1 00:00:09,360 --> 00:00:12,080 Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio. I'm Annie 2 00:00:12,039 --> 00:00:12,440 Speaker 1: Reach and. 3 00:00:12,440 --> 00:00:14,720 Speaker 2: I'm Lauren Vocal Bomb, and today we have an episode 4 00:00:14,720 --> 00:00:18,880 Speaker 2: for you about red king crabs and what an episode 5 00:00:18,960 --> 00:00:19,320 Speaker 2: it is. 6 00:00:19,600 --> 00:00:23,520 Speaker 1: Oh yeah, Was there any particular reason this was on 7 00:00:23,560 --> 00:00:24,200 Speaker 1: your mind, Lauren? 8 00:00:24,680 --> 00:00:28,240 Speaker 2: Nope. I was looking for a seafood related top I 9 00:00:28,280 --> 00:00:30,960 Speaker 2: was looking for a protein related topic and landed on 10 00:00:31,040 --> 00:00:34,240 Speaker 2: seafood and then landed right here because I was like, oh, yeah, 11 00:00:34,280 --> 00:00:37,120 Speaker 2: that's weird. That's a big old weird thing. 12 00:00:37,320 --> 00:00:40,279 Speaker 1: Sure, yes, which I did right at the top of 13 00:00:40,320 --> 00:00:45,000 Speaker 1: this as I was delving into research papers and stumbled 14 00:00:45,040 --> 00:00:49,480 Speaker 1: across some images. Look at these weird o's in their pods. 15 00:00:50,040 --> 00:00:52,360 Speaker 1: They formed pods underwater. 16 00:00:52,440 --> 00:00:56,960 Speaker 2: They're like huge, and I'm going to going to talk 17 00:00:57,000 --> 00:01:02,120 Speaker 2: about that. Yeah, seafood episods, y'all. I like, never do 18 00:01:02,240 --> 00:01:07,360 Speaker 2: I say allowed to know one? Nope, As often as 19 00:01:07,400 --> 00:01:10,039 Speaker 2: while I'm doing the reading for seafood episodes, because I 20 00:01:10,120 --> 00:01:14,199 Speaker 2: run across pictures of these little buddies and for some reason, 21 00:01:14,520 --> 00:01:17,360 Speaker 2: king crabs are just really high on my note list. 22 00:01:17,680 --> 00:01:22,399 Speaker 2: I don't like them. I think they move weird. I 23 00:01:22,400 --> 00:01:23,240 Speaker 2: don't think they like me. 24 00:01:24,400 --> 00:01:25,920 Speaker 1: Oh well, that could be the problem. 25 00:01:26,000 --> 00:01:30,000 Speaker 2: Yeah, they're freaky. Their legs are too long. 26 00:01:30,920 --> 00:01:34,280 Speaker 1: See, I love them, but they are freaky. I agree, 27 00:01:34,480 --> 00:01:38,840 Speaker 1: but I think I've skewed the different way. I both 28 00:01:38,880 --> 00:01:43,480 Speaker 1: think they're freaky and adore them. Funnily enough, speaking of 29 00:01:43,520 --> 00:01:49,680 Speaker 1: their legs being so long during the pandemic, like when 30 00:01:49,680 --> 00:01:53,000 Speaker 1: it was still really we're not going anywhere, We're staying 31 00:01:53,000 --> 00:01:55,640 Speaker 1: in all of that. Friend of the show, my co 32 00:01:55,720 --> 00:01:59,360 Speaker 1: host over on stuff I never told you. Samantha she 33 00:01:59,400 --> 00:02:02,520 Speaker 1: loves and I believe I told the story before. She 34 00:02:03,400 --> 00:02:06,760 Speaker 1: desperately wanted to catch crab at one time, and I 35 00:02:06,800 --> 00:02:10,760 Speaker 1: facilitated that experience for her, and she had nightmares about 36 00:02:10,840 --> 00:02:15,080 Speaker 1: catching crabs and it was the most silent, solemn dinner 37 00:02:15,120 --> 00:02:18,560 Speaker 1: I've ever been at, which says something, yeah, when we 38 00:02:18,800 --> 00:02:23,240 Speaker 1: ate those crabs. But I wanted to for her birthday 39 00:02:23,360 --> 00:02:28,080 Speaker 1: give her crab. But I I wasn't wanting to go 40 00:02:28,200 --> 00:02:30,560 Speaker 1: out to like seafood places they get it because of 41 00:02:30,600 --> 00:02:35,040 Speaker 1: the pandemic. So I found a place in Atlanta that 42 00:02:35,120 --> 00:02:39,080 Speaker 1: was ship it to you, and I got it. And 43 00:02:40,560 --> 00:02:45,440 Speaker 1: the picture was misleading, I will say, because I accidentally 44 00:02:45,440 --> 00:02:51,680 Speaker 1: purchased these huge red kinkrab legs that were like almost 45 00:02:52,360 --> 00:02:56,960 Speaker 1: three fourths the size of my leg. They were enormous, 46 00:02:57,520 --> 00:03:00,680 Speaker 1: and I had to transport them to her apartment. 47 00:03:00,919 --> 00:03:01,240 Speaker 2: Uh huh. 48 00:03:01,800 --> 00:03:05,560 Speaker 1: I do not drive, So I'm in a lift with 49 00:03:05,720 --> 00:03:10,440 Speaker 1: these cloths sticking out of this bag, and the whole 50 00:03:10,480 --> 00:03:11,880 Speaker 1: time I'm thinking, I don't even know how we're going 51 00:03:11,919 --> 00:03:15,400 Speaker 1: to cook these cause they don't fit. They won't fit. 52 00:03:16,480 --> 00:03:19,760 Speaker 1: We made it work. It was delicious. A lot of 53 00:03:19,840 --> 00:03:23,480 Speaker 1: laughs were had at my expense, fairly, but again the 54 00:03:23,520 --> 00:03:26,440 Speaker 1: picture was misleading because they didn't look that big in 55 00:03:26,520 --> 00:03:27,120 Speaker 1: the image. 56 00:03:27,400 --> 00:03:29,240 Speaker 2: Yeah, it didn't look like they were going to be 57 00:03:29,320 --> 00:03:32,720 Speaker 2: like a foot to two feet long. No, yeah, they 58 00:03:32,760 --> 00:03:33,799 Speaker 2: looked pretty small. 59 00:03:33,800 --> 00:03:37,040 Speaker 1: In fact, I showed people a picture and like, yeah, yeah, yeah, yeah, okay, 60 00:03:37,120 --> 00:03:40,680 Speaker 1: But that's my experience with readcake. 61 00:03:42,520 --> 00:03:47,080 Speaker 2: I I don't know if I've ever I'm positive that 62 00:03:47,120 --> 00:03:50,120 Speaker 2: I've had it like in a crab cake or something 63 00:03:50,240 --> 00:03:53,400 Speaker 2: like that, but I don't I've never cooked it myself, 64 00:03:53,720 --> 00:03:56,720 Speaker 2: and I'm not sure that i've ever ordered them like 65 00:03:56,760 --> 00:04:01,720 Speaker 2: a whole at a restaurant. So but see above you 66 00:04:01,840 --> 00:04:04,200 Speaker 2: They kind of freaked me out. So I'm like, yeah, no, 67 00:04:04,520 --> 00:04:08,560 Speaker 2: I've seen the alien franchise. Man, I don't want anything 68 00:04:08,600 --> 00:04:09,240 Speaker 2: to do with this. 69 00:04:11,560 --> 00:04:17,839 Speaker 1: Well, the crabs. They may come for you, Lauren, doesn't matter, 70 00:04:20,960 --> 00:04:24,360 Speaker 1: because I'm me and I've seen a lot of warm. 71 00:04:24,520 --> 00:04:27,279 Speaker 2: The crabs are coming for all of us, evolutionarily speaking. 72 00:04:27,839 --> 00:04:29,159 Speaker 2: More on that later as well. 73 00:04:30,000 --> 00:04:33,960 Speaker 1: Oh that is true. That is true. I also want 74 00:04:34,000 --> 00:04:37,880 Speaker 1: to throw out here really quickly, very selfish snipe and 75 00:04:37,920 --> 00:04:42,159 Speaker 1: a plug request. Oh I might be going to Seattle soon, 76 00:04:42,200 --> 00:04:46,240 Speaker 1: which is well known for its seafood. Sure, so listeners, 77 00:04:47,160 --> 00:04:51,080 Speaker 1: please send any suggestions as you were from there, food 78 00:04:51,200 --> 00:04:56,920 Speaker 1: or activities, what have you. But yes, okay, see our 79 00:04:56,960 --> 00:05:00,640 Speaker 1: past episodes on other sea creatures, which usually are pretty wild. 80 00:05:00,720 --> 00:05:06,240 Speaker 2: Uh huh yeah, perhaps especially blue crab or lobster and crawfish. 