So when you can see
the rings on them, Tarik?
And you just have drill
rings as they get bigger.
So what would you
consider this one?
So, one, two,
three, four, five.
So, that's a pretty good
size geoduck for here.
SIRI: The average size
after five years do they
actually get bigger than
a dick, soul sister.
See, it's-
Oh, shit.
Seattle is a port city.
So of course, we have
some awesome seafood.
But I’m not just
talking about salmon,
scallops, shrimp.
The traditional stuff.
I’m talking some
weird ass shit
that you can’t find
at the grocery store.
People work hard to get
these foods to the plate,
and I can't wait
to try them.
Yeah I remember as
a kid I use to go
squid jigging.
One of the coolest
things to do.
Grab yourself about
a good pound or so, and
then go home and
grill it up,
a little lemon,
call it a day.
Let's go find out and
see what some of these
guys are catching.
And this is like,
pretty classic Seattle.
Something pretty much
everyone has done as
a kid.
I'm using a jig
that kind of glows.
As an attraction to them,
so they go for it.
I feel like I kind of
need to get in on this.
Want to try man
I'm not gonna lie man,
make me feel like
I'm a kid, man.
You feel the weight?
Yeah, I do feel it.
Go, reel it in.
Oh yeah, there we go.
Here comes his catch.
Aw, yeah, see?
That's not bad.
That's all there is.
That's jigging, you guys.
I mean, you can't get any
more free food than this.
That was a lot of fun.
But I do want to eat
some food though.
I'm heading to the Queen
Anne neighborhood of
Seattle because I want
to try an unloved local
seafood.
That's the very
definition
of underground, a huge
clam called geoduck.
Geoduck man,
never had it.
it's grown here,
it's harvested here, but
not really used here.
And we've found a chef
that has actually found
how to cook it in
numerous ways.
Chef Michael Gifford
here at How to cook
a wolf is gonna prepare
a couple dishes.
Hey man stop touching me,
I'm going away.
Stop touching me,
stop touching me.
Damn, stop touching me.
Man, he's like all right
I'll leave you alone bro.
If I grew up in Seattle I
probably would have grow
up eating geoduck.
So how's it feel to be an
east coast man coming to
the pacific northwest,
introducing us to pacific
northwest ingredients.
Trippy.
I was blown away when
I first had this and
I didn't see it
on many menus.
I didn't understand why.
I mean that's
what Seattle is,
shellfish country.
It's a clam, right?
But for
some reason visual plays
with people's minds.
Yes.
When it comes to eating.
Yes.
Like I kind of wonder is
just because of
just being phallic?
What is that?
But the thing is you're
not even getting it on
the plate like this.
No.
At all.
So you would think people
would just eat it man.
So, let's get to it.
All right.
So we get these in,
obviously alive, and
what you have to do first
off is let them relax.
If the siphon is
tightened up,
you're not really going
to get as much out of it.
Okay.
You let it relax.
Let it hang.
So then you just want
to move really fast and
you just wanna drop it
right into the water, and
it's about 20 seconds.
15, 20 seconds, right?
Okay, so
you just wanna make
sure the skin's loose.
And there it is, and
that's everything.
Drop it into some
ice water, and
then just open up
the shell like that.
So, this is what
they call the ball.
The stomach,
everything else.
Right.
So that part
you don't want.
No.
So then you just remove
this, like that.
The outer skin?
Make the references
of what you want.
So then,
here's the siphon, and
this is where
the mantle is.
So you wanna clip
right there,
and we'll save that.
Watch you split that
bad boy right in half.
Okay, you're gonna
prepare two dishes
for me today.
Absolutely, we're gonna
start with this part,
the siphon into a crudo.
Raw.
And then the inside,
the mantle, what we're
gonna do is treat it as
clams and spaghetti.
Awesome.
I'm ready.
So you just want to
slice really thin.
It looks tough man.
You know what I mean.
Here, try that little
bit right there.
It has a bite.
So this has a nice
little bite.
Slightly sweet.
I really do like that.
So I'll put that into
our mixing bowl.
This is the finger lime.
I'm just gonna squeeze
it out, you get these-
Oh, dude!
Little pearls.
Yeah.
They call it
citrus caviar.
Man, that is badass bro.
Some diced celery.
Pinch of salt, and
a touch of heat,
make a nice little pile.
Look at that.
And that is it.
