{"title":"VAAG Seafood","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.375rem] font-bold\" style=\"text-align: center;\"\u003eVAAG Seafood\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003e\u003cem\u003eFrom Henningsvær, Lofoten · 68°N\u003c\/em\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eSustainable Seafood From The Ice-Cold North\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eVAAG is a small fishery based in Henningsvær — the working fishing village on the outer edge of the Lofoten archipelago, 68° north of the equator and well above the Arctic Circle. The waters here are some of the cleanest, coldest and most productive in Norway, and they breed seafood of a quality that very little else can match. FINE \u0026amp; WILD is proud to bring the full VAAG range to the UK.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eWhat sets VAAG apart from the rest of the Norwegian seafood industry is twofold. First, the timing — every fish, every shellfish is harvested only in season, when the species is at peak quality. No out-of-season catch, no compromise on condition, no buying for the sake of supply. Second, the technology — VAAG is the only company in Scandinavia using High Pressure Processing (HPP) on shellfish, a technique that uses extreme pressure to clean the meat from the shell without heat, additives or damage to the texture. Their langoustine and king crab arrive shelled, raw and intact in a way no other producer can offer. Combined with super-freezing at –50°C within hours of catch, the result is seafood that holds its texture and flavour for up to 24 months without loss of condition.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003e It is a better product than most \"fresh\" fish you'll buy in the UK, because most fresh fish has spent days in transit before reaching the counter. VAAG's catch is processed and frozen the same day it leaves the water. By the time it reaches your kitchen, it is genuinely fresher than the alternative.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Henningsvær, Lofoten, Norway · 68°N \u003cstrong\u003eCatch area:\u003c\/strong\u003e Lofoten · Vesterålen · Finnmark · Trøndelag · Steigen \u003cstrong\u003eProcessing:\u003c\/strong\u003e Same-day filleting, vacuum-packed, super-frozen at –50°C \u003cstrong\u003eTechnology:\u003c\/strong\u003e HPP (High Pressure Processing) on shellfish — Scandinavia's only certified operator \u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eAlways Frozen, Always Fresh\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eThe freshness of fish begins to decline the moment it touches the air. The standard supply chain in the UK is fish caught, landed, iced, transported, sold to wholesale, distributed to retail, and finally placed on a counter — typically four to seven days from sea to plate, sometimes longer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eVAAG's process compresses that window to hours. Fish are filleted, vacuum-packed and super-frozen at –50°C the same day they come out of the water. The flash-freezing happens fast enough that the water inside the cell walls of the flesh forms only the smallest ice crystals — far smaller than slow domestic freezing — which means the cell walls don't rupture, and the fish doesn't lose moisture, texture or flavour on thawing. The result, properly defrosted, is fish at the condition it was at the moment of catch. Tested against most fresh fish on the UK market, it wins on texture, on colour, on smell, on every measure that matters.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eBeyond quality, the model also reduces waste — frozen stock holds for up to two years, which means no pressure to sell at the back end of a short fresh window — and reduces emissions, because frozen seafood travels by sea and rail rather than air freight.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eThe Range\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFive products, all from the same waters, all to the same standard.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eVAAG King Crab — Finnmark\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eWild Norwegian red king crab from the icy waters of Finnmark, the country's far north. HPP-treated, which means the meat is removed from the shell raw, intact and undamaged — a finish no other commercial producer in Scandinavia offers. Sweet, firm, dense.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eVAAG Langoustine — Trøndelag\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eWild langoustine from the deep coastal waters of Trøndelag. HPP-treated tails, shell removed without heat or pressure damage to the flesh. Raw, ready to cook, no peeling required. The cleanest expression of langoustine you'll find on the UK market.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eVAAG Vestfjord Salmon — Steigen\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003ePremium Norwegian salmon from Steigen in northern Nordland. Filleted and trimmed to a standard suitable for raw preparation, vacuum-packed and super-frozen the same day. Back loin cuts, skin-off, bone-out.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eVAAG Skrei Cod — Vesterålen \/ Lofoten\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eThe legendary migratory Atlantic cod that returns to the Lofoten and Vesterålen fishing grounds each winter to spawn. Caught in season only. Filleted to a standard suitable for raw preparation, back loin cuts, super-frozen same day. White, dense, flaking.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eVAAG Halibut — Henningsvær\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eWild Atlantic halibut from the waters around Henningsvær itself. Filleted and trimmed to a standard suitable for raw preparation. Firm, white, with the texture and weight that defines premium halibut.