81 00:05:06,920 --> 00:05:10,320 Speaker 2: Those are two separate ones or imitation crab. I guess 82 00:05:10,680 --> 00:05:14,040 Speaker 2: sort of, yeah, yeah, yeah, for sure. 83 00:05:15,480 --> 00:05:20,640 Speaker 1: Well, I suppose that brings us to our question. 84 00:05:20,760 --> 00:05:24,040 Speaker 2: I guess so, I guess. So you got this lord, 85 00:05:24,480 --> 00:05:24,840 Speaker 2: thank you? 86 00:05:28,360 --> 00:05:32,440 Speaker 1: Red king crab? What is it? 87 00:05:33,800 --> 00:05:37,520 Speaker 2: Well, the red king crab is a type of saltwater 88 00:05:37,560 --> 00:05:40,560 Speaker 2: crustacean that we harvest mostly for the meat and its 89 00:05:40,640 --> 00:05:44,119 Speaker 2: legs and claws, which can get big. They are, in fact, 90 00:05:44,160 --> 00:05:48,440 Speaker 2: the largest commercially harvested type of crab or crap crab 91 00:05:48,600 --> 00:05:51,400 Speaker 2: in scare quotes because they're technically not true crabs. They're 92 00:05:51,400 --> 00:05:53,720 Speaker 2: in a different family. More on that later. But they 93 00:05:53,760 --> 00:05:56,240 Speaker 2: are large enough that like one or two of the 94 00:05:56,320 --> 00:05:59,279 Speaker 2: of their legs or claws usually contain enough meat to 95 00:05:59,320 --> 00:06:03,240 Speaker 2: constitute single serving, Like they can have around a pound. 96 00:06:03,360 --> 00:06:07,960 Speaker 2: That's half a kilo of meat per leg, per leg. 97 00:06:08,760 --> 00:06:11,400 Speaker 1: Yeah, it was a lot of those crabs. I got 98 00:06:11,440 --> 00:06:16,679 Speaker 1: her cementtha those legs exact. It was a lot of meat. Okay. 99 00:06:16,760 --> 00:06:21,200 Speaker 2: So crustaceans have exoskeletons that that is the structural support 100 00:06:21,240 --> 00:06:24,120 Speaker 2: on the outside of their bodies instead of inside the 101 00:06:24,120 --> 00:06:26,760 Speaker 2: way that we do that or that I mean that 102 00:06:26,800 --> 00:06:30,160 Speaker 2: I do. I can't speak for you. That exoskeleton shell 103 00:06:30,279 --> 00:06:33,840 Speaker 2: is thick and stiff and spiny, and you cook them 104 00:06:33,920 --> 00:06:37,160 Speaker 2: shell on usually and then crack open each section of 105 00:06:37,200 --> 00:06:39,719 Speaker 2: the shell to get at the meat. That meat inside 106 00:06:39,760 --> 00:06:43,680 Speaker 2: is tender and sort of like delicately flaky, sweet and 107 00:06:43,800 --> 00:06:47,640 Speaker 2: rich and briny in flavor, and opaque white in the center, 108 00:06:47,760 --> 00:06:50,600 Speaker 2: with like a pinkish red coloration along the membrane where 109 00:06:50,640 --> 00:06:53,279 Speaker 2: it met the shell. You often eat it as the 110 00:06:53,320 --> 00:06:56,640 Speaker 2: main protein in a meal, warm or chilled straight from 111 00:06:56,640 --> 00:06:59,080 Speaker 2: the shell, perhaps with some melted butter and a lemon 112 00:06:59,120 --> 00:07:02,760 Speaker 2: wedge to like dip and or sprinkle over it, or 113 00:07:02,800 --> 00:07:04,960 Speaker 2: maybe with the creamy sauce to sort of play off 114 00:07:04,960 --> 00:07:08,480 Speaker 2: that richness, or maybe with the bright and spicy seasonings 115 00:07:08,520 --> 00:07:12,640 Speaker 2: to contrast. Though. It can also be incorporated into salads 116 00:07:12,720 --> 00:07:15,560 Speaker 2: or pastas or other dishes as well, or right processed 117 00:07:15,560 --> 00:07:19,800 Speaker 2: into foods like a crab cake. It's like, it's like 118 00:07:19,840 --> 00:07:24,360 Speaker 2: a really big crab. It's what imitation crab is basically 119 00:07:24,400 --> 00:07:30,040 Speaker 2: trying to be. It seems impossible. It seems like something 120 00:07:30,200 --> 00:07:36,600 Speaker 2: out of Willy Wonka's garden, just this huge, surreal, kind 121 00:07:36,640 --> 00:07:39,760 Speaker 2: of creepy and that's not just me thing that is 122 00:07:40,120 --> 00:07:43,920 Speaker 2: almost unbelievably sweet and tender and delicious. 123 00:07:45,440 --> 00:07:52,080 Speaker 1: Mm hmm. You got to face the horror, yeah, the 124 00:07:52,240 --> 00:07:58,480 Speaker 1: terror to get the sweetness within. Yeah. 125 00:07:58,520 --> 00:08:04,840 Speaker 2: Well, crustaceans more generally are the delicious, scuttling, gigantic insects 126 00:08:04,920 --> 00:08:07,400 Speaker 2: of the sea top side in the air. You know, 127 00:08:07,440 --> 00:08:10,280 Speaker 2: physics really puts a hamper on the size of anything 128 00:08:10,280 --> 00:08:14,720 Speaker 2: that has an exoskeleton because they're heavy and can quickly 129 00:08:14,800 --> 00:08:17,520 Speaker 2: get so heavy that they impede movement. But underwater, it's 130 00:08:17,560 --> 00:08:21,040 Speaker 2: not so much of a burden, and red kin crabs 131 00:08:21,080 --> 00:08:24,040 Speaker 2: are an excellent example of that. The whole animal can 132 00:08:24,160 --> 00:08:28,240 Speaker 2: weigh up to twenty four pounds that's nearly eleven kilos, 133 00:08:28,800 --> 00:08:32,440 Speaker 2: and have a leg span of about five feet, which 134 00:08:32,480 --> 00:08:35,280 Speaker 2: is about a meter and a half, which is as 135 00:08:35,400 --> 00:08:40,720 Speaker 2: tall as I am. Their bodies alone can be about 136 00:08:40,720 --> 00:08:43,680 Speaker 2: a foot across that's nearly thirty centimeters, and I am 137 00:08:43,760 --> 00:08:51,560 Speaker 2: personally offended by how large this is, Although that is 138 00:08:51,600 --> 00:08:53,640 Speaker 2: the male crabs. The female ones tend to be like 139 00:08:53,679 --> 00:08:58,560 Speaker 2: about half that size. Those exoskeletons are like reddish in color, 140 00:08:58,679 --> 00:09:01,760 Speaker 2: either like a warm brownish or like a cooler purplish red, 141 00:09:02,280 --> 00:09:05,040 Speaker 2: with the color concentrated across their upper shell and at 142 00:09:05,120 --> 00:09:08,240 Speaker 2: the end points of their legs and claws, then often 143 00:09:08,280 --> 00:09:11,760 Speaker 2: with creamy white coloration on their bellies and at their joints, 144 00:09:12,760 --> 00:09:16,360 Speaker 2: and the whole shell has these sharp short spines coming 145 00:09:16,400 --> 00:09:20,520 Speaker 2: off of it, like they're a walking cactus. They have 146 00:09:20,600 --> 00:09:23,000 Speaker 2: three pairs of legs that they walk on, and then 147 00:09:23,400 --> 00:09:26,280 Speaker 2: one pair of odd sized claws. One will be larger 148 00:09:26,320 --> 00:09:29,679 Speaker 2: for crushing prey and the other smaller for more delicate 149 00:09:29,760 --> 00:09:34,040 Speaker 2: manipulation of objects. Their fifth and rearmost set of legs 150 00:09:34,080 --> 00:09:38,880 Speaker 2: are