Snow crab and bairdi crab are two of the most popular and delicious crab species found in cold, northern waters. While they share a similar habitat and appearance there are some key differences between snow and bairdi crab that impact their flavor texture, and use in seafood dishes.
Overview of Snow and Bairdi Crab
Snow crab and bairdi crab, also known as tanner crab, both belong to the genus Chionoecetes. They thrive in the icy waters of the Bering Sea near Alaska and across the northern Pacific Ocean. These cold-water crabs have become prized for their sweet, tender meat.
Snow crab is best known for its long, thin legs, which are often served as a seafood delicacy. Bairdi crab has a wider, bulkier body and shorter legs compared to snow crab. But there are more distinct differences between the two.
Key Differences Between Snow and Bairdi Crab
While snow and bairdi crab inhabit the same cold oceans and bear a resemblance to each other they have unique characteristics when it comes to their appearance taste, texture, and fishing.
Appearance
Snow Crab
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Triangular shaped body, almost leaf-like
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Pale orange to red-orange shell
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Long, thin legs that are often brightly colored
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Males reach 4 – 5.5 inches across, females 3.5 – 4.5 inches
Bairdi Crab
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Round, bulky body shape
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Red-brown to burgundy shell
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Shorter, stockier legs
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Males reach 6 – 9 inches across, females 5 – 7 inches
Snow crab has a more ragged, spindly look while bairdi crab appears bulkier and smoother.
Taste
Snow Crab
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Delicate, sweet flavor
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Tender, flaky texture
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Legs and claws most commonly eaten
Bairdi Crab
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Richer, more buttery taste
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Dense texture, not as flaky
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Legs, claws, and body meat eaten
The meat of bairdi crab is considered to have a more decadent, fatty taste compared to the lighter snow crab.
Habitat
Snow Crab
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Found at depths of 150 – 900 ft
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Rocky or muddy ocean floors
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Primarily eastern Bering Sea
Bairdi Crab
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Found at depths of 30 – 650 ft
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Rocky or sandy ocean floors
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Throughout Bering Sea and Gulf of Alaska
Bairdi crabs live in shallower waters while snow crab is found deeper down. Bairdi also has a wider habitat range.
Fishing
Snow Crab
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Typically caught via traps or pots
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No commercial fishery until the 1960s
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Managed with harvest quotas
Bairdi Crab
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Caught via traps or trawling
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Commercially fished since the 1950s
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Season limited, gear restrictions
Snow crab fishing developed later but both are now managed for sustainability.
Pricing
Snow Crab
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Higher priced of the two
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$15-$30 per pound for leg clusters
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Fetch high prices for use in sushi
Bairdi Crab
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Typically lower priced
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$8-$15 per pound for clusters
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Less desired for high-end dishes
The longer legs and sweeter taste make snow crab a bit more expensive and coveted.
Best Uses for Each Type of Crab
Due to their slightly different taste and texture, snow and bairdi crab lend themselves to different culinary uses.
Snow Crab
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Eaten as whole legs, clusters, or lump crab meat
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Works well in salads, seafood platters, and as sushi
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Delicate flavor pairs well with lemon, butter, garlic
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Should be cooked delicately to avoid becoming tough
Bairdi Crab
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Legs, body meat, and claw meat often eaten
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Ideal for crab cakes, stews, casseroles, and soups
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Rich taste stands up to bold spices and sauces
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Stands up to higher heat without becoming tough
The meaty texture of bairdi crab makes it perfect for dishes with bolder flavors and cooking methods. Snow crab is best delicately prepared to highlight its sweetness.
Availability and Sustainability
Both snow and bairdi crab are in high demand, but have different harvest seasons:
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Snow crab: Peak season is January – April
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Bairdi crab: Peak season is February – May
They are managed carefully to ensure sustainable populations. Consumers should look for Alaskan crabs certified by organizations like Marine Stewardship Council to support responsible fisheries.
The Takeaway
When it comes to snow crab vs. bairdi crab:
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Snow crab has a sweeter, more delicate flavor while bairdi crab is rich and buttery.
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Snow crab has a flaky texture and bairdi crab is denser.
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Snow crab lives in deeper water but bairdi crab has a larger habitat range.
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Snow crab is pricier and more prized for dishes like sushi while bairdi works well in heartier preparations.
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Both are tasty sustainable options when sourced responsibly.
Whether you prefer the long legs of snow crab or the hearty meatiness of bairdi, these northern Pacific crabs can make for a delicious and sustainable seafood meal.
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.
Alaska Select’s Snow Bairdi Crab
The Alaska Department of Fish and Game (ADFG) says that tanner crabs help keep a small but stable fishery going in Southeast Alaska, which is where Alaska Select gets its fish:
It started in the 1960s and has gone from being open all year in the 1960s and 1970s to only a few days a year these days. The fishery is controlled by size and sex limits, a limit on the number of pots that can be used, and a guideline harvest level. ”.
Snow Bairdi Crab caught in a pot comes from a small, local family business that fishes for two weeks in February.
All you need to know about Dungeness Crab, Snow Crab, and King Crab.
FAQ
Are Bairdi crabs the same as snow crab?
Is bairdi crab good for eating?
Why is bairdi crab illegal in the USA?
Why is bairdi crab so expensive?
Is snow crab the same as bairdi?
Here’s What You Need to Know. It is often the case with crab that multiple species are marketed and sold as the same type of crab. This especially applies to snow crab. The broad snow crab genus name is Chionoecetes which breaks into different species. The two main species available to consumers are the bairdi and opilio, also known as queen crab.
Is snow crab a bairdi or opilio?
This especially applies to snow crab. The broad snow crab genus name is Chionoecetes which breaks into different species. The two main species available to consumers are the bairdi and opilio, also known as queen crab. There are differences between the species, including their size and where their habitats are.
Are king crabs the same as bairdi crabs?
The Bairdi and the Opilio, also known as queen or snow crabs, are the two main species that people can buy. King crabs come in three species: Alaskan red, blue, or brown crabs. This article will focus on the distinctions between the opilio crab and king crab in terms of their genus while touching on sustainability and cost.
What is the difference between bairdi and opilio crabs?
Biardi is one of two species of snow crab; opilio crab, the type actually marketed as snow crab, is the more popular of the two. In contrast, bairdi crab is bigger (it grows to be 3 to 5 pounds, while opilio tops out at about 2 1/2 pounds) with sweeter-tasting meat. Both are found in the Northern Pacific Ocean.