 We're not in Candice any more Dorothy and this is not the Wizard of Oz. I'm out with John from the fish locker who you'll all know. And if you don't know now you know and he's brought me here. Look at the state of this. I don't know if it picks it up on the camera but it is crystal clear like the Bahamas mate. It's stunning. Can we see where we are John? We can't really can we? North coast of Cornwall. We're on the north coast of Cornwall and that's all you're getting. I've got my new fins, new wetsuit top. I look like I forgot my PE kit. Let's get down there and see what we can get. There he goes look. Trepid explorer. Like a billy goat. It's going to be hard of going back up. I'll tell you that much for now. And look at these cliffs and John tells me that these are the old pasty mines of Cornwall. Where they used to mine there. Pure unrefined pasty. Pure unrefined pasty not even cut. So yeah look at the absolute majesty of it. And we're going to head around this little headland so that no one can steal our underpants while we're in water. And I hope you won't get cut off because if you remember what happened last time, roll clip. This look I've sort of got myself stranded down here so we're having to use this fancy pulley system of a rope attached to our stuff. And I'm filming it just in case something goes horrifically wrong. It's working. It's a bit like Murphy's law, apart from it's called the Hayes effect. Come on lad you can do it. Hey Paul you've forgotten something. You don't have to go back you've forgotten something. Now he's unwinding you up. We don't want to repeat that. Oh a little shark purse. Bullhoose eggs yeah. Bullhoose eggs. Great spotted cat shark eggs. And what sort of beef have you got with bullhoose? You don't want to see that in my video. Alright well it's a nice little advertisement isn't it? Yeah in another video I mentioned that if you ever get the opportunity to wrestle with like a double figure bullhoose in the water, possibly think twice about it. I'm like bike marks on my thighs where it's completely dominated me. John sent me the footage of him wrestling with a shark. So if you want to see John wrestling with an actual shark in British waters go subscribe to his channel link below. The one thing you don't want to leave behind is your weight belt because it's well heavy. And I left it up there on top of Cliff's. I've just had to run up in wet suit pants mate. Warm to say at least. Warm. So I'm just going to sit and catch my breath a little bit because I don't want to get out there and be all over excited. So I'm going to just get a bit zen, take on board some water and then go out and see John in big blue. Big turquoise bike looks a thing. Get me in there now boiling up. John has stealthily come up behind me and all I'm going to say is thank God he didn't get me on bingo wing again because look at this. I'd like to say it was an absolute battle book as far as extractions go. Straight forward. For folks that don't know much about this is a male. It's two things that stand out straight away as a male. He's by the size of these claws. I mean his claws are as big as my hands. Look at that. You can tell by the tail. A female of this size or a tail would be that wide. He's probably 40 years old. 40 years old. Look at that man. Big boy. He's of that age that I don't think we can keep him. I think he's too big. We're going to take him and put him back where you got him. We'll get a photo of him when we take him back. Okie dokie. You can see the difference between the claws there. He's got a crunching claw and a cutting claw. If something comes past he'll get rid of it with this one. Crunchy and kill it. I knew it was the serrated one. Look at him. I was worried that John was going to get me on bingo wing. Last time. For those of you who don't believe I'm holding the camera still. Right on bingo wing. It really hurt me. Ow. Did it go through the suit? Well there you go. That's going to scar. That's going to bleed. I'm bleeding. I'm medic. I had recorded that. That really hurt. Right so that's the first. Nipped by a lobster on bingo wing. Hold on. Let me get me composure because I was going to say something there before that happened. Did she just grab me on? Did you do that on purpose? What I'll do is I'll overlay a little photo of the damage that's done now. I'm going to get saddled up. We're going to get him back in sea so he doesn't suffer any more than he needs to get some photos with him. See what else we can pull out. So here I am. Hugging this rock like some sort of underwater Rambo. Admiring the wrasse. I never wanted to shoot it. Just having a look at it with camera. And as I creep around this rock as you'll see I come face to face with a bass. I can see it in the distance now. I let it go on its side. I take the shot and I've left the safety on. Absolute muppet. Underwater muppet. So that's my bad. And this was the last deep ish dive that I did. Because I was struggling to equalize in one ear and it was wrecking. It felt like my head was going to pop. So I decided not to do any deep diving and took to the shallows to see what I could find. Right I'm out. Tongue is absolutely mullered. Some hot salt. I think we've been in for about 3 hours. It was just lovely to be back in sea. The visibility was changing. I had a bass in my sights. A keeper. You'll have seen that on the film. Went to press trigger. Safety was on. Then it just bolted. Get away! I'm always nervous about bingo wings as you'll know. And then I had a shot at one as I was coming in and I missed. Still. Tell you what, you're honest about it. You're honest. I'm honest, there