From the deep, cold waters of the Tasmanian continental shelf comes this delicacy of the deep, Tasmanian King Crab.

The ‘Tasmanian King Crab’ is the largest of all Australian crabs and are fished ethically and sustainably. The species has been commercially fished under strict rules in Tasmanian waters since 1992.

King Crabs are reasonably plentiful and are found between 90 to 150 metres deep in the Bass Strait, off the east coast of Tasmania on the edge of the continental shelf.  It can weigh over 13kg and measure 36cm across the body and have arms with giant pincers around 46cm long.

Chef Ashley Davis from Pure South used them on the menu in a classic dish with house-made tagliatelle, and even an old school giant vol au vent.  The meat is so clean, sweet and delicious that you don’t want to mask the natural flavour, but rather lift it with the right garnish. Pure South hope to have them coming into the kitchen until the King Crab season ends in early June.

To see more fantastic photos and get some handy tips on how to handle live crabs check out the Pure South Journal.

Image credit – Pure South.