Alaska Crab

Crabbing, the term used to describe the process of harvesting crab, is dangerous and grueling work. Steel traps or pots are baited with cut fish, then pushed over the side. Buoys mark the location of each pot, and its owner. At the right time, judged by gut instinct and years of experience, the pots are hauled in, quickly emptied into the hold, rebaited, and returned to the ocean floor.

Only prime males that meet a minimum size for their species are kept. Females and crabs too small are returned to the wild, assuring a future supply of these treasures of the sea.

Once the quota has been reached, the season is closed, ensuring the needs of the harvest are balanced with the needs of the ecosystem. Limits are precisely calculated to keep the world-stocked with a continuous, ever-replenishing supply of seafood the way nature intended it from the wild of Alaska.

King Crab

No other shellfish in the world projects a more elegant image or offers such widespread appeal than Alaska King Crab. It is unmatched for its sweet flavor and rich, tender texture. The largest and most impressive of all the crabs caught in the world, Alaska King Crab lends itself to a variety of attractive plate presentations.

• Largest and most impressive of all the crab.
• Average weight is 6 to 10 pounds.
• Prized for the white body meat and leg meat.
• Extremely versatile

Dungeness Crab

The largest and most flavorful Dungeness Crab comes from Alaska. Alaska Dungeness Crab enjoys a connoisseur's reputation, and is well known for its quality. It is treasured for its beautiful orange shell color, distinctive sweet flavor and tender flaky white meat.

• Commonly served whole.
• Average weight is 2 to 3 pounds.
• Offers a beautiful orange color with sweet flavor and tender flakiness.