[Music]
I'm Mike Cruz manager Greenpoint fish
wholesale and I'm here to show you how
to prep every shellfish when I prepare
shellfish I like to have three knives
with me a large heavy back chef's knife
a smaller curved too stiff knife for
trimming as well as a thin flexible
knife that's great for getting around
shells and other intricate places it
actually has a really nice feature where
it extends lobster and crab Pickers an
oyster knife which can get into the
hinge really well a clam knife a shrimp
Devane er a shellfish scissor which is
great for cutting through lobster tails
without damaging any of the flesh I have
an offset spatula and for special
circumstances we're gonna use a black
light blue crab so this is a blue crab
definitely native to East Coast waters
first things first we're gonna steam
this crab roughly six minutes it'll turn
bright red and they'll be ready to pick
out all the meat we pick the crab up
starting with its front claws we'll just
pinch straight from where it connects to
the body down and out same with the
other side down and out and we'll do the
same for all the legs and the back
swimmers here so now we're left with
just the body will flip the crab upside
down and lift up the apron here this
will just snap right off exposing a
opening there where we'll get our thumbs
in and just peel off that top show now
here we have some gills some other
organs and we're just going to remove
those this is the face plate which we'll
also just peel right off clean out any
excess organs from the center cavity and
we're just gonna crack this right half
going to peel back these little layers
of cartilage that hold the meat in and
using now or a little picking tool to
just very gently start pulling it out
really delicate sweet crab meat the meat
will be covered with a super thin
membrane it's just really easily peels
right off and you essentially just want
to get your skewer into any little
crevice that you find and pulling
straight out and getting out every
little last bit of meat that's your body
now with the claws
separate out the pinchers legs tiny
little knuckles we're just gonna come in
on the most rounded part and just start
snipping away crack that she'll open and
fry that claw meat right out of there
also the leg there really isn't much
meat in these little back legs here the
best thing I would do with these is just
suck them dry it's really delicious
that's pretty much how you break down a
blue crab soft-shell crab this is a blue
crab that has molten so basically
they're changing shells and during this
phase their shells are soft you can
actually eat the whole crab this way
shell and all currently they are out of
season so right now we have a frozen
soft-shell crab the head of the crab is
here and that has a bunch of organs in
it that we won't be eating today your
first step is going to be just to snip
right behind the eyes there discard that
section after that we'll flip the crab
over will remove this apron section here
and lift up actually the top shell and
expose the gills here and we'll just
trim those off same thing to the other
side so this is a completely dressed
ready-to-eat soft-shell crab this thing
deep-fried in a sandwich perfect
Dungeness crab these are a West Coast
species of crab really really sweet
really delicious really tender meat when
purchasing all live shellfish you want
to make sure that they're alive look at
their eyes make sure that they're convex
and round not concave and sunken and
people tend to steam them mostly and you
want to aim for 10 minutes per pound and
you can head on about 5 minutes per
pound after that
so this is a cooked Dungeness crab we're
gonna pick the crab up and we'll start
by just breaking claws off from the
joint down here we're just gonna pull
down and twist out we'll do that for all
of these you want to really make sure
you're at the joint when you do this now
the legs are remove we're gonna start
and just focus on the head flip it over
and we're going to remove what is called
the apron of the crab this just pulls
right out really easily and now that
leaves you with a cavity put your thumbs
in like that and just pull back the head
this is what's called the mustard of the
crab and this is really delicious so do
not throw it out and just hold it off to
the side for now so now we're just gonna
focus in on the meat that is in the
actual body itself
so we'll be taking off these gills here
you do not want to eat any extra pieces
that are kind of getting in your way
with your hands for now this is the
mouth organs will just snap those off
easily
now crack this crab in half which you
can do with your hands they'll just turn
it away from you and just pull apart one
more time essentially you're cracking
this into quarters once you have it
broken down into quarters we'll start to
see there are little cavities that all
contain the meet with your skewer go in
there and just scoop around the cavities
they have sections of what almost looks
like really thin plastic that separates
all that meat this easily can get into
the meat itself so you want to be
careful when you're doing this to kind
of make sure that you're only getting
the meat out of the crab we're gonna
move on to the legs just gonna take them
out this first little digit here we can
just remove and toss and then we'll just
break it down on the joints I'll snap
