Brødr. Remø Fiskerstrand · Norway
ENNO
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SHELLFISH · NORWAY

Red king crab

Paralithodes camtschaticus

Red king crab is supplied commercially, live and frozen.

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  • Wild caught
  • Live
  • Frozen
  • WR
  • CLST
Red king crab, whole round
Origin Norway
Production Wild caught
Condition Live / Frozen
Commercial forms WR · CLST
Typical size 1.5–5 kg – 1.5–5 kg
Packing Product dependent
Certifications FSSC 22000 · HACCP

Overview

Red king crab is not graded on body weight alone, and a specification that stops at "1.5–5 kg" is not a specification. What the buyer receives is decided by cluster grade, meat fill, shell condition, leg breakage tolerance and — for frozen product — glaze and the net weight underneath it. Live shipments add a separate set of conditions that have nothing to do with the crab and everything to do with the flight.

Red king crab is supplied commercially, live and frozen.

Commercial forms

Available products for different markets and applications. Our role differs by form — each card states it.

Red king crab, whole round

Whole round WR

Live whole crab.

Available specifications may include
  • Live
  • Frozen
  • Cooked
  • Brine frozen
Grading
Live whole crab weight range
View sizes Request this form
Red king crab, cluster / section

Cluster / section CLST

Frozen clusters and sections, cooked or raw.

Available specifications may include
  • Live
  • Frozen
  • Cooked
  • Brine frozen
Grading
Cluster grades
View sizes Request this form

Size and weight grading

Grading is grouped by product form. Where more than one system exists they are kept apart — a band from one ladder is not the same commitment as a band from another.

Live whole crab weight range

Live weight per crab at packing.

  • 1.5–5 kg 3.3–11.0 lb
  • Custom specification We quote against your own band

Cluster grades

Weight per cluster, net of glaze unless stated otherwise.

  • 0.5–0.8 kg 1.1–1.8 lb
  • 0.8–1.2 kg 1.8–2.6 lb
  • 1.2–1.8 kg 2.6–4.0 lb
  • 1.8 kg+ 4.0 lb+
  • Custom specification We quote against your own band

Need a different size? We quote against your own grading system rather than forcing a preset.

Request a specific size

Cut and processing options

Select a step to see the attributes a buyer fixes in the contract for that form.

Whole round

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Minimum live weight per crab
  • Catch method
  • Live transport requirement Live shipments are a logistics operation with a biological deadline. The handling protocol is agreed before booking.
  • Production or catch date requirement

Specify this cut

Cluster / section

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Cooked or raw
  • Minimum meat fill Specify a minimum fill if your purchasing specification requires it. Fill follows the moult cycle, so it is a lot property.
  • Shell condition
  • Leg breakage tolerance
  • Count per carton Two cartons at the same grade and net weight can hold different counts.
  • Catch method
  • Freezing method
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Production or catch date requirement

Specify this cut

Diagram showing how a king crab is divided into clusters and sections Cluster / section split line Grade = weight of one cluster. Meat fill is a separate field.
Diagram showing how a king crab is divided into clusters and sections

Quality and grading

What the fish is, what was done to it, and what you require.

Physical quality

Meat fill
The core quality measure. Fill varies with the moult cycle and must be specified, not assumed.
Shell condition
New-shell and hard-shell crab differ in fill and in handling durability
Catch and packing date
Both declared per lot

Processing quality

Presentation
Live whole, cluster or section
Cooked or raw
Specify — they are different products with different handling
Glaze
Percentage agreed in writing; quote net of glaze
Leg breakage tolerance
Stated as a percentage of clusters and as a maximum missing legs per cluster

Buyer-defined tolerances

Custom quality specification
We quote against your own written specification rather than a preset.
Defect tolerance
Stated as a percentage with the method of assessment on arrival.
Net weight tolerance
Agreed in writing, with the weighing basis named on the order and the invoice.

The final specification is contractual and product dependent, and is agreed in writing for each order.

Packaging

Packing options depend on product form and market.

Whole round WR

Live air-freight pack with coolant

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Live tank transport

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Cluster / section CLST

≈10 kg carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Carton — weight to be agreed

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Bulk

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Packing Net and gross weight, units per carton, pallet build and marking are confirmed at order.
Live Packed for air freight with coolant; the handling protocol is agreed before booking
Frozen clusters Carton weight and count agreed at order; state net-of-glaze basis

Cold chain

Maintaining quality from sea to market.

