Taking place off the shores of Alaska in the coldest of winter months, the king crab season is so treacherous that a cable television show was created to document it. Usually falling between October and January, the actually season is short, at one point lasting only 4 days. However since 2005 the harvest has changed from a derby system to a quota system, and now the season ranges from 2 to 4 weeks. The derby system made an already dangerous job, even more so, because all fleets were vying for a catch within a very small window of time. Now with quotas, catches are limited to fewer boats with bigger quotas. Even still, fishermen often go without sleep in order to be ready with the king crabs pull.
Crabbing boats are equipped to pull up large quantities of these large shellfish (average weight is 6 to 10 pounds apiece) in pots that weigh 800 pounds themselves. The pots actually present a large danger to crews, since pulling them up improperly can easily capsize a ship. With 300 fatalities per 100,000 workers, the Bureau of Labor Statistics ranks King crab fishing as one of the most dangerous jobs. Working with heavy machinery in the dead cold of winter, many fishermen die of hypothermia or drowning. However, danger aside, the fruits of the king crab season are unquestionably delicious.
With its succulent meat and elegant image, there is a reason you pay dearly when dining on king crab legs. To get its prized white meat to a white clothed dinner table in Boston or a picnic table in California, fishermen risk their lives to safely bring up Alaska King Crab, which are the largest of crabs caught, from the depth of the sea. When diners around the world enjoy the rich and sweet meat of crabs, they are also enjoyed the fruits of a particularly difficult labor.
When thinking of the hard work the king crab season entails, many domestic advocacy groups are encouraging consumers to support American fishermen by buying Alaskan crab. Moreover, Alaskan caught King Crab is considered a sea-friendly shellfish because of a tightly managed fisheries and equipment that does not harm deep sea habitats. Japanese and Russian caught King Crab cannot boast of such methods, nor of crabs as large as those in Alaska.
Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet.
From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious.
Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.
Article Source: http://EzineArticles.com/?expert=Allie_Moxley
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