make the salad cut a peach up and stuff it in there put it on a little bit iceberg lettuce and that is exactly how i'd serve it garnish it with a little extra more a little more spice then we're going to make a tomato fennel relish to go with a salmon cake salmon cakes are salmon that has been brined and garlic and shall ride and lemon bosonic little more last s we're going to put that into a food processor with some mushrooms and scallions a little bit of ginger which i know i have for summer that's the one you know i was if that was been bothering me all this time i'm trying to tell you if i when vinegar and there's the  it's nice to say are you going to make me facebook famous ok so let's start with some vegetables right so we're going to cut some celery just a little bit so this is why we can't sample and then using that same motion we talked about earlier with that knife we can literally just cut it into a very small this is what this is  and then cut this into a very fine julienne just cut it very very thin like all things non human right the male sweeter and prettier i'm positive i said that right there so when we did when we cut into the male popper we want to tap into the wall so we got all that pith out cut it in half and then we take the pill and then we want to remove all this path right so this is dry but if we take our knife remember once you add it it is really hard to take it out right and then a little  and then a couple of vendors some lemon so when i make that buckle later i'm going to have to get out the measuring sticks which is really not one of my favorite things to do when we cook this is our measuring stick right here pretty good that's ready for grabs it's the blue crab so i'm an east coast guy a blue crab for me is about if you're from the west coast you might say don king crab or even snow crab but for me it's  little blue crab comes to us either alive or cooked doesn't come to us dad rock right if it does it's bad right that's the law actually so either buy a life like a soft shell crab or a live crab or you buy cooked crab right crab meat the whole crab whatever it is so crab meat comes to us for forms cooks crab comes in try to pull those lobes of crab meat out in one piece one piece you know if they get that led crab meat out in one piece it's called jumbo lump and they get forty dollars a pound for it right but if that piece of meat comes out in many different pieces say meat if it comes out in many different pieces it's the same mean it's just called lump crab and they get twenty five dollars a pop for the same me different product right this is dog driven by demand because in maryland and most of the eastern shore this is what everybody demands right this is what sold kind of on the ancillary areas right so we ask you what sold in michigan that's the fourth product and that is the product that is everything on that pickers table when he's done with the shift already to take a break that gets squeegeed into a bucket right it's called special it is right this is what we buy right the special is fantastic because it has lumped crab and claw meat and fat and juice but it also has shell fragments and membranes and little pieces of you know uncooked cra so you got to pick through it right but we can buy special for six dollars a pound it's a matter of demand i think right so i'm just going to mix the two right so the one thing i don't want to do with this is to break up that crab too much so i'm just going to kind of fold it together just until i see we've kind of coated that crab in that dressing and then we need a peach now these are not free grab one of these two will and i know we can't sample but i've seen the table rush to before so i suppose it doesn't really matter  a little shredded iceberg right in the bottom of our plate all right and then to finish that we're going to take a little bit of par trying not to let it blow away and get a little parsley in there and play the wind a little bit and then just to finish that i like to give it a little shine so extra spice right we're going to give it cooked crab pasteurized cooked crab you can buy it in many different places right but you know you get they still carry the jumbo they carry the lump they carry the claw they don't care the special that's ok very few home cooks will use that rationale we need to start an onion we're going to harmonize this idea and so with the onion right we want to cut it in half so that gives us two flat surfaces to work in because we're going to use this in a form that we want to somewhat cut up even after it's  a bunch of cuts coming one way most invested there and then a half a cup that way and this fall apart but that's ok i think that knife needs to be sharpened again after banging it on that table we also need a few other things here we need some fe with a fennel i like to take the outer layers off it's another reason why we're not sampling today you get this cleaned up this was bothering me and if you've ever been to my classes you know how much this actually bothers me little bit of sesame oil now we can add know how hard it is to find at seven o'clock in the morning i had the brandy actually you could probably find it if you were ok with people looking at your sideways let go a little bit longer we don't really need any color on it i just wanted to open up so we've got the sun dried tomato so now we need  and she was a depression era woman so she was canned salmon and she but she made this really nice tomato sauce fresh tomato sauce that we all loved i loved my brothers and sisters i can't really speak for because they didn't like it maybe they didn't like i always requested it on my birthday and i always end up eating all of it so maybe they weren't such a fan but i've like fish all my life all right so just a few of those just to get them going oh that one came off that's in the garbage now you can all hear me right and we'll get these in our pam just the crunch certainly not for the for the it's certainly not for the nutritional value right just the crunch plus i don't want a different color green right i kind of use and then the and the and the color i didn't really want to different color just as lovely as you can imagine ocean the crunchy allman the pottery is just fantastic and you know the first place just amazing right i take a second bite without saying a word i pull the smallest of pen bones i know i'm i'm in the fish business i'm in the smallest of pin bones from the corner of my mouth and set it on the edge of my plate you thought a bomb went off in there right so the maitre d the owner the chef person who burned out fish several waiters are now surrounding our table they take my fish only way i've taken two bites they take my wife's plate away he the scraper and there scraping the turntable down i think we're do on my anniversary my wife looks at me and says you find a bone in there you eat it tomatoes are beautiful it's like say thank you to viscera farms for their beautiful produce they brought in they really do a nice job here and they know i can buy their products in kalamazoo or a live two but they do a really nice job  so i would garnish that done with a little bit of parsley and we just personally right in the middle and then it's our salmon k and then just to finish with some of that eighteen year you know us so just to give it a little more definition just drizzle that eighteen year of around the plate just like that that's what i have for you today thank you very much