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**Dungeness Crab: A Culinary Treasure from the Pacific Coast**
The Dungeness crab, also known as the Jumbo crab in Chinese, is a prized seafood delicacy found along the western coast of North America. Native to the waters of Northern California, Oregon, Washington, Alaska, and British Columbia, this crab is named after the small town of Dungeness in Washington state. It thrives in coastal areas from the Aleutian Islands in Alaska down to the waters near Taishiyang in Southern California.
Known for its large size and rich, sweet flavor, the Dungeness crab is highly sought after in both domestic and international markets. Its high meat yield—averaging around 24%—makes it more valuable than many other crab species, including the blue crab on the East Coast of the United States. The crab’s popularity has grown significantly, especially in China, where demand for live Dungeness crabs has been rising steadily over the years.
Fishing for Dungeness crabs is seasonal and follows natural cycles, typically peaking between December and February. During these months, the crabs are at their most active and full, making it the best time for harvesting. In Washington State, which is the leading producer, the fishing season runs from December through September, with peak activity in the winter months. Other regions like Oregon, California, and Alaska also contribute significantly to the annual catch.
Only male Dungeness crabs are legally allowed to be caught, as they have a distinct V-shaped underbelly, while females have a rounder, broader belly. The minimum size requirement for legal harvest is 16 cm (about 500 grams), though some individuals can grow up to 1.5 kilograms. Alaskan Dungeness crabs tend to be larger than those from other regions, with an average weight of about 1 kilogram, compared to 700 grams in Washington, Oregon, and California.
The Canadian Dungeness crab, mainly harvested in the inner waters of British Columbia, is available year-round and contributes significantly to the regional fishery. Annual catches in BC are usually maintained at around 2,500 tons, although potential harvests can reach up to 6,000 tons.
Dungeness crabs are sold fresh, frozen, or canned, with various product forms such as whole cooked crabs, crab meat, and crab pieces. Live crabs can survive for up to 36 hours in water kept at 2–4°C, with less than 5% mortality. Freshly cooked crabs can be stored for up to one week at 0°C, while properly preserved whole cooked crabs can last up to a year.
Nutritionally, Dungeness crab is low in fat and high in protein, making it a healthy choice. With 86 calories per 100g, 17.4g of protein, and only 1g of fat, it's a lean, flavorful option that appeals to seafood lovers worldwide.
Whether enjoyed in a restaurant or prepared at home, the Dungeness crab is a true culinary treasure, offering a unique taste and texture that continues to captivate food enthusiasts across the globe.