 I'm down on the coast with the main man, John, from the fish locker. And we're about to, well, I'll just tell you, the weather took a turn for the worse and I was messaging John saying I'll let sack this off, but local knowledge prevails. And look what his founders look. A beautiful little spot as that corn runt just flies by. And we're going to saddle up with our spear fishing game. John's going to try and take me to get some... Anything. Anything? We'll take anything. And hopefully we'll cook it up and we'll have something to show you at the end of it. So stay tuned. Right, we're suited and bootied, look. As John was saying, this is for the female subscribers all throughout the land. There you go. Right, we've just got out to... Hold on, we do have to check for snot and everything as John rightly points out. We've just got out just to... Well, John's going to unload his sack on there and show you what he's got and then we're going to jump back in and see if I can rep the north a little bit better than I am doing. What have you got? I'd love to take any opportunity to unload my sack. I had it. We've only got one bag. And I think that lobster... Yeah, it has. It's been smashing up. That's one that the lobster's been smashing up. Well, he's done his favour there in a way, hasn't he? He shows it a little bit. And there it... I know everyone who watches your channel will know this, but for the wild camping and bushcrafting lot that don't actually know, can you just talk us through what these are? These are a razor clam. What they do is they live in the sand I've been. I don't know if you manage to get on your GoPro, I've got some on mine. Try to show the top of it. What it is is they live in the sand and there's just like... they've got a little siphon that comes out with the top of there. It's maybe like a couple of inches long. And it sits just underneath the sand like that and you'll just see the top of it. Yeah. And like you wouldn't know yourself, you've tried to get a couple of them on. You have to dive down and you have to get hold of them really tight because they've got a strong foot where you can see it sticking out there. That piece there is probably about that long. And that's what it sucks into the sand with. As soon as you get hold of them or as soon as they feel anything, they'll try and get back under the sand. And just like that, they'll be one foot under. Yeah, I kept grabbing them. It tips me fingers and they're just gone like that. If you don't get them, they just... Can you see your cell on there, mate, so you can do it to... You've got... Yes, man! If you're looking for snot... There we go. ...number of times you go out at water and check your mask off and you'll just get lines of bobbies all the way first. It's not what we need for our 12 female subscribers from our channel. I've scurr a nose to call it netting. More trouble going out at bag than different going under at rock. So could you eat these raw then? I don't recommend eating anything collected raw. Right. Surely because generally there is a rule of thumb being that filter feeding shellfish, you don't eat any of them in a month without an eye. And that's just because we get an algal bloom. Right. And there's toxic algae. There's no toxic seaweeds. So technically all seaweeds are edible. All seaweeds are edible. Algies. Yeah, there are some. There are some ones that are mechysig. Look at this little lass who's got her prickly old head stuck in net. I've managed to avoid getting nipped. I don't want to get nipped. No, I'm on camera. We've come this far. Now, for folks who've watched my channel, I have on about this all the time. But you'll know yourself, whenever you're collecting things like shellfish, there are minimum landing sizes. Minimum landing size in your area might be different. I know up at north-east it's 87mm. So it's 87mm from the back of the eye to the back of there. Down here it's 90mm. This is over at under, I'll tell you by looking at it. Beast. And you can tell the difference between a male and a female. This is a female. Generally by the width of the tail. A male's tail will go like that. A female's tail will go like that. It's broader, it's flared. You can see on top, you can see how it's flared. That's because when she's got eggs, she holds them all in there. Yeah, and you don't have to take it if it's got eggs on it. There are three bylaws really with lobsters. One of them is the minimum landing size. This is big enough. Another one is, if it's carrying eggs under here, call it a buried hen, a buried lobster. You aren't allowed to land it with carrying eggs. And also, there is a V notching scheme. Where a V is cut into either this one or this one. That marks it as a breeding lobster. You aren't allowed to land it. Right. So this one, she's had three chances. I'm afraid she's going in the pot. I'm afraid she's going in the pot. Look, a little barnacle on her as well. She's just starting to get a