Harvesting The Red King Crab

Our Red King Crab is caught in the cold, open waters of the Northern part of the Atlantic Ocean, by the North West Fishing Consortium, who’ve been harvesting Red King Crab since 1993.

The crab are caught in wire pots, baited with cod and other fish, and hauled up on deck by the crab catching crews, where they are cooked straight away.

Fishing is done in accordance with the Common Fisheries Policy, all vessels are approved by EU authorities, and the crews obey strict food safety management standards.

Every crab is certified GMO and chemical dye free.

To maintain stocks, harvesting takes place between September and December, and never during breeding and molting season. The boats stay away from coastal areas, where the female and young crab are, so they only catch the adult males.

Research scientists regularly report the number of crab in the sea to the Federal Agency for Fisheries, who strictly regulate the volume of each catch.

The world’s most elegant shellfish

Our Red King Crab is wild and never farmed.

It’s caught at sea by crews of crab catchers, who only harvest the adult males to maintain the stocks of these magnificent creatures.

While still at sea, the caught crab are immediately cooked in sea water and frozen. This quick process preserves the delicate flavour of the meat, as well as making sure the crab don’t get stressed.

We serve our luxurious Red King Crab in two ways: simply on ice with dipping sauces and pickles, or baked over charcoal with butter and thyme, again served with delicious dipping sauces.

Rose – The super-tender shoulder or ‘knuckle’ (aka ‘the bit where the leg meets the body’)

Caprus – The lower portion of the leg all the way to the tip, sweet and delicate

Merus – From the largest part of the leg, these bad boys are big, succulent and meaty