Crab, typically sourced from species such as Cancer pagurus or Portunus pelagicus, is valued for its delicate, sweet meat and refined maritime character. The shell is robust and reddish brown when cooked, enclosing white to slightly pink flesh.
The meat is tender and flaky, offering a naturally sweet flavour with subtle saline notes. Its texture is soft yet structured, making it suitable for both cold and warm culinary applications.
Suppliers website| Environmental & biodiversity impact | Crab is sourced through carefully managed fisheries operating under quota systems and seasonal regulations to prevent overfishing. Traceability systems ensure legal and responsible sourcing. Selective fishing methods reduce bycatch and minimise impact on marine biodiversity. Continuous stock assessments contribute to long term sustainability. |
| Animal welfare | Sourcing follows guidelines for responsible handling and humane processing. Rapid chilling and controlled harvesting techniques minimise stress and preserve quality. |
| Social impact | Fisheries and processing facilities operate under recognised labour standards, ensuring safe working environments and fair employment practices. Coastal communities benefit economically from sustainable fisheries management. |
| Certifications | MSC or equivalent sustainable fishery certification IFS or BRCGS Food Safety |
| Summary of why selected | We choose this crab for its pure, sweet flavour and responsibly managed origin. Sustainable fishery practices and strict quality controls ensure both environmental responsibility and culinary excellence. |
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