EDIBLE CRAB, RED STONE CRAB

BROWN RED CRAB

We can supply live, or whole frozen !

Since 1990s, western countries are demanding crab species; fishermen found and offer new local crab species to interested processors.There are many type and species of crab, some soft-shell and others hard-shell. Hard-shell crab are for example Stone crab (Menippe mercenaria), Jonah Crab or Atlantic Dungeness (Cancer borealis) at the north hemisphere, Marmola (Cancer edwarsii) at the south hemisphere. Crab are known by their common commercial name under crabe in France, Bogenkrabbe in Germany, Granchio in Italy, brown edible crab in England, Mud Crab in Asia, Kani in Japan and cangrejo in Spanish language countries.

Crabs (Cancer edwarsii) live at the bottom of the sea, hidden under the sand, mud or between rocks. Chilean Crab like their Johna Crab and Brown Crab relatives are oval in shape and dark, reddish brown color when live, with two very large claws – their “crusher” claw being the larger of the two, and the one most selected for harvest. Chilean Marmola Crab like Jonah crabs very similar shaped to Dungeness crabs, but with bigger claws. In nature, these type of crabs lose their limbs frequently when attacked by predators or moving into restrictive spaces.

This crab has reddish shells and white undersides. When raw, meat is translucent white. After cooking meat turns white with brownish-red highlights, meat is flaky and sweet, often compared to Dungeness or stone crab. Processors and food manufacturers usually ”blend” these less expensive meat with Dungeness or blue-crab meat due the similitude of the meat, flavor and texture.

Harvest methods are done by artisanal fisherman with traps, the crabs are live precooked immediately and ice chilled upon arrival at the processing plant turning in beautiful intense red color. This process prevents the meat from sticking to the shell.

Because of their sweet tasting, firm meat, great red color shell that needs little embellishment for plate presentation and are served very simply. Frozen Crab is white-cream color meat, sweet taste and tender texture with superb high quality and outstanding appearance.

Boiling is the best way to prepare crab. The rich meat needs only simple treatment. Crack the hard shells with a mallet or nutcracker and serve cold with hot melted butter and a squeeze of lemon. Or serve with lime wedges and mayonnaise or lime-and-dill vinaigrette.

 Nutrition Facts:

Paul Georg ( Mr)

Skype: beloceanchile

Global Seafood Chile S.A.

Office: El Director 6000 of 103, Las Condes, Santiago Chile.

Tel: +56 22 5025116

 Factory: Esmeralda 1183, Porvenir, Tierra del Fuego, Chile

Please  do not hesitate to contact us.

Paul Georg ( Mr)

Skype: beloceanchile

Global Seafood Chile S.A.

Office: El Director 6000 of 103, Las Condes, Santiago Chile.

Tel: +56 2 25025116

Cel / WhatsApp: +56 9 68447322

WeCat: PaulGeorg007

email: paul at globalseafoodchile dot com

 Factory: Esmeralda 1183, Porvenir, Tierra del Fuego, Chile