How to Harvest and Cook Gooseneck Barnacles — Deep Dive
On this episode of ‘Deep Dive,’ Portland chef and Eater Young Gun Jacob Harth (‘19) harvests gooseneck barnacles—crustaceans, similar to shrimp or lobster, that attach to rocks— at night, when the tide is low. Harth cooks and peels the barnacles for a unique dish at his local seafood-based restaurant Erizo in Portland. Read more about Jacob Harth: https://trib.al/i8ro0HY ---------------------------------------------------------------------------------------------------------- For more episodes of 'Deep Dive,' click here: https://trib.al/5GwXWcQ Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