I'd eat that in
a heartbeat.
Let's say this is
your first course of
the goeduck.
Right.
So, let's continue on
with the hot application.
It's nice to be in
a kitchen, man.
I have my days
where I do miss
being on that small line,
man.
I can't even front.
That looks good, man.
And there we are.
Clams and spaghetti.
All right.
Please.
Mm.
How's that?
Is it coming together?
Oh, I like that
nice intensity.
Mm-hm.
But then that brinyness,
a little bit of
that goeduck.
That is what's up.
All right.
All right,
now we're on to the-
This is the spaghetti.
Mm-hm.
Oh, man.
Garlic.
You got a little
seafood taste.
Got heat.
Oh, man.
People talk about,
they can't eat goeduck.
That's a lie.
That's such a lie.
It is so good.
Cheers to that one.
Cheers.
Yes, sir.
Now that I've gotten
a taste of geoduck,
I wanna check out how
these things are raised.
So I'm hopping on
a ferry down to Shelton,
Washington where I can
dig up some geoduck at
one of the biggest farms
in the Pacific Northwest.
If harvesting these
suckers is half as
interesting as how
they look, I'm sold.
I'm meeting up with
geoduck farmers in
the middle of the night
during low tide.
And that's literally
all I know.
Look.
White van.
It's dark as shit.
A whole bunch of
white people.
I don't know what the
fuck I'm doing out here
right now, but
you know what?
It's gonna be fun!
Let's do this.
We don't have much time.
We need to go.
That's what I figured.
Okay.
And just so you know,
you're gonna get
muddy and wet.
Oh it's all good.
Okay.
I just want
you to know that.
Oh, it's totally fine.
How far are we
gotta walk?
Quarter of a mile.
So Tarik, what you're
looking at here,
is you're overlooking a
twelve-acre geoduck farm.
Low tides are at night so
we do 90% of our
harvesting at
night at low tide.
So that's when
we're out here.
And mostly in
the winter time.
Correct.
Yes, sir.
Okay.
What we do,
is we come through and we
insert PVC pipe, and then
we'll take and put three
gooey ducks in each pipe.
So just a protection,
like a little home.
It creates a little
mini tide pool.
So on an acre we put
in roughly 35,000
tubes, and we want two
gooey ducks per tube by
the time we're done.
Holy smokes.
So 70,000 gooey ducks is
a goal that I shoot for.
On an acre of ground,
it's a five
year rotation.
So they take five
years to fully grow?
Yep.
And then you can see
right here where we
pulled the pipe,
every one of those
is a goeduck.
Crazy, man.
The shell of the goeduck
is down anywhere from 24
to 36 inches and that
siphon will go up and
down and the shell will
not move up and down.
Okay, let's get
you digging.
That's what we
came out here.
Let's get some digging.
It's cold.
That is some cold water
Okay, let's get in here.
And we're digging this
hole a little deeper so
you and I can get
in here together.
You can see there's
a goeduck here so-
We put together a high
volume, low
pressure water.
Okay.
So what you wanna do-
While you hold.
Is put your fingers.
Okay.
And then go right
down the thing.
And take your arm and
feel for the siphon,
and then just work your
wand back and forth.
Breaking loose the sand?
Correct.
You'll just, and
then you pop up.
Then you pop it up
just like that.
Dude.
You make that look easy.
Don't let go of this.
Okay.
Cuz if you
let go of this, you and
I are gonna be so wet and
so cold that we're
not gonna have
fun the rest
of the night.
Okay?
Okay, all right.
So-
Do not let go of it.
Right.
Okay.
Okay, now just
work your wand.
Just kind of moving your
wand back and forth.
Can you feel
it siphon yet?
Wait.
Can you feel him?
Wait, there it is.
And I just keep working,
there you go.
There we go.
I got him.
I think I got him.
Did you get him?
Nice.
Don't let go!
Don't let go!
Don't let go!
Sorry I forgot,
don't let go.
Sorry, I'm so
sorry about that one.
Okay we're going
to go down and
see if we can find
you some bigger ones.
All right.
Probably the first
time and
the last time these guys
gonna see a black man out
here doing some
goeducking.
It'll be a little
bit different,
because we don't have
a harvester's so
you're just gonna kinda
hold yourself up.
Do the same thing.
Okay.
Same concept.
Oh, yeah.
Okay.
Holy shit, man.
