Building Secret Natural Survival Shelter In The Wild | Bushcraft Wilderness Cabin | Catch and Cook

If you've been watching the channel for a while you'll know that I like to do the occasional catch and cook. Well this morning I went down the coast. I took my wetsuit, my goggles, my snorkel and I was looking for a particular species of crab. Over here they're called spider crabs and there's loads of them at the moment. You go down the beach, you'll see the shelves washed up. The trick is to get in the water, go snorkeling, look down. And I didn't take my camera but I'll just throw some videos up of me finding these spider crabs in the past. I've also found lobsters as well. Sometimes I'll use a pot, sometimes I'll just swim out and dive down. But the trick is to snorkel, swim over the kelp, look in amongst the bottom of the kelp. You'll see where it's attached to the rocks. These spider crabs are everywhere. You dive down, you grab them and then you bring them here to the woods. And that's exactly what I've done. I've got one right here. So this is one I caught this morning. This is a male one. You can tell there because it's got this very thin kind of pouch where a female is rounder. That's where it stores the eggs. There isn't much meat in the shell of these. There's a little bit of brown meat but the main meat is all in these big legs. So the next thing I'm going to do is I'm going to pop the shell off. Well, I'm going to dispatch it, pop the shell off, clean the guts, pop these legs into the pot, leave it for about 10 minutes and then it'll be time to eat. Wow, look at these claws. It's not the big, it wasn't the biggest of spider crabs. I've caught much bigger in the past but this will do. Right, time to put it out of its misery. Okay, now that I've dispatched it, I'm going to remove these. These are actually called dead man's fingers and these are something you don't want to eat. So remove those and then another thing to remove is just this mouth section. So break that off. There we are and that is pretty much it. It's ready to just go in. It's quite easy to prepare these. So what I'm going to do now before I put it in, I'm going to split it in half. Just by doing that, here we are. Two beautiful sections of legs and we've got the, well, what are they? The shoulders or the main body and then we've got these claws filled with meat. Right, let's get it in. So this is called an Afghan pressure cooker. It works just like a normal pressure cooker. You put your food in, put the lid on, seal it down and it's got these two valves. One there and one there. They obviously open up when the pressure builds up too much because the last thing you want is for that to, well, you know, pop. So the trick is now it's just to make sure there's no pressure built up because if you don't do that, what can happen is it can all just go up in your face. Look at that. Oh, that smells amazing. Oh, that smells really good. Look at that. Hey Amber, I bet you want a bit. Another crack. Turn it over. I need to crack it again. It's too hard. There we are. There's something about crab. Just love it. Such good meat. All right, look at all this meat left in that one. That's when this comes in handy. That's why, that's kind of why I started with the claw because when there's awkward bits or tricky bits, you just get this in there, loosen it all up. And it's just started to rain. I was expecting a bit of rain to come at some point, but not this early. Anyway, let's get into this one. This is, well, that's where the claw was. There's meat in all of these bits. Got to watch out. It's a sharp knife. Right, I'm going to continue eating this. I absolutely love crab. Let's try the corn. You can probably hear the rain landing on the wood stove now. All right, let's try the corn. Oh, that's hot. Cooking good in the woods. Merch available. Check it out. That is good crab. Right, I'm going to work my way through the legs. Then I'm going to get to these knuckles, these joins. I'll tell you what, in here, if you didn't already know, there's usually a nice bit of really nice meat in there. Bit fiddly to get to. Just see. Oh, I'm dropping it. Yeah, it's one of my favorite bits, actually. It's kind of that knuckle. Anyway, so good. All right, let's try a carrot. Let's try a carrot. So soft. Not as good as the corn and not as good as the crab. All right, celery. And by the way, if you're new to the channel and you haven't yet subscribed, hit the subscribe button. This is what we do. All right, back to it. Let's work on a leg. Come on, let's get all these legs out. Crack. This is absolutely delicious. Proper. This really is my sort of food. It's messy, but it's better than noodles. All right, I'm going to eat this food. I'll be back in a minute. Tell you what, that was definitely cooking good in the woods. I absolutely love that sort of food. If you're wondering how I lit that fire, because I didn't really explain it, I've explained it in videos previous to this. This is a tree that I look for, and it's a balsam fir or a balsam fir. I'm not too sure how you pronounce it. See these bubbles? Well, each bubble, as you pop them, resin seeps out of them. So the trick is to get it all to seep down onto a stick using a fire steel striker onto it. And that is really flammable. It's like petrol. If you see any of these, if there's any of these where you live or in a local forest, if you're allowed to, then pop one of the bubbles and try and light it. It's nature's fire lighter. Folks, that is it for this video. Thank you so much for watching. It's been a bit of a long day. I got up quite early. I went down to the coast. And yeah, I was snorkeling for about 40 minutes before I saw my first decent male crab. The male ones, they grow a lot bigger than the female. The females are smaller. They're the ones that carry the eggs. And I believe they're all mating at the moment. I'm not too sure. But on that note, that is the end of the video. Thanks so much for watching. If you haven't already subscribed, hit the subscribe button. If you have any ideas of what I could, well, recipes what I could cook in the pressure cooker, let me know. And let me know what else you want to see me do around here. See you next week. Goodbye.