King crabs are produced in the North Pacific, the Sea of ??Japan, and Alaska in the United States. King crabs are not found in the waters around China and Asia.

Mainly distributed in cold sea areas. It is named because of its huge size and is known as the "King of Crabs". King crabs are deep-sea crabs that live at a depth of 850 meters and the water temperature is 2-5°C. The lowest water temperature that king crabs can survive is 1.4 degrees Celsius.

Fishing method: trapping box.

Average annual output in the United States: 10,000 tons.

Fishing season: Bering Sea: red and blue king crab: September to October.

Southeast Alaska waters: November (red king crab) and February (golden king crab).

Identification of defective products

1. Blue meat color

Undercooked or incompletely cleaned, the rate of dead crabs during transportation is too high. The rate of dead crabs should not exceed 10;

2. The appearance of crystals in crab meat indicates that it is refrozen after thawing or frozen slowly;

3. The crab meat is too salty

The crab meat is not cooled enough before freezing;

4. Low plumpness

The plumpness of red and blue king crab meat should not be less than 80, and that of golden king crab should not be less than 70;

5. The net weight is inaccurate (the weight of a 10kg package plus 10 ice-plated clothes is 11kg);

6. The number of crab legs and crab claws does not match. For example, a 20-pound packaged king crab graded 9/12 should have 18 to 24 crab legs, plus a corresponding number of crab claws;

7. Excessive damage, a 20-pound packaged crab product was damaged Pieces should be no more than 1-1.5 pounds.