smaller and specialized used for fertilizing and cleaning their eggs. 151 00:09:39,800 --> 00:09:44,000 Speaker 2: And yeah, they are not actually true crabs. King crabs 152 00:09:44,000 --> 00:09:47,360 Speaker 2: belong to a different family. They evolved from hermit crabs, 153 00:09:47,720 --> 00:09:51,839 Speaker 2: which is interesting because hermit crabs are asymmetrical so that 154 00:09:51,880 --> 00:09:55,000 Speaker 2: their body can fold up into a shell, but king 155 00:09:55,080 --> 00:09:58,559 Speaker 2: crabs look pretty symmetrical at first glance. There is still 156 00:09:58,600 --> 00:10:02,160 Speaker 2: asymmetry apparent in their abdomens, and this is one of 157 00:10:02,200 --> 00:10:04,960 Speaker 2: the examples that science points to when it says that 158 00:10:05,160 --> 00:10:11,600 Speaker 2: crustacean evolution tends to produce crab shaped animals, even in 159 00:10:11,760 --> 00:10:17,880 Speaker 2: not crabs. The classification and evolution hypothesis of all of 160 00:10:17,920 --> 00:10:23,560 Speaker 2: this has been hotly debated. I highly recommend looking into crabization. 161 00:10:23,840 --> 00:10:30,280 Speaker 2: That's not the science term carsonization. 162 00:10:30,520 --> 00:10:33,800 Speaker 1: I think. Yeah, I like cravization. 163 00:10:34,120 --> 00:10:41,200 Speaker 2: Yeah yeah, But okay, they are not just born that 164 00:10:41,480 --> 00:10:43,880 Speaker 2: size and shape. Their life cycle goes a little bit 165 00:10:43,920 --> 00:10:44,120 Speaker 2: like this. 166 00:10:44,280 --> 00:10:44,640 Speaker 1: Okay. 167 00:10:45,000 --> 00:10:47,720 Speaker 2: Male crabs will transfer sperm to the eggs of the 168 00:10:47,720 --> 00:10:50,960 Speaker 2: female crab lays and keeps up under her belly flap. 169 00:10:51,440 --> 00:10:53,520 Speaker 2: She has to molt in order to lay those eggs, 170 00:10:53,960 --> 00:10:56,200 Speaker 2: so the male crab will often kind of hitch on 171 00:10:56,480 --> 00:11:01,120 Speaker 2: and protect her during this whole process. A single female 172 00:11:01,120 --> 00:11:04,680 Speaker 2: crab may lay anywhere from fifty thousand to five hundred 173 00:11:04,679 --> 00:11:10,720 Speaker 2: thousand eggs per year. After fertilization, she'll brood them like 174 00:11:10,800 --> 00:11:13,439 Speaker 2: hold on to them in this little flap for about 175 00:11:13,440 --> 00:11:16,199 Speaker 2: a year, and then when the larva hatch, they'll look 176 00:11:16,280 --> 00:11:18,800 Speaker 2: like little brine shrimp and will just float around feeding 177 00:11:18,800 --> 00:11:21,960 Speaker 2: on plankton until they grow large enough to sync to 178 00:11:21,960 --> 00:11:26,320 Speaker 2: the bottom of the seafloor and metamorphosize into a crab shape. 179 00:11:27,080 --> 00:11:29,640 Speaker 2: From there, they form their hard shell around their body 180 00:11:29,679 --> 00:11:32,880 Speaker 2: by by taking in minerals in their diet, and when 181 00:11:33,080 --> 00:11:35,840 Speaker 2: their body gets too big, they molt the shell off 182 00:11:35,880 --> 00:11:39,800 Speaker 2: and start forming a new one. Although they are pretty 183 00:11:39,880 --> 00:11:43,800 Speaker 2: vulnerable when they're small, larger crabs don't have a lot 184 00:11:43,840 --> 00:11:47,080 Speaker 2: of predators because of that shell, unless it's another bigger 185 00:11:47,160 --> 00:11:52,079 Speaker 2: crab or something catches them while they're molting, or it's 186 00:11:52,120 --> 00:11:55,400 Speaker 2: something like really specialized to crack stuff open, like octopuses 187 00:11:55,480 --> 00:11:59,280 Speaker 2: or sea otters. As with lots of aquatic life, red 188 00:11:59,400 --> 00:12:03,040 Speaker 2: king crabs will eat anything they can find or catch 189 00:12:03,480 --> 00:12:07,560 Speaker 2: and crush with their business claw from like algae, and 190 00:12:07,600 --> 00:12:10,960 Speaker 2: worms when they're smaller, to clams and fish and sea 191 00:12:11,000 --> 00:12:14,920 Speaker 2: stars when they're bigger. They are a cold water animal 192 00:12:15,080 --> 00:12:20,520 Speaker 2: native to the stretch of the North American Pacific northwest 193 00:12:20,800 --> 00:12:24,680 Speaker 2: up through the Bering Sea like so like from British 194 00:12:24,720 --> 00:12:27,400 Speaker 2: Columbia up through the whole coast of Alaska, and through 195 00:12:27,440 --> 00:12:31,000 Speaker 2: the Aleutian Islands over along the coasts of Russia and 196 00:12:31,240 --> 00:12:35,400 Speaker 2: Ukraine down to Japan. They live in relatively shallow waters 197 00:12:35,440 --> 00:12:39,200 Speaker 2: when they're young, but can range out to hundreds of 198 00:12:39,280 --> 00:12:42,040 Speaker 2: feet into the depths when they're older, and adult crabs 199 00:12:42,080 --> 00:12:44,280 Speaker 2: do migrate back to shore for like molting and or 200 00:12:44,320 --> 00:12:49,080 Speaker 2: mating season in the winter, older juveniles do form pods 201 00:12:49,320 --> 00:12:53,400 Speaker 2: similar to schools of fish, probably for protection from predators, 202 00:12:53,960 --> 00:12:59,760 Speaker 2: and these pods can be mounds of tens of thousands 203 00:12:59,800 --> 00:13:03,960 Speaker 2: of crabs that form up to like rest with each other, 204 00:13:04,080 --> 00:13:06,560 Speaker 2: like snuggle up in a crab pile during the day, 205 00:13:07,160 --> 00:13:09,040 Speaker 2: and then they all spread out to feed at night. 206 00:13:10,320 --> 00:13:17,000 Speaker 2: They mostly come out at night. Mostly. It can live 207 00:13:17,080 --> 00:13:18,200 Speaker 2: upwards of twenty years. 208 00:13:19,080 --> 00:13:27,800 Speaker 1: Yeah, I recommend looking up pictures of this. It's pretty wild, fie. 209 00:13:28,000 --> 00:13:30,880 Speaker 1: You know, if I saw that when I was swimming, 210 00:13:30,880 --> 00:13:31,439 Speaker 1: I would be. 211 00:13:34,080 --> 00:13:40,240 Speaker 2: That I can, oh, the amount of noping I would 212 00:13:40,240 --> 00:13:44,800 Speaker 2: do all right. In the US, their harvest is regulated 213 00:13:44,800 --> 00:13:49,000 Speaker 2: by Alaska and national standards to prevent overfishing and environmental damage. 