bit. Let's not get too friendly with her because she's here. These. Well, yeah, you've spotted there's a barnacle there. But this white worm here, you might see it on rocks and other things. They're called keelworms. It's just a little parasitic worm that creates a calcium shell around itself. Do any harm to lobster is just hanging out. And when she sheds her shell, she'll lose it. Now, you might notice claws, two different types of claws. It's got one big one and one little fast one. It's got a crunching claw and a cutting claw. And what it will do is sat in its own. If someone comes past it, it'll get older with its big one, kill it, crunch it, come in with a little serrated one and cut it up. So if you had to choose, and you had to choose which one to get your finger caught in which one you're choosing. I don't know. That would probably break it, but that might cut it off. There's no real winning. There's no win. No win. And you can see these. That's how they feed themselves. Oh, those claws on there as well, yeah. I'm sure, like when we talked about earlier on, if you get older one and it sheds its claws, like you sometimes don't, they can still feed themselves because they've got these. There you go. For the people who complained when that happened to me, they can still feed themselves and the claws will grow back eventually. If you come over to my channel and you'll see quite a few of our crabpotting videos, we've caught lobsters with one claw, no claws and they're still perfectly healthy. And all they do is, when they shed their shell, they just grow two new claws back. Right. Let's drop this gnarly little beast off and we'll get back in the soup. See if I can stop blanking. For Yorkshire. Right. How are you doing? We're back from our second run and we've been honest here that fatigues kicked in. We're about, we're about F, aren't we? Right, we were telling you just like, we got here just before low water. Yeah. I went up one side and then, you can tell at the tide to turn out. Yeah, how long were we in there for? Yeah. About four hours was it for? Yeah, about four hours in the soup. My tongue has, it's felt, it's seen better days and then I got a good shot straight behind the eye, brained it and this is my first ever trigger fish. And apparently the good eating. So there you go. This spike here, it is, when it will go down, it is retractable. It's locked itself in there. I saw a lot, yeah, it got me that. What they do is, they go inside of a rock like a crevice and put this up and lock themselves in there. Just look at that moans. Did I get you there? A spike here. Oh, right, there you go. Then I didn't flank. There you go. That's Yorkshire one, Cornwall one. It's a draw so far. There we are. Look at that for a little. Razor clams. Brilliant. First time catching a name, first time catching a trigger fish. Lobster I'm familiar with, but that's brilliant. That's the right little tree. As I say, we've been in the sea for four hours. My face is hurting. I've been really thirsty. It's a long time to be in the sea. But just buzzing, man. First buzzing to come out with John. He was real kind of him to meet up with me and show me some of his spots and that. I've had a mint there. I love it out there. The visibility was pretty non-existent really. It was pretty bad, but we managed. For me, from being up north, that visibility was fine. I can handle that, but I know that it does get a lot better here. I'm going to stay here for a good few more days around this coastline and hopefully the visibility will clear up and I'll get to show you some of the wildlife and stuff as well. John's just gone to get some stuff. I think we're going to cook these up. Where are they? There they are. I think we're going to cook them up somewhere or at least have a little bit of a feed. Right, here we go. I'm normally organising stuff, because I'm with John. It's my fault, I guess. 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. I'm filming it just in case something goes horrifically wrong. It's working. Then stay tuned for having to get me round under armpits and hide up there. We've got out of the water. I don't know if you can see him down there. We've got out of the water. Got all the gear sorted, got changed. I said to tell you what, I'll run up the hill and go and get one of the cars and I've come down and we can pick up all the gear. Anyway, the time it's taken for me to leave, get off the rocks and get back down here, what tide's coming? A lower rope down, got all the gear and he's going to have to take his trousers off. Yes, it's a bit like Murphy's Law, apart from what's called the Hayes Effect. Go on lad, you can do it. Don't slip over now. Don't slip over now. Paul, you've forgotten something. You don't have to go back, you've forgotten something. Now he's unwinding you up. Test it out mate, yeah. Right, here we are. John's led us into this cul-de-sac because he... his Swedish torch fell off top of his