003e25. Close up of crab dish, UPSOUND (English) Alan Fairhurst, Executive Chef, Scoma's Restaurant:\u003cbr/\u003e\"So this is our Scoma's whole roasted crab. So we've cooked this - the crab was pre-boiled and cleaned.\"\u003cbr/\u003e26. SOUNDBITE (English) Alan Fairhurst, Executive Chef, Scoma's Restaurant:\u003cbr/\u003eWe cook that on the top of the stove for about two minutes until the garlic is nice, you're getting some nice colour on it. And you put it in the oven to roast for about eight to ten minutes. After this point, we take it out of the oven, squeeze lemon juice over it, toss it, plate it up.\"\u003cbr/\u003e27. Waitress taking crab to table \u003cbr/\u003e28. Various of diners with crab\u003cbr/\u003eThe Dungeness crab is sourced between November and June from the waters off the West Coast of the USA \u003cbr/\u003eCaught, cleaned and cooked correctly it can be one of winter's greatest delicacies.\u003cbr/\u003eDungeness crab is a valuable catch on the US's West Coast. \u003cbr/\u003eCrabbing is hard work though - the fishing crews start the day around 3am, returning in the late afternoon.\u003cbr/\u003eWhen boats arrive back into San Francisco's Pier 45 after a full day of pulling in traps, dock workers hoist up crates full of crab and weigh them to calculate the value based on a set price of three US dollars per pound (one pound is 0.4 kilograms).\u003cbr/\u003eCrabs are put into tanks of water and prepared for sale.  Elastics are put on their on their claws to stop them damaging themselves and each other.\u003cbr/\u003eLarry Collins from the San Francisco Crab Boat Owners' Association says crab fishing is a difficult business.\u003cbr/\u003e\"Being a commercial fisherman you make ten thousand decisions a day and every one of them is either going to make you a hero or make you a failure. And every day is different. And it's totally up to you.  If the ocean kills you it's nothing personal, it's just because you weren't paying attention. And crabbing is the same way - you come in with a full tank or an empty tank. It all depends on you and being able to find the crabs and stay on them as they move, and how hard you want to work. And that's how it works.\"\u003cbr/\u003eScoma's Restaurant started as a six-seat coffee shop in Fisherman's Wharf in 1965, and today is a popular destination for seafood lovers. \u003cbr/\u003eThe restaurant has its own fishing boat, which brings in the catch from nearby waters, and its own fish receiving station.\u003cbr/\u003eFisherman Mark Schwarz explains the main crab fishing takes place early in the season, and the population thins out as fishing goes on.\u003cbr/\u003e\"First we go every day because the crabs are pretty thick and for the first part of the season, you know, and after that it slowly diminishes and you know we might later on, like now, we might wait a couple, three days, and later on maybe a week, up to a week, when it slows down,\" says fisherman Mark Schwartz.\u003cbr/\u003eChef Alan Fairhurst meets the boat at Scoma's fish station, weighs the catch and agrees on a price with Schwartz.\u003cbr/\u003eDungeness crabs measure around nine inches across the back, and most are light reddish brown with a white to orange underside. \u003cbr/\u003eTheir white pincers have saw toothed upper edges which can make handling the creatures dangerous. \u003cbr/\u003eFishermen catch only male crabs meeting legal size requirements to ensure a stable population.\u003cbr/\u003eDungeness crabs are found along the Pacific Coast of North America from Alaska to Baja California in Mexico.\u003cbr/\u003eTo get them ready for eating the first step is to boil the live crab. It is ready when the leg breaks off cleanly. \u003cbr/\u003eAfter boiling, the chef covers the crab with ice.\u003cbr/\u003eExecutive chef at Scoma's Restaurant  Alan Fairhurst explains how one of the venue's signature dishes is prepared.\u003cbr/\u003e\"So here we have a very popular dish at Scoma's Restaurant, it's our whole roasted Dungeness crab. We started with three tablespoons of extra virgin olive oil. Use extra virgin, do not use a blend, do not substitute, use the good stuff. A heaping tablespoon of brown garlic, you're going to lightly brown that, add your salt and pepper, you'll want this well-seasoned. A little bit of red pepper flake if you're partial to that. Once the garlic is about half cooked, we add our crab. This crab has previously been cooked and cleaned.\"\u003cbr/\u003eTo prepare a whole roasted crab, Fairhurst starts by lightly frying the pre-boiled crab with garlic. \u003cbr/\u003eHe then roasts it in the oven.\u003cbr/\u003e\"We cook that on the top of the stove for about two minutes until the garlic is nice, you're getting some nice color on it. And you put it in the oven to roast for about eight to ten minutes. After this point, we take it out of the oven, squeeze lemon juice over it, toss it, plate it up,\" says Chef Alan Fairhurst.\u003cbr/\u003eScoma's customers enjoy the freshly prepared crab, a traditional winter dish, best served with plenty of lemon.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator 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