one way until it's free and then coming
out the other way and ideally this will
take out any pieces of cartilage with it
if you have a pair of shellfish scissors
here they're curved to avoid any meat
you can just come straight in and just
cut that and you can crack the shell
right open pull out some really
beautiful full pieces of crab leg and we
use our skewer just to scoop it out so
that's a leg and I will do a claw again
putting pressure on the opposite way of
the joint remove this section first then
the knuckle and then the actual claw on
the hinge just pop it once until it
breaks on that side bring it back the
other way
and you should be pulling out that
entire cartilage piece there that's
right in the middle of all the meat in
your claw
take the scissors and we're just going
to cut go through the knuckle do the
clock going on this really beautiful
full piece of leg and that's how you
pick crab legs a great way to find any
extra pieces of shell that may be stuck
in your crab meat is a black light
[Music]
Maine lobster you always want to have a
live product with lobster specifically
and most shellfish generally you never
want to be eating a lobster that's been
dead for more than 24 hours the meat
within their bodies decays very quickly
so essentially having a live lobster in
front of you tells you I know this is
safe I know this is fresh I know this is
gonna be delicious
before you cook it you're going to want
to kill it in the most humane way
possible put your knife in at the base
of the head where the body meets press
straight down and just crack down there
may be some residual movement but that's
just the nervous system firing you can
continue your cut if you want it
straight down the middle if you were
looking to grill the tails but either
way your lobster is now ready to be
prepped take off these bands which are
just there to protect you from getting
pinched pick the lobster up by the body
hold it pretty firmly you're gonna want
to get the tail pretty much where the
joint meets the body twist one way twist
another way just to loosen it up and
then go a full rotation with it while
pulling out so there you'll have your
lobster tail you come around to the
front side of the lobster and grabbing
the claw from where it connects to the
body pinch right there and just twist
and pull out same thing to the other
side and then these small legs separate
out one by one so here you have your
tail your pincher your crusher and your
legs we'll take the claws and again
where that joint meets here you're just
gonna want to use your thumbs to just
kind of crack and open like there and
then you have a knuckle which you'll
just twist right off same thing to the
pincher claw so there you have a lobster
fully broken down and ready to cook
cooked Maine lobster so here I have a
cooked lobster I'm going to show you how
to take all the meat out so starting
with the arms we'll just pinch from the
joints down and twist twist out and go
into the back tail give it a twist one
way and finish it out the other way and
then for the legs snap
to get the tail meat out in the easiest
way these back fins here they kind of
peel right off by just snapping them
back and you'll see already the tail
meat is starting to expose itself
holding the lobster tail between your
fingers in both hands give it a squeeze
one time and then you'll turn it away
from you and pull outwards this should
free up entire tail leaving nothing
inside moving on to the crusher claw
pull this claw down on its joint away as
soon as you hear that crack pull up on
the other side to free up the bottom
half and just give it like a little
twist as it comes out and you should
leave the claw meat still attached to
the cloth from here we can separate out
the knuckle and then again from the leg
joint with the crusher claw use a heavy
back knife and just give it a smack
right on the fattest part there same
thing on the other side once you have
those two sides cracked it pretty much
just take your hand and crush it careful
not to destroy the meat on the inside
wiggle that claw right out the same
thing to the pincher pull it straight
out for the knuckle meat you can use a
specialized tool like this specifically
made for scooping out lobster meat go in
through one of the openings run the tip
of it along the edge of the shell trying
to stay as tight as possible and not
break into any of the meat you come in
through the other side and you can just
push and shimmy that knuckle meat right
for the remaining parts of the leg stick
a skewer the end of a spoon something
thin and non flexible in to this first
joint here and you can kind of pop right
out and that meat comes right out just
like that and often underutilized part
of the lobster is actually their legs
people think that there's little to no
meat in them and they don't see it as a
worthwhile project to take on it's
actually really easy and pretty fun
you have a rolling pin you lay these out
flat on a cutting board and kind of like
the toothpaste you can just squeeze that
meat out the meat just squeeze this
right out so this is a lobster fully
picked your crusher your pincher your
knuckles your like meats and then your
remainder like meat and your tail profit
this is a live crawfish they're actually
capable of traversing small distances of
land
whenever I get these in at my job you'll
