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| SHELLFISH | FIN FISH | FILLETS/LOINS |
| SPECIALTY ITEMS |
PACIFIC CRAB
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The Latin name of the King Crab is “Paralithodes Camtschatica.” The Dungeness Crab (shown in our photos above) is known as “Cancer Magister,” and the Alaskan Snow Crab is known as “Opelio.”
King Crab are typically harvested between September and December in the northernmost waters of the Pacific. Dungeness Crab in Alaska are found between June and September, while Dungeness Crab from the Western States are harvested from November to April. The Alaskan Snow Crab are principally harvested from January to May.
The King Crab are landed whole, immediately cooked, then split cleaned by removing the gills and viscera. It is then either brine or blast frozen. King Crab can be found in the following market forms:
Legs and Claws – sections of three legs and one claw attached at the shoulder.
Split Legs and Claws – Legs and claws are cut in half lengthwise, exposing the meat.
Broiler Claws – Large “killer claws” scored with the shell left in place.
Fancy Meat – Three layers of meat; merus meat, body meat, and red meat yielding 60% leg meat and 40% body meat.
Whole Merus Meat – The largest segment of the walking leg.
Salad Meat – small chunks of red and white meat mixed together.
The Dungeness Crab market forms range from whole, cooked to canned meat. The Snow Crab can be found in the market in clusters, cocktail claws, meat blocks, or by single legs.
Typical sizing of the King Crab averages 6 to 8 lbs. while the smaller Snow Crab produces clusters of about 5-8 oz on norm, and the Dungeness Crab average approximately 1 to 3.5 lbs.
The King Crab has become one of the most expensive of
the luxury seafood items and due to a significant drop in production
over the past two seasons, prices for King Crab products have climbed
dramatically. Some users have begun to substitute other crab
species for the King Crab, such as the Snow Crab, which also has a fine
taste and texture. Its popularity has been increasing rapidly in
the seafood markets.