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**Dungeness Crab – A Delicacy from the Pacific Coast**
The Dungeness crab, also known as the "Jumbo Crab" in Chinese, is a highly sought-after seafood species native to the Pacific coast of North America. It thrives in the cold waters stretching from Northern California, Oregon, Washington, Alaska, and British Columbia. The name "Dungeness" comes from a small town in Washington state, where this crab was first commercially fished.
This crab is renowned for its large size and rich, sweet flavor, making it a favorite among seafood lovers. Its meat yield is impressive, averaging around 24%, which is significantly higher than that of other crabs like the blue crab found on the East Coast. Dungeness crabs are typically caught using baited traps, and only male crabs are harvested, as they have a distinct V-shaped abdomen, while females have a rounder belly.
The main fishing areas include the offshore waters of Northern California, Oregon, and Washington, with additional production coming from Puget Sound, South Alaska, and British Columbia. Over 90% of the catch is made by American fishermen, and the demand for live Dungeness crabs has been growing, especially in markets like China.
Fishing seasons vary by region. In Washington, the season usually starts on December 1st and runs through September, with peak activity in the winter months when crabs are at their most tender. During this time, prices are at their lowest, and supply is at its highest. The Alaskan variety tends to be larger, with an average weight of about 1 kg, compared to the 700g average of those from Washington, Oregon, and California.
In Canada, Dungeness crabs are mainly harvested in the inner waters of British Columbia and can be caught year-round. Annual catches there typically range between 2,500 to 6,000 tons. Meanwhile, the U.S. harvest averages between 16,000 to 30,000 tons annually, with Washington State being the leading producer.
Dungeness crabs are available in various forms: fresh, cooked, canned, or frozen. Live crabs can be kept in water at 2–4°C for up to 36 hours, with less than 5% mortality. Freshly cooked crabs can last up to a week in the refrigerator, while properly preserved whole cooked crabs can be stored for up to a year.
Nutritionally, Dungeness crab is low in fat but high in protein and rich in omega-3 fatty acids. It’s a great choice for health-conscious consumers. With its delicate texture and natural sweetness, it's no wonder that Dungeness crab remains a top choice for both restaurants and home cooks.
If you're looking to enjoy this delicacy, December is the best time to buy, as it marks the start of the peak season, offering the best value and quality. Whether you're in San Francisco or Shanghai, the demand for Dungeness crab continues to rise, solidifying its status as a true treasure of the sea.