214 00:13:49,640 --> 00:13:52,360 Speaker 2: The fishery targets the mail crabs, and you can tell 215 00:13:52,360 --> 00:13:56,000 Speaker 2: pretty easily because that flap on their belly is narrower 216 00:13:56,040 --> 00:14:00,920 Speaker 2: and more triangular than the lady crabs have and crabs 217 00:14:00,920 --> 00:14:03,640 Speaker 2: that are over a certain size and also not during 218 00:14:03,720 --> 00:14:08,400 Speaker 2: that mating molting season. The fishery uses net covered pots 219 00:14:08,400 --> 00:14:12,520 Speaker 2: to catch them, usually which are pretty environmentally friendly. Commercial 220 00:14:12,559 --> 00:14:16,520 Speaker 2: processors do generally boil the crab briefly before flash freezing 221 00:14:16,600 --> 00:14:18,839 Speaker 2: it and packaging it for shipping, so when you get 222 00:14:18,880 --> 00:14:22,080 Speaker 2: it from a grocery store and carry it in a 223 00:14:22,120 --> 00:14:25,120 Speaker 2: lift to your friend's house, you're usually really just like 224 00:14:25,200 --> 00:14:30,160 Speaker 2: reheating it gently, often by steaming or maybe roasting. And 225 00:14:30,200 --> 00:14:32,760 Speaker 2: the meat does separate pretty easily from the shells compared 226 00:14:32,800 --> 00:14:35,560 Speaker 2: to some other forms of crab because it is mostly 227 00:14:35,680 --> 00:14:38,400 Speaker 2: enclosed in that like reddish membrane that I was talking 228 00:14:38,400 --> 00:14:41,800 Speaker 2: about earlier. And yeah, you can eat them, however you 229 00:14:41,840 --> 00:14:42,520 Speaker 2: like eating crab? 230 00:14:43,400 --> 00:14:48,120 Speaker 1: Mm hmmmm, it's a skill, it can be. 231 00:14:50,240 --> 00:14:51,280 Speaker 2: No certainly. 232 00:14:52,680 --> 00:14:55,280 Speaker 1: Well what about the nutrition. 233 00:14:55,440 --> 00:14:58,360 Speaker 2: A good punch of protein and micronutrients in there, low 234 00:14:58,400 --> 00:15:00,760 Speaker 2: in fats, so you know, maybe pair with a fat 235 00:15:00,840 --> 00:15:04,720 Speaker 2: which is delicious and a vegetable that isn't lemon or 236 00:15:04,760 --> 00:15:08,280 Speaker 2: butter to help fill you up and keep you going. 237 00:15:09,760 --> 00:15:14,880 Speaker 1: All right, we do have some numbers for you. 238 00:15:15,480 --> 00:15:19,480 Speaker 2: Yes. As of twenty twenty two, Alaskan red king crab 239 00:15:19,520 --> 00:15:24,680 Speaker 2: catches by commercial fishers totaled four point five million pounds, 240 00:15:24,960 --> 00:15:31,800 Speaker 2: a value of some forty three million dollars. Red king 241 00:15:31,880 --> 00:15:37,040 Speaker 2: crab is the second most valuable species in Alaskan fishery 242 00:15:37,240 --> 00:15:41,640 Speaker 2: after Sakye salmon. And that includes during like a twenty 243 00:15:41,720 --> 00:15:44,480 Speaker 2: year period when a lot of the industry there had crashed. 244 00:15:44,840 --> 00:15:50,600 Speaker 2: So yep, yep, still really valuable. There is a crab 245 00:15:50,680 --> 00:15:54,120 Speaker 2: Festival in Kodiak, Alaska, over Memorial Day weekend every year. 246 00:15:54,600 --> 00:15:58,400 Speaker 2: It started back in nineteen fifty eight and today includes 247 00:15:58,560 --> 00:16:02,480 Speaker 2: all kinds of things like an art show, pickleball and 248 00:16:02,600 --> 00:16:06,720 Speaker 2: ping pong tournaments, historical tours, a mile run in different 249 00:16:06,720 --> 00:16:11,800 Speaker 2: categories with different gear like rain boots or full rain gear. Yeah, 250 00:16:11,880 --> 00:16:15,440 Speaker 2: also parades. Kids can enter the shrimp parade. I love 251 00:16:15,520 --> 00:16:21,120 Speaker 2: that music, dance a sawdust pile where they put loose 252 00:16:21,200 --> 00:16:23,320 Speaker 2: change in a big pile of sawdust and let kids 253 00:16:23,320 --> 00:16:23,920 Speaker 2: dig for it. 254 00:16:24,080 --> 00:16:24,600 Speaker 1: I don't know. 255 00:16:25,440 --> 00:16:30,200 Speaker 2: There's a rubber duck race and a fish toss wherein quote, 256 00:16:30,360 --> 00:16:32,840 Speaker 2: winners are those who can throw and catch from the 257 00:16:32,880 --> 00:16:40,040 Speaker 2: longest distance. The fish is supplied. Ooh yeah, yeah, oh yeah. 258 00:16:40,080 --> 00:16:42,520 Speaker 2: Annie's eyes just lit up. She's like, I could toss 259 00:16:42,520 --> 00:16:44,720 Speaker 2: a fish. I could totally do this. 260 00:16:45,760 --> 00:16:50,480 Speaker 1: The bitch is supplied. I'm in. 261 00:16:52,120 --> 00:16:54,440 Speaker 2: It's like a five day event, and honestly it sounds 262 00:16:54,480 --> 00:16:57,400 Speaker 2: really awesome. So if anyone has ever been, please do 263 00:16:57,600 --> 00:16:58,200 Speaker 2: let us know. 264 00:16:59,000 --> 00:16:59,640 Speaker 1: Please. 265 00:17:00,120 --> 00:17:04,200 Speaker 2: Yeah. There is also at least one King Crab Festival 266 00:17:04,200 --> 00:17:08,399 Speaker 2: in Norway, and that one includes a sauna sitting championship, 267 00:17:09,240 --> 00:17:12,160 Speaker 2: but I couldn't find out very much more about it 268 00:17:12,440 --> 00:17:17,960 Speaker 2: or this sauna sitting, So again we're depending on you. 269 00:17:19,920 --> 00:17:23,919 Speaker 1: Please. I won't be able to sleep if you do 270 00:17:24,080 --> 00:17:25,600 Speaker 1: not answer this question. 271 00:17:26,520 --> 00:17:31,800 Speaker 2: What I imagine it's how long you consider in a sauna 272 00:17:31,800 --> 00:17:34,480 Speaker 2: before you're like, I do want to be in the sauna, 273 00:17:34,640 --> 00:17:36,320 Speaker 2: but you know, I don't know. 274 00:17:36,359 --> 00:17:38,800 Speaker 1: It could be anything. It could be anything. It could 275 00:17:38,880 --> 00:17:43,240 Speaker 1: be anything. Also kind of comical in terms of like 276 00:17:43,320 --> 00:17:44,560 Speaker 1: how you cook crab. 277 00:17:46,640 --> 00:17:49,000 Speaker 2: Yes, it's thematic, it's the medic. 278 00:17:49,160 --> 00:17:54,719 Speaker 1: Yeah yeah, yeah, Okay, Well we do have some history 279 00:17:54,760 --> 00:17:55,080 Speaker 1: for you. 280 00:17:55,320 --> 00:17:56,960 Speaker 2: We do, and we are going to get into that 281 00:17:57,000 --> 00:17:58,600 Speaker 2: as soon as we get back from a quick break 282 00:17:58,640 --> 00:18:09,800 Speaker 2: for a word from our sponsors, and we're back. Thank 283 00:18:09,840 --> 00:18:11,159 Speaker 2: you sponsored, Yes, thank you. 284 00:18:12,200 --> 00:18:15,520 Speaker 1: Okay. So the red king crab, yes, is native to 285 00:18:15,800 --> 00:18:20,240 Speaker 1: the northern Pacific Ocean. Their ancestors date back over one 286 00:18:20,320 --> 00:18:26,320 Speaker 1: hundred and fifty million years. Again this food show, I 287 00:18:26,359 --> 00:18:29,840 Speaker 1: couldn't find a lot of early history about humans eating 288 00:18:30,119 --> 00:18:32,680 Speaker 1: red king crab. And this could be because they aren't 289 00:18:32,720 --> 00:18:36,359 Speaker 1: the easiest to catch. For a handful of reasons. That 290 00:18:36,440 --> 00:18:39,680 Speaker 1: being said, people have been eating crustaceans like red king 291 00:18:39,760 --> 00:18:42,520 Speaker 1: crab since prehistoric times if they had access to them. 292 00:18:42,640 --> 00:18:47,280 Speaker 1: I just couldn't find any real proof for. But I 293 00:18:47,320 --> 00:18:49,320 Speaker 1: believe that it happened. It might have been pretty rare 294 00:18:49,359 --> 00:18:53,320 Speaker 1: because they are hard to catch. They like to live 295 00:18:53,320 --> 00:18:56,840 Speaker 1: in the deep. They do, they do, they do, perhaps 296 00:18:56,880 --> 00:18:59,160 Speaker 1: another reason they make you a little on edge. 297 00:19:01,640 --> 00:19:05,760 Speaker 2: Look, just because elder tours and king crabs both come 298 00:19:05,760 --> 00:19:11,160 Speaker 2: from the deep doesn't mean uh huh. 299 00:19:11,400 --> 00:19:15,640 Speaker 1: So this episode did kind of shake out into commercialization 300 00:19:16,440 --> 00:19:20,359 Speaker 1: of red kin crab, especially in some specific places, starting 301 00:19:20,359 --> 00:19:25,240 Speaker 1: with Alaska. Alaska's red king crab industry solidified in the 302 00:19:25,320 --> 00:19:28,439 Speaker 1: nineteen thirties, which was a time when countries like Russia 303 00:19:28,480 --> 00:19:31,800 Speaker 1: and Japan had already put some pressure on the stock 304 00:19:32,040 --> 00:19:35,920 Speaker 1: of these crabs. The state's commercial industry really took off 305 00:19:36,000 --> 00:19:38,719 Speaker 1: in the nineteen sixties. It came at a price, though, 306 00:19:38,720 --> 00:19:40,639 Speaker 1: which we'll talk about more later, and by the end 307 00:19:40,720 --> 00:19:44,080 Speaker 1: of the decade, the nearby population was in decline. 