Although more unknown than its sibling red king crab, the snow crab from Norway is an exclusive species offering a true taste of the Arctic, with a sweet, delicate flavour.
Living next to the ice-ridge in the northern fringes of the Barents Sea, the Norwegian snow crab thrives in freezing cold temperatures. The brave fishermen spend four days sailing to get to the fishing ground. The tasty treasure living deeply beneath the surface makes it all worth it.
The Barents Sea, just before you reach the North Pole, can be a frightening scene during the winter months when the Norwegian Snow crab fishery takes part. Working as a fisherman in the Barents Sea is both challenging and rewarding. Fishermen often face extreme cold, intense winds, and rough seas, making the work physically demanding and sometimes dangerous. Pitch dark, freezing cold and rough sea is what surrounds the brave men and women that participates in the Norwegian snow crab fishery each year. A fishing vessel can spend at least 4 weeks at sea, completely off-grid.
The snow crab itself, with its sweet, succulent meat, is a testament to the quality and care that goes into this fishery. Rich in protein, omega-3 fatty acids, calcium, and selenium, the snow crab is a nutritious and delicious choice. The snow crab is smaller, has a lighter color of the shell, and a sweeter taste than the red king crab.
Due to the slow growth in the icy waters, as well as healthy nourishment, the snow crab has a wintry white and succulent meat. The firm white meat in the legs is well suited to serve au gratin, grilled or in a wok. The meat from the shoulders of the legs has a distinctive character, perfect for use in salads or other meals.