Fresh-Frozen Wild Snow Crab Legs
Fresh-Frozen Wild Snow Crab Legs
Cold Chain & Delivery
Cold Chain & Delivery
Everything leaves the counter sealed in insulated liners with gel packs, cushioned and boxed the same day it is cut. Keep the pack cold until you cook it; if it is going into the freezer, do that straight away. Tracking arrives by email as soon as the parcel is on its way.
What You Are Getting
What You Are Getting
Cleaned and portioned as described on this page. Fish is trimmed and pin-boned, shellfish is purged and graded, crab and squid are ready to cook. Thaw overnight in the fridge rather than at room temperature, rinse shellfish under cold water just before it goes in the pot, and cook it sooner rather than later.
If Something Is Not Right
If Something Is Not Right
Seafood should arrive looking the way it left us. If a pack turns up damaged, warm, or simply not as described, keep it as it came and write to us. A person will read it, and we will sort it out with you.
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๐ง Kept Cold
Insulated liners and gel packs hold the temperature the whole way.
๐ Cleaned & Purged
Shellfish is purged and graded; fish is trimmed and pin-boned.
๐ In From the Water
Chosen at the landing, not pulled from the back of a warehouse.
๐ Ready to Cook
Thaw, rinse, into the pan. Salt, butter and lemon do the rest.
Fresh-Frozen Wild Snow Crab Legs
Wild Russian Snow Crab Legs
Russian deep-sea snow crab, cooked and frozen on board so the legs keep the sweetness of the day they were landed. The shells are bright orange-red and thin enough to crack by hand; inside, the meat comes away in long, snowy-white strands with a firm, springy bite and buttery fat in the body.
Serve the legs simply steamed with melted butter, or split them for ginger-scallion stir-fry, congee or a seafood hotpot.
- Long, meaty legs with a naturally sweet, saline finish
- Cooked and blast-frozen on board at -18ยฐC
- Thin shells โ cracks by hand, no tools needed
- Steam, stir-fry with ginger and scallion, or simmer into congee