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eWhy VAAG\u003c\/h3\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eCaught Where The Fish Are Best\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eLofoten, Vesterålen and Finnmark are not chosen for convenience — they are the waters that produce the species at their peak. Skrei is unique to these grounds. Halibut from Henningsvær is fished in the same fjords the village has been fishing for centuries. King crab from Finnmark is the largest, sweetest red king crab in the world.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eCaught In Season Only\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eVAAG do not buy out of season, and they do not buy endangered species. Every product on the page is harvested at the point in the year when that species is at the top of its condition — and not before, not after.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eProcessed The Same Day\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFrom sea to vacuum-packed and super-frozen, in hours. The freshness window most fish lose to transit is closed before the customer ever sees the product.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eHPP Technology\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eVAAG is the only company in Scandinavia operating HPP (High Pressure Processing) on shellfish. The technology uses cold extreme pressure to separate meat from shell, eliminate harmful bacteria, and extend shelf life — all without heat, chemicals or damage to texture. This is what makes their langoustine and king crab unique.\u003c\/p\u003e\n\u003ch6 class=\"text-text-100 mt-2 -mb-1 text-sm font-bold\" style=\"text-align: center;\"\u003eSuper-Frozen At –50°C\u003c\/h6\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFar below the standard commercial freezing temperature. The lower the freeze, the smaller the ice crystals, the better the texture on defrost. There is a measurable, tasteable difference.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eHow To Defrost\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eThe defrost is where most home cooks lose the quality. Done properly, VAAG seafood comes back to the condition it left the water in.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor all fish (Salmon, Skrei, Halibut): take from the freezer, leave in the vacuum pack, place on a plate in the fridge, and defrost slowly overnight — eight to twelve hours. Do not defrost at room temperature. Do not defrost in water unless you genuinely need it fast (in which case, sealed, in cold water, changed every 30 minutes). Once defrosted, use within 24 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eFor shellfish (King Crab, Langoustine): same process — vacuum pack, fridge, overnight. The HPP-treated shellfish is raw, so treat it the same as any raw shellfish once defrosted.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eCooking \u0026amp; Use\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eThe fish in this range — particularly the back loin cuts of Salmon, Skrei and Halibut — are filleted and trimmed to a standard fit for raw preparation, which means they are equally suited to seared rare, baked, poached, ceviche, crudo or sashimi-style at home. The langoustine tails are raw and shelled, so they go straight into the pan, the grill or the broth — no peeling, no waste. The king crab arrives raw and shelled and is best treated simply: butter, lemon, briefly warmed through.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eVAAG seafood does not need a complicated treatment. The quality of the raw material is what you're paying for — let it lead.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" style=\"text-align: center;\"\u003eDelivery\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eAll VAAG seafood is dispatched frozen, packed with insulation and dry ice or gel ice to maintain the cold chain. Next-working-day delivery across mainland UK on orders placed before our daily cut-off. Saturday delivery available. We do not dispatch frozen for Monday delivery to avoid weekend transit.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\" style=\"text-align: center;\"\u003eOn arrival, transfer immediately to your freezer if not using within 24 hours. The cold chain matters — please don't leave the box on the doorstep.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e","products":[{"product_id":"raw-norwegian-langoustine-tails-shell-off","title":"VAAG Raw Norwegian Langoustine Tails","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePot-caught wild langoustine tails (\u003cem\u003eNephrops norvegicus\u003c\/em\u003e) from the cold, deep coastal waters of Trøndelag in northern Norway. A genuine luxury ingredient with no real equivalent on the market — these are not the tails sold in bulk from trawled fisheries, where the catch arrives crushed, stressed and inconsistent. Pot fishing is a low-impact method that brings the animals aboard alive and undamaged, and the difference is immediately visible in the finished tail.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe shells are removed raw using high-pressure processing — a cold technology, unique to VAAG in Scandinavia, that uses extreme pressure to separate meat from shell cleanly without heat or chemicals, preserving the natural texture and translucency of the raw flesh. The tails are then vacuum-packed and super-frozen at –50°C at VAAG's fishery in Henningsvær, locking in quality at its peak. Once defrosted, they are virtually indistinguishable from a tail just shelled by hand — firm, sweet and ready to cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLangoustine sits in a category of its own. Sweeter than lobster, with a finer and more delicate texture, and far more refined than any prawn. The flesh is lean and clean-flavoured, and rewards brief, gentle cooking — a quick sear in foaming butter, a few seconds in a hot pan, or a flash through the grill. Overcooking is the single biggest mistake to avoid; the tails turn from perfect to rubbery in seconds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Pot-caught from Trøndelag, Norway (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Wild langoustine (\u003cem\u003eNephrops norvegicus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot, Norwegian coastal fleet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Raw-shelled by HPP (high-pressure processing), vacuum-packed, super-frozen at –50°C \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wild langoustine (\u003cem\u003eNephrops norvegicus\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below. Defrost in the fridge in the sealed vacuum pack overnight, or in cold water for 30–40 minutes. