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 common name for the marketing of Chinopecetes opilio and Chnoecetes bairdi. In Alaska, these two types of crabs have also been referred to by fishermen and processors as "tankers".
Snow crab is the largest crab resource in Alaska. It can catch more than 100,000 tons in high yield each year. In the United States, these two crabs are only produced in Alaskan waters. Usually only male crabs are caught.
Grey-eyed snow crab is currently the largest crab resource and is caught in both the North Atlantic and North Pacific waters. In Canada, this crab is only caught in the waters of the Atlantic coast, also known as Queen Crab. In Alaska, this crab is only caught in the Bering Sea. Grey-eyed snow crab is the smaller of the two snow crabs and has an average size of 1 kg. In most years, Alaska's grey-eyed snow crab fishing season began in January but can be postponed due to glacial conditions. According to the quota for fishing, the fishing season can last from two weeks to three months.
Red-eyed snow crabs typically produce less than 10% of Alaska's snow crab production. Unlike gray-eyed snow crabs, red-eyed snow crabs are found only in the waters of the North Pacific Ocean. The size of the red-eyed snow crab is approximately twice that of the grey-eyed snow crab.
Snow crab fishing was developed in Alaska in the mid-1960s, when crabers began to catch red-eyed snow crabs. In less than five years, red-eyed snow crab production has rapidly risen to about 35,000 tons, temporarily exceeding the production of King crab. Until 1978, after the sharp decline in the production of red-eyed snow crabs in Alaska, the fishing of grey-eyed snow crabs has really developed. Today, grey-eyed snow crabs dominate Alaskan snow crab catches and usually begin fishing in January until the end of March-April. The length of the fishing period depends on the number of quotas and the status of the ice age.
The annual production of snow crabs varies greatly. Alaska’s snow crab production fell from 11 million tons in 1988 to 13,000 tons in 2000. Because Bering Seawater has stopped fishing red-eyed snow crabs since 1996, red-eyed snow crab production has been very low in recent years. Southeast Alaskan waters also produce red-eyed snow crabs, which catch between approximately 1,000 and 2,000 tons in February each year.
In Alaska, Snow Crab and King Crab are treated in the same way: After live crabs are cut into crab segments, they are cooked and frozen in iced salt water or rammed ice. Some products are frozen without being cooked (also known as green crab).
Snow crabs are often sold as crab segments (4 feet and 1 crab claw). Commonly used grades are 3/5 ounces, 5/8 ounces, and more than 8 ounces. Among them, gray eye snow crabs are the most common 5/8 oz. Many processors also supply cocktail crab claws and pre-cut (ready-to-eat) crab legs.
Snow crab meat production rate is about 17%, compared to King crab and treasure crabs out of about 25%.
There is a growing demand for fresh and frozen snow crabs in the US and Asian markets. Fresh snow crabs (like fresh king crabs) are not as strong as jewel crabs. They can only survive for about 24 hours in wet conditions after leaving the water. Buyers should expect an average crab mortality rate of approximately 10% during live crab transport.
Alaska snow crabs are exported to Asia in large quantities, of which Japan is the largest consumer market. Nowadays, more and more snow- crab crabs produced in bulk from Alaska are exported directly to China. These crab segments are processed into finished products in China and exported to Japan.
Sales Suggestions Snow Crab Prices Are Suitable in Years with Better Yields Freshly Cooked Crab Meat is Particularly Sweet and Easy to Cook
Product Description Snow crab scientific name (scientific name): Chinopecetes opilio, Chinoecetes bairdi
Common name (market name): Snow crab, Cobbler crab (USA), Queen crab (Canada and Europe)
Individual size: Grey eye snow crab 700-1100 g; red-eyed snow crab 1400-2500 g out of rate: live crab to cooked crab section: 60%; live crab to cooked crab meat: 17%; cooked crab section to cooked crab Meat: 28%
Product Form: Alive; Frozen: Crab Section (Half Crab) Grade 3/5 oz, 5/8 oz, and 8 oz or more (bulk or finished product packaging)
Preservation treatment: Live crabs can only survive for about 24 hours in wet conditions after leaving the water. Frozen crab sections that have been properly gilded can be stored for a year. The shelf life of snow crabs after thawing is three days. Frozen snow crabs should be stored at minus 20 degrees Celsius to minus 26 degrees.
Flavors: Medium texture: Fine nutritional indicators (per 100 grams)
Calories: 90 kcal Protein: 18.5 g Fat: 1.2 g Steroids: 55 mg Unsaturated fatty acids (Omega-3): 0.4 g Sodium salts: 539 mg (ice salt water)
Main origins: Alaska's main fishing methods: trapping box US average annual production: 30,000 - 100,000 tons fishing season: Alaska: Bering: From January 15 to the quota is completed, usually takes 3-6 weeks (can be due to the status of the ice age Postponed); Southeast Alaska: Defective goods from February 15 to March 1
Approximately 10% of dead crabs during live crab transport
Reprocessed bulk products have more than 15% shell breakage
Crab shell with barnacles (plankton) and other attachments crab meat green (hint is not fully cooked or clean thoroughly)
Crab crystals (frozen or frozen too slowly after thawing)
Salt content is too high to be promptly frozen