King Crabs: Characteristics, Harvesting, and Preservation

The species commonly referred to as the king crab is not a true crab but shares many structural and behavioral similarities with crabs. Unlike typical crabs, king crabs are significantly larger, with a leg span reaching up to 5 feet (1.5 meters) and a weight of around 24 pounds (10.9 kilograms). These impressive crustaceans are primarily found in the waters off central Alaska, the Aleutian Islands, and the northern coasts of Japan.

King crabs are harvested using large rectangular pots. Once caught, they are stored alive in wells of circulating seawater aboard the fishing boats. This ensures that the crabs remain fresh until they reach processing facilities. The meat of the king crab is highly valued and is either canned or frozen for distribution. The canning process involves boiling the entire crab, then extracting the meat using rubber rollers. The meat is subsequently washed, packed in weak brine, sealed in cans, heat-processed, cooled, and stored. For the frozen market, the meat may be packed into large blocks for the restaurant trade or the legs and claws are individually frozen for retail outlets and restaurants.

Proper packaging and freezing to a temperature of 0°F (-18°C) or below are crucial for maintaining the quality of king crab meat. When stored at these temperatures, the meat retains its high quality for at least 12 months. Even lower storage temperatures can extend this shelf life further, ensuring that consumers enjoy the rich flavor and texture of king crab long after it has been harvested.

Recent advancements in sustainable fishing practices have also been implemented to ensure the long-term viability of king crab populations. These practices include regulating catch limits and improving bycatch reduction methods, contributing to the conservation of marine ecosystems where king crabs thrive.
King Crabs: Characteristics, Harvesting, and Preservation

King Crab

King Crab
This species is not a true crab but is similar to crabs in structure and habits. It is much larger than other crabs, attaining a spread of about 5 ft (1.5m) and a weight of about 24lb (10.9kg).

King crabs are caught off central Alaska to the Aleutian Islands and off the islands of northern Japan. They are harvested with large rectangular pots. Aboard boats, the crabs are held in the live state in wells of circulating seawater.

King crab meat is either canned or frozen. In canning, the whole crab is cooked in boiling water, after which the meat is squeezed out between rubber rollers. The meat is then washed, packed in cans in a weak brine, and the cans are sealed, heat processed, cooled and stored. The meat may be frozen in large block for the restaurant trade. The legs and claws are also frozen for retail outlets and restaurant.

It properly packaged and frozen to a temperature of 0 degree F or below and held at this temperature. King crab meat has a high quality storage life of at least 12 months. Lower storage temperatures provide for an even longer storage life.
King Crab