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Snow crab

Snow crab

The snow crab belongs to the crustacean family and thrives best on soft bottoms, such as clay and silt, at great depths between 200 and 2000 meters in cold, Arctic, and northern waters. It prefers water temperatures below 4 degrees Celsius. Snow crabs can reach up to 17 cm in carapace width and can weigh over 1 kg. The main fishing season for snow crab in the Barents Sea and around Svalbard typically runs from late autumn to spring, but it's available year-round. The meat in its claws and legs is sweet, succulent, and delicate, with a firm texture that makes it a highly sought-after delicacy. Its white, flavorful meat makes it exceptionally well-suited for boiling, steaming, gratinating, and in exclusive seafood dishes.

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Cold-Water Prawns – Pandalus Borealis

Shrimp belongs to the crustacean family and can be found in a wide range of marine environments, from cold polar regions to tropical waters, at various depths from the shoreline down to several hundred meters. They thrive best in water temperatures suited to their specific species. Shrimp vary in size, but the most common species in Norway, such as northern prawns, rarely exceed 15 cm in length. The shrimp fishing season varies regionally, but in many areas, they are available year-round, with peaks during certain periods. Shrimp meat is tender, sweet, and succulent, and is a popular seafood delicacy. Their delicate flavor and texture make them exceptionally well-suited for boiling, steaming, frying, in salads, and as a topping.

Brown Crab

The brown crab belongs to the crab family and thrives best on hard bottoms, such as rock, stone, and gravel, at depths from the intertidal zone down to around 200 meters. It prefers water temperatures between 5 and 18 degrees Celsius. Brown crabs can reach up to 25 cm in carapace width and weigh over 3 kg, with males often being larger than females. The main fishing season for brown crab in Norway typically runs from spring to early autumn, usually from April to October, though availability can vary. The meat in its claws and body is sweet and delicate, making it a sought-after delicacy. Its white, flavorful meat makes it exceptionally well-suited for boiling, gratinating, and in salads.