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New landings, seasonal catch and what the boats are bringing in.
Thick king crab legs and split clusters with vivid orange-red shells and black-tipped claws. The meat is sweet and firm, coming away in large flakes.
Pre-cooked and ready to reheat — steam, grill, or serve chilled on ice.
Bought in small lots at the wharf and cut to order the morning it ships. Nothing is glazed, so the weight on the scale is the fish in your box.
Everything leaves us packed for the cold: chilled items sit at fridge temperature with gel packs inside an insulated liner. Once it reaches you, keep chilled seafood in the coldest part of the fridge and cook within two days — or freeze on arrival and use within three months.