This past Saturday, 15 October, marked the start of the Alaska crab harvest season, which means that species such as Alaska snow (opilio), Alaska king and Alaska Dungeness crab will soon be making appearancees on dinner tables, according to the Alaska Seafood Marketing Institute (ASMI).
The marketing arm for the Alaska seafood industry is encouraging consumers and foodservice professionals to incorporate fresh crab from Alaska into various fall recipes to celebrate the harvest season, including with dishes like Alaska Crab Mac & Cheese; Alaska Snow Crab Tortilla Soup; Alaska Dungeness Crab and Wild Mushroom Chowder; and Alaska Crab Tacos.
"The icy waters of Alaska produce some of the most flavorful crab in the world," ASMI Communications Director Tyson Fick said in a news release. "Just as important as its taste, wild Alaska crab is sustainably caught as part of the conservation ethic outlined in the Alaska State Constitution, which ensures that delicious Alaska crab and all Alaska seafood will continue to be available for generations to come."
Total Allowable Catch (TAC) quotas for the 2016-2017 season involve Bering Sea snow (opilio) crab, with a quota of 21.57 million pounds, and Bristol Bay's red king crab, with a quota of 8.469 million pounds.
Find information about recipes, TAC and more regarding Alaska crab season here: http://www.wildalaskaseafood.com/
