JUNEAU, Alaska, September 23, 2008—On October 15, crab fishermen in Alaska will begin harvesting wild and sustainable Alaska king crab. The Alaska king crab harvest season is open through mid-January, yet the high-quality crab is available year round thanks to flash freezing technology.
 
While the Alaska Department of Fish & Game (ADF&G) has not yet announced the 2008-2009 harvest quotas, preliminary work suggests that the health of the stock is good. “ADF&G manages the various Alaska king crab stocks using a conservative harvest strategy that is designed to promote stability and sustainability in the fishery,” said ADF&G fisheries biologist Forrest Bowers. “This harvest strategy has resulted in recent biomass and harvest levels that are among the largest we’ve seen since the early 1980s,” he added.
 
To harvest the treasured king crab, Alaska crab fishermen endure tremendous challenges, including 40-foot swells, 20-hour workdays and biting cold, all while maneuvering the 700-pound pots required for commercial king crab fishing. “Bringing up pot after pot loaded with big beautiful white-bellied soakers is what it's all about,” said Alaska Crab Coalition board member and owner of the FV Arctic Hunter, Jim Stone. “Waking up in the calm waters of Dutch Harbor after a grueling week of work, with a big load aboard and thoughts of a good pay-day, make it all worthwhile,” said Stone.
 
The average king crab ranges from six to ten pounds and can grow up to 15 pounds in size. Low in fat and high in protein, the white meat inside Alaska king crab shells is sweet with a mild flavor and tender texture. Alaska king crab contains only 100 calories per 3.5oz serving, and 400mg of omega-3s.
 
Cleaned and precooked with no additives, Alaska king crab is harvested at the peak of freshness, then flash-frozen, sealing in its unique flavor, texture and nutrition. King crab is available year-round, along with Alaska’s other two species of crab — snow and Dungeness.
 
Alaska king crab is easy to prepare; it can be baked, broiled, boiled, steamed or grilled. Recipes and preparation tips are available at www.alaskaseafood.org.
 
Alaska Seafood Marketing Institute (ASMI) is celebrating the 50th anniversary of Alaska statehood.  The framers of the Alaska Constitution recognized the importance of protecting Alaska's abundant natural resources, and included in their landmark document a mandate that "fish...be utilized, developed, and maintained on the sustained yield principle." This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world. ASMI is a partnership of the State of Alaska and the Alaska seafood industry, promoting Alaska Seafood in the U.S. and key overseas markets, and offering seafood industry education.
 

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Contact: Laura Fleming                                                      
Alaska Seafood Marketing Institute                                
800/478.2903