Red king crab

The giant red crab, Kamchatka crab or Alaska crab, (Paralithodes camtschaticus) is a species of native Bering crustacean in the North Pacific, near the Kamchatka peninsula, near the waters of Alaska and has been spreading To the east and west of the southern Barents Sea, being artificially introduced by the Soviet Union into the Murmansk fjord. It has a dark reddish body and five pairs of legs. The first two, located near the head, are tweezers and the right is usually larger than the left. Of great size, its average size oscillates between 10 and 15 cm. Of shell being able to reach even the 28 of the great size and a separation between the feet of 1.8 meters. Its pure and delicate flavor with more sweet nuances in legs and tongs makes it strongly demanded by the fishing due to its prized culinary and economic value. Its meat is a good source of protein and coupled with its low fat content gives it great nutritional value. It is caught in the cold waters of the Okhotsk, Bering and Barents seas. It inhabits in the depths, until 500 meters, in cold waters between the months of September and March. The catch method, in basket, is extremely dangerous, given its large size. There is another native species of Galicia, the Galician royal crab (Chaceon affinis), an authentic delicacy that is caught in the waters of the Galician coast at almost 400 meters depth. It has a hexagonal shell of reddish tones and soft texture and very long legs, finished the first two in tweezers. They are usually of good size with an average weight near the kilo. It lives in the depth, from the 500 meters. Only 1 boat in Galicia is dedicated to catching it with pots of a size above the usual. Its flavor is really spectacular since it has a touch different from the other seafood; This one has a sweeter taste which makes when it is cooked to apply more salt than usual. The Galician royal crab is caught during the dates of August until mid-October as the waters from this date are usually more aggressive, which makes it difficult to catch them. It is seafood still in the stage of discovery by the consumer. It is cooked for about twenty minutes in water with salt and bay leaf and is especially suitable for sprinkling, in cake or in salad with vinaigrette.
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Montse Gonzalez