Oct 15 2008
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Bringing 2 fresh, whole-cooked St. Matthew Blue king crab to Thanksgiving dinner. #
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I am a crab meat nut case. I absolutley love it, especially the Atlantic blue crab. It gets harder and harder to find this crab meat. It seems most crab meat now comes from South America and it is pasturized, not fresh picked. Once in a while, I can get it from Alabama which I have to assume is fresh picked because it says so on the plastic container. If the top opens easily and does not have to have a little piece snapped off to open it, one can fairly safely assume that it is from the USA and fresh. If the top snaps of when pulling a plastic tab, it is definitely pasturized. The public is being fooled with crab cakes which are generally being made from South American crab meat that has been pasturized. Gone are the great jumbo lump and lump meat crab from the south east coast, unless there is a secret that I have not yet discovered. I am continually disappointed in crab meat, and fish industry in general. At least one can still get descent Alaskan King Salmon in the inner states/cities not located near the bigger east coast cities. The quality of scallops are still pretty good in Manhattan at Citarellas. One can ocassionally get the fresh picked lump blue crab meat at The Vinegar Factory on the upper east side in Manhattan. The peaky toe Maine crab is still excellent if you are lucky enough to get it very fresh in Maine. Maine lobster is still wonderful. But, alas, the Atlantic blue crab must be practically extinct. What a sad planet we are becoming. From hydropontically grown veggies, to farm raised fish to so much being produced in China! So hard to find quality sea food/food any more!
Well, we do have some excellent resources, and well-managed fisheries up here in Alaska.
I am not a big fan of pasteurized crab meat, either. It often has a distinct “pasteurized” taste that tends to override the natural sweet flavor of the crab.
FishEx does offer frozen king crab meat and king crab merus meat.
Atlantic blue crab is not near extinction at all. It is very common all along the Gulf Coast, although numbers are down. Most of the Texas blue crab is sent back east, although the better retail outles I know were obliteratd by Hurricane Ike. If I want king crab, please be honest, would I be better off buying frozen as days here in SE Texas in January can reach into the 70s. I’ve had stuff arrive by fedex with ice packs melted.
FishEx ships everything with dry ice, as opposed to ice packs. This includes fresh items, which are bubble-wrapped to prevent freezing. Extra dry ice is added to shipments for customers in southern states.
Fresh king crab is a priority at FishEx. I commonly hear very positive feedback from customers about fresh crab they have tried.
I just got my 3rd shipment of Halibut from Fish-Ex yesterday. My son had three fillets all picked out and ready to go when I walked in the door. Immediately we set to work, melted butter and olive oil in a pan with medium high heat. Next, in goes at least 6 cloves of fresh garlic - pressed in right over the pan. Then we laid the fillets right on top of that sweet toasting trio, and then seasoned the top with fresh ground pepper and Old Bay seasoning. Our sides were fresh baked garlic bread from an Itallian deli that I grabbed on the way home and home made fried rice. Ten minutes later- HEAVEN ON EARTH! This is the best meal I have ever had, and I am picky! Cade and Lyn, you guys are great. I am a single dad raising twin boys and we all have an appetite for good food. We made a plan to stop eating out so much to save money and began putting money in a “crayon bank” every time we talked our selves into staying home and preparing food there. Our first purchase with this money was FISH-EX halibut. Pun intended - - WE ARE HOOKED! Thanks to the folks at Fish-Ex for the great customer service and products you have provided to us.
Dave and sons.