Season
All year round
Catch range
Fishing for red king crab is quota regulated along the east coast of Finnmark, down towards Nordkapp. West of Nordkapp there is no quotas, to prevent the crab spreading further down the coastline.
Nutritional information
Norway King Crab is rich in
- Protein
- Vitamin A, Riboflavin and B12
- Selenium
- Minerals: iron, selenium and iodine
- Antioxidants
The King Of Norwegian Seafood
Introduced into the Barents Sea in the 1960s, the red king crab (Paralithodes camtschaticus) has been fished commercially in Norway since 2002. Because it is an introduced species, its management raises a number of concerns. Minimising the threats posed by non-native species that cannot be eradicated is a challenge facing nature management authorities worldwide
The red king crab has a regal look to it. Its pointy shell looks like a sharp crown draped in a lavish crimson robe. One of its claws are greater than the opposite, which could possibly be mistaken for a sceptre, however it is definitely used to crush the red king’s prey.
If you wish to taste one of the largest crabs on the earth, although, be ready to pay a king’s ransom. It’s actually an expensive commodity and is nearly solely served in high-end eating places. And you may see the enchantment: the crab is massive, with succulent and attractive flesh, that may be loved in each cold and hot dishes. However the ruler of the Barents Sea crustaceans shouldn’t be a local of the Norwegian north. Truly, it hails from the alternative aspect of the Northern Hemisphere, and is among the king crab species caught commercially in Alaskan king crab fishing.
The Taste You Don't Want To Miss
Delightfully salty with a slight hint of mineral sweetness, crab delivers all the appeal of seafood without the fishy aftertaste that some people prefer to avoid. These delicious crabs are in high demand around the world, but, if you travel to Northern Norway, you can enjoy them fresh, right after they’ve been hauled up from the sea.
The stringent rules enforced by the Norwegian seafood trade, has rather increased the crab’s exclusivity, however the king’s enchantment is undeniable on its own. The meat within the red king crab’s legs, claws and tail has a beautiful candy and savory taste, and is ideal for stir-frying, baking and grilling, served with garlic butter or flavored with herbs and spices. Many, although, choose to eat the crab au naturel—boiled or steamed, with a light-weight salad and a lemon wedge.
Sustainability Of The King Crab
The Norwegian authorities have established a two-part technique for sustaining a sustainable red king crab inhabitants: First, a quota-regulated, long-term fishery in East Finnmark; and second by limiting the crab’s dispersal outdoors of this designated space. With a purpose to shield different useful species just like the cod, all king crab fishing in areas west of the North Cape is subsequently unrestricted.
Fishing for the red king crab takes place all year with traps within the fjords and coastal areas alongside the east of Finnmark. The fleet consists of small coastal vessels, with a brief distance to journey from the catch space to the touchdown facility. To be appropriate on the market, the red king crab have to be evenly reddish-brown on the higher aspect and have a white, creamy colour on the underside. The crab have to be alive and in good situation whereas caught, which implies it should not have any wounds, discoloration or scrapes on any components of the shell or lack total legs or claws.