find them in the office you'll find them
in the locker room you'll find them in
the bathroom when you least expect that
you look down and there's just a
crawfish waiting for you so and they're
really fun and easy to make and eat so
if you're doing a crawfish whoa I would
definitely suggest maybe 10 to 15
minutes for a big pot of them just let
them cook with everything and pull them
out with some bright red so here we have
our cooked crawfish
they're like mini lobsters so what you
want to do is separate that tail from
the body hold on to the tail and just
give it a twist this is what you eat on
a crawfish but it's not the only thing
you necessarily enjoy you want to make
sure to suck out all of these delicious
head juices it's just delicious so for
the tail these little back fins back
here peel those off quickly ideally that
will also remove any sort of intestinal
track you can just peel them right out
of their shell super fast and easy
simple as that delicious langostino
langostino is actually a catch-all term
for what is a type of squat lobster we
are going to remove these back set of
fins off the tail pull right back and
just twist them off the meat from the
tail is exposed grabbing it in each of
its sections between two fingers I'm
just going to squeeze until I hear a
crack I'm going to do that for each
little segment here this one actually
has some really gorgeous blue eggs
underneath it continue to peel the shell
basically this thing will just peel
right off in individual segments all the
way down
and we'll do the same thing to the other
side once that's done you can flip it
over and just start peeling it back and
just revealing that really gorgeous
flush
snap that bottom membrane just very
gently peel it and you will be left with
an absolutely gorgeous langostino I
would just barely poach this thing or
really ideally just serve it raw like
this American white shrimp we have the
head on with this guy so what we'll do
just grab the head with one hand grab
the tail with the other hand and you're
just going to twist it off I have a
shrimp to Vayner flatten the shrimp out
in your hand and extend it you're gonna
go all along the top shell the shrimp
and then come out right before the tail
and now with our hands we can just go in
and just remove it segment by segment
you can choose to leave the tail fins on
or you just feel them right off now what
you're gonna do is run your knife just
along the top of the shrimp gently
exposing where the intestinal tract will
be making sure there's nothing there and
there you will have a peeled and
deveined shrimp prawn prawns and shrimp
very similar prawns have an extra set of
pinchers right up in the front we're
going to peel devein and today we're
gonna take it one step further and I'm
gonna show you how to butterfly the
prawn as well first things first
we are going to remove the head by
holding onto the head and the tail
separately and just twisting off for the
prawn tail we're gonna use our D Boehner
we're going to go in straight at the top
of the shell and just follow all the way
down then with our hands we're just
going to come back and peel everything
off and we'll use our tool to open up
the tail
and just remove that as well now you'll
see intestinal tract some other organs
in here and we're just gonna use our
hands to just make sure we get all of
those out and now that we have it
cleaned up take the sharp part of our
shrimp knife here and right where that
intestinal tract was we're going to
follow that line being careful not to
cut all the way through the underside of
the prong now once you have it opened up
you can cut a little bit on one side a
little bit on the other side just very
shallow cuts here until the prong lays
flat and that's how you butterfly a
prawn butterflying is particularly great
for even quick cooking but these
certainly lend themselves well to being
grilled shell on you can broil them bake
them boil them steam them it's just a
great product to work with sea scallop
live sea scallops for bivalves which
essentially means they have two shells a
top shell and a bottom shell which are
joined right at the end with a hinge
locate the top shell which is always
going to be more rounded the bottom
shell will always be a little more flat
enter the scallop in from the back show
not the top I like to stay on my scallop
up on the hinge locate where the gap is
use my knife to really wedge it open and
my fingers to hold it there I'll stick
my flexi knife underneath the eyes peel
them back slightly
locate the mussel and really staying
tight to the back shell and going slow
I'll just wiggle my knife straight down
until it fries open that muscle this lip
on the outside is actually where they
have a large number of eyes you don't
want to be eating any of that you're
gonna peel back the eyes hold onto that
membrane and just pull everything out so
now you're left with the main muscle
attached to the bottom shell the muscles
always is on one side of the scallop
slightly more than the other so you want
to get on that closer side using
something flexible in a swooping motion
press down pretty hard with your knife
and the scallop will slide right out and
then you have a live sea scallop Duxbury
oyster
there are lots of different types of
voices out there generally speaking
there's one way to shock them you have a
