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 Q: Does fresh crab really taste any different than frozen king crab?
A: The answer is a resounding YES! Crab is one of the most delicate types of seafood, and
most difficult to freeze properly. Even with the best commercial freezing equipment, it is impossible to preserve all of the subtle taste and sensory attributes of fresh crab.
Q: How does the taste of fresh crab differ from frozen?
A: On the palate, fresh crab has a richness that
is markedly different from previously frozen crab. It is also softer and more delicate. It will literally melt in your mouth.
Q: How should I store fresh crab in my refrigerator?
A:
Store it on the bottom-shelf of your fridge, covered, in a shallow pan. A tip for extending the shelf life a
bit is to place a bag of ice on top of the crab (be sure the storage pan is deep enough to hold the ice melt, and that the crab is not left to "drown" in a pool of water).
Q: When I receive fresh crab from you, how long do I have to consume it?
A:
Fresh crab should be eaten within 2 to 3 days of arrival.
Q: When is fresh crab available?
A: Fresh snow crab is available January - March. Fresh Norton Sound red king crab (small by king crab
standards, but very tasty) is available June - August. Fresh Alaska gold king crab is available in
September. Fresh Bristol Bay (Alaska) red king crab and Captain's Reserve is available mid-October through mid-December.
Q: How can I tell if crab sold as "fresh" is actually fresh- and not just frozen crab that has been thawed.
A: As always, it's best to deal with a reputable seafood vendor. Telltale signs that crab has been frozen
may include: 1) curdled clumps of white crab blood on the meat, 2) a slightly tough texture, 3) a less rich
taste than any fresh crab you may have tried, and 4) a salty flavor. A fresh crab connoisseur can almost always tell if crab has been previously frozen.
Q: Can I freeze any fresh crab that I have left over?
A:
No. You don't want to freeze fresh crab for quality reasons. To maintain quality, crab must be frozen
with high-powered commercial freezing equipment. Freezing in a home freezer would result in crab meat that is mushy, with a high percentage of drip-loss when it is thawed out again.
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For many years, Alaska's main crab harvests took place in an
intense, derby-style fishery. During seasons that lasted for only days, millions of pounds of king crab were harvested and delivered to processors in the Bering Sea region. Massive
brine freezers were constructed, and the freezing capacities of some plants grew to exceed 1 million pounds per day.
