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Most people who enjoy a good crab know that Alaskan king crab is synonymous with flavor. Until recently though, most people did not know that Alaskan king crab fishing is one of the most dangerous jobs in the world. Why is that? Because "crabbing," as it is called, requires the fishermen to sail out to the deep sea in the heart of winter, which as you can imagine, is also the season of treacherous storms. The season is short and sleep is limited. Compared to the average worker, the fatality rate among the fishermen is about 90 times higher. But to read accounts of crab fishermen is to know that there is an allure to the lifestyle, a connection to the sea that keeps them returning to the icy waters to make their potentially deadly catch.

Though crabs are caught in Russia and in international waters, the most prominent (and sustainable) of king crab fishing occurs off the coast of Alaska and the Aleutian Islands. In 1980 the crab fishing industry with at a peak, presenting a catch of over 200 million pounds of crab; however, due to many factors, catches decreased after this year and thus the season was shortened to accommodate regeneration. The harvest now is performed in a very short amount of time and then the catch is shipped worldwide. Recent Alaskan king crab fishing seasons have been as short as 4 days, and can range from one to two weeks.

There are more or less three varieties of king crab that are commercially viable: In Alaska, three species of king crab are caught commercially: the red king crab, the blue king crab, and the golden king crab. Baited with cut fish, steel traps or pots are pushed over the side of a large boat. Each pot is marked with a buoy, which also signifies its owner. Pots are hauled in, at the right time, usually based on gut instinct and years of experience more than an actual science. When full the pots that must be dragged up can weigh well over a ton, presenting a serious risk to the fishermen and their boat. Pots are quickly emptied into the hold of the boat, rebaited, and returned to the ocean floor.

Alaskan king crab fishing is without a doubt a dangerous job, but the fruits of the labor are a delicious treat for the public at large.

Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet.

From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious.

Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.

http://www.alaskaseafood.org

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

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Most Alaskan seafood is available frozen all-year round, however the Alaskan king crab season corresponds to when Alaskan king crab is actually harvested. The most popular harvesting months are between October and January. The actual season, when crabbers are allowed to catch crabs, can last as little as four days, but can also range from one week to two weeks. Once harvested, it takes about one week to move the Alaskan King crab from the Bering Sea to local markets.

Harvesting Alaskan king crab is an incredibly difficult job, combining a short season, violent and unpredictable waters, 20 hours shifts, and loads of up to a ton. Until recently the crabbing industry worked under a derby style season, but after the 2005 season transitioned to a quota system. The quota system, or rationalization, was a response to the dangers of having a very short season with many boats all vying and competing for crabs. The quota system is to encourage a more relaxed work pace, though many smaller boats, with smaller quotas, could no longer compete with larger boats and larger quotas.

Catches are also down from previous years, and due to an influx of foreign caught crab, higher prices may be on the horizon. However, when considering the dangers of the Alaskan king crab season, how brief a season it really is, any nominal rise of prices is worth the sweet meat of such a laborious effort.

As mentioned in recent years there has been a flood of foreign caught crab, but for consumers interested in sustainability, it should be noted that foreign crab is often caught without much regulation. When thinking of a natural, sustainable, and fresh choice for crab, look no further than your neighbor to the north, and buy Alaskan King Crab, and to get it freshest, buy it close to the end of the Alaskan king crab season.

Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet.

From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious.

Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.

http://www.alaskaseafood.org

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

Read More...