Store Crabs

Crabs are crustaceans. They have hard shells and ten legs, two of which have developed into pincers. A great variety of crabs live in U.S. waters; each species has a somewhat different taste and texture. Cracking the shell and picking out the meat can be a messy job, often done using nutcrackers and picks on a table covered with newspaper. Many people enjoy that as part of the experience, and the effort pays off in tender, succulent meat.

King Crabs Legs

These Red King Crab Legs yield large pieces of white meat, brilliantly edged in red  king crab is prized for its delicate flavor, tender texture and ease of enjoyment. King Crab Legs are an excellent source of high-quality protein, while low in fat and calories. Flown direct from Kodiak Alaska, these King Crab Legs are fresh cooked & flash frozen for your ease of enjoyment. These Jumbo Red King Crab Legs are rated supreme, harvested in the remote Russian Bearing Sea all year, these bright red legs and claws average between ¾ and 1 pound each! These King Crab clusters all full of juice, and are a treat you can only get direct from Kodiak. Sold in King Crab Clusters for maximum freshness!

Hali But

Halibut is a finfish that is a member of the flounder family. Related to flatfish, the halibut has a flat body with eyes on the right side. The skin on the top side is mottled to blend into the ocean floor and can be olive green, brown or almost black in colour depending on where the fish was caught.

The underside is snow white. It is the largest of all flatfish and can grow to a length of 2.5 metres (8 feet) to 3 metres (10 feet) and weigh up to 272 kg (600 lbs).

Fresh halibut meat is sparkling white and firm. It is a lean, mild tasting fish whose firm meat holds together well. Halibut cheeks are more tender in texture.

Salmon

The succulent meat of Atlantic salmon is usually pink-orange in color (there is also a white-fleshed variety) and high in fat, with a rich, pronounced flavor. Flesh of chinook or king salmon ranges in color from off-white to deep red; this succulent, soft-textured, strong-flavored, fatty meat is highly prized. Coho or silver salmon meat ranges in color from pink to orange-red, is high in fat, rich in flavor, and firm in texture. Sockeye, red or blueback salmon flesh is dark red, fatty, strong-flavored, and firm-textured. Pink or humpback salmon meat is moderately fatty and of less pronounced flavor than other salmon; it can be on the dry side. Chum or dog salmon meat is pale to deep orange in color, delicate in flavor, and lowest in fat of all salmon.