Bairdi crab is a delicious and sustainable Alaskan shellfish that deserves a place in seafood-lovers’ kitchens With its snowy white meat, mild sweet flavor, and eco-friendly fishery, the bairdi crab stands out as a tasty and ethical catch But what exactly is a bairdi crab and what makes it special? This guide covers everything you need to know about identifying, buying, and cooking this northern delicacy.
What is a Bairdi Crab?
The bairdi crab, also called snow crab or tanner crab, is a species of crab native to the cold waters of the Bering Sea near Alaska. Its scientific name is Chionoecetes bairdi. Here are the key characteristics of this crab
- Large size, weighing 3-5 pounds on average
- Oval shaped body with short, thick legs
- Reddish-brown shell that can range from burgundy to orange
- Abundant, sweet “snowy” white meat in legs, body, and claws
- Mild, delicate flavor compared to king crab
- Male crabs are targeted for harvest, not females
The bairdi crab is closely related to another Alaska snow crab called the opilio, but bairdi crabs grow bigger and have a subtler taste. The long easy to crack legs and tender meat make bairdi crab a prize for seafood lovers.
When is Bairdi Crab Season?
The Alaska bairdi crab fishery is carefully managed for sustainability. The fishing season typically only lasts from January through April each year. While the overall population fluctuates naturally, current harvest quotas aim to support a consistent bairdi fishery for the future.
Bairdi crab legs and meat are available frozen year-round even when not in peak season. Crab fans can enjoy this sweet shellfish all year.
Why Choose Sustainable Bairdi Crab?
The bairdi crab fishery has become a model of responsible harvesting. Strict catch limits and protections for breeding females help preserve crab numbers. This stewards the fishery for future generations.
Fishery experts took proactive steps to prevent overfishing that once damaged king crab stocks. Thanks to sustainable fishing practices, bairdi crab remains a reliable source of delicious Alaska seafood.
Choosing traceable Alaskan bairdi crab supports coastal fishing communities as well. The flavor and texture also makes it a prize on menus around the world.
Where to Buy Fresh Bairdi Crab
Finding fresh, whole bairdi crab outside of Alaska can be difficult due to its remote habitat. However, pre-cooked bairdi crab legs, claws, and meat are readily available.
Look for snow crab or bairdi crab in the seafood section at quality grocery stores. It’s also possible to order bairdi crab online through reputable seafood suppliers like Alaska Seafood Direct.
How to Cook Bairdi Crab at Home
Pre-cooked bairdi crab makes preparing this tender, sweet meat at home easy. For optimal flavor and texture, it’s best to briefly steam or boil frozen crab legs and clusters before eating.
Quickly heating frozen bairdi crab for 7-10 minutes removes excess moisture for plump, juicy meat. Then crack the legs and claws to extract the goodness inside.
Beyond steaming, bairdi crab shines in dishes like:
- Crab cakes – Use lump crab meat for binding and sweetness
- Seafood pasta or risotto – Combine crab with white fish and shrimp
- Shellfish stews and soups – Excellent in chowders, cioppino, and gumbos
- Cold salads – Toss crab meat with celery, onion, and mayo
- Omelets and scrambles – Fold in crab for a luxe breakfast
Dip the crab in melted butter, garlic aioli, or lemon wedges for flavor. A crisp white wine or sparkling sake make good pairings.
The Takeaway on Bairdi Crab
With its delicate flavor and ethical harvesting methods, bairdi crab stands out as a sustainable seafood choice. The snowy chunks of meat from the legs bring sweetness to any dish. This northern Pacific delicacy showcases the bounty of wild Alaska seafood at its finest.
All About “Snow Bairdi” Crab
Chionoecetes bairdi (Tanner) and Chionoecetes opilio (Snow) are two species of crab so close in proximity and relation that they often crossbreed, producing regions with high numbers of hybrids. Both species are commonly referred to as Tanners, and both species take to the market as Snow Crab–they are only differentiated by discrete details and the use of their species name, “bairdi” or “opilio”). Chionoecetes translates to “snow inhabitant,” for the Tanner are found in the Bering Sea along the continental shelf and coastal waters and throughout the North Pacific Ocean. Unlike some decapods that claim the “crab” name for association, Tanners are “true crabs,” with four pairs of legs, one pair of pincer claws, and a chitinous shell with a small abdominal flap. Tanners are some of the most highly specialized crustaceans.
Today, the commercial catch is restricted to mature males (usually 7 to 11 years of age), which typically weigh one to four pounds after six years. Bottomfish share the appetite for Tanner crabs’ white meat.
Tanner sexes remain separated for much of the year and merge together during reproductive seasons. The male crab is attracted to the female by a chemical pheromone, released during her maturity molt (the last shedding of the outer shell in development). Hatching begins as early as late winter to early spring, with the peak period usually taking off in April to June when the spring plankton bloom provides an abundance of food for larvae crab as they swim about. After 60 days, the larvae lose their swimming ability and settle to the ocean bottom. Numerous molts and five to six years of growth develop a mature Tanner crab that may live up to fourteen years.
Most Tanners are harvested from the Bering Sea Fishery, which opened in 1961 and became of great significance in the North Pacific with record catches as high as 332 million pounds. Japan and Soviet Russia were responsible for a great portion of the catch until 1976, when the Magnuson Fishery Conservation and Management Act established the 200 mile Economic Exclusion Zone, claiming the fishery for the US. By 1984, the harvest was down to just over one million pounds. Legislators and fishery management shut down harvesting entirely in 1986 and 1987 in an attempt to reverse the damage done from overfishing. The fishery reopened in 1988 with restrictions but closed again within the decade due to a dwindling harvest in 1996. The stocks recovered for reopening by 2004. That year, Alaskan fishery managers introduced the “Crab Rationalization Program,” modeled after pre-existing programs in New Zealand and the North Atlantic. The program introduced individual fishing quotas based on each vessels previous catches and retaining a percentage to be marketed in regions where they were caught. The CPR applies to the small fishery in Southeast Alaska, where Alaska Select sources its Snow Bairdi Crab.
According to Alaska Department of Fish and Game (ADFG), Alaska’s tanner crab populations are now managed for maximum sustainable yield, and as such, fluctuate within the realm of stability. Today crabs are fished by a diversity of vessels ranging from small inshore sustenance boats to commercial “super crabbers” in the Bering Sea (as you may have seen on “Deadliest Catch”). Fishing gear consists of crab pots baited with fish such as chopped herring.
Product Info
- Caught: February
- Location: SE Alaska
- Method: Pots
- Clusters vacuum-packed & flash frozen (brine frozen and water glazed)
- Cooked to perfection
- 3kz (~6.6lb) bags in box dimensions 13”x 20” x 3¾”
- Generally holds over 18 months
How to Break Down Bairdi (Snow Crab) Legs
FAQ
Why is bairdi crab illegal in the US?
Is Bairdi the same as snow crab?
Chionoecetes bairdi is a species of snow crab, alternatively known as bairdi crab and tanner crab. C. bairdi is closely related to Chionoecetes opilio, and it can be difficult to distinguish C. opilio from C.
Is bairdi crab good to eat?
Ask any Alaska fisherman their favorite crab, and they’ll say bairdi. Bairdi crabs (pronounced bear-die) are larger, meatier, and sweeter than traditional snow crab.
What is the difference between Bairdi and king crab?
Bairdi Crab vs King Crab
Bairdi crab, also known as tanner crab, is often confused with king crab due to its similar appearance. However, bairdi crab is actually a separate species of crab. It has a slightly sweeter and more delicate flavor than king crab, but its meat is not as firm.