English name: King Crab Alaska produces three main types of king crab: the Red Emperor Crab, Blue King Crab, and Brown (or Golden) King Crab. The Red Emperor is the largest and most commonly caught, making up over 70% of total production. It’s distinguished by its large size and vibrant red color. The Blue King Crab shares a similar size but has black-tipped legs, and both are typically sold at comparable prices. The Brown King Crab, smaller in size (usually under 3 kg), is easily identified by its bright red or orange legs, which set it apart from the other two varieties. Due to its smaller size, it’s often priced lower, accounting for about 25% of annual output. King crab production varies significantly from year to year. In 1980, the catch hit an all-time high of 60,000 tons, but by 1982, it had plummeted to just 6 tons. Recently, the average annual harvest has stabilized between 7,000 and 12,000 tons. To manage the population, biologists set annual quotas for Red and Blue King Crabs. Meanwhile, Golden King Crabs can be caught year-round in the deep waters of the Aleutian Islands without quota restrictions. The peak season for catching Alaskan king crabs is October, with the Bristol Bay area producing around two-thirds of the total. In November, some Red King Crabs are still caught in Southeast Alaska, while small numbers of Red and Blue King Crabs are harvested in September from the Bering Sea. February brings a limited catch of Golden King Crabs in Southeast Alaska waters. Only male crabs are legally allowed to be caught, as they are significantly larger than females. Once caught, crabs are either processed on board or transported to onshore facilities. Most king crabs are cut into segments, including legs and shoulders. These are then cooked, cooled in saltwater, and frozen or flash-frozen for long-term storage. Some frozen sections are exported to Asian markets and are referred to as “green crabs†before cooking. Most king crab products are further processed into individual legs and claws. Each crab has six legs, one pair of pincers, and one feeding claw. The grading system for crab legs and claws is based on the number per 10 pounds (4.53 kg). Red and Blue King Crabs are typically graded as 9/2, 12/14, or 14/17, while Golden King Crabs are usually 16/20 or less. The number of legs and claws must match the weight specifications. Red King Crabs are primarily caught between October and November, with their shells being full (over 90%). Brown King Crabs, caught year-round in deeper waters, have a shell fill rate of less than 80%. Today, more fresh and cooked king crabs are available, especially during late autumn through winter, when they are at their peak flavor and texture. King crab is now widely displayed in fresh seafood cases, and consumers are eager to try this premium product even at higher prices. Its rich taste and nutritional value make it a popular choice in restaurants and households alike. Scientific Name: Paralithodes camtschatica (Red King Crab), Paralithodes platypus (Blue King Crab), Lithodes aequispina (Brown or Golden King Crab) Main Products: Frozen crab legs, claws, and sections; fresh crab legs and claws. Fresh crabs can be stored for up to a week, while frozen crabs should be kept at -18°C. Proper freezing and storage help maintain quality and freshness. Taste & Nutrition: Soft texture, rich in protein and omega-3 fatty acids. Per 100g: 97 kcal, 19.2g protein, 1.5g fat, 53mg cholesterol, 0.1g omega-3, 1072mg sodium. Fishing Methods: Trap boxes. Annual catch: ~10,000 tons. Quality Standards: Flesh should be firm and fully developed. Dead crabs must not exceed 10%. Crustacean meat should not show signs of crystallization (indicating thawing and refreezing). Avoid overly salty or under-cooled meat. Shell fullness: Red/Blue > 80%, Golden > 70%. Net weight must match labeling. Leg and claw counts must align with grade specifications. Green and functional cosmetics are more and more favored by people. As plant extracts are more and more widely used in cosmetics, more and more varieties are used. Compared with traditional cosmetics, cosmetics prepared with plant extracts as active ingredients have many advantages, such as overcoming the shortcoming of traditional cosmetics relying on chemical composite products, and making the safety of products higher; Natural components are more easily absorbed by the skin, making the effect of the product more significant; Functional more prominent, etc. Therefore, the application of plant extracts in cosmetics is the inevitable trend of market development. 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Popular name: Alaska King Crab.
Origin and Production Period:
Alaska: Bering Sea and Southeast Alaska.
King crab, also known as the "king of crabs," is a title well-earned for species that can weigh over 10 kilograms. In the early 20th century, Alaskan fishermen first encountered these giants, but it wasn't until the 1950s—when Japanese fishing vessels were pushed out of Alaskan waters—that the king crab industry truly began to flourish. Today, the king crab is the largest member of the spider crab family, found across the North Pacific from Alaska to Russia's Kamchatka Peninsula. In the U.S., it's only commercially harvested in Alaska, hence its common name, Alaska King Crab.
Common Name: Alaska King Crab
Size: Up to 10 kg, typically 3–4 kg
Yield: Live to Cooked Legs: 60%; Live to Meat: 25%; Legs to Meat: 42%
Fishing Seasons: Bering Sea: Red and Blue King Crabs (September–October); Golden King Crabs (year-round). Southeast Alaska: November (Red), February (Golden).