King crab prime sections - cooked - 2 Sections
- Order number: 455003
The most sumptuous way to enjoy this superb king crab. These are the upper sections - the thighs - of its long legs. They’re typically six to eight inches long, and they contain the wonderful sweet white meat for this giant red crab is famous. A pack comprises two drainpipe-shaped sections. To serve, cut them lengthways to get two ’gutters’ per section. A pack weight of 250g+ could be streched across four servings, but it’s probably best to stick to a minimum of one section per serving. We also offer the lower leg sections which, being narrower, contain less meat. But it’s the same meat and they are considerably less expensive. And often we also offer a raw version of this item for you to cook yourself (very simple).
- The best section from the top section of the king crab leg
- These sections are cooked so be careful not to over-cook them when re-heating
- Norwegian king crab
- 1 section per serving / 2 for a hungry crab lover
- Cut the crab leg section open with kitchen scissors
UK Courier
| Basket | Charges |
|---|---|
| Under £40 | £7.50 |
| Over £40 | FREE |
- You choose the date
- Delivery Tuesday to Saturday
- No signature required
| Surcharge Type | Charge |
|---|---|
| Saturday | +£5 |
| 10am | +£15 |
| Remote Postcodes* | +£20 |
UK Mail
| Service | Charges | Details |
|---|---|---|
| 2nd class | from £3.20 | 2-4 days |
| 1st class | from £3.80 | 1-2 days |
 | Temperature |
| Frozen | Stored frozen at -22C |
| Chilled | Stored at 2-5C |
| Ambient | Stored at room temperature |
 | Source |
| The area where the fish was caught or farmed | |
 | Wild or Farmed |
| Wild | Fish that are caught from their natural habitat |
| Organic | Organically farmed and certified by the soil association |
| Farmed | Fish that have been bred on a commercial fish farm |
 | Prepared |
| Raw | This product has not been cooked in any way |
| Cooked | This product has been cooked, and is ready to eat |
| Cured | This product has been smoked or otherwise preserved |
| Reheat | This product has been prepared and only needs to be heated up to eat. |
 | Catch Method |
| Hand pole & line | Caught using the traditional fishing rod and line |
| Longline | Caught using a long line that has baited hooks and floats attached along its length |
| Dived | Hand caught using divers |
| Foraged | Caught by foraging along the beach |
| Pots & Traps | Caught using stationary pots or traps that are placed along the ocean floor. |
| Dredges | Caught using a net with a heavy steel frame that is dragged along the ocean floor. |
| Gill netting | Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor. |
| Seine net | Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom. |
| Trawled | Caught using a large fishing net dragged behind a fishing boat |
| Netted | Caught using any of the types of netting |