flat side and then you have a cup that
holds the meat so you're gonna want to
turn the cup down on your cutting board
and get a good grip on it flat and
you'll see there's a hinge here with a
bit of a gap
take your shucking knife and just get it
into that gap to get a little bit deeper
you're gonna want to put some pressure
going this way towards the front of the
oyster while also wiggling but you don't
want to be pressing so hard that if you
slip you have a bad accident there's no
rush with this you'll feel it and once
the knife is stuck in the oyster give it
another little wiggle just to crack the
oyster open slightly take the knife out
and come along this side closest to you
with just the tip of your knife you're
going to be wiggling and staying very
tight to that top shell until you cut
the first muscle holding here you'll do
the same thing on the other side you
should have fairly clean moister there's
one more muscle down here that's also
holding the meat onto the bottom half of
the shell so you'll come in careful not
to spill too many juices and you'll just
sort of free up that one side and there
you go a shucked oyster ready to go East
Coast oysters are definitely a favorite
amongst a lot of people especially here
on the East Coast they have a higher
salinity to them they're more briny so
that's gonna equal more salt in the
flavor of your oyster bay water sweets
these come from the west coast out of
Washington State
same as always the shells on these can
be a little brittle so you will want to
take extra caution and their hinges
sometimes are covered by extra pieces of
shell that kind of come up with a wiggle
wiggle until you start to feel yourself
about to get in and you just pop you're
all freed up there you have a shot West
Coast oyster I could definitely crush a
dozen of the
easily European flat also sometimes
known as Boleyn Easter's first up for
these is to remove the band so you find
the hinge right where the two shells
connect but just don't stop wiggling
don't stop pressing and you'll feel it
start to go slightly anymore until you
get that pop get that hinge free I'm
trying my best let's keep the oysters
flat and my palm as possible just to not
leak out all of those juices three up
that bottom muscle and there you have a
European flat shucked oyster I don't
like these oysters now we can't taste it
yeah alright it's like licking a battery
Prince Edward Island mussels these
mussels come from Prince Edward Island
off the east coast of Canada one
important thing if it's alive it should
be tightly shut or if it's open a little
bit pretty much as soon as you touch it
or tap it or give it a squeeze or
something like that it should shut up by
itself within the muscle there's
probably going to be a little bit of
sand and grit so definitely take at
least a minimum an hour to purge your
muscles and give them time to release
that sand your next step is essentially
going to be removing the beard of the
mussel which is what the mussel uses to
attach on to rocks or if they're farmed
onto the ropes that they're hanging from
you'll find it on the flat end of the
mussel kind of looks like hairs you're
gonna want to grab on to those get a
good grip on them as you wiggle wiggle
wiggle
once you have the beard exposed a little
bit more you'll pinch it between your
two fingers really focus on the wiggling
wiggling wiggling and then it'll just
pop right out and your mussels are ready
to cook hardshell clams depending on
where you're from you're gonna call them
something different a little neck a
count neck a cocktail clam some people
will call this a top neck a cherry stone
at the end of the day they're all
hardshell clams you're absolutely going
to need a clam knife
one side the back of the night totally
flat super thin blade and
a slightly sharpened edge it helps to
slip into the clam easily I like to
check out the lip of the clam find the
slight gap within it set my knife in
that hinge squeeze and sort of wiggle a
little bit until you find that opening
it's gonna want to be pretty tightly
closed so you're just gonna pop it open
slightly once you have that gap ready
you'll come in along the sides just
scraping the very top of the clam cut
one of the muscles that's holding it on
that side you'll do the same exact thing
on the other side stay really tight to
that top shell until you feel that pop
once you do you're gonna scrape that top
shell until it just pops right open
separate from one bottom hinge here one
bottom hinge on this side free up that
meat and you have a shocked clam
I think they can stand up to a stirs
softshell clam also known as a steamer
clam we're just gonna want to do a very
quick blanch basically just a flash in
the water right out and into an ice bath
you essentially just want the clam to
separate from the shell and make it
really easy to work with so after
blanching you'll see that the clam has
opened up these clams burrow deep into
the ground
this portion here the siphon or the neck
is what actually comes out of the sand
to retrieve water and food so we'll
start with that facing upwards facing
the clam towards you with your clam
knife you're just gonna rub along the
sides and just make sure that the clam
is completely separated from the shell
itself and they just fall right out
after a quick blanch you can see an
extra membrane here peel that right off
