Norwegian large crabs reach British restaurant –

Norwegian large crabs reach British restaurant Published:  07 February, 2006

THE largest crabs to reach Britain – The Red King Crabs from Norway- were served to London’s top chefs last week when Pascal Proyart, of Londons One-O-One restaurant in Knigtsbridge, demonstrated how to cook them as part of a five-course feast.

Renowned for being tastier than lobster, the live crab spent five years growing to an acceptable size in the cold, clear waters of the Barents Sea 620 mi north for the Arctic Circle. The Norwegian Red King Crab has legs up to a metre long.

A number were flown to London in “special conditioned storage”. At One-O-One, they were served chilled, with aioli sauce and lemon or wasabi-lime mayonnaise, or grilled with -for example- tamarind and coconut sauce. The Norwegian Red King Crab has been selected as one of the ingredients to be prepared in the Bocuse d’Or- the culinary equivalent of the Olympics. is published by Special Publications. Special Publications also publish European Fish Trader, Fishing Monthly, Fish Farming Today, Fish Farmer, the Fish Industry Yearbook, the Scottish Seafood Processors Federation Diary, the Fish Farmer Handbook and a range of wallplanners.