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e 8 tails per pack (size 8\/12), IQF frozen\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"150g","offer_id":55575562551681,"sku":"LSFLAN1000","price":80.0,"currency_code":"GBP","in_stock":false},{"title":"175g","offer_id":55575562584449,"sku":"LSFLAN1001","price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Screenshot_2026-02-06_at_15.13.59.png?v=1776785235"},{"product_id":"skrei-cod","title":"VAAG Skrei Cod Loin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Skrei cod (\u003cem\u003eGadus morhua\u003c\/em\u003e) loin, pot-line caught off the Lofoten and Vesterålen Islands in Arctic Norway during the annual spawning migration, processed and super-frozen at –50°C by VAAG Seafood. Skrei is not a separate species from Atlantic cod — it is the same fish at its absolute peak. Each year between January and April, mature cod that have spent five to seven years feeding in the nutrient-rich Barents Sea migrate over 1,000 kilometres south to spawn in the waters around Lofoten. That journey builds exceptional muscle density, and the fish arrive lean, firm and at their finest. The flesh is brilliantly white, clean-flavoured and faintly sweet, with a texture that is noticeably firmer and more defined than ordinary cod.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese loins arrive skinless, boneless and ready to cook — thick, generous cuts that hold their shape under high heat, poach cleanly without falling apart, and roast beautifully. Skrei has been Norway's most prized seasonal catch for over a thousand years, and the reason it commands the prices it does is straightforward: the eating quality of a fish that has been swimming hard through cold Arctic water for weeks is in a different class to cod caught at any other time of year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe name itself comes from the Old Norse \u003cem\u003eskrida\u003c\/em\u003e — to wander. VAAG process each fillet within hours of landing at their fishery in Henningsvær, Lofoten, and freeze at –50°C to prevent ice crystal formation and preserve the texture of the raw fish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Vesterålen \/ Lofoten waters \u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e) — Skrei\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot and line, Norwegian coastal fleet (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e Caught January–April · Available all year from frozen\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge in the sealed vacuum pack overnight. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePlease note this image is of a loin steak only - the product is much larger \u003c\/strong\u003e\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"550g±","offer_id":55385123225985,"sku":"SKRCOD150","price":59.0,"currency_code":"GBP","in_stock":true},{"title":"700g±","offer_id":55410954436993,"sku":"SKRCOD700","price":75.0,"currency_code":"GBP","in_stock":true},{"title":"750g±","offer_id":55634785501569,"sku":"SKRCOD750","price":80.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/SkreiCodPortions_FINE_WILD.jpg?v=1743582443"},{"product_id":"raw-shelled-king-crab","title":"VAAG King Crab Raw Leg Meat","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Norwegian red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e), hand-shelled raw and super-frozen at –50°C by VAAG Seafood at their fishery in Henningsvær, Lofoten. Each pack contains pure leg and claw meat — snow-white with distinctive red striping — with all shell, cartilage and feather bone removed. This is high-yielding, zero-waste king crab: every gram in the pack is clean, ready-to-cook meat. The flavour is sweet, mild and delicate, with a texture that sits somewhere between lobster and the finest white crab meat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe shell work is done using high-pressure processing — a cold technology, unique to VAAG in Scandinavia, that uses extreme pressure to separate meat from shell without heat or chemicals, leaving the texture and translucency of the raw flesh intact. Because the shell work and cartilage removal have already been done for you, this product opens up preparations that whole king crab clusters cannot easily deliver. It can be gently butter-poached or cooked à la nage as whole pieces, cut and folded through a fresh chilli and tomato sauce for a seafood linguine, diced and combined with a salmon mousse as a filling for ravioli, or simply steamed and served with brown butter and lemon. It is the same king crab from the same Finnmark fishery as the whole clusters — the difference is that VAAG have done the preparation to a standard that professional kitchens expect, leaving you with nothing but meat and the cooking to think about.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Finnmark, Norway (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot, Norwegian coastal fleet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Raw-shelled by HPP (high-pressure processing), vacuum-packed, super-frozen at –50°C\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge overnight. Once defrosted, refrigerate at 0–4°C and use within 4 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"225g","offer_id":55634200691073,"sku":"RSKC225","price":115.0,"currency_code":"GBP","in_stock":false},{"title":"260g","offer_id":55634754371969,"sku":"RKC260","price":132.0,"currency_code":"GBP","in_stock":true},{"title":"340g","offer_id":55643066040705,"sku":"RKC260","price":173.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Raw_Shelled_King_Crab_UK.jpg?v=1778233458"}],"url":"https:\/\/www.fineandwild.com\/collections\/vaag-seafood.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}