Alaska Crab Harvest Season Starts October

15 Juneau, Alaska – October 15, 2015
– Crab season is here! The Alaska crab harvest season kicks off today for wild, sustainable Alaska bairdi, Alaska snow (opilio), Alaska king, and the fall season of Alaska Dungeness crab. Now home cooks and consumers worldwide will have access to sweet, succulent crab to incorporate into recipes any night of the week or enjoy on special occasions during the holiday season.

The 2015 Total Allowable Catch (TAC) for each Alaska crab species include: · Bering Sea bairdi crab quota is nearly 20 million pounds · Bering Sea snow (opilio) crab quota is 40.611 million pounds · Bristol Bay’s red king crab quota is 9.974 million pounds

“Everyone loves Alaska king crab, but bairdi crab is one of the best kept secrets in seafood. The crab has amazing flavor and we are experiencing a pretty incredible increase in abundance right now. We’re proud that the TACs, which are established yearly for each species to maintain maximum sustained yield and continued abundance, reflect Alaska’s commitment to responsible fisheries management and the willingness of Alaska’s managers to adjust their catch to align with the best scientific data available,” said Tyson Fick, communications director, Alaska Seafood Marketing Institute. “In Alaska, these strict conservation practices are written into our State Constitution, ensuring the delicious Alaska seafood we enjoy today will be available for generations to come.”

While the harvest season can last from October to May, Alaska crab is sold year-round as frozen legs, clusters, or claws. Preserved immediately after it leaves the icy water, Alaska crab is cooked then rapidly chilled then commercially flash frozen at well below zero, ensuring it’s kept at the peak of freshness and locking in the best quality and flavor.

From the rich flavor of king crab to the sweet, succulent taste of bairdi crab and the delicate, tender texture of snow crab, Alaska crab is a versatile ingredient for a variety of recipes. Because it is precooked and ready to eat, crab can be prepared and on the table in 10 minutes or less by simply steaming, sautéing, boiling, simmering, grilling or roasting. Naturally low in fat and calories, yet high in protein, adding Alaska crab is a healthy and convenient way to elevate a favorite recipe, such as:

For more information about wild, sustainable Alaska crab, recipe ideas, cooking techniques and nutrition information, visit or follow Alaska Seafood on Facebook, Twitter, Instagram or Pinterest.


About Alaska Seafood:

The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education. For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution mandates that fish are “utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer, and as a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.