Snow crab
English Name: Snow Crab
Common Names: Snow crab, Cobbler crab (USA), Queen crab (Canada and Europe).
Origin and Production Period:
Alaska.
Introduction:
Snow crab is a general term used to describe two species of crabs: Chionoecetes opilio and Chionoecetes bairdi. These species are commonly referred to as "tankers" by Alaskan fishermen and processors due to their large size and abundance.
As one of the most valuable seafood resources in Alaska, snow crab plays a crucial role in both local and international markets. The annual catch can exceed 100,000 tons, with most of the harvest coming from the Bering Sea. Only male crabs are typically targeted, as they are larger and more commercially desirable.
The grey-eyed snow crab is the dominant species in the North Atlantic and North Pacific, while the red-eyed snow crab is found exclusively in the North Pacific. In Canada, the grey-eyed variety is known as Queen Crab, while in Alaska, it’s primarily harvested from the Bering Sea. Grey-eyed snow crabs are smaller, averaging around 1 kg, and are usually fished from January through March or April, depending on ice conditions and fishing quotas.
Red-eyed snow crabs, though larger—about twice the size of their grey-eyed counterparts—contribute less than 10% of total Alaskan snow crab production. Their numbers have declined significantly since the mid-1990s, leading to a shift in focus toward the grey-eyed variety.
The commercial fishing of snow crabs began in the 1960s, initially targeting red-eyed crabs. By the early 1970s, production had surged to nearly 35,000 tons, briefly surpassing that of king crab. However, after a sharp decline in red-eyed crab stocks in 1978, the industry turned its attention to grey-eyed snow crabs, which now dominate the market.
Snow crab production fluctuates widely due to environmental factors and management policies. For example, Alaska’s snow crab catch dropped dramatically from 11 million tons in 1988 to just 13,000 tons in 2000. Since 1996, fishing for red-eyed snow crabs has been restricted in the Bering Sea, further reducing their availability. Meanwhile, Southeast Alaskan waters still produce a small amount of red-eyed crabs each year, typically between 1,000 and 2,000 tons in February.
Snow crabs are processed similarly to king crabs. Live crabs are cleaned, cut into segments, and either cooked and frozen in saltwater or flash-frozen without cooking (known as “green crabâ€). Common product forms include crab legs, claws, and pre-cut portions.
The meat yield from snow crabs is about 17%, lower than that of king crabs and treasure crabs, which have yields around 25%. Snow crab meat is known for its sweet, delicate flavor and is popular in both fresh and frozen formats.
Fresh snow crabs have a short shelf life, surviving only about 24 hours after being removed from water. During live transport, a 10% mortality rate is typical. Frozen snow crab sections can be stored for up to a year if properly handled, but once thawed, they should be consumed within three days.
Snow crabs are a major export from Alaska, especially to Japan and increasingly to China. Many of the crab segments are processed in China before being exported back to Japan or other Asian markets.
Sales Suggestions: Snow crab prices tend to be more favorable in years with high yields. Freshly cooked snow crab meat is particularly sweet and easy to prepare, making it a favorite among chefs and home cooks alike.
Product Description: Scientific Name: Chionoecetes opilio, Chionoecetes bairdi
Common Name: Snow crab, Cobbler crab (USA), Queen crab (Canada and Europe)
Individual Size: Grey eye snow crab – 700–1100 g; Red eye snow crab – 1400–2500 g
Yield: Live crab to cooked crab section – 60%; Live crab to cooked crab meat – 17%; Cooked crab section to cooked crab meat – 28%
Product Form: Live; Frozen – Crab Section (Half Crab) Grades: 3/5 oz, 5/8 oz, and 8 oz or more (bulk or finished product packaging)
Preservation Treatment: Live crabs can survive for about 24 hours in wet conditions. Properly frozen crab sections can last up to one year. After thawing, snow crabs should be consumed within three days. Store at -20°C to -26°C.
Flavor: Medium texture, rich in nutrients
Nutritional Information (per 100g): Calories – 90 kcal, Protein – 18.5 g, Fat – 1.2 g, Cholesterol – 55 mg, Omega-3 Fatty Acids – 0.4 g, Sodium – 539 mg (from ice salt water)
Main Origins: Alaska
Fishing Methods: Trap boxes
Average Annual Production: 30,000–100,000 tons
Fishing Season: Alaska – Bering Sea: January 15 to quota completion (typically 3–6 weeks, may be delayed due to ice conditions); Southeast Alaska: February 15 to March 1
Note: About 10% of crabs die during live transport. Reprocessed bulk products may have over 15% shell breakage. Crabs may have barnacles or other attachments. Meat may appear green if not fully cooked or cleaned. Crabs may develop crystals if frozen too slowly. High salt content or improper freezing can affect quality.
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