van. It's a long story but here we are, having to cross this little bit of water, me with camera and all that. Just waiting to see if... Oh mate, I'll stack it in there, I know I will. I know I'll stack it. Look at that, no mate! I can't do it. I can't do this. It's too much John. Oh he's done me. He's done me there with Northern. Right, yeah, he's right. He's representing North. He's from North as well. Right, let's go and get wet. I'm filming but I'm going. Right, here we go. Here we go. Repping North. If I go over mate, this is it. I've got a drone bag. I've got a camera in hand. Let's have it. It feels slippy. It does feel a bit slippy like. Here I go, look you. Hey up there! Here he comes, look to rescue, look. I don't need rescuing like some sort of... Sorry to all me whips... Right, here I am to be laughed at. It's just the... It's all the slippy and it wears up barnacles when you need them. Don't you be trying to help me? I've got this. You get away from me. Look how I've... They call me the limpit. The Yorkshire limpit. I'm stuck on this rock now with these feet. Refreshing actually. I don't fall, this will be good. Good content. I do fall. There's tears. How deep does it get? That's the junk dunk. It's nice as well isn't it? Down here look. Just a bit of adventure. I didn't stack it. Please don't stack it right at the end. Yes! I'm happy about that mate. There you go. The Yorkshire limpit strikes again look. The Yorkshire welch. Piece of piss. This is June. The new calendar coming soon. For both men and women. Women and animals. Come get some. Just a little bit of rock, sandfire. To go in with the razor clams. See where it's darker? That's where it's more... It's stiffer. And then you can get some of that gear. That's fine. I've got a hell of a lot of time. I've got a hell of a lot of time. I've got a hell of a lot of time. I was just going to say saffle pitch. It is essentially. I like that I've got some oak logs in the garage. Every single time I split one of them I have to have a good sleep. That's nice in here. So two tums there? Yeah nice in here. John's going to do the lobster. I'm going to do the razor clams on me. I'm going to do the razor clams on me. The razor clams on me, Billy Can. And on the bush box. And to do it I'm just going to chuck a little bit of chopped up garlic. A little bit of chopped up onion. Bit of salt. Maybe some spicy tums. I don't want to ruin the flavour because it's something that I've not eaten that much of. So I would really like to just see what the flavour's all about really. Not too much. Just a little bit. There we go. Make sure you're on a little garlic press. There you go, skinned. Ready to go. It's a lot of garlic. I'd just like to apologise to John's lovely wife for sending him home. Stinking of garlic. That's what's happening here. Smells lovely and then that will go in there. Into the pan with that. I don't think I'm going to add a bit of salt. Himalayan sea salt and that will do us. Right, so I'm just going to fry this up. John is like an absolute hero. Brought some butter sir. A bit of butter first to bring out the flavours. Sweat it down a little bit. And then add a bit of water and then we'll get these babies steamed up. I don't think we talked about them. When we were getting them. I know we didn't. I know we didn't. And I am by no means the expert. I'm winging it as anyone who knows me knows I'm just winging this life. But speaking of experts this is your man. So just talk us through the anatomy. What you can eat. What's the best bits of it. Why does it look so much like a tin dot dog? I've just blown away by how much of an expert you think I am. Kind of oversold. Come on, you've got a back catalogue that proves you're an expert. Go check it out by the way. Yeah. I'll get you on. This is a razor clam. The Americans they have razor clams but they look completely different to this. It lives in a burrow in the sand. So what you'll generally only see is you'll only see the very very top of it sticking out. Usually a little tiny depression with a little number 8 shape. You might find the shells on the beach generally if you're going to be looking for an area that's got razor clams that is an ideal cal cell sign. If you find them on the high tide now these are a good size to take. I will only ever take them if they'll be that big and more. Because they are quite slow growing. John, is there a legal size to say these things? That's a genuine question I want just doing that. The easiest way to tell you would be to say look with your local ifker because the minimum landing sizes for so many things are different with areas. We'll have some sand in it. You can purge these for a couple of days in plain salt water but we haven't got the time or the patience. We want to get amongst it. Speaking of getting amongst it, lads, what do you think of my new mullet? See how this one's opened all the way up. There's a bit of sand in there. That's all we'll just