I don't even know
where this guy is.
Keep going deeper then,
I'm going to give you
a little more pressure.
You're going to
get your ear in
the mud to get him.
Probably.
Oh, you'll have to.
Oh my god.
Holy shit man.
Where the fuck is it?
There it is.
You're boot is full,
you know that.
I know that.
It's going to suck.
Okay.
Look at that,
there's your second one.
Got two in one shot.
Two in one, yeah.
Nice work.
So now is what they'll
do after you dig them?
Yeah.
We put that blue
rubber band.
So that rubber band keeps
the pressure on their
shell and it doesn't
let this membrane rip.
And so you can sell
it as a live product.
What's the dollar
amount for these guys?
What are they going for
right now?
18 to 20, a pound.
$20 a pound?
$20 a pound.
Last year, we harvested
over 720,000 pounds.
That's a stupid number
in dollars bro.
That's crazy.
You want to eat
some raw ones?
I'll clean that for you.
That's perfect.
Salt water.
Oh, this is crudo
right here.
That's good eating,
brother.
A little sweetness,
slightly salty.
It's so good.
Thanks, brother man.
I don't even care about
the water right now.
I know it's work, but
you know what, though?
Look, I cook for
a living, so
the people that actually
do all this work,
I have a lot of
respect for you, man.
This is not something
that the average man, or
woman can do, bro.
This is real shit that's
going on right now, man.
The pipe is on.
Okay.
Just pull your
whole roll, and
head that way.
This is real deal,
without the holy feel,
hard work.
Whoa, man.
There's one more
seafood with a bad
rep that I have to try.
A funky Norwegian
dish called Lutefisk.
Ten percent of
Washington's
population is of
Scandinavian descent.
So even though I've heard
that lutefisk is pretty
nasty, it's
a traditional dish and
I'm willing to try
anything at least once.
Bring it.
I'm here at Poulsbo,
Washington.
This is a tiny little
fishing community
here in Puget Sound.
Home of four generations
of Norwegians.
The one place in town
that serves it year round
is Tizley's Pub, so
I'm going to sit down
with Poulsbo local,
Dave Lambert and try
this Norwegian favorite.
Oh man, I can't believe
I'm trying some lutefisk.
I'm gonna try
a little bite of it.
This is Little Norway.
This is something they
remembered eating in
Norway and never
wanted to eat again.
But when they all
gathered together from
the different regions of
Norway, it was the one
food that really
tied them together.
This is lutefisk.
What is lutefisk?
You had to stockpile
stuff for winter.
Right.
You would go out and
catch whitefish,
usually cod,
filet it, salt it,
hang it in the wind.
Okay?
And
dry it to thin sheets.
And then as winter rolled
around, you would take
the fireplace ashes out
of your wood stove,
make a paste,
bring it down to lye,
soak the hardened fish in
lye to reconstitute it,
rinse it off real good.
Right.
And then boil it.
So that poor fish has
been abused in so
many different ways.
Wait wait wait wait,
hold on.
So you mean to tell
me I'm about to eat
lye infused-
It's been rinsed
really well.
Okay.
Are you ready for this?
Okay.
That's good.
Mm-hm
That's really clean.
Mm-hm.
Yeah, there's very
little of the real
heavy fish flavor.
And the funny thing is,
it's crazy light.
Mm-hm, almost like
it was air popped.
Yeah.
It gets a bad rap.
I don't know where it,
okay. All right,
I'm gonna tell
everybody right now.
That whole thing
of supposedly,
oh my God,
I can't eat it.
Look, cut out
all the rumors,
this is really good.
Powering through one of
our most hated dishes.
If you make it all
the way through your
lutefisk, the nice
folks here at
Tizley's have
something for you.
Cool.
Yeah.
I went for it.
Got it!
Yeah.
So...
Yeah!
What?
Is this for me?
Are you serious?
The rumors are now
officially over.
Lutefisk is good.
Stop being afraid,
it's just food.
So, when in a Viking
town, eat like a Viking.
I'm a glove man.
Not really.
That's okay.
This is the island.
I don’t think it matters.
This whole field
is just for
this one particular snack
that we’ve been doing.
As a snack.
Yeah.
You’re growing all
this just for a snack.
Chicken and drippings.
This is a boat
the size of my house.
It is a small house.
I will say, I am looking
forward to eating this.
This gonna be good.