Fresh / chilled

Ice and temperature controlled transport.

Live transport
Chilled, dry live transport; temperature and duration agreed before booking

Frozen

−18 °C or colder

Freezing method, freezing history and glaze are declared per lot.

Frozen storage
−18 °C or colder
Shelf life
Stated per article on the specification sheet

Shelf life is stated per article on the specification sheet. Tell us the minimum remaining shelf life you need at delivery and we will confirm it against the lot.

Origin and production

Sourced from Norwegian waters.

A Norwegian coastal fishing vessel moored alongside a quayside warehouse
FAO fishing area
FAO 27 — Northeast Atlantic, Barents Sea
Gear
Pot
Catch date
Declared per lot

Wild caught by pot in the Barents Sea off East Finnmark. The Norwegian fishery is quota-regulated.

How traceability works here

Seasonality

Availability varies by area, quota and season.

  • J
  • F
  • M
  • A
  • M
  • J
  • J
  • A
  • S
  • O
  • N
  • D
  • Peak season
  • Normal availability
  • Lower availability

The Norwegian red king crab fishery is quota-regulated with defined periods, and meat fill follows the moult cycle rather than the calendar alone. Confirm current availability and fill before contracting.

Certifications

FSSC 22000

FSSC 22000 scheme, via an accredited certification body

Food safety and quality management covering the production and packing of fish and seafood products at Fiskerstrand.

Number
NO-600617
Applies to
Production and packing of fish and seafood products at the Fiskerstrand establishment.

Scope and validity

HACCP

Norwegian Food Safety Authority (Mattilsynet)

Approval of the Fiskerstrand establishment for fish and fishery products, operating under a HACCP-based food safety plan and sanitation programme.

Number
M343
Applies to
All production at the Fiskerstrand establishment, approval number M343.

Scope and validity

Trade documentation

Classification, export documents and traceability — available or required depending on market and shipment.

Classification by product form Six-digit HS headings. One code does not cover every form, and the duty rate follows your destination’s national tariff line rather than the heading — confirm it with your broker.
Scientific name Paralithodes camtschaticus
FAO Alpha-3 codeKIC
HS 0306.33 Crabs, live, fresh or chilled
HS 0306.14 Crabs, frozen

CN codes are the EU’s eight-digit extension of these headings and are confirmed per consignment.

Health certificate Norwegian Food Safety Authority (Mattilsynet) — Issued per consignment against the destination market’s model certificate.
Catch certificate Norwegian Directorate of Fisheries — Required for wild-caught product entering the EU and several other markets under IUU rules.
IUU documentation Exporter / authority — Processing statement or catch certificate chain evidencing legal origin.
Product specification sheet Brødr. Remø — Generated from the same data as this website, with revision number and date.
Packing list Brødr. Remø — Lot numbers, carton counts, net and gross weights per pallet.
Certificate of origin Chamber of commerce — Commonly requested for customs clearance outside the EEA.
Transport document (B/L, CMR, AWB) Carrier — Issued by the carrier according to the agreed Incoterm.
Lot number
The anchor everything else attaches to.
Production date
Declared per lot.
Catch date
Declared per lot.
Establishment number
M343
Vessel
Identified per lot where available.

Full traceability explanation

Buyer use cases

Which formats typically serve which buyers.

HORECA

Typically: CLST · WR

Foodservice

Typically: CLST

Retail

Typically: CLST

Re-export

Typically: WR · CLST

Meat fill is the specification

Two clusters of identical weight can differ substantially in how much meat comes out of them. Fill moves with the moult cycle. A serious king crab order states a minimum fill requirement and how it will be assessed on arrival — not just a weight band.

Procurement

How to specify red king crab

Eight fields make a request a trader can price directly.

  • Product form
  • Size
  • Condition
  • Cut
  • Quality
  • Packing
  • Quantity
  • Destination

Red king crab
Whole round
1.5–5 kg
Frozen
Live air-freight pack with coolant
5,000 kg
CIF destination port

Build this specification

Sizes, packing and specifications are confirmed at order confirmation.

Specify your red king crab

Get a tailored quote based on your exact requirements.

Continues to the full form with these selections applied — cut detail, quality and documentation come next.

Commercial forms Request a quote