308 00:19:44,840 --> 00:19:48,320 Speaker 2: Yeah, there are different segments of the Alaskan industry. You know, 309 00:19:48,359 --> 00:19:51,760 Speaker 2: Alaska's big, the coastline is big. The piece that took 310 00:19:51,760 --> 00:19:54,560 Speaker 2: off in the sixties was in Dutch Harbor. It peaked 311 00:19:54,600 --> 00:19:58,000 Speaker 2: in sixty six, and then as it went into decline, right, 312 00:19:58,040 --> 00:19:59,840 Speaker 2: more attention was turned to other areas. 313 00:20:01,720 --> 00:20:05,560 Speaker 1: Right. So, red king crab was introduced to the Barren 314 00:20:05,680 --> 00:20:09,040 Speaker 1: Sea in the nineteen sixties by scientists from the USSR 315 00:20:10,040 --> 00:20:13,080 Speaker 1: with the primary goal of creating a new commercial industry 316 00:20:13,080 --> 00:20:15,320 Speaker 1: in the area. And there's a lot of politics behind this. 317 00:20:15,440 --> 00:20:18,679 Speaker 1: There's a lot of reasoning why they wanted this to happen. 318 00:20:19,200 --> 00:20:21,840 Speaker 1: They wanted a whole new population of crab they could 319 00:20:21,840 --> 00:20:22,119 Speaker 1: get to. 320 00:20:22,400 --> 00:20:25,720 Speaker 2: Yeah, that the US could not get to because the 321 00:20:25,760 --> 00:20:28,320 Speaker 2: Barren see if you're unfamiliar with it, is that one 322 00:20:28,520 --> 00:20:33,800 Speaker 2: in like northern Europe, Eurasia. Yeah, rights rights. 323 00:20:34,680 --> 00:20:40,280 Speaker 1: So this population of crabs spread in Norwegian waters, slowly growing. However, 324 00:20:40,400 --> 00:20:43,720 Speaker 1: in nineteen seventy eight, the USSR and Norway agreed to 325 00:20:43,760 --> 00:20:46,359 Speaker 1: a ban on harvesting the red king crab in the 326 00:20:46,359 --> 00:20:50,400 Speaker 1: Barren Sea, which allowed the crab's numbers to increase even more. 327 00:20:51,240 --> 00:20:53,159 Speaker 1: I read in a few places that the red king 328 00:20:53,240 --> 00:20:59,159 Speaker 1: krab population is locally called Stalin's Red Army or Stalin's crabs. 329 00:21:00,119 --> 00:21:03,760 Speaker 1: Please listeners write and if that's true in Norway, when 330 00:21:04,040 --> 00:21:06,440 Speaker 1: fishers in the area started catching this crab, they had 331 00:21:06,480 --> 00:21:10,840 Speaker 1: no idea what this alien looking creature was. Yeah, there 332 00:21:10,880 --> 00:21:13,320 Speaker 1: you go, but they did know what was messing with 333 00:21:13,359 --> 00:21:16,800 Speaker 1: their equipment and catches of the profitable fish that they 334 00:21:16,840 --> 00:21:20,480 Speaker 1: were going for. However, once they got wind of the 335 00:21:20,520 --> 00:21:24,959 Speaker 1: money Alaska was making off of their crabbing industry, coupled 336 00:21:25,000 --> 00:21:29,560 Speaker 1: with diminishing cod population, folks started realizing like, oh, there's 337 00:21:29,560 --> 00:21:34,760 Speaker 1: some money to be made here. Yeah. The population of 338 00:21:34,920 --> 00:21:37,439 Speaker 1: the red king crab really exploded in the nineties and 339 00:21:37,440 --> 00:21:40,639 Speaker 1: two thousands in Norway enough so that in nineteen ninety 340 00:21:40,640 --> 00:21:44,560 Speaker 1: two the waters were abundant with them, leading to several 341 00:21:44,560 --> 00:21:50,040 Speaker 1: studies about the impact of these crabs on native sea life. 342 00:21:50,520 --> 00:21:54,320 Speaker 1: Fishers had already reported declines our shifts in populations like 343 00:21:54,440 --> 00:21:58,080 Speaker 1: cod and other whitefish. A lot of folks moved on 344 00:21:58,480 --> 00:22:02,359 Speaker 1: to different industries. I even found like an advertisement that 345 00:22:02,480 --> 00:22:05,760 Speaker 1: was very depressing in nature, that was like it's time 346 00:22:05,800 --> 00:22:08,359 Speaker 1: for us to throw in the fishing rods. 347 00:22:08,400 --> 00:22:09,120 Speaker 2: Oh wow. 348 00:22:10,240 --> 00:22:15,639 Speaker 1: Yeah, those that didn't move on eventually started catching this crab, 349 00:22:15,680 --> 00:22:19,440 Speaker 1: which they did realize thanks some part too, Alaska was 350 00:22:19,480 --> 00:22:24,480 Speaker 1: pretty valuable over time. It went from a hated invasive 351 00:22:24,520 --> 00:22:29,119 Speaker 1: species to an important financial product. In Norway, those studies 352 00:22:29,160 --> 00:22:35,600 Speaker 1: are still ongoing about its environmental impacts. Oh yeah, their 353 00:22:35,600 --> 00:22:39,840 Speaker 1: commercial red king crab industry didn't really launch though until 354 00:22:39,840 --> 00:22:40,720 Speaker 1: two thousand and two. 355 00:22:41,800 --> 00:22:47,679 Speaker 2: Yeah. By twenty nineteen, researchers estimated that the population the 356 00:22:47,680 --> 00:22:50,840 Speaker 2: bread king crab population there had reached just about its 357 00:22:50,920 --> 00:22:55,840 Speaker 2: peak sustainable population, and also that they had reached just 358 00:22:55,880 --> 00:23:00,200 Speaker 2: about peak harvest capacity. And yeah, there's concern, but it 359 00:23:00,240 --> 00:23:03,000 Speaker 2: will keep spreading and further invaghe nearby waters. 360 00:23:04,840 --> 00:23:09,920 Speaker 1: Oops. Yep, And there's been a lot of things they've 361 00:23:09,920 --> 00:23:12,280 Speaker 1: tried to put in place to keep them in a 362 00:23:12,320 --> 00:23:19,960 Speaker 1: certain area, but yeah, it's ongoing. Meanwhile, the important and 363 00:23:20,000 --> 00:23:23,359 Speaker 1: lucrative Alaskan industry of red king crab harvesting all but 364 00:23:23,520 --> 00:23:26,080 Speaker 1: collapsed in the nineteen eighties. 365 00:23:26,280 --> 00:23:29,040 Speaker 2: Yeah. Like, there was this peak harvest in the nineteen 366 00:23:29,080 --> 00:23:34,280 Speaker 2: eighty slash eighty one season. Landings included two hundred million 367 00:23:34,320 --> 00:23:37,760 Speaker 2: pounds of red king crab that year, but then by 368 00:23:37,840 --> 00:23:41,000 Speaker 2: three years after that, harvests were down sixtyfold. 