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Gaasdal Seafood
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Shellfish · Wild-caught

Brown crab

Cancer pagurus

Brown crab from the Norwegian coast, caught in pots in late summer and autumn when the crab is full. Buyers ask for it live, cooked whole, and as claws and meat.

Typical formats:Live · Whole · Claws · Cooked · Meat · Frozen

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Brown crab (Cancer pagurus)

Catch and area

Caught in pots along the coast from the west to Trøndelag and Nordland, mainly from August into winter.

Season

  1. Jan: out of season
  2. Feb: out of season
  3. Mar: out of season
  4. Apr: out of season
  5. May: out of season
  6. Jun: out of season
  7. Jul: out of season
  8. Aug: in season
  9. Sep: in season
  10. Oct: in season
  11. Nov: in season
  12. Dec: out of season

Aug–Nov

Formats and condition

Live, cooked whole (fresh or frozen), cooked claws, and pasteurised or frozen white and brown meat.

Typical sizes and grades

Whole crab graded by weight per animal.

Typical uses

Retail (cooked whole and claws), food service, and processing of meat for spreads and ready products.

Typical specifications – confirmed per quotation

SpecificationTypical
CategoryShellfish
OriginWild-caught
FormatsLive · Whole · Claws · Cooked · Meat · Frozen
SeasonAug–Nov

These are typical trade formats and seasons, not a promise of availability. Exact specifications, grades, volumes and terms are confirmed in each quotation.

Availability, specifications, grades, packaging and delivery are confirmed in each quotation. Nothing on this page is a promise of stock or lead time.

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