Description:
Of all species of shellfish, Norwegian Red King Crab is one of themost outstanding and impressive you can serve. Of all species of shellfish, NorwegianRed King Crab is one of the most outstanding and
impressive you can serve. The meat of the legs and claws has anatural sweet taste.
The King Crab has a classing systemaccording to cluster weight, much like the Japanese system.
H = external deficiencies.
2L = 800-900 grammes
3L = 900-1100 grammes
4L = 1100-1300 grammes
5L = 1300-1500 grammes
6L = 1500-1700 grammes
7L = 1700-1900 grammes
8L = 1900 – -
There is further a question of degreeof meat fillings. The Crab lives through seasons of building upmeat contents and often there may be small cavities inside, toomuch is reckoned to be a reduction in quality. By end of agrowthseason the change of shell will appear. Then a new cyclebegins.
Even if the larger sizes may beinteresting and command better prices in certain markets; it is ouropinion that sizes 4L and 5L are commercially the soundest.
The head of the King Crab doesnot contain any edibles. The delicious meat is in the shoulders,thighs, the legs and claws. During processing we crack open theCrab and keep 2 so-called CLUSTERS where each consists of 3 legsand one claw.Norwegian Red King Crab is sold in the followingproduct forms and all variants are available both fresh and frozen,either raw or cooked:
• Whole crab (the innards in the carapaceremoved).
• Clusters
• Single legs (individual legs and claws).
• Other cuts or sections on request.
Also pure meat from thighs-named MERUS-meat. Regardless of the form Red King
Crab is sold in, the colour in its raw state shouldbe evenly brown on top and white/cream-coloured on the underside.There should be no flaws in the form of black spots, sores and/ordiscolouration/scraping on any parts of the shell, whether it isthe carapace, legs or claws. The crab should not have defects inthe form of missing all or parts of any of its legs and/or
claws.
