The most prolific species on the east coast of the U.S., they range in size from 3 1/2 inches up to 5 1/2 inches or more on the market. Alaskan King Crab. Seawater is supplied to the tank and emptied from it, through the white pipes (a). The brown meat content is based on the professional experience of the Irish crab industry and market sources. However, the same rust-colored crab species in the Barents Sea has been booming. Alaska provides 29 percent of the world supply of crab. Crab notes This can be achieved by immersing the crab in flowing seawater for between 1 and 3 hours before loading onto the transport vehicle; Water quality at the start of vivier transport should have a salinity of 34 ppt, a temperature of between 10 oC and 12 oC and oxygen levels over 9 mg per litre; Ammonia levels in the tanks are not controlled and will increase during the journey. As well as being delicious, brown crab is a great sustainable choice. They are classified as Cancer irroratus, also known as bay crab and rock crab. The claw is fully opened by pushing it against a wedgeshaped piece of metal. The alternative to Brown Crab would be Spider Crab. Here are the best pairings based on crab meat flavor and texture: With these compatible blends of flavors at your fingertips, you can confidently purchase the centerpiece of your meal. Its spindly legs make it resemble a spider, and is also known as "spider crab." Also, because this meat is low cost but equally tasty, incorporate it into crab cakes and other mixed crab dishes. Brown crab with the following characteristics should also be returned, alive and undamaged, to the sea: Nicking involves severing the tendon at the base of the pincers of each claw, so that the pincers are rendered powerless and cannot damage other crab during communal storage and transport. Ingredients In areas of poor quality seawater, air is pumped into the tank through the blue pipes (b), which are normally under the removable floor grating (c). "Snow crab," (Chionoecetes opilio) "tanner," and "queen crab" are also known as spider crabs. The photo shows 2 mouth parts. Picture: Chris Taylor. If you have the time and you’re not squeamish, I’d always recommend buying a live crab and preparing it yourself: as with all seafood, freshness is king. It is named for the former small town of Dungeness on the Olympic Peninsula in Washington state, which first began commercially harvesting the delicacy. Very large individuals are relatively uncommon but crab have been recorded with shells up to 250 mm in width. The crab was released back into the environment. In this case, buttery-sweet meat is the reward for anyone who takes a crack at this crustacean cuisine. The brown crab is usually reddish-brown above with a characteristic pie-crust edge to the shell, also referred to as the carapace. Method The volume and quality of brown and white meat in a mature, female crab of marketable size, varies throughout the course of the season (Fig. "The brown box crab, Lopholithodes foraminatus, is a king crab that lives from Kodiak Island, Alaska to San Diego, California at depths of 0–547 metres (0–1,795 ft). Purchase Jonah crab to maintain an affordable crab meat with a softly sweet flavor and a white, flaky look. These appetizing stone crabs are plucked from Bristol Bay and Norton Sound. Shell white or cream in colour with no visible hairs. The main fishing zones for brown crab are the western coasts of the North Atlantic, from Scandinavia to Morocco and particularly around the Irish coast. I find them incredibly opulent, probably because of all those oysters and lobster. The reproductive cycle of a mature, female, brown crab. That said, brown crab, or Cancer pagurus, is a humble-looking beast: plain reddish brown with a “pie crust” shell. This crab lives in the coastal waters within the protected tribal waters of the Annette Island Reserve. The claws give up their contents easily: with a large thwack you can reveal a chunk of white meat that satisfies the initial carnivorous need. Visible blackspot on the claw of this otherwise healthy, female, brown crab; A male brown crab heavily affected by blackspot. Brown crabs live on the sea bed and are caught using Pots. The eyes are difficult to see in left photo, but visible in photo to right. A galvanic or sacrificial anode (d), prevents the corrosion of the tank by seawater. Shell pale yellow to light brown in colour with visible hairs. Blue King crab, a smaller version of the popular Red King, is delicious and vibrantly colored. Avoid throwing crabs into boxes when removing them from pots; Do not overfill boxes. The Chinese version of the Hairy crab is treasured for the female's roe, which contains a powerfully sweet kick. The colour and firmness of the shell is the main indicator used to determine if a brown crab is likely to yield a commercial quantity of meat. The sweet and creamy insides are best consumed after all remnants of the sea are removed. If crabs are to be sold immediately on landing then: Under the right conditions, storage of brown crab in vivier tanks, is preferable to dry hold storage, as it minimizes the amount of time that crab are exposed to air. 1/2 lemon, juiced Bairdi is the largest specie of the two species of Snow Crab harvested in Alaska. It has even a sweeter taste than Red King Crab, succulent and is a lot more delicate and lighter. Note: The quality and content of white meat over the course of the year is based on the scientific analyses of blood protein content of female crab, from a number of Irish locations 1. Although losses in transport or in storage may not occur for a number of days or weeks, the cause of death in many crabs can often be traced to poor handling or storage conditions on the vessel. ‘hefting’) in order to grade them at sea. Even short-term exposure to wind and low humidity, can lead to gill damage. Remove the delicious brown meat from the shell. If you have staggeringly sweet crab meat, like Hairy crab or Snow crab, opt for a zesty or acidic side like lemon or ginger. The female does not feed during the brooding period and relies entirely on body reserves for her survival. It’s sweet and has a jelly-like texture, with oh so much flavour. This causes changes in blood acidity and ammonia levels to increase within the crab. This will depend on the age and health of the individual, water temperature, food availability and the behaviour of local populations. Indulge in this massive crab to see what everyone is raving about. (To find out more about catching brown crabs in Cromer, click here. Southern Tanner crab, or Bairdi, is weightier, with a bit more meat inside. Welcome to Project Noah, Kellii Wood,I hope you like the site as much we do; there are many features you can explore:I invite you to go to http://www.projectnoah.org/faq where you will find the purpose and “rules” of Project Noah.There is a blog http://blog.projectnoah.org/ where we post articles from spotters with special insight into different organisms. Dungeness Crab . The crab body is reddish brown and its body is about 6-7 inches in width and about 5 inches in length. The typical cycle of meat yield from a mature, female, brown crab. Crabs will regenerate their claws within 18 months. The female, or hen, brown crab has a broad, beehive-shaped abdomen or apron, which fits tightly to the underside of the body; High quality, female, crab are determined by the quantity and quality of brown and white meat known as the yield; Female brown crab are marketed as a processed product or in the live state.