New King Crab Season in Full Swing

Far in the upper reaches north of Europe, in the cold waters of the southern Barents Sea, Norwegian fishermen are well into the season for catching king crabs. Already, chefs in quality-oriented restaurants have received and are menuing new arrivals of the crustacean. Among the suppliers is Rotterdam-based Culimer BV, which has introduced 4 x 500 gram meat blocks.

Red King Crab (Paralithodes camtschaticus) is a coldwater species, originally found in the Bering Sea, the North Pacific Ocean, around the Kamchatka Peninsula, and neighboring Alaskan waters. In the 1960’s it was introduced to the Murmansk Fjord in Russia, and within 15 years the king crabs started turning up as by-catches in Norwegian waters. By 2002 Norway decided to start commercial catching of this shellfish species. King crab can reach a maximum carapace length of 23 cm and weigh up to of eight kilograms.

Norwegian Red King Crab is not only impressive in size, but its white meat serves up a sweet taste. It is a good source of protein, contains little fat and can be served boiled, steamed, baked, fried, grilled or even raw.

Culimer BV, which is regarded as one of the major suppliers, does more than import and export king crab. It also produces a wide range of king crab products. Its latest innovation, the 4 x 500 grams meat block, is user friendly as it allows chefs to thaw the king crab by pieces of 500 grams, instead of thawing a complete block of two kilograms. The 4 x 500 grams king crab meat block not only allows chefs to supply fresh quality; it also results in a reduction of waste.

King crab season in Norway only lasts until the fishermen have reached the yearly quota. By Christmas most of the king crab will be sold out and featured by restaurants as part of their Christmas menu. Culimer, which supplies its wide range of king crab products frozen, is able to supply king crab year round.