369 00:23:42,600 --> 00:23:47,719 Speaker 1: Substantial. Yeah, So research was done, regulations were put in place, 370 00:23:48,160 --> 00:23:49,879 Speaker 1: with varying success. 371 00:23:50,440 --> 00:23:53,879 Speaker 2: It's thought that warming water was favoring the growth of 372 00:23:54,000 --> 00:23:57,560 Speaker 2: some predators of the juvenile crabs, plus overfishing of the 373 00:23:57,560 --> 00:24:01,879 Speaker 2: adult population. Yeah, they started working on different things. In 374 00:24:01,920 --> 00:24:05,879 Speaker 2: the nineties. There was research into creating crab hatcheries for 375 00:24:06,000 --> 00:24:10,560 Speaker 2: farming crabs through their vulnerable youth stages, but it proved difficult, 376 00:24:10,640 --> 00:24:13,520 Speaker 2: partially because young juveniles are highly cannibalistic. 377 00:24:13,760 --> 00:24:14,160 Speaker 1: Oops. 378 00:24:15,880 --> 00:24:19,800 Speaker 2: Some of the more successful regulations include from what I understand, 379 00:24:20,280 --> 00:24:23,920 Speaker 2: include the Crab Savings Area of nineteen ninety six, which 380 00:24:23,960 --> 00:24:27,160 Speaker 2: is this habitat refuge created in the Eastern Bearing Sea 381 00:24:27,800 --> 00:24:31,600 Speaker 2: and the Crab Rationalization Program of two thousand and five, 382 00:24:32,040 --> 00:24:35,800 Speaker 2: which is a great name for something which implemented safety 383 00:24:35,840 --> 00:24:41,040 Speaker 2: and environmental and like community minded regulations so locals have 384 00:24:41,200 --> 00:24:44,879 Speaker 2: access to shares of the harvest and shares of investment 385 00:24:44,920 --> 00:24:47,879 Speaker 2: in the industry before anyone else does, which is cool. 386 00:24:48,520 --> 00:24:52,440 Speaker 2: And fishers will report their landings in real time back 387 00:24:52,480 --> 00:24:56,359 Speaker 2: to managers that are monitoring those live and they'll close 388 00:24:56,400 --> 00:25:00,320 Speaker 2: down the fishery when the area reaches its limit. It's 389 00:25:00,359 --> 00:25:02,399 Speaker 2: like the middle of a day. They'll be like, nope, boom, 390 00:25:02,400 --> 00:25:06,800 Speaker 2: we're out. Speaking of I guess in the midst of 391 00:25:06,800 --> 00:25:09,800 Speaker 2: all of this, the Discovery showed Deadliest Catch, which is 392 00:25:09,840 --> 00:25:13,000 Speaker 2: about Alaskan crabbers, debuted in two thousand and five, and 393 00:25:13,160 --> 00:25:16,080 Speaker 2: it is still going. I don't have television and I 394 00:25:16,160 --> 00:25:18,840 Speaker 2: had no idea it's still running it is. I think 395 00:25:18,880 --> 00:25:25,160 Speaker 2: it's twentieth season just aired starting in twenty twenty three. 396 00:25:25,400 --> 00:25:32,000 Speaker 1: Wow, that's something to think about. Well. Also in twenty 397 00:25:32,040 --> 00:25:34,679 Speaker 1: twenty three, Alaskan fishers were given the go ahead to 398 00:25:34,720 --> 00:25:37,360 Speaker 1: harvest red king crab in Bristol Bay for the first 399 00:25:37,400 --> 00:25:40,359 Speaker 1: time in two years, when the population numbers were deemed 400 00:25:40,400 --> 00:25:43,280 Speaker 1: acceptable for fishing, and there was a lot of articles 401 00:25:43,280 --> 00:25:43,919 Speaker 1: written about it. 402 00:25:44,040 --> 00:25:45,120 Speaker 2: Yeah, it was a pretty big deal. 403 00:25:45,600 --> 00:25:49,920 Speaker 1: It was a pretty big deal also something a lot 404 00:25:49,920 --> 00:25:53,560 Speaker 1: of articles were written about. In twenty twenty two, the 405 00:25:53,680 --> 00:25:57,399 Speaker 1: US and its allies placed sanctions on Russia after the 406 00:25:57,400 --> 00:26:01,040 Speaker 1: country's invasion of Ukraine, and that led to an expansion 407 00:26:01,040 --> 00:26:05,320 Speaker 1: of Norway's seafood markets. Instead of relying on Russia for 408 00:26:05,359 --> 00:26:09,800 Speaker 1: red kin krab, the US turned to Ukraine, among others Norway. 409 00:26:10,480 --> 00:26:14,440 Speaker 1: The war in Ukraine and climate change really bolstered Norway's 410 00:26:14,560 --> 00:26:19,800 Speaker 1: crab industry. And I read that weeks before the sanctions 411 00:26:19,800 --> 00:26:23,639 Speaker 1: went into effect, some importers were desperately stalking up on 412 00:26:23,720 --> 00:26:26,719 Speaker 1: frozen red kin crab. Some even said like, even if 413 00:26:26,720 --> 00:26:30,679 Speaker 1: it's from Russia, it can last two years frozen, so 414 00:26:30,840 --> 00:26:35,879 Speaker 1: maybe this will go away by Theftah. Yeah. Yeah. Russia 415 00:26:35,920 --> 00:26:41,440 Speaker 1: controlled ninety four percent of the market at that time. Yeah, 416 00:26:41,480 --> 00:26:44,560 Speaker 1: and some companies lost money to unscrupulous sellers. There was 417 00:26:44,600 --> 00:26:49,600 Speaker 1: at least one indictment of someone who was comically referred 418 00:26:49,640 --> 00:26:53,560 Speaker 1: to as a Florida man. I believe he was just 419 00:26:53,600 --> 00:26:56,280 Speaker 1: a man from Florida, but it made me laugh. But yeah, 420 00:26:56,280 --> 00:27:00,840 Speaker 1: it was a big deal and a big shift, and 421 00:27:01,560 --> 00:27:10,400 Speaker 1: still also ongoing and then climate change there as there 422 00:27:10,440 --> 00:27:14,680 Speaker 1: has been more research into these crabs. We've discussed before. 423 00:27:14,800 --> 00:27:18,520 Speaker 1: Some sea creatures like this are really difficult to track 424 00:27:18,640 --> 00:27:23,160 Speaker 1: or study because they live in the depths or you know. 425 00:27:23,119 --> 00:27:27,000 Speaker 2: The six hundred feet under the ocean's surface, and they 426 00:27:27,000 --> 00:27:28,480 Speaker 2: and they do move around a lot. They can move 427 00:27:28,520 --> 00:27:30,520 Speaker 2: like up to like a mile a day. 428 00:27:30,920 --> 00:27:33,080 Speaker 1: I think they can move. 429 00:27:33,320 --> 00:27:34,600 Speaker 2: Yeah, I get, I get. 430 00:27:34,600 --> 00:27:38,520 Speaker 1: While you're frightened them them more, thank you. I don't 431 00:27:38,520 --> 00:27:44,000 Speaker 1: want to dismiss your fear. They are quite formidable. Yeah, 432 00:27:44,040 --> 00:27:47,240 Speaker 1: So they've been hard to study in a lot of ways, 433 00:27:49,000 --> 00:27:53,080 Speaker 1: so it's been a difficult thing for people to pin 434 00:27:53,240 --> 00:27:55,640 Speaker 1: down some of the things they want to pen down. 435 00:27:55,680 --> 00:27:58,040 Speaker 1: But one of the things they're looking into right now 436 00:27:58,119 --> 00:28:01,920 Speaker 1: is of course the impact of climate change on their 437 00:28:01,960 --> 00:28:06,199 Speaker 1: population and where they're located and how they behave. But 438 00:28:06,240 --> 00:28:10,440 Speaker 1: it's pretty new, it's pretty recent research. Yeah. 439 00:28:10,880 --> 00:28:15,840 Speaker 2: Yeah, so I don't know, Red King Crab update someday. 