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The red king crab (Paralithodes camtschaticus), also called Kamchatka crab or Alaskan king crab, is a species of king crab native to cold waters in the North Pacific Ocean and adjacent seas, but also introduced to the Barents Sea. It grows to a leg span of 1.8 m (5.9 ft), and is heavily targeted by fisheries.
Much of this foreign crab is reportedly caught and imported illegally and has led to a steady decline in the price of crab from $3.55 per pound in 2003 to $3.21 in 2004, $2.74 in 2005 and $2.30 in 2007 for Aleutian golden king crab, and $5.15 per pound in 2003 to $4.70 in 2004 to $4.52 in 2005 and $4.24 in 2007 for Bristol Bay red king crab.
The phylogeny of king crabs as hermit crabs who underwent secondary calcification and left their shell has been suspected since the late 1800s. [4] They are believed to have originated during the Early Miocene in shallow North Pacific waters, where most king crab genera – including all Hapalogastrinae – are distributed and where they exhibit a high amount of morphological diversity.
Common names for crabs in this genus include "queen crab" (in Canada) and "spider crab". The generic name Chionoecetes means snow (χιών, chion) inhabitant (οἰκητης, oiketes); [3] opilio means shepherd, and C. opilio is the primary species referred to as snow crab.
What happened to Alaska's crabs? Between 2018 and 2021, there was an unexpected 92% decline in snow crab abundance, or about 10 billion crabs. The crabs had been plentiful in the years prior ...
Lithodes aequispinus, the golden king crab, also known as the brown king crab, is a king crab species native to the North Pacific. [2] Golden king crabs are primarily found in the Aleutian Islands and waters nearer to Alaska and British Columbia; their range also extends to the Russian far east and Japan, albeit with a less dense population.
Alaska fishermen will be able to harvest red king crab for the first time in two years, offering a slight reprieve to the beleaguered fishery beset by low numbers likely exacerbated by climate change.
In some regions, spices improve the culinary experience. In Southeast Asia and the Indosphere, masala crab and chilli crab are examples of heavily spiced dishes. In the Chesapeake Bay region, blue crab is often steamed with Old Bay Seasoning. Alaskan king crab or snow crab legs are usually simply boiled and served with garlic or lemon butter.