Bairdi crab, also known as tanner crab or snow crab, is a delicious and sustainable seafood harvested in the cold waters of Alaska. Although not as famous as king crab, bairdi crab has a sweet, succulent flavor and tender texture that makes it a cherished delicacy. In this article, we’ll cover everything you need to know about bairdi crab – where it comes from, how it’s caught, its culinary uses, and why you should add this delectable crab to your shopping list.
An Overview of Bairdi Crab
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Bairdi crab, scientifically known as Chionoecetes bairdi, is a species of snow crab harvested in the Bering Sea and Gulf of Alaska It is closely related to opilio crab (Chionoecetes opilio)
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It gets its name from the Bering Sea explorer William Baird who extensively studied Alaskan crustaceans in the 19th century.
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Bairdi crab has an oval shaped shell that measures 5-7 inches across It has sweet, delicate flesh inside its legs and body cavity
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The snow-white meat has a tender, moist texture and savory, slightly sweet taste. Bairdi crab is considered one of the most flavorful and premium Alaska crab species.
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The peak harvesting season is February through April when mature male crabs are targeted. The cold, pristine waters give bairdi crab its exceptional flavor.
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Bairdi crab supports small, sustainable fisheries in Alaska that use responsible methods like pots instead of trawling This prevents damage to the seafloor habitat.
How Bairdi Crab Is Caught and Processed
The Alaska bairdi crab fishery is carefully regulated for sustainability. Here is an overview of how it is harvested and brought to market:
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Fishermen use baited crab pots on the seafloor to catch mature male bairdi crabs. This minimally invasive method prevents overfishing.
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Crab are cooked right on the boats shortly after being caught. This preserves freshness.
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The cooked crab are quickly frozen at sea to lock in flavor and texture. Flash freezing prevents damage to the delicate meat.
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Frozen crab are transported to shore where they are graded, packaged, and distributed to retailers and restaurants.
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Thanks to the quick freezing process, bairdi crab tastes incredibly fresh and delicious when thawed. It can be stored frozen for over a year without sacrificing quality.
The Many Culinary Uses of Bairdi Crab
Chefs and home cooks love experimenting with bairdi crab’s sweet flavor, moist texture, and versatility:
Simple Steaming or Boiling
Bairdi crab can be quickly steamed or boiled. Served hot with drawn butter or lemon juice for dipping. The meat easily releases from the shells when gently cracked with a mallet.
Salads
The chunks of snowy crab meat lend themselves perfectly to seafood salads. Paired with citrus, avocado, mango, or mixed greens for a light, refreshing dish.
Pastas and Risottos
Bairdi crab elevates pasta and risotto dishes. Fold delicately into a creamy Alfredo or toss with fresh linguine and olive oil.
Appetizers
Bairdi crab cakes, stuffed mushrooms, puff pastries, or quesadillas make elegant starters for special occasions.
Soups and Chowders
Add impressive lump crab meat to seafood bisques, chowders, and noodle soups.
Omelets and Frittatas
Sauteed crab and cheese folded into fluffy egg dishes makes a protein-packed breakfast or brunch.
Stuffings and Toppings
Mix bairdi crab with bread crumbs, herbs, and lemon zest for incredible baked fish, chicken, or pork stuffings. Also great atop flatbreads or crostini.
As you can see, the uses for sweet, flaky bairdi crab meat are nearly endless in appetizers, main dishes, and sides. It brings a taste of the Alaskan seas to any meal.
Why You Should Enjoy Sustainable Bairdi Crab
Beyond its incredible flavor and texture, there are many great reasons to add bairdi crab to your shopping list:
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It is high in protein, low in fat, and low in calories – a nutritious choice over some other seafood.
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The crab come from well-managed, sustainable fisheries that protect the marine ecosystems.
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Bairdi crabs are processed humanely according to strict regulations. You can feel good choosing this ethically sourced seafood.
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Pre-cooked bairdi crab is fast and convenient. Just thaw and prepare within minutes.
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The sweet, succulent taste of bairdi crab is a real treat. Its delicate flavor is unmatched.
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You can find high quality frozen bairdi crab online through reputable Alaskan seafood retailers that ship nationwide.
Treat yourself to tender, mouthwatering bairdi crab! This premium Alaska crab is delicious, ethical, and versatile – perfect for special occasions or everyday seafood meals. With responsible sourcing methods and carefully regulated fisheries, bairdi crab is a stellar choice to highlight on your menu.