440 00:28:16,600 --> 00:28:22,440 Speaker 1: Yeah, yeah, we'll see. We'll see. As always with these 441 00:28:23,320 --> 00:28:26,639 Speaker 1: a lot of our episodes, but often especially our sea 442 00:28:26,800 --> 00:28:32,480 Speaker 1: food episodes, a lot of new research coming out, and 443 00:28:32,520 --> 00:28:36,600 Speaker 1: a lot of it is very intense and dense and 444 00:28:36,640 --> 00:28:40,400 Speaker 1: for me, I'm like, oho, yeah, I'm so glad people 445 00:28:40,440 --> 00:28:45,120 Speaker 1: are doing this, but I'm also a little lost at sea. 446 00:28:45,240 --> 00:28:48,720 Speaker 2: Yeah you're like, oops, I am not a marine biologist. 447 00:28:49,120 --> 00:28:49,520 Speaker 1: Yeah. 448 00:28:49,680 --> 00:28:51,760 Speaker 2: Yeah, that whole thing with the hermit, the whole hermit 449 00:28:51,840 --> 00:28:56,760 Speaker 2: crab evolutionary debate was really only worked out as of 450 00:28:56,800 --> 00:29:00,280 Speaker 2: about twenty seventeen or something like that. So right, it's 451 00:29:00,360 --> 00:29:02,600 Speaker 2: like this is all definitely ongoing. 452 00:29:03,880 --> 00:29:07,640 Speaker 1: Yes, yes, so perhaps we will have an update. But 453 00:29:07,680 --> 00:29:12,080 Speaker 1: in the meantime, listeners, if you've been Jenny these festivals, 454 00:29:12,520 --> 00:29:16,800 Speaker 1: if you have any experiences with redkin crab, if you've 455 00:29:16,840 --> 00:29:23,480 Speaker 1: seen one of these pods, oh my, please please please. 456 00:29:24,120 --> 00:29:26,880 Speaker 2: In the meanwhile, we do already have some listener mail 457 00:29:26,920 --> 00:29:28,720 Speaker 2: for you. But first we've got one more quick break 458 00:29:28,760 --> 00:29:41,040 Speaker 2: forward from our sponsors. Now we're back, Thank you, sponsors, Yes, 459 00:29:41,080 --> 00:29:54,000 Speaker 2: thank you, and we're back with I need you guys 460 00:29:54,040 --> 00:29:59,240 Speaker 2: to understand how many little little pinchure gestures Annie was 461 00:29:59,280 --> 00:30:01,400 Speaker 2: making right at our webcam. 462 00:30:01,720 --> 00:30:07,560 Speaker 1: Yeah, and then it dove towards you. Was like a 463 00:30:07,800 --> 00:30:08,640 Speaker 1: Zeno morph. 464 00:30:08,920 --> 00:30:10,920 Speaker 2: It did exact face happened. 465 00:30:11,080 --> 00:30:14,560 Speaker 1: Yeah, excuse me, I don't want to get my terminology 466 00:30:14,600 --> 00:30:20,480 Speaker 1: in correct. The alien community will never forgive me, Oh, 467 00:30:21,280 --> 00:30:26,120 Speaker 1: don't want that. No, we don't want that. Marina wrote 468 00:30:26,440 --> 00:30:29,840 Speaker 1: a long time first time. I think I can pose 469 00:30:29,880 --> 00:30:31,680 Speaker 1: many mails in my head, but I think I never 470 00:30:31,720 --> 00:30:36,400 Speaker 1: actually send them. Mailer loved the podcast since food Stuff Days. 471 00:30:36,800 --> 00:30:39,720 Speaker 1: The Laruez episode finally prompted me to really write to you, 472 00:30:39,840 --> 00:30:42,960 Speaker 1: mainly because of your confusion about the asparagus section of 473 00:30:43,000 --> 00:30:46,760 Speaker 1: the book. We in Germany also count five hundred grams, 474 00:30:46,880 --> 00:30:50,840 Speaker 1: so around one pound per person as a serving. You 475 00:30:50,960 --> 00:30:54,360 Speaker 1: need much of it as it is the MBP in 476 00:30:54,480 --> 00:30:58,080 Speaker 1: most dishes in asparagus season, which is the sixth season 477 00:30:58,160 --> 00:31:00,880 Speaker 1: in Germany. And no I did not get the fifth. 478 00:31:01,200 --> 00:31:06,800 Speaker 1: I'm from the Ryland in western Germany, where Carnival is 479 00:31:06,920 --> 00:31:10,840 Speaker 1: the fifth season of the year. Also about the peeling, 480 00:31:11,000 --> 00:31:13,680 Speaker 1: the book seems to only think of white or violet 481 00:31:13,720 --> 00:31:17,680 Speaker 1: asparagus as quote real asparagus, and you have to peel those. 482 00:31:18,000 --> 00:31:20,800 Speaker 1: The outer layer is really tough and stringy. You can 483 00:31:20,960 --> 00:31:23,880 Speaker 1: use the peals to make an additional asparagus soup to 484 00:31:23,960 --> 00:31:26,720 Speaker 1: your main dish. We cook the peels in salted water, 485 00:31:26,880 --> 00:31:29,080 Speaker 1: strain it, season it with a bit of nutmeg, and 486 00:31:29,120 --> 00:31:33,240 Speaker 1: thickened through a white rue. When Americans think about asparagus. 487 00:31:33,240 --> 00:31:35,920 Speaker 1: They mainly think of the green woman, right, which I 488 00:31:36,040 --> 00:31:40,680 Speaker 1: don't peel either. If you're interested in the German asparagus craze, 489 00:31:40,920 --> 00:31:44,040 Speaker 1: d W has some great videos on YouTube about German culture, 490 00:31:44,160 --> 00:31:51,080 Speaker 1: like asparagus season, and links were included. Yeah, I yeah, 491 00:31:51,240 --> 00:31:57,800 Speaker 1: we If you remember, we have struggled to find other 492 00:31:57,880 --> 00:32:00,000 Speaker 1: asparagus other than green asparagus. 493 00:32:00,120 --> 00:32:03,800 Speaker 2: Yeah, I've had I have since we did that asparagus episode. 494 00:32:03,960 --> 00:32:08,520 Speaker 2: I have had white asparagus like in a restaurant a 495 00:32:08,520 --> 00:32:09,360 Speaker 2: couple of times. 496 00:32:11,280 --> 00:32:12,360 Speaker 1: At least I've got some. 497 00:32:13,160 --> 00:32:15,560 Speaker 2: But but yeah, no. 498 00:32:15,560 --> 00:32:17,640 Speaker 1: Jar, I haven't done it. I haven't cooked it yet. 499 00:32:17,720 --> 00:32:20,040 Speaker 2: Yeah, but it is mostly the green stuff here. 500 00:32:20,920 --> 00:32:24,920 Speaker 1: Yeah, yeah, and thank you for this information. We were 501 00:32:24,960 --> 00:32:31,120 Speaker 1: confused also that asparagus soup sounds really good. Oh yeah, 502 00:32:32,600 --> 00:32:34,760 Speaker 1: I just have to get around the peer. But I 503 00:32:34,800 --> 00:32:38,200 Speaker 1: do love that it is a whole season and people 504 00:32:38,200 --> 00:32:40,880 Speaker 1: get excited and it's on menus. We talked about that, 505 00:32:40,960 --> 00:32:43,080 Speaker 1: Oh sure, yeah in the asparagus episode. 506 00:32:44,360 --> 00:32:47,680 Speaker 2: Yeah, in a similar way. I get very excited in 507 00:32:47,840 --> 00:32:50,760 Speaker 2: the like mid to late summer when it's peach season 508 00:32:50,920 --> 00:32:54,280 Speaker 2: here in Georgia and they have just peach salads on 509 00:32:54,360 --> 00:32:58,080 Speaker 2: like every menu and everything. I eat at least one 510 00:32:58,080 --> 00:33:01,000 Speaker 2: peach per day, probably at least two just per day 511 00:33:01,320 --> 00:33:02,440 Speaker 2: during that season. 