King Crab

King Crab (Paralithodes camtschaticus), also known as Kamchatka Crab or Alaska Crab, is widely distributed throughout the cold seas of the northern hemisphere. From the Bering Sea it spread into the cold waters of the Sea of Okhotsk, the Sea of Japan and the Gulf of Alaska. In the 60s, specimens were introduced into the Barents Sea, from where they migrated towards the Norwegian Sea.

Its firm, white meat and intense sea flavour have made it a unique and highly prized culinary product in recent years. Interestingly, although known as King Crab, this colour only appears once cooked, as the live crab is burgundy in colour.

It is the largest of the King Crab species, with a leg span that can reach 1,8 metres and a weight of more than 12 Kg and is caught using pots and traps. Our Russian product comes from sustainable catches in the Barents Sea that meet MSC requirements, made by factory vessels that process the crabs on board. Through a rigorous selection process the smaller specimens are released to allow for future catches and preserve the ecosystem. Arctic Crab sells shoulder sections, also known as clusters, of raw legs and cooked legs, with a minimum weight of 900g and clusters weighing up to 2Kg from the oldest crabs.

On board, the crabs are graded by size, washed in seawater and deep-frozen in the case of raw clusters. For cooked clusters, after grading, they are cooked in seawater without additives and immersed in cold water before being deep-frozen. We sell these delicacies in boxes of 23-24Kg or individual pieces weighing at least 900 g, with 3 legs and a claw, to the delight of our customers. They are among the delicacies most prized by gourmets and the finest chefs in the world.

King Crab fishing is certainly a dangerous profession. Fishing for king crab in the Bering Sea or off the coast of Alaska means battling waves of up to 8 metres, buffeted by strong winds and facing temperatures that can fall to -30ºC.

Fishing vessels place cages or pots on the seabed at depths of between 150 and 200 metres. Herring, sardines or chopped cod are placed inside as bait. Once a pot has been set, it is marked with surface buoys so that the fishing gear can be located later and hauled on deck. Only adult crabs may be caught so any smaller specimens that enter a pot must be returned to the sea. In addition, fishing quotas are very strict to keep crab populations at healthy levels.