of the siphon portion you'll see a set
of gills right here a couple of other
organs so we can just peel all of that
away with our clam knife and for the
neck we can just scrape away any dark
bits
on both sides you'll want to ensure that
there is no sand or grit stuck in the
siphon cut it right in half
slightly just take a peek inside give it
a quick scrape once you have all of
these cleaned the clam is out and
trimmed this is ready for your chowder
it's ready for frying it's ready to eat
razor clam the meat is very delicate on
these razors so when I prepare razor
clams I like to use a blunt object
nothing really too sharp so I will take
a offset spatula there's again a top
shell in a bottom shell find the gap
you'll see some meat being attached to
the membrane on the top shell same on
the side shell enter in really tight
onto that top shell and just start
peeling away the membrane making sure
you take your time to get everything off
once that size free flip it we can do
the same exact thing to the other side
once it's open the top shell should just
peel right off scrape out anything
that's stuck you have the foot you have
the siphon and when you flip it you'll
see the belly and the intestinal tract
of the clam I'm gonna grab a small knife
and we're just going to trim away belly
the foot just tougher more nasty parts
so you don't necessarily want to eat
occasionally there are grits of sand
within the siphon itself straighten it
out as best you can and using a sharp
knife not cutting all the way through
just being very gentle to open up that
siphon you can see it's pretty clean
I'll give it a little rinse what I like
to do just really thin slices of razor I
think they have like a really beautiful
sweet flavor to them gently pan-seared
is great but raw is the way to go gooey
duck
GUI duck are definitely some of the more
unique-looking shell for something we're
gonna be working with today this is a
West Coast shellfish they're the largest
burrowing clam very sought-after well
known in the sushi community first steps
when looking to prepare a gooey duck
you're gonna need to purge it basically
you're going to submerge it in salt
water for at least an hour your next
step is going to be a quick blanch in
some boiling water 15 seconds right into
an ice bath this will allow the gooey
duck to separate from the shell also
will allow us to remove any extra
membranes that might be tough and make
the preparation of the gooey duck more
difficult so let's blanch it now our
gooey duck is now blanched and we're
gonna point the opening of the shell out
to you come in here and put your knife
right up against that shell and really
just follow that line you want to be
very careful to not puncture the actual
meat of the gooey duck once that side is
free you can do the same exact thing up
on the other side until everything is
freed this little part here this is your
gooey duck out of the shell there are a
few parts here that we're not going to
want to eat this siphon has a membrane
over it so it gets connected down from
all the way at the bottom you'll just
release some of the extra and just start
to peel it off in this rounded area
you're gonna have the stomach in the
belly so we're gonna remove that and you
can see it kind of hangs off we're just
gonna come in and go straight down like
that and we'll do the same thing to the
other side this will go this will get
split pretty much into these sections
here we're gonna want to open this
siphon up
just to ensure that there's no sand or
grit or anything like that in there
making sure to make shallow cuts just
enough to get it open I don't want to
cut it directly in half it's in there we
can see a little bit of sand and just
pour it off and we have some extra
organs in here that we're gonna want to
clean up so just gently with the tip of
your knife we're gonna run it just along
the edges it is hollow right behind it
so your knife will slip through if
you're not careful the same thing to the
other
side and we'll just peel this right out
and we'll trim the edges there you'll
notice some discoloration on the siphon
itself here when you're working with the
product from live to finish so if we get
some salt here and some water I'm gonna
actually use that salt to scrub the
outside rinse off any excess salt and
you can see already the color is
starting to brighten up on them just
slice it super thin enjoy it raw it's
just a clam don't let its appearance
deter you from picking one up if you see
them cockle cockles have been described
as more complex than hardshell clams
they just have an extra level of savory
and extra level of umami an extra level
of ocean goodness similar to an oyster
we will go in where the hinge meets and
we're just gonna wiggle just wiggle
until you feel that pop it just happened
you're gonna run the knife really
tightly along the top shell there do it
to both sides
you're gonna free up any little bit of
meat on the bottom there you'll do the
same thing
cutting the muscle that connects the
cockle there you have a shucked cockle
abalone abalone is a type of sea snail
super well known and sought-after for
their really white firm meat which can
be quite expensive and also for their
really gorgeous mother of pearl shells
really beautiful creature so to prepare
an abalone what I like to do is I'll
take a offset special a blunted object