I am honest. And then you're on a save the day. Unfortunately a pair of us just as well came up to this which was right at the end. My hands were freezing. Yeah. So this is just a... A better sized one. Yeah. Yeah, male. The other one was just too big. This one is about 100 mil. Yeah. What's the two little white dots underneath that say it's a male? That one and that one. Look like it's... And they're not it's nuts are they? Because they don't have nuts do they? Lobster bollocks. I don't know you've got to be careful about what you say don't you? Not on my channel either. All right. Whee. You can say lobster bollock. This is a male lobster. It's a male lobster. I don't know if they have bollocks or not do they? I don't know. We don't... Do we need to have this conversation off camera? As you might have not had the person based off of it. The lobsters and crabs. They love each other very much right now. Arm-a-plated bollocks. This is a male lobster. Arm-a-plated bollocks is what he's saying. I'm real nervous around him because he's been going with me didn't he? So yeah. It's a keeper anyway. Yeah, definitely. We've deemed it not worthy of going all the way back up to the car getting the stuff to make a fire and cooking just that up and sharing it. So we're going to go and hit another mark and see if we can add to the pot. Three cornered leeks. Good eating. The smell. The smell is lovely. And you can tell they're three cornered leeks because guess what? What? Three corners on them. Lovely wild edible and lots of them. Loads of them. There's also some Alexander's they're edible and this is a... It's like a bramble stick but if you marinated that in an oxo cube for overnight I'd say and then put that in a baguette your happy days. We've come to a second location. We've just chewed our way down a cliff brought me weight belt. We don't think we forgot anything this time. Conditions are looking pretty good. You reckon, John? John reckons we might be on to a spider if we're lucky. I'll probably get bit by it but we'll see. The spider crab. Healthy looking creature there. Yeah, we're looking for them twice that size. Right, okay. Happy days. Good sign. So tight goggles were mate. Turn it and goggle on. We've been there for quite a while there mate and it weren't very fishy. There weren't many fish on go visibility weren't other clever. Spider crabs everywhere. We chose a decent size. When we had a couple but they were just too heavy for me to to drag them. Dragging them on my floor it was like having an anchor on back of me mate. Couldn't handle it. Couldn't handle it so we oiled one and we've got one. We've got one for a cook-up to go with our lobster from earlier. I can't even talk man. I'm absolutely knackered. Went right round to another headland over there and then on the way back the tide was against us and they had that big crab on back. He's saying hurry up and come on. He's saying hurry up. He's saying hurry up so I better hurry up right. I'll see you back at fire. We're just going to do this really simply Paul is worried that we're going to get cut off by the tide. I'm not. BTW by the way I'm not. I can climb like a mountain goat but yeah. Smell like a mountain goat. I've got a bit of a fire going. All we're doing is we're going to build up a bed of coals. We're going to cook all of these in a bed of coals. This crab is already on his way back to the sea. We have a spider crab and Mr. Lobster from earlier. All I'm going to do is as the fire is dying down to a bed of coals I'm going to butcher those off and break them all up. I'm going to wrap them in tin foil with a bit of butter a bit of rock sand fire I'm going to try and steam some of the sea bait and some of these allium. Some of these three-cornered leek. Right happy days and we've foraged this wood and it looks perfectly cut well done. John's battened all that down it's taking him ages. It's just off cuts from the fish locker workshop. Yeah that's good then. Crab pot bottoms, bird boxes all that type stuff all the little projects that me and James make and the last ones we made are made in like a load of shields and swords and a lance and all sorts. We started off being medieval knights and then he became like Megatron Jedi knight and you're all still stuck in stone age. We're transformers of course. And there you go. Splinter's all upside of his head where he's been batting you. That's good shit that like. Good shit. Good wholesome shit. Yeah difficult to handle just because the shells are so spiky you know. Most of the meat you'll find inside one of these is inside these hoofing claws in all the legs and inside the knuckles inside of there. Now this is a male you can tell it's a male just because of the sheer size of his claws. The easiest way to dispatch these guys is you simply lift up this apron put the knife in. Lift up and go straight in there. That's it. There he's He's no longer of this earth. Well just look he's just so floppy now. I know you feel. He's out. He's gone. Now there is a second way you can do it but it's hard to get it right and all you do is you hold on to them all at the same time knock it on the edge of a rock and flip his whole back off. Now all I'm going to do now is just separate the back of the apron and then peel the whole back off. Yummy. Quick bit of anatomy that's most of his digestive system in there. These bits on the sides here called dead man's fingers. These are the gills. We'll take those off. Those are the gonads more of the guts. Now some cultures, some folks like to eat internal organs. I'll never advise to eat internal organs because any harmful bacteria or