The Story
*Please note that Japanese Spider Crab is not eligible for exchange, refund or replacement. We guarantee that the product is live when dispatched, and we cannot be held responsible for troubles during the delivery process. Buyers should buy this product at their own risk.
Spider crabs mostly live in the warm waters of the Pacific Ocean around Japan. They live on the sandy surface of the sea around an average depth of 200 to 400 meters. However, they move up to the shallow water once every year for spawning and reproduction. Their main nutrition source is other crustaceans, algae and live fish. Japanese spider crabs can live up to 100 years. Compared to similar rare crabs in their family, they are not vulnerable or not endangered. Japanese spider crabs are famous for being the longest crabs in the whole crab population.
Spider crab meat comes from the body and legs of the spider crab, a type of crab that is known for its spindly legs and long, narrow body. The meat is white and has a delicate, sweet flavour that is often compared to the taste of lobster. It is prized by seafood lovers for its tender, juicy texture and rich, savoury taste.
The meat of the spider crab is typically found in the large, central body section and the long, spindly legs. The meat from the legs is slightly firmer and sweeter than the meat from the body. It is often used in a variety of seafood dishes, including crab cakes, soups, stews, and salads.
Spider crab meat is considered a delicacy in many parts of the world, particularly in Japan, where it is known as "taka-ashi-gani". In addition to its delicious taste, spider crab meat is also a good source of protein, vitamin B12, and other essential nutrients.
Description
*Please note that Japanese Spider Crab is not eligible for exchange, refund or replacement. We guarantee that the product is live when dispatched, and we cannot be held responsible for troubles during the delivery process. Buyers should buy this product at their own risk.
Spider crabs mostly live in the warm waters of the Pacific Ocean around Japan. They live on the sandy surface of the sea around an average depth of 200 to 400 meters. However, they move up to the shallow water once every year for spawning and reproduction. Their main nutrition source is other crustaceans, algae and live fish. Japanese spider crabs can live up to 100 years. Compared to similar rare crabs in their family, they are not vulnerable or not endangered. Japanese spider crabs are famous for being the longest crabs in the whole crab population.
Spider crab meat comes from the body and legs of the spider crab, a type of crab that is known for its spindly legs and long, narrow body. The meat is white and has a delicate, sweet flavour that is often compared to the taste of lobster. It is prized by seafood lovers for its tender, juicy texture and rich, savoury taste.
The meat of the spider crab is typically found in the large, central body section and the long, spindly legs. The meat from the legs is slightly firmer and sweeter than the meat from the body. It is often used in a variety of seafood dishes, including crab cakes, soups, stews, and salads.
Spider crab meat is considered a delicacy in many parts of the world, particularly in Japan, where it is known as "taka-ashi-gani". In addition to its delicious taste, spider crab meat is also a good source of protein, vitamin B12, and other essential nutrients.
