Frozen vs Live King Crab — Which Should You Buy?

What frozen-at-origin actually means

Premium king crab is cooked and blast-frozen within hours of landing, often at sea or at a coastal plant, at around −40°C. That speed locks in cellular moisture and stops degradation at its peak.

This is not the same thing as a crab that was cooked, sat around, and was later frozen. Frozen-at-origin is a mark of quality. Re-frozen product — which has broken the cold chain and been refrozen — is watery, stringy and worth far less. The word 'frozen' covers both, which is why it needs interrogating.

So a properly frozen-at-origin crab is often better than a live crab that has been in a tank for three weeks losing condition.

When live is genuinely worth it

Live king crab is a spectacle, and for a centrepiece occasion where the animal is presented before cooking, nothing replaces it.

It also gives the kitchen full control of the cook, which some chefs prefer.

But it carries real risk: live crab must be kept in condition, and a crab that has been held too long loses meat fill and sweetness. It is also priced accordingly and available only to pre-order.

How to judge either

For frozen: ask whether it was frozen at origin, at what temperature, and whether the cold chain has been unbroken since. Ask for the landing date.

For live: ask how long it has been held. A crab landed this week beats one that has been in a tank for a month, every time.

In both cases, grade and meat fill matter more than the label. A good supplier answers these questions without hesitating.

Frequently asked

Is frozen king crab as good as fresh?

Frozen-at-origin king crab, blast-frozen within hours of landing and held in an unbroken cold chain, is excellent and often better than live crab that has been held in a tank for weeks. What is not good is re-frozen product that has broken the cold chain.

Do you sell live king crab?

Yes — live Kamchatka king crab is available to pre-order, alongside frozen whole, clusters, merus, second phalanx and claw meat. Availability is confirmed against the weekly landing list.

How can I tell if crab has been re-frozen?

Look for heavy ice crystals inside the packaging, freezer burn, or meat that appears dry and shrunken from the shell. Once thawed, re-frozen crab releases excessive liquid and the meat is stringy rather than firm.