Live Australian King Crab (Seasonal)

Description:

1. Product Overview

• Species: Australian King Crab (Pseudocarcinus gigas), also known as Giant Southern Rock Crab
• Key Characteristics:
  • Live & Fresh – Wild-caught from Australia’s deep, cold Southern Ocean
  • Flavor Profile: Naturally sweet, rich umami with a mild briny taste
  • Texture: Firm, meaty, yet tender and succulent
  • Highly Prized & Rare – Considered one of the most premium king crabs
  • Sustainably Harvested – Responsibly sourced for exceptional quality
• Suitable For:
  • Steaming & Boiling: Brings out the natural sweetness and juiciness
  • Grilling: Slight charring enhances the umami depth
  • Butter Poaching: Creates a rich, melt-in-your-mouth texture
  • Sashimi (Raw): Can be enjoyed fresh when properly prepared
• Not Suitable For:
  • Overcooking, as it may dry out the meat

2. Why Choose Australian King Crab?

✔ Exceptionally Sweet & Meaty – Larger and meatier than many other king crab varieties.
✔ Rare & Highly Prized – A delicacy in fine dining, known for its rich texture and premium flavor.
✔ Versatile Cooking Options – Works beautifully with steaming, grilling, butter poaching, or sashimi.

3. Handling & Preparation Tips

1. Storage & Cleaning:
   • Keep live in a cool, damp environment until ready to cook.
   • If chilled, store on crushed ice and consume within 24 hours.
2. Sashimi Preparation (Raw Consumption):
   • Extract fresh leg meat, ensuring proper cleaning and removal of impurities.
   • Serve with soy sauce, citrus ponzu, or wasabi for a fresh, briny experience.
3. Cooking Methods:
   • Steaming / Boiling: Cook whole for 12–15 minutes until shells turn deep red.
   • Grilling: Split in half and grill shell-side down for 4–6 minutes.
   • Butter Poaching: Gently simmer in garlic butter for a rich, velvety finish.

🚫 Avoid:

• Overboiling, as it can dry out the meat.
• Storing at warm temperatures without proper moisture control.

✅ Key Takeaways:

• Wild-caught from Australia’s deep, cold waters for peak freshness.
• Naturally sweet, firm, and loaded with succulent meat.
• Best enjoyed steamed, grilled, butter-poached, or as sashimi.