512 00:33:03,000 --> 00:33:07,640 Speaker 1: So yeah, which I really like. I like when it's exciting, 513 00:33:07,680 --> 00:33:10,520 Speaker 1: when you're like, oh, here's the fresh, here's the thing, 514 00:33:10,600 --> 00:33:12,440 Speaker 1: the seasonal thing. Yeah, I love it. 515 00:33:14,600 --> 00:33:17,840 Speaker 2: E J wrote, thank you for confirming what I instinctively knew. 516 00:33:18,040 --> 00:33:21,959 Speaker 2: Hollow hollow did come from Kakagory. Sacrilegious as it is 517 00:33:22,000 --> 00:33:24,520 Speaker 2: to say is a Filipino born and raised in the Motherland. 518 00:33:24,720 --> 00:33:27,160 Speaker 2: But I am not the biggest fan of hollow hollow. 519 00:33:27,520 --> 00:33:30,400 Speaker 2: I'm firmly in the less is more camp, but the 520 00:33:30,520 --> 00:33:33,840 Speaker 2: esthetics of an all out fiesta slash birthday party in 521 00:33:33,880 --> 00:33:37,520 Speaker 2: a glass hollow hollow can't be beat. My hallow hollow 522 00:33:37,560 --> 00:33:41,240 Speaker 2: pick would be Raisins, which is a Filipino chain famous 523 00:33:41,320 --> 00:33:44,360 Speaker 2: for their more minimalist hollow hollow just saba banana and 524 00:33:44,560 --> 00:33:50,480 Speaker 2: caramelized sugar, makapuno sugar, milk and lechi flying. I hear 525 00:33:50,600 --> 00:33:53,320 Speaker 2: rumors that the milk is special or that the ice 526 00:33:53,360 --> 00:33:56,760 Speaker 2: itself has something in it milk coconut, but it is 527 00:33:56,920 --> 00:34:00,760 Speaker 2: really good, and most importantly, the leche fly is melt 528 00:34:00,840 --> 00:34:03,240 Speaker 2: in your mouth good at least the last time I 529 00:34:03,280 --> 00:34:06,040 Speaker 2: had it, which was many years ago. If your leche 530 00:34:06,040 --> 00:34:08,400 Speaker 2: flaw is going to be mediocre morkin to a jello, 531 00:34:08,760 --> 00:34:13,160 Speaker 2: then don't even bother. Interestingly enough, did you know that lecha, 532 00:34:13,360 --> 00:34:15,560 Speaker 2: the Spanish word for milk, is also used as a 533 00:34:15,640 --> 00:34:18,920 Speaker 2: curse word in the Philippines. Yes, it still means milk, 534 00:34:19,120 --> 00:34:22,160 Speaker 2: but I think because if you emphasize the check in 535 00:34:22,200 --> 00:34:26,440 Speaker 2: like a hard, spitting, dismissive way, it's very satisfying. Cha 536 00:34:27,000 --> 00:34:30,440 Speaker 2: is an expression of dismissal or annoyance in Filipino. But 537 00:34:30,520 --> 00:34:33,239 Speaker 2: I don't know which came first, the expression or the 538 00:34:33,280 --> 00:34:38,520 Speaker 2: introduction of lecha. If you want a higher end hollow hollow, 539 00:34:38,920 --> 00:34:41,880 Speaker 2: then the one at the Peninsula Hotel is a classic. 540 00:34:42,280 --> 00:34:44,359 Speaker 2: It doesn't do anything crazy with it, which is why 541 00:34:44,440 --> 00:34:47,719 Speaker 2: it's good. But why is it so expensive because you're 542 00:34:47,719 --> 00:34:50,680 Speaker 2: having it in the lobby of a five star hotel? Finally, 543 00:34:51,440 --> 00:34:54,760 Speaker 2: did you know that hollow hollow has come back to Japan? 544 00:34:55,440 --> 00:34:58,600 Speaker 2: The fourth ranked convenience store in Japan called Mini Stop, 545 00:34:58,680 --> 00:35:02,759 Speaker 2: has reintroduced hallowha to the Japanese market, essentially marketing it 546 00:35:02,880 --> 00:35:06,800 Speaker 2: as a kakagory with soft serve on top. The flavors 547 00:35:06,840 --> 00:35:09,640 Speaker 2: are definitely nothing like Filipino Hollow Hollow, but I love 548 00:35:09,680 --> 00:35:13,400 Speaker 2: them anyway. No gummy bears or popcorn here. I like 549 00:35:13,440 --> 00:35:15,760 Speaker 2: to explain to Japanese people that this is what happened 550 00:35:15,760 --> 00:35:18,520 Speaker 2: when Kakagory left Japan, lived in the Philippines for a 551 00:35:18,600 --> 00:35:21,640 Speaker 2: hundred years or so, and came back. My favorite is 552 00:35:21,640 --> 00:35:24,719 Speaker 2: when they take shaved frozen fruits and just top it 553 00:35:24,760 --> 00:35:28,400 Speaker 2: with soft serve. Their newest flavor is frozen watermelon shavings 554 00:35:28,400 --> 00:35:32,400 Speaker 2: with ice cream and a drizzle of watermelon syrup. My favorite, however, 555 00:35:32,560 --> 00:35:35,959 Speaker 2: might have to be frozen strawberries or white peach. Thank 556 00:35:36,000 --> 00:35:39,080 Speaker 2: you always for all the great work. Even this Filipino 557 00:35:39,160 --> 00:35:41,799 Speaker 2: learned something from your Hollow Hollow episode. 558 00:35:43,080 --> 00:35:48,160 Speaker 1: I love this. We got some recommendations, We've got some opinions, 559 00:35:49,960 --> 00:35:52,600 Speaker 1: a history of how it came back to Japan. What's 560 00:35:52,640 --> 00:35:53,239 Speaker 1: going on there? 561 00:35:53,520 --> 00:35:57,160 Speaker 2: Yeah, we get we get some slight like like minor 562 00:35:57,360 --> 00:35:58,600 Speaker 2: minor kind of cusswords. 563 00:35:58,880 --> 00:36:02,200 Speaker 1: Yeah, yeah, I can't see how that would be satisfying. 564 00:36:02,440 --> 00:36:08,520 Speaker 1: I can see, but yeah, And honestly, I'm someone who 565 00:36:08,560 --> 00:36:10,920 Speaker 1: doesn't eat a lot of dessert anymore. But I'm in 566 00:36:10,960 --> 00:36:14,359 Speaker 1: my hot closet right now and all of this sounds right, 567 00:36:14,960 --> 00:36:16,319 Speaker 1: It sounds so refreshing. 568 00:36:16,640 --> 00:36:21,319 Speaker 2: Frozen shaved frozen fruits. I mean, I've I've had some, 569 00:36:21,400 --> 00:36:24,000 Speaker 2: I've had some ices that are probably that probably involves 570 00:36:24,040 --> 00:36:27,879 Speaker 2: some of that. But move oh like white peach and strawberry. 571 00:36:27,960 --> 00:36:32,600 Speaker 1: Oh my, heck, oh my gosh, I bet it's so nice. Yeah. 572 00:36:33,000 --> 00:36:38,319 Speaker 2: Also, I appreciate your like stringent lacheflon standards. 573 00:36:38,440 --> 00:36:43,960 Speaker 1: Yes, I do too, I do too. You know, we 574 00:36:44,080 --> 00:36:49,719 Speaker 1: love a good opinion here, good strong opinion. I love it. Well. 575 00:36:50,800 --> 00:36:53,480 Speaker 1: Thank you to both of these listeners for writing in. 576 00:36:53,600 --> 00:36:55,520 Speaker 1: If you would like to write to us, you can. 577 00:36:55,760 --> 00:36:58,359 Speaker 1: Our email is hello at sabrepod dot com. 578 00:36:58,440 --> 00:37:01,400 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 579 00:37:01,400 --> 00:37:03,759 Speaker 2: and Instagram at saver pod and we do hope to 580 00:37:03,760 --> 00:37:06,799 Speaker 2: hear from you. Savor is production of iHeartRadio. For more 581 00:37:06,840 --> 00:37:10,680 Speaker 2: podcasts from iHeartRadio, you can visit the iHeartRadio app, Apple Podcasts, 582 00:37:10,760 --> 00:37:13,239 Speaker 2: or wherever you listen to your favorite shows. Thanks as 583 00:37:13,239 --> 00:37:16,600 Speaker 2: always to our superproducers Dylan Fagan and Andrew Howard. Thanks 584 00:37:16,600 --> 00:37:18,239 Speaker 2: to you for listening, and we hope that lots more 585 00:37:18,280 --> 00:37:27,520 Speaker 2: good things are coming your way.