Alaskan Red King Crab

Palo Alto * Santa Clara * Del Mar

San Mateo * Phoenix * San Diego

San Jose * Mission Valley

Seafood Handling Tips

Storage

Store fresh seafood in the coldest part of your refrigerator (ex: the meat keeper). Remember fresh seafood should be consumed within 36 hours of purchase.

Keep your raw and cooked seafood sepa-rate to prevent cross contamination. Af-ter handling any raw seafood always wash your hands, utensils and boards with hot soapy water.

Thaw frozen seafood in the refrigerator or under cold running water. Never thaw seafood on a counter top at room tem-perature.

Retail Market Tips

Our retail markets are here to support your need for the highest quality seafood available. You will find the widest variety of finfish, smoked fish, crab, shrimp and live shellfish.

We offer items to-go that will complete your meal from sauces, to au gratin pota-toes to our famous cheesy garlic bread. Please also remember us for your special party needs. We can put together plat-ters that fit your taste and budget.

Any of our retail market staff would be more than willing to go over any prepara-tion or handling questions you may have.

The deep and icy cold waters of the Bering Sea are home to one of the marvels of the seafood world - king crab. There are three species of king crab caught commercially off different areas of the Alaskan coastline and peninsula: red king which is found in Bristol Bay, Norton Sound and Kodiak Is-land, blue king crab caught off St. Matthew Island and the Pribilof Islands and golden king crab har-vested off the Aleutian Islands. Because of its greater meat content the red king crab is re-garded as the number one choice of king crab lov-ers. The Fish Market is proud to exclusively fea-ture the red king species from Norton Sound and Bristol Bay.

The king crab season runs from mid-October through the end of December. Most of the catch is quickly cooked and frozen for use by our and other restaurants throughout the year. During the season, The Fish Market at times is able to secure FRESH king crab through our unique relationship with a company that ships to us directly from Dutch Harbor as the boats come in. When avail-able, fresh Alaskan king crab is a treat not to be missed.

A fishing boat leaving Dutch Harbor, Alaska on its way to the Bering Sea

Alaskan Red King Crab

Recipe 2 pounds of king crab legs, fully cooked 1/2 cup olive oil 1/4 cup white wine vinegar 2 tablespoons fresh lemon juice 1/4 cup parsley, finely chopped 1 tablespoon shallot, minced 1 tablespoon garlic, minced 1 teaspoon sea salt 1/2 teaspoon, black pepper 1/2 teaspoon, crushed red pepper

1. Cut the crab legs into 4 to 5 inch sections. 2. Using a knife, slice each section down one

side to allow the marinade to penetrate the shell.

3. Prepare the marinade by combining the re-maining ingredients in a large bowl.

4. Using a wire whisk, whip until the ingredi-ents are well blended.

5. Add the king crab sections to the bowl. 6. Stir the sections to coat well. 7. Refrigerate for 3–4 hours and serve.

Fishermen catch the crab at depths from 360 to 600 feet in large rectangular pots (traps) that measure 7x7x3 feet and weigh several hundred pounds. The pots are placed on flat, almost long plain-like areas of the sea floor because it is known that the king crab often march in herds across these flat terrains.

Crab fishermen struggling against the harsh Bering Sea

A pot of king crab being unloaded onboard a crab boat

Marinated King Crab Legs

Only large males, with a shell of 6 inches wide or more may be harvested. Harvested from the Bering Sea, the Alaskan king crab fishery is regarded as the most dangerous job in the world due to the horrendous weather and treacherous conditions that occur during its season.

IN 1976, OUR FOUNDERS SET OUT TO OPEN A RESTAURANT THAT WOULD SERVE THE FRESHEST, HIGHEST QUALITY SEAFOOD AVAILABLE AT AN HONEST PRICE. WITH THAT THOUGHT IN MIND, WE OPENED OUR FIRST RESTAURANT IN PALO ALTO. SINCE THEN, OUR FLEET HAS GROWN TO INCLUDE EIGHT RESTAURANTS IN CALIFORNIA AND ARIZONA. OUR LOCATIONS ARE IN PALO ALTO, SANTA CLARA, DEL MAR, SAN MATEO, PHOENIX, SAN DIEGO, SAN JOSE, AND MIS-SION VALLEY.

THE FISH MARKET’S COMMITMENT TO PRO-VIDING OUR GUESTS WITH THE WIDEST SE-LECTION OF FISH IS UNRIVALED. OUR MENUS ARE UPDATED DAILY TO REFLECT CHANGES IN SEASONS, AVAILABILITY AND FISHING LUCK. OUR ENTIRE STAFF IS COM-MITTED TO PROVIDING YOU, OUR GUEST, WITH THE UTMOST IN COURTEOUS, ATTEN-TIVE SERVICE AND SUPERIOR SEAFOOD KNOWLEDGE.

YOUR FISH MARKET EXPERIENCE IS OUR NUMBER ONE PRIORITY. YOU ARE THE MOST IMPORTANT PERSON IN OUR RESTAURANTS. THANKS TO YOU, WE’VE GROWN FRESHER THAN EVER!

THE FISH MARKET

Palo Alto 3150 el camino real (650) 493 8862 Santa Clara 3775 el camino real (408) 246 3474

Del Mar 650 via de la valle (858) 755 2277 San Mateo 1855 south norfolk st (650) 349 3474 Phoenix 1720 east camelback road (602) 277 3474 San Diego 750 north harbor drive (619) 232 3474 San Jose 1007 blossom hill road (408) 269 3474

Mission Valley 2401 fenton pkwy ste 104 (619) 280 2277