Red King Crab
Latin - Paralithodes camtschaticus
Norsk - Kongekrabbe
Deutsch - Kamschatka-Krabbe / Königskrabbe / Kamtschatkakrabbe
Français - Crabe Rouge Royale / crabe royal du Kamtchatka
Nederlands - Rode koningskrab
Italiano - Paralitodes Camtschaticus / Re granchio
Español - Rey Cangrejo / Cangrejos rusos / Cangrejo Rojo Real
Português - Rei caranguejo / Caranguejos reais
 
The Red king crab is the largest of all the commercially important crab species
and is always in high demand, and
is considered a delicacy
An adult king crab can reach a legwidth of up
to 1,8 metres and has only 6 legs, whereas most crabs have 8. The shell is
covered with spikes and the upper side has a brownish colour.
It can weigh
up to 8 kilos, and it feeds on
benthic fauna and many
kinds of flora, particularly bristle worms, snails,
mussels and starfish.
The Red King Crab is a cold water species that is currently found in both coastal
stretches and at sea in the southern reaches of the Barents Sea, at depths
of 5 to 400 metres,
depending on the season, it moves down to depths in the spring and summer, and then returns to shallower
waters in November.
The Red king crab found from Lofoten
at the northwestern coast of Norway, to the North Cape and the Barents Sea.
Season:
October to December.
Size:
Up to 8 kg, legwidth up
to 1,8 metres, and a carapace length of 23 cm in Norwegian waters.
Fishing metods:Pots.
Use
Usually sold cooked, but also frozen raw. Boiled Red King Crab claws are regarded
by many as a delicacy and can be used as a garnish in hot dishes or as special
cold dishes.
It can be served by itself in a similar way to other crustaceans.
Raw Red King Crab claws can be boiled or served au gratin and can be prepared in
various dishes
in a similar way to lobster or crayfish.King
Crab is very attractive in Japan.
Nutritional content
The meat of the Red King Crab is a good source of protein and contains little
fat.
Commercial product:
The king crab is sold both cooked
and raw, whole or half.
  
Sea Urchin
Latin - Echinus esculentus
Norsk - Kråkebolle
Deutsch - Seeigel
Français - Oursin
Nederlands - Zee-egel
Italiano - Riccio di mare
Español - Erizo de mar
Português - Echinoidea / Ouriço do mar
 
Sea urchins are dispersed throughout the Northeastern Atlantic, Northern
Norway and Iceland. On the Norwegian coast, 7 different species of sea urchins
have been registered,
where the Edible Sea Urchin is the most
common. This species thrives among algae on hard substrates from the supratidal
zone down to about 40 m.
The Edible Sea Urchin, also known as the Common Sea Urchin, is the largest
Norwegian sea urchin. It has a spherical red and/or pink shell densely packed
with relatively short,
violet-tipped spines, of roughly the same length. The spines have white
bosses.
The species grazes primarily on larger species of algae, especially kelp, and
particularly those that are overgrown. It also consumes other attached fauna.
Propagation occurs in early summer.
The gonads (reproductive glands) are a highly prized delicacy in many countries,
e.g. Japan, Great Britain and Portugal.
The gonads taste best before propagation
occurs
in early summer.
There is increasing interest in harvesting sea urchins for
feed in Norway, and become a new industry for Norwegian coastal communities.
Season:
Best in autumn and winter.
Size:
Rarely larger than 100 mm. The largest sea urchins are probably 7–8 years
old.
Catch/harvest
Harvesting sea urchins is only done by divers at present.
Use
The roe and gonads are edible. They are served raw in the same way as oysters,
but they can also be heated and added directly to a hot sauce as a garnish.
Nutritional content
Sea urchins are extremely rich in A vitamins, and enzyme that neutralize alcohol
.
 
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