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Seafood from Norway

Red king crab

Norwegian red king crab with its luscious and flavorful white crabmeat provides an exclusive and tasty seafood experience. It grows slowly in the cold Arctic waters, and is  sustainably harvested with respect and  care by local fishermen & women on small coastal vessels.

Nutritional information

Red king crab is especially rich in protein, vitamin A, riboflavin, B12, antioxidants, and minerals such as iron, selenium, and iodine.

Catch range

Fishing for red king crab is quota regulated along the east coast of Finnmark, towards Nordkapp. West of Nordkapp there are no quotas to prevent the crab spreading further down the coastline into important baiting areas for other species.


Norwegian red king crab is in season all year round, except April which is a conservation period due to the red king crabs shell change.


The Norwegian red king crab is solely harvested with pots close to shore. The fleet consists of small coastal vessels, with a short distance to travel from the catch area to the landing facility.  The fishermen & women build on experience and knowledge of the red king crab and its habitat, and select only the crabs of the highest quality. This makes the Norwegian red king crab unlike anything else, and a truly luxurious taste of the sea!

The crab is large, with succulent and tasty flesh that can be enjoyed in both hot and cold dishes. The meat in the red king crab’s legs, claws, and tail has an exquisite sweet and savory taste, and is perfect for stir-frying, baking, and grilling, served with garlic butter or flavored with herbs and spices. Many, though, prefer to eat the crab au naturel - boiled or steamed, with a light salad and a lemon wedge.