ALASKAN
KING CRAB
DUTCH HARBOR
A Rare, Restuarant-Quality Delicacy
Wild Alaskan King Crab is one of the most sought after species in the seafood world, and there’s a good reason for it. Prized for its mouthwatering, snow-white meat from the legs and claws, King Crab has a distinctly sweet taste and deliciously tender texture. Only a very limited amount of Alaskan King Crab is available per year, making this rare delicacy an extra special and decadent treat to enjoy. Though decadent and restaurant-quality, it’s actually extremely versatile and easy to prepare — both the Red and Golden varieties come pre-cooked and ready to eat as is or can simply be warmed, steamed, roasted or grilled for a quick 5 minutes or less to heat through.
Red vs. Golden
Both Red and Golden King Crab have a similarly sweet flavor and include the merus piece — the biggest part of the leg — so that seafood lovers can enjoy a premium bite of the rich, succulent meat. Red King Crab is often considered one of the most luxurious seafood options you can buy and is especially popular in Asian markets. It’s larger and comes with the shell intact so you can crack and peel the outer layer yourself, uncovering full chunks of crab inside. Golden King Crab, on the other hand, comes butterflied — pre-split for convenience and makes for the most effortless eating experience. Whatever variety you choose, delicious taste and unmatched texture and quality are guaranteed.
Strictly Seasonal
Dutch Harbor is one of the few places in the world where King Crab is found. It looks similar to Hawaii in pictures, with volcanic peaks surrounded by the sea, but its climate is vastly different. High winds and rough weather make this a challenging spot for the fishermen braving the turbulent waters, who must travel miles out to Bristol Bay and the Bering Sea to find the crab. Crabs move in clusters along the rocky ocean floor and are caught with pots — minimizing bycatch and habitat impact — and are then placed in live fishing tanks on the boat to bring back for processing. Strict quotas and a short season of just a few weeks help preserve the sustainability of the species, and only male crabs are harvested to keeps stocks healthy. Once caught and weighed, they will have been cleaned, cooked, and frozen in under an hour — making them some of the freshest you can find.
