Black spots in the red king crab meat.

Discussion in 'Food & Cooking' started by spacern, Aug 25, 2014.

  1. spacern

    spacern

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    Lately at the restaurant we've had a problem with black spots in the red king crab meat and spongy textures in the shoulder parts.

    Anyone know the reason behind this ?

    Would be nice to know if there's a way to avoid it.

     
  2. eastshores

    eastshores

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    I was curious about this so did a little digging. Seems like the biggest consensus is under-cooked crab prior to it being frozen for packaging. Here's one quote from an individual on the matter
    I'd question your supplier and see about changing where your crab is sourced.
     
    nicko and harrisonh like this.
  3. spacern

    spacern

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    That explains it. thank you so much for a quick reply!