have to contend with. We can give them a rinse. I'll tell you what that looks like. It's very, very phallic, isn't it? Doesn't it? Looks like a bit of a knob. Looks like a knob. There's some waiting them. There's some meeting them. There's some meeting them. We'll just pop them in hopefully. They're going to be to me. This is my contribution anyway. John's lovingly named it the haze effect where unfortunately things just seem to go wrong. Well, at least you know that it's genuine. Things go wrong, you know it's genuine. We're not messing about. There they are in there. Put that there like that. It's summer rather than now. If it was a survival situation you might do what you've got. I've chucked me a rock sandfire in there which has quite a citrusy little vibe to it. That will help flavour them and we can eat that as well. The clams have all fallen off the shell. So they're done. As far as I'm concerned they're good to go. Smells lovely. We'll have a little try at one of these phallic mutants. Get all this gubbins off. All sand off. Though he's in comment box. I know what you're thinking. Are you going to buy me a drink first? That's what you're thinking. Let's go in. Seagulls are after it. Seagulls are after it. There you are. That's nice. Reminds me of summer. It's got a bit of a taste of a crab's leg to it. A bit like squid. That's nice. Lovely. Some of this rock sandfire. That's lovely. Get in here. Come on. I used all of my bushcrafting skills to whittle myself a stick. He's learning. From the best mate. From the best. He said that best there. You'll see with ease. This area here, at the dark part, that's a stomach full of all that. Sand and bits you need to be eating. You don't have to eat it. No. That money's sharp. It's in there for stock. Crab legs. Delicious though. Mul marinier with garlic and onion. A bit of that as well. A bit of green stuff. One of your five would you? It's better when it's been steamed like that. I've had it before and it's been a little bit overpowering. It's got like a... It just takes the flavour out of it a bit. When you break it, it's fresh. It's like pine in it. Sometimes it can be a little bit like turpentine. Yeah. A little citrusy. Are you doing good? Your catch. Catch and cook. Yes! Cooking a lobster this way, incredibly simple. You don't need to overcomplicate it at all. Literally we've got our clean sea water. You can see there it's like a full rolling boil. A fierce boil. All I'm going to do is I'm just going to take the lobster and put it into the pan. The water will drop off the boil. That's because the lobster will lower the temperature of the water. When the water comes back up to a rolling boil again, give it two more minutes after that and it's ready to come off. That's it. So it's a full rolling boil, lobster in. When it comes to a rolling boil again, two more minutes after that and it's out. Ideal. Because a bigger lobster and that's science I think. It works for crabs, it works for lobster, it works for any type of crustacean shellfish. If you're doing this at home, what I would recommend you do is fill like a sink full of cold water and put some ice cubes in and as soon as you've finished cooking it, take it straight out and put it into an ice bath. It's shell will return quite a bit of heat so it will continue to keep cooking unless you cool it down. We're not going to do that here, we're going to get it cracked and eaten. If you leave it for too long and you don't cool it down, it just overcooks and it becomes really rubbery. Excellent mate. Let's see it going in. The seeds dropped right off the boil now because the lobster has cooled down the water and as it heats back up again it will cook. That said it's extra two minutes now in here as I've just got a little glass jar with some butter in it. I'm just going to melt some butter off. It's ready to go. Beautiful looking thing, look at it. Let's get stuck in. What did you say? Warm it with butter through so we can just just literally sit in a little bit of water so we'll have some melted butter to dip it in. Do you want to do the honours though? Mate, you do honours. Tell you what. Do it like a chicken leg. Do it like a wish bus. Shall we? Here we go look. I wish it was a little bit taller. Right. Oh no mate, you have that one. I had all them plans. You have a bigger one. No, you do it. I insist. Right, I'll just check. A knocking rock. Find somewhere hard. Give it a good. Look at this, he's spoiling me look. Let's have a go with butter. Lobster in melted butter. Yes. And a hard fork lobster. That John wrestled out. I was just going to say you did really well getting it out. Well, how did you get it out of there? Is it on film? No I don't. On the film I was raking about in all these rocks. I found an edible crab and I couldn't get it out and I was feeling a little bit just fondant. I thought I was letting the side down. He had his flag for Cornwall didn't he? I had diving it down amongst all