chemicals or anything that this crab has ingested in its life have been scientifically proven to be concentrated in its internal organs. The eat dead rotting matter that's all going to be in there as well. I'll wash all that out. So we'll take these off we'll wash that out and then we'll come back to it. These spider crab ink see there look. I'm tired mate. Sorry for the low energy I'm just absolutely knackered from days of just camping and mucking about ink see. He takes it out of here. All of them I've just washed out all the insides. There's none of the guts left. And that was there where I went in with a knife to kill it. And all you need to do with that is just got a natural seam net just break it to two pieces. That's it completely butchered off. You can keep this if you wanted to wash all the insides out and if you pick the meat put it into there as a bowl but we're not going to use this. Everything that we're discarding everything that we're not going to eat is all going to be returned to the sea and none of it goes to waste because it goes straight back into the ecosystem. All the little crabs and blendies and gobies they'll all pick through it and they'll have a feed as well. It's a bit of a contentious subject about dispatching lobsters because some people have said it can just stab straight into the top of their head. Lobsters biology, lobsters nervous system isn't like, well you consider like a mammalian one being that there's one single point where you can cut it off like we do with the spinal cord. They've got 12 ganglia consider their nervous system like a web like a net over their whole body so unless you're going to cleave it completely in half like Rambo they don't know there's no real way to put it out straight up. I will warn you that if if you're a little bit squeamish this might be a little graphic for you. These are all the internal organs this is its intestine line that runs all the way down its back so you'll want to scoop this out because that's basically its poop line. We'll scoop that out I'll scoop out all of this it's inside the head for the same reason as the spider crab. Once I've cleaned it up then we're ready to get wrapped in tinfoil. All I'm doing is I'm putting a little bit of butter in there with them you put anything you want you could put some chilli, some garlic any whatever flavours you want I'm going to try one with a little bit of rock samphire and some three-cornered leek. Perfect citrusy and oniony garlicky and all that will do when you wrap it up it'll all steam with whatever juices it's got in there I mean your wrapping skills I'm just going to say can you tell that I'll wrap all our Christmas presents all you need to do is you just need to remember which way is up and I try to like to leave a little tiny bit to pick them up with because otherwise if I was smart enough I would have probably brought some gloves with me but considering that I am well you know you're good in other ways aren't you I'm still trying to fathom that out but right there's one that's how we're doing lobsters let's have a go on spider crab what I like so we're going to be eating a feast here it's going to be an absolute culinary delight but what I like to make my food a little bit better is the risk potential risk of drowning so we've got the tide constantly coming in as we're prepping to eat and we'll be eating so we're sort of against the clock aren't we this could be a game show actually you've got to get no it couldn't be a game show see you later imagine foresight down here ah a big brucey ah you've got to get it done before tide comes in lads little bit of that in there sandy greens shall I wash greens just add a little bit of crunch just exactly the same all I've done is I've given the big claws a bit of a knock with a rock put some butter on there a couple of sprigs of rock sand fire and I've put some sea beating there to try and steam that as well and I'm going to try and wrap this up gently without piercing in tin foil which giving a spider crab's anatomy is going to be quite hard we didn't have enough course to cook them both at the same time so we're just elected to do the crab and then the lobsters lobsters are not going to take as long as the crab either but come and have a look at this here this is the money shot steam coming off it smells delicious and this just being steamed wrap that back up and open all up at once it smells amazing oh look at that it does smell amazing though there you go and after a few hours in the seat don't have to fill up an appetite yeah so what are you going to see see on me right those lobsters wow what are you going to eat look at that it's just red hot I'm going to have a bit of this I just need some I've used all the butter I should have brought twice as much butter to go up at top after just a little bit top look at that cheers mate nice look at that oh this waltz waltz he's coming in look at that absolutely delicious I've not cooked an eating spider crab on here before so I want to just tell you what it tastes like look at all that meat there sweet tender buttery perfect battery's going so we're just going to end up we're going to finish this while we polish off these crustaceans and what look off that side's coming as well for this one we'll close it it's been an absolute pleasure as always mate as always go follow John I'll leave all links below if you don't already go and check it out I'll put a link for your second channel as well Fish Locker Workshop downstairs as well go check them both out if you like this sort of stuff and take care thanks for watching Au revoir I'm getting one of these days