Crab Connoisseur Tour October 2007

Dutch Harbor, Alaska

During the height of the 2007 Alaskan Red King Crab season the Crab and Fin Restaurant Sent GM Chris Koehlinger and Chef Joe DeFilippo to Dutch Harbor, Alaska to experience the truly "dock to door" process in which we offer fresh and fresh-frozen Alaskan Red King Crab all year round. The purpose of the 5000 mile trip across North America was to experience first hand, the steps our crab goes through from the boat to the dock to the plate. We met the fishermen and were invited to ride the boats that actually catch the crab we offer. The timeliness and efficiency in which the crab is kept alive on the boat up until the point of process guarantees the crab on the plate was swimming just days earlier. In order to sustain the millions of pounds of crab harvested each year the boats are required to only accept male king crab that are 6.5 inches in diameter and kept alive in continuously circulating sea water holding tanks located under the deck of the boat. A set quota is issued for each boat and when that goal is met the crab is returned to Dutch Harbor, graded, processed and packed within 2 hours and ready for its final destination. The state of the art processing facility not only ensures the freshest and most consistent crab the Bering Sea has to offer, but also follows the worlds most strict sustainable fishing and quota guidelines so that there will be a generous supply of King crab for years to come.

Crab Seasons

Norton Sound Red King Crab

July-August

Golden King Crab

August-October

Bristol Bay Red King Crab

September-October

Opilio Snow Crab

January-February

Bairdi Snow Crab

February-March

Florida Stone Crab

October 15 – May 15