these rocks and just saw a single one of these antennas poking out. I thought I know what that is. Dived down there and found it and it was underneath a massive rock. I put those holes on a couple of sides so I raked out all the little stones got my lobster in hook went down under one side and waggled it about. So it turned round to face it and then all I did was I went round the opposite side of the rock underneath and growled at its tail. Of course I needed both hands I couldn't show you in the video. If it's a toss up between filming it and getting fodder then it's... I did a video recently where I was getting my lobster out and another lobster come out and collared me so I thought I'm not going to make that mistake twice. You can't eat a GoPro look at that for a chunk of meat dripping in butter. That is despicable. I've never had it with melted butter. That's unreal. I was just going to say you do some of Y Abbey's, don't you? When you get rolled up tail and turn it and pull it out it doesn't work with lobstas. No. I don't know how you do yours. This is the easiest way I've found. Female lobstas, which this one is you will see inside of them they have this red there. Like a little tomato. All round up. Call it the tamale and you can either eat it now or if you've dried it at home or wherever you can use it as like a sprinkling to go into your hollandaire sauce or into your seafood sauce a real nice taste to it. I didn't know that and is it just the females? It's undeveloped eggs. Is it? They won't all have it in though, no? No. If you look at them you'll see it's just undeveloped eggs. I'm going to eat it now. Right, with the lobster. I've got a weird texture. If you saw me break the end of the tail fan off you've got your shell give it one of these and then open it out flat give it one of them and it just comes straight off. A second part you will know about this I'll mention it. If you go over these two bits there is an intestine line inside this tail. Pull the top off like that. Bit of clean? Yeah, it runs down the inside of there but there is more of that to my like. I love it. Do you not like it? It's a bit rough. It's a weird texture to it, it's almost grain isn't it? Wait, it's just like caviar. Lobster caviar dipped in butter, you watch. There is that intestine line that I was talking about. Which piece do you want? The biggest piece. You'll get the biggest one. Possibly some up for parents. It's when you've got two youngins or what McGrann used to do if we had one cake. One of us had to cut it in half. I knew the chooses. She always made sure that it was a perfect half didn't she? Aw, look at these. Let him get dripping in butter. Look at that. How was that? That did not go to waste. Oh, cheers. After how long we were in the sea this is a perfect reward for having day we've had. Four hours in that. I was going to say another perfect thing about these types of stoves. See how it's all cooked on. But with other things like disposable barbeque or like your pushbox. The best thing with this is is once you finish with it you can literally Don't retain it's heat. Does it like that thing? No, not like the rest of it. You can take that and chuck it in sea to cool it off or chuck it on your bonfire or whatever you want to do with it. Perfect. I'll put a link to your other channel below this video so that you can all go and have a look how you make this sort of stuff. Definitely worth a watch. Very, very simple. That's the fish locker workshop. The fish locker workshop. But do go check out his main channel first because that is the back catalogue is ridiculous if you're into this sort of stuff. It's funny isn't it? I was just about to say that all of this shell what we'll do is we'll take it down into one of the rock poles put it under some of the rocks. That way if there's any other little bits of meat we've missed the crabs, the blendies, the gobies they'll pick it all clean so absolutely nothing went to waste. All back into the ecosystem. Love it mate. Love it. Yeah. Well done. It should have been one of them. Nice one. Covered in butter and lobster juice. That's how we like to roll. Let's go wash hands off. There you go. That's how. Put it back into these woodlands just to rot and go back to nature. I mean there wasn't that much of a trace to leave but obviously we've left nothing. Everything's been put away and left exactly how we found it. I don't know if you can hear me of it sound at waves and that but just wrapping this up now. John's going to take me out tomorrow I think we're going out on the coast. Oh, Pollux! Let's do this quick. I've had a mint day it's been it's actually gone for having me down and taking me out and showing me what it's all about. It's been absolutely mint. Please do go follow the Fish Locker and his other channel. Fish Locker Workshop. Get in here. And the Fish Locker Workshop. All links for that will be below. And that's it. Covid elbow Fade to Black Sea later.