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Product
Info:
Snow Crab
Name: Snow Crab
Latin Name: Chiondecetes bairdi, opilio, taneri
/ japonicus
Harvest Area: North Pacific - Japonicus on the
Asian side, Opilio and Bairdi on the North American side.
Seasons: Mostly Winter.
Characteristics: White meat, crab flavor, smaller
than King Crab. Meat less red than King Crab.
Grade/Pack:
|
Bairdi --
|
Sold mostly as clusters, average 12 - 16 oz
each. Currently sold to export (Japanese) market. |
| Opilio -- |
Product harvested in Alaska is sold mostly
in the shell, as clusters (claw-on and claw-off), snap'n
eat, split legs, or cocktail claws. |
| Canadian -- |
Product is put up in a meat pack, usually
fresh fancy (60% body, 40% leg) or fresh regular (70% body,
30% leg), all leg, salad (all body) or broken leg meat.
Commonly packed 6/5#. |
| Japonicus -- |
(Also known as Red or Asian Snow Crab) Packed
mostly as meat from frozen shell stock. Three most common
packs are 70/30 combo, salad and all leg. Some cocktail
claws are also produced. |
Traditional Applications: White tablecloth, meat
often used in soups, chowders, casseroles and quiches. Legs are
often served cold as appetizers, or warm steamed or sauteed.
Substitutes: For meat: Imitation Crabmeat (Surimi).
For clusters: Dungeness Clusters.
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Information -- Species List
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