The red king crab, Paralithodes camtschaticus, is a species of king crab native to the Bering Sea. It grows to a leg span of 1.8 m (5.9 ft), and is heavily targeted by fisheries.
Red king crabs can be very large, sometimes reaching a carapace width of 28 cm (11 in) and a leg span of 1.8 m (6 ft).It was named after the color it turns when it is cooked rather than the color of a living animal, which tends to be more burgundy.
Tarabagani or Red King Crab is caught in Autumn and Winter.
It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the color it turns when it is cooked rather than the color of a living animal, which tends to be more burgundy.
It is most commonly caught in the Bering Sea and Norton Sound, Alaska, and is particularly difficult to catch, but is nonetheless one of the most preferred crabs for consumption.
The King Crab is native to the Bering Sea, north Pacific Ocean, around the Kamchatka Peninsula and neighbouring Alaskan waters.
In Japan it is caught in the Japan Sea and neighbouring Okhotsk Sea.
In Japan 100 tonnes are caught every year, whereas 40,000 tonnes are imported, mainly from Russia!
There are so many ways to enjoy this great crab!
Here are a few examples:
Boiled as Sushi Nigiri of course!
Even more extravagant, raw as sushi nigiri!
Just plain boiled on a bowl of freshly steamed rice. My favourite for its extravagant simplicity!
As Chirashizushi should please anyone!
And how about a great soup with miso!
Naturally, there are more ways, including grilling!
I will leave it to your imagination! LOL/
RECOMMENDED RELATED WEBSITES
So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
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ABRACADABREW, Magical Craftbeer from Japan
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