WILD KING CRAB SECTIONS - COOKED
WILD RED KING CRAB
(Paralithodes Camtschaticus)
In the depths of one of the world's richest and cleanest oceans, the Barents Sea, lives the red king crab, the largest species of king crab in the world. Just off the coast of Finnmark in Norway, small coastal fishing boats head out each day with no more than 30 crab pots on board. Only the biggest and finest crabs are brought to shore and the others carefully returned to the sea. These rulers of the sea are in abundance and are highly sustainable.
Alive, red king crab is actually a dark burgundy in colour. When they are cooked they turn bright red with scarlet-red highlights on the top part of the shell. The meat is snow-white, with highlights of bright red.
Red King crab is nutrient-rich and has a wonderful sweet flavour with a tender texture. Simply delicious served hot or cold with homemade aioli or tarragon mayonnaise and a squeeze of lemon, or try our ultimate King Crab Salad Recipe.
This delicious king crab is ready to eat after defrosting, each leg providing plentiful meat along with meat from the shoulder. The claws are pliable and can easily be cut with scissors, the shoulder meat, however, requires a little more patience but is well worth the effort. Single legs can be removed, defrosted easily and prepared separately if you do not need the whole cluster in one go. If reheating, care must be taken not to further cook the delicate meat.
Origin: Norway
Storage: Keep frozen at -18°C until the expiry date mentioned on the pack or Keep refrigerated for 24 hours before consumption.
Net: 500g
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