English name: King Crab Marketing strategies have placed king crab in fresh display cases, and the results have been impressive. Consumers are willing to pay a premium for the chance to taste this culinary treasure. Scientific Name: Male Sexual Enhancement Ingredients Plant Extract Male Sexual Enhancement Ingredients Plant Extract,Epimedium Extract,Schisandra Chinensis Extract,Cistanche Tubulosa Extract Fufeng Sinuote Biotechnology Co.,Ltd. , https://www.sinuotebio.com
Popular name: Alaska King Crab.
Origin and Production Period:
Alaska, specifically the Bering Sea and Southeast Alaska.
Introduction:
When a crab weighs over 10 kilograms, it truly deserves the title of "King of Crabs." In the early 20th century, Alaskan fishermen first encountered these giants and believed they were the true kings. However, it wasn't until the 1950s, when Japanese fishing vessels using destructive netting methods were forced to leave Alaskan waters, that the king crab industry began to flourish and develop properly.
The king crab is the largest member of the spider crab family and is found on both sides of the North Pacific, from Alaska in the U.S. to the Kamchatka Peninsula in Russia. In the U.S., it's only produced in Alaska and is commonly known as the Alaska King Crab.
Alaska produces three commercially important types of king crabs: the Red Emperor Crab, Blue King Crab, and Brown (or Golden) King Crab. The Red Emperor Crab is the largest and most abundant, making up over 70% of Alaska's king crab catch. The Blue King Crab is similar in size but has darker legs, and both are sold at comparable prices. The Brown King Crab is smaller, usually under 3 kg, with distinctive red or orange legs, which set it apart from the other two species. Due to its smaller size, it's typically less expensive and accounts for about 25% of annual production.
Production levels of king crabs can vary greatly from year to year. In 1980, the catch reached a record high of 60,000 tons, but by 1982, it had plummeted to just 6 tons. Recently, the average annual catch has been between 7,000 and 12,000 tons. Annual fishing quotas are set for Red and Blue King Crabs, while Golden King Crabs can be caught year-round in the deep waters of the Aleutian Islands without restrictions.
Most king crabs are caught in October, with the majority of Red King Crabs coming from Bristol Bay, accounting for about two-thirds of Alaska’s total king crab production. In November, some Red King Crabs are also caught in Southeast Alaska. A small number of Red and Blue King Crabs are caught in September in the Bering Sea, and a limited amount of Golden King Crabs are harvested in February in Southeast Alaska.
Only male crabs are allowed to be caught, as they are significantly larger than females. Once caught, the crabs are either processed onboard or transported to onshore facilities. Most king crabs are cut into segments, including legs and shoulders, then cooked, chilled in saltwater, and frozen or flash-frozen. Some of these frozen segments are exported to Asian markets and are referred to as "green crabs" because they are not yet cooked.
Further processing includes separating the legs and claws. Each king crab has six legs, one large claw, and one feeding claw. The legs are graded based on the number per 10 pounds (4.53 kg), along with the claws. 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 smaller. The number of legs and claws should match the quantity of raw crabs.
Red King Crabs are primarily caught between October and November, with their shells being plump and full, often reaching 90% or more. In contrast, Brown King Crabs can be caught year-round in deeper waters, but their shells are generally less than 80% full.
Today, Alaska is increasingly supplying fresh, cooked king crabs as well as live ones. The best time to buy king crab is from late autumn through winter.
Red King Crab: *Paralithodes camtschatica*
Blue King Crab: *Paralithodes platypus*
Brown or Golden King Crab: *Lithodes aequispina*
Common Name: Alaska King Crab
Size: Up to 10 kg, typically 3–4 kg
Yield: Live crab to cooked crab sections: 60%; Live crab to cooked meat: 25%; Cooked sections to meat: 42%
Main Products:
- Frozen: crab sections, legs, claws, and split-shell legs and claws.
- Fresh: crab sections, legs, claws, and live crabs.
Storage & Shelf Life:
- Live crabs can last up to 24 hours after being removed from water.
- Frozen crab sections can be stored for up to 1 year if properly iced.
- Fresh king crab lasts about a week, and thawed crabs last 3 days.
- Store frozen crabs at -18°C and fresh crabs at 0–1°C.
Taste & Nutrition (per 100g):
- Calories: 97 kcal
- Protein: 19.2 g
- Fat: 1.5 g
- Cholesterol: 53 mg
- Omega-3: 0.1 g
- Sodium: 1072 mg
Origin & Distribution:
- Main origin: Alaska (Bering Sea and Southeast Alaska)
- Distribution: North Pacific, from Alaska to Russia
Fishing Methods:
- Trap boxes
Average Catch:
- Around 10,000 tons annually
Fishing Seasons:
- Bering Sea: Red and Blue King Crab (September–October); Golden King Crab (year-round).
- Southeast Alaska: Red King Crab (November); Golden King Crab (February).
Quality Standards:
- Flesh development: Uncooked or improperly cleaned crabs are rejected.
- Dead crab rate should not exceed 10%.
- Meat crystallization indicates improper freezing or thawing.
- Overly salty or under-cooled meat is unacceptable.
- Plumpness: Red and Blue King Crabs must be at least 80% full; Golden King Crabs at least 70%.
- Net weight must be accurate; no extra ice weight allowed.
- Leg and claw count must match the grading. For example, a 20-pound crab graded 9/12 should have 18–24 legs and corresponding claws, with no more than 1.5 lbs of waste.