Equipment expert Adam Ried has a roundup of the best seafood tools.
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Your link to the stock pot does not match the one you show
seeing you slurp a raw oyster activates my gag reflex.
Love your show!!!
Another great and timely video ATK! Do you have an idea on the perfect place to store my caviar and my filet mignons?
Seafood are just large bugs that migrated to the sea. Ever notice that Lobsters are scorpions and shrimp are roaches? 🤢
Crabs? Seriously look at a crab and tell me that is not a giant bug that people love dipping in butter. 🤮🤮🤮🤮
27$ Oyster knife? I'd rather use a rusty nail and a ball pean hammer, fancy pants
Yeah, Cambro nearly tripled the price on Amazon. Probably because of this video.
We had oysters for Christmas Eve. I made a batch of Mignonette sauce (minced shallots in white and rice vinegar with a little salt, sugar and white pepper). There was plenty left over. I've been eating it on smoked salmon and on a bratwurst. Shallot relish is delicious and a great refrigerator staple!
It's December 2021, and this guy is talking about prices. This video is going to be obsolete in about 3 months with the rapid inflation that's coming.
Back in the 1960's, a friend of mine who is no longer with us created a product called the Clam Ram – and it makes opening Clams and Oysters easy and far safer than using an Oyster Knife. I still use mine all the time. They still make the device and to me – it is one of the few single taskers I would not be without. – remembering that an Oyster Knife is basically a single tasker too.
I love oysters but every time I eat them cooked, raw, grilled, in a soup, at fancy restaurant etc, I get raging diarrhea.
Restaurant supply stores have the best prices on Cambria
Or we could just not eat stuff off the ocean floor. The ocean is the earths toilet. That piquant flavor in the oyster is just distilled pollution and human feces.
Unfortunately here in Colorado the only oysters we have locally are Rocky mountain oysters. I hear that they fish those out of the Poudre River. 😉
I've eaten a ton of lobsters and oysters, and done some oystering via tonging. The oyster shucking method was pretty much on point. Holding them with a towel like that is a good technique to have control and protect the hand from a slip, and doesn't need fumbly gloves which I had tried in the past but gave up in favor of the towel.
For the lobster, I see no need for shears to open the tail for a small lobster like that; after braking the tail free from the body just tear off the fins at the end of the tail then poke your finger up through to release and eject the tail meat. What was missing in the video was how to deal with hard claws. Larger and true really hard shell claws benefit from an application of Channel Lock type or some large set of pliers. Otherwise with little lobsters like in the video unless true hardshell, you can tear them apart with your hands.
The oyster knife looked like it had an opening where the blade goes into the handle. Was that just a reflection, or is that knife going to be hard to clean and likely to harbor bacteria?
Just FYI, the lids on the cambros are not airtight or watertight.
LOVE those shears/scissors!👌🏿
I also LOVE those plastic containers!
I use them exclusively for storing my flours, sugars, oats, grits and rice!
They're very affordable and durable!
I get mine at a restaurant supply store!👍🏿
Happy New Year! Stay calm and cook on.😀😀
I don't know a single person who's opened dozens and dozens of oysters that has NOT stabbed hell out of their hand with that oyster knife, at least once.
Hmmm… i find seafood rather shallow and pedantic
The Cambro food storage containers are not BPA free!
Great, now I want Bloody Mary Oyster Shots .
Wonder when this video was made. The 6-qt Cambro he said they bought for $6.00 is now $20.00 on Amazon!
Great review. How do the shears work on poultry?
What about a fish scaler or a shrimp knife for vein cleaning? Aren't those seafood tools?
Can you use the seafood scissor to devane shrimp?
I just knew he was gonna eat that thing…
I prefer to steam my shell fish in a bamboo steamer. Was also hoping to see some cool crackers, picks, forks, and clarified butter solutions.
I love being able to rewatch when I am making a recipe and if you really answer questions alot of recipes call for fennel which the liquorice like flavor makes my daughter gag to the point of having to leave the table any suggestions for what else can be used.
The stockpot reviewed is a bit different from the one shown attached to your link. There are no rubber/silicone covered handles.
Love those Cambro containers, I have the 6Qt version for my flour. It's fantastic. Agree on the oyster knife, should think about getting one as I love them steamed on the half shell with a bit of salted, garlic butter. I also have the slightly smaller Cambro (green lid) for rising pizza dough as it's markings gives a good indicator of where you were when you begin to rise the dough, and where you should have it to double in size. I just spray it with vegetable spray and it's perfect for rising the dough on the back of the stove (while oven is heating up). Agree on the 12 Qt stock pot for size. Last year found a 16 Qt instead at TJ Maxx and wished it was the 12Qt instead. Oh well. Better a tad bigger than necessary than to find a 12Qt being TOO small and it's great for large batches of stock, especially when I have a ton of bones and meat to use up for stock, which does happen on occasion.