All About “Snow Bairdi” Crab
Chionoecetes bairdi (Tanner) and Chionoecetes opilio (Snow) are two species of crab that live so close to each other that they often breed with each other, creating areas with lots of hybrids. Both species are sold in stores as Snow Crabs and are commonly called Tanners. The only way to tell them apart is by small details and the use of their species name, “bairdi” or “opilio.” The genus name Chionoecetes means “snow inhabitant.” The Tanner live in the North Pacific Ocean, along the continental shelf and in coastal waters in the Bering Sea. Tanners are “true crabs,” with four pairs of legs, one pair of pincer claws, and a chitinous shell with a small abdominal flap. Some decapods use the “crab” name for association. Tanners are some of the most highly specialized crustaceans.
Males that are at least seven to eleven years old and weigh between one and four pounds after six years are the only ones that can be caught for commercial purposes today. Bottomfish share the appetite for Tanner crabs’ white meat.
Tanner sexes remain separated for much of the year and merge together during reproductive seasons. A chemical called pheromone is released by the female crab during her maturity molt, which is the last time she sheds her shell as an embryo. Hatching can start as early as late winter or early spring, but the busiest time is usually from April to June, when the spring plankton bloom gives crab larvae lots of food to eat as they swim around. After 60 days, the larvae lose their swimming ability and settle to the ocean bottom. A Tanner crab can grow up to fourteen years and go through many molts over the course of five to six years.
The Bering Sea Fishery, which began in 1961 and became a major trade route in the North Pacific with record catches of up to 332 million pounds, is where most Tanners are caught. Japan and Soviet Russia caught most of the fish until 1976, when the Magnuson Fishery Conservation and Management Act set up the 200-mile Economic Exclusion Zone and gave the fishery to the US. By 1984, the harvest was down to just over one million pounds. In 1986 and 1987, lawmakers and fishery management stopped all fishing in an effort to fix the damage caused by too much fishing. When it opened again in 1988, there were some restrictions, but by 1996, the harvest had dropped so much that the fishery had to be shut down again. The stocks recovered for reopening by 2004. That year, Alaskan fishery managers started the “Crab Rationalization Program.” It was based on programs that were already in place in New Zealand and the North Atlantic. Individual fishing quotas were set based on what each boat had caught in the past, and some fish were kept to be sold in the areas where they were caught. The CPR applies to the small fishery in Southeast Alaska, where Alaska Select sources its Snow Bairdi Crab.
The Alaska Department of Fish and Game (ADFG) says that the state’s tanner crab populations are now managed for maximum sustainable yield. As a result, the populations change in ways that are stable. There are many types of boats that fish for crabs today, from small inshore fishing boats to commercial “super crabbers” in the Bering Sea (like the ones you may have seen on “Deadliest Catch”). Fishing gear consists of crab pots baited with fish such as chopped herring.
Product Info
- Caught: February
- Location: SE Alaska
- Method: Pots
- Clusters vacuum-packed & flash frozen (brine frozen and water glazed)
- Cooked to perfection
- 3kz (~6.6lb) bags in box dimensions 13”x 20” x 3¾”
- Generally holds over 18 months
How to Break Down Bairdi (Snow Crab) Legs
Where do you buy bairdi crab?
Petersen says to look for bairdi, snow, or tanner crabs at the grocery store and to make sure that the crab comes from Alaska. “Checking the origin of your crab, and all seafood, and ensuring it comes from Alaska guarantees it is wild and sustainable,” she says. Since bairdi crab is so big, you likely won’t find a whole crab for sale.
Is bairdi crab healthy?
Like other shellfish, bairdi crab is a source of lean protein and high in nutrients, including amino acids, iron, omega-3s, and vitamins A, B12, C, and D. Alaska Seafood Marketing Institute, ASMI You may find bairdi crab in your local grocery store’s seafood or frozen sections.
What is bairdi Alaskan snow crab?
Bairdi Alaskan Snow Crab – The Difference Explained Snow crab is beloved for its extraordinarily long, easy-to-crack legs. Although harvested in icy waters off the coast of Alaska, Snow crab gets its name from its flavorful meat, which turns to a snowy white when cooked.
Where can you find bairdi crab in Alaska?
Both are found in the Northern Pacific Ocean. In stores, you’ll find Alaska bairdi crab listed as snow, bairdi, or tanner crab, says Theresa Peterson, an active fisherman, resident of Kodiak, Alaska, and the Alaska fisherman and fisheries policy director at Alaska Marine Conservation Council . Alaska Seafood Marketing Institute, ASMI