A Seafood Chef's 5 Must-Have Kitchen Tools

In this episode of Kitchen Essentials, we visit chef Mike Price at his seafood-centric restaurant, The Clam, located in the West Village of Manhattan. Chef Mike is an expert when it comes to fish and shellfish, so it’s only natural that his selection of essential tools included a fish spatula, and shucking knives. The chef talks us through his favorite tools when making lobster rolls, which include claw pins and his favorite counter top plancha. His selection also includes pin bone tweezers, and he shares a trick on how to prep them before you first use them.

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Where to buy:
Oyster knife: https://www.amazon.com/Oyster-Shucking-Knife-Professional-Toadfish/dp/B078HCFMJ5?tag=Chow0a-20

Clam knife: https://www.amazon.com/Dexter-Russell-S127PCP-Clam-Knife-Sani-Safe/dp/B0016498WU?tag=Chow0a-20

Pin bone tweezers: https://www.amazon.com/Kwizing-MADE-JAPAN-Tweezers-GLOBAL/dp/B01M8FHKOS?tag=Chow0a-20

Fish spatula: https://www.amazon.com/New-Star-Foodservice-43068-6-5-Inch/dp/B019R31DJC?tag=Chow0a-20

Lobster/crab picks: https://www.amazon.com/Hiware-Lobster-Crackers-Picks-10-Piece/dp/B01B7CZ3R4?tag=Chow0a-20

Plancha: https://www.amazon.com/Presto-07047-Touch-Electric-Griddle/dp/B0051XSIO6?tag=Chow0a-20



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