and you just go in around the sides of
the shell and start freeing up the meat
getting under that membrane as best as
you can until it is freed up from the
shell so when you pop the abalone out of
the shell you'll see just a stunning
array of colors on the inside of their
shell and you'll see a hot mess of a
shellfish in front of you and we show
you how to clean that up now the white
meat here is what you're going to want
to get at there are some organs around
it those all just come right off and
just by hand start peeling off
extra stuff here I mean this meat is
just really really firm really beautiful
look a quick little rinse just to get
off some of this extra stuff so using a
small paring knife I'm essentially just
gonna start trimming any little extra
black parts should come off if you just
scrape it
that's a shucked cleaned and trimmed
abalone conch this is a type of sea
snail they live twenty to thirty years
actually so they get fairly big as they
get older they actually grow with their
shell so first you want to identify your
crown of spikes they'll have one larger
one here something a little smaller and
then a tiny one around the spiral what
you're gonna need to do is make a hole
in the shell between the second and
third well you want to just sort of tap
slightly this breakaway a little bit
from here I'm gonna use my offset
spatula something about an edge and I'm
just gonna go along the top of the shell
and just sort of run the spatula along
that shell just to free up the snail
from inside so just take your time don't
force it just going on all different
angles there we go
you'll get a grip of that foot and just
start to pull it out down here this is a
hard shell you're just going to trim
that away you just want to trim away any
sort of dark stuff on there you are left
it's a really nice firm piece of
shellfish that lends itself really well
to being sliced very very thin I mean
this is great for sashimi but I mean I
suggest almost all shellfish be tried
raw at least once and that's how you
prep conch
in West Coast sea urchin so the
covenants Pines this is essentially
their defense mechanism is how they move
around it's how they capture food that
they're gonna get they have a set of
extremely delicious ro sacs within them
that most people will know as Unni you
want to be very careful not to get
pricked by the spines to handle them
gently flip them over
that is the urchins mouth I like to use
a little paring knife for this and we're
just gonna go right around where the
mouth is and just free that up for us so
we can get our scissor in it will be
fair a fair amount of liquid and again
I'm not going super deep you just want
to be enough so that it's free we'll
take a bowl and we're just going to dump
out any liquid we're gonna dump all that
out if you look closely there are some
divisions within the way that the urchin
is set up you want to take a pair of
shears and get in kind of in between one
of those sections and just make a cut we
can do another one on the other side and
we're just looking to pretty much meet
these two cuts and just start trimming
they kind of just peel right off you can
see already the really beautiful bright
orange row that's starting to expose
itself just all of this is in the way so
we're just gonna get rid of that pretty
much you can just shake it out you can
use your finger I like to use a little
offset spatula and just free anything up
that's getting stuck being super mindful
of those really delicate rose acts that
you don't want to disturb
you can really start seeing them now
take a slotted spoon where the RO sack
was attached to that top layer you'll
come in the tip of your spoon and pretty
much just start scooping them out and
they pretty much just hug the side of
the urchin so you just want to follow
the same shape that the urchin has
naturally gonna take the RO sacks and
spatula and my spoon you just gently
drop them into the water get in there
with your hand shake them a little bit
very gently just to knock off any of
that extra organs that are on there you
are ready to enjoy one of the most
delicious things in the sea sea urchin
roe you can just put it on your hand
like so and just super closest East
Coast sea urchin looks really different
than the West Coast variety but the
procedure is still exactly the same turn
it around
onto its back only using the very very
tip of my knife and we're just gonna
dump out all the excess liquid and
seawater and we'll pull the beak out
we're gonna go in straight across we'll
do the same thing to the opposite side
and then we're gonna start or airway
around removing the bottom section I'm
going to deep not rushing we're gonna
dump out again any excess liquid that's
in here oh guy already full up they want
to come out of the urchin you remove any
of those extra organs that are stuck on
there submerge this into water will
start retrieving these ro sex they're
really gorgeous East Coast sea urchin
roe nothing is better than urchin
honestly this is great so hopefully
today I've taken some of the fear out of
bringing home live shellfish it takes a
little bit of practice don't be afraid
to make any mistakes
aside from requiring new skills for your
culinary tool belt just really take your
time and appreciate what you have in
front of you and appreciate everything
the ocean has to offer