JUNEAU, Alaska, Oct. 13, 2017 /PRNewswire/ — Beginning October 15, dedicated Alaska fishermen will once again brave the elements to bring sustainable Alaska crab from the pristine waters of Alaska to the world as the harvest season opens for wild Alaska king and snow crab, and continues for Dungeness crab. Taking place during National Seafood Month (October) and into the winter, now is the time to incorporate the sought-after pure taste of each Alaska crab species into fall meals and holiday celebrations.
“Alaska crab is prized for many reasons – its appearance, texture and flavor, but most importantly its sustainability, which is why this harvest season is so important,” said Jeremy Woodrow, Communications Director, Alaska Seafood Marketing Institute (ASMI). “Behind every Alaska seafood species, including Alaska crab, are devoted fishermen and fisheries managers who work together to regulate each year’s harvest to ensure the fishery is sustainable for future harvests. The total allowable catch this year is 33.6 million pounds combined for all three species of Alaska crab.”
Choosing Alaska crab for appetizers, entrées, sides and even breakfast not only means supporting the people in the Alaska seafood industry, but enjoying crab that is known to be some of the best in the world. Each Alaska crab species has a distinct flavor and texture that is versatile and easy to prepare. The culinary choices are endless as Alaska crab is available year-round as legs, clusters, claws or even whole and delicious on its own or in a dish.
- Alaska King Crab – Regal and delicious, no other shellfish in the world makes quite the impression of Alaska king crab. Rich and luxurious, Alaska king crab delivers on the ‘wow’ factor, whether served simply, enhanced by a special sauce or used in signature preparations. The combined allowable catch for red and golden Alaska king crab is 12.1 million lbs. this season.
Recipe suggestion: Alaska Crab Legs with Dipping Sauces
- Alaska Snow Crab – Known as one of the best shellfish values thanks to its stunning appearance and ease of preparation, Alaska snow crab is recognized for its snowy-white meat, delicate flavor and tender texture. It is extremely easy to cook with and available year-round in two species: Opilio and Bairdi. The combined allowable catch for Opilio and Bairdi Alaska snow crab is 21.5 million lbs. this season.
Recipe suggestion: Alaska Snow Crab Tortilla Soup
- Alaska Dungeness Crab –The largest and most flavorful Dungeness crab come from Alaska. Traditionally served whole, hot or cold, with melted butter or dipping sauces, Alaska Dungeness crab is known for its sweet flavor and flaky white meat making it also amazing in salads, sandwiches, appetizers and pasta. Fishermen from Southeast Alaska caught 1.4 million pounds of Dungeness crab this past summer. It is anticipated that the fall fishery will slightly increase the total annual catch.
Recipe suggestion: Alaska Crab Mac & Cheese
For more information and recipe inspiration, including COOK IT FROZEN!® techniques, visit www.wildalaskaseafood.com or follow Alaska Seafood on Facebook, Twitter, Instagram, Pinterest and YouTube, and use #AskForAlaska alongside photos of Alaska crab. Additional information on each species of Alaska crab, harvesting methods, cooking techniques and recipes is available in the Alaska Crab Guide.
About Alaska Seafood:
The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaskaseafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education. For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution mandates that fish are “utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer, and as a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.