All You Need to Know about the King Crab —the Star Dish in the End of the World
The king crab, one of the world’s largest crustaceans, is Ushuaia’s main gastronomic ambrosia by far, and it must be in the ‘must-try’ lists of any tourist setting off to the End of the World. How and when should you taste it? Which drinks should you pair it with? In this note, find tips to choose the correct piece and more experiences revolving around this culinary gem.
A journey around Ushuaia involves sailing down the Beagle Channel, walking on natural reserves, taking pictures of light-blue lakes, and gazing at mountainous and breathtaking landscapes. But the list goes on. No diligent traveller can step on Fuegian land and come back home without trying the star of the End of the World: the king crab.
Actually, any trip around Argentina involves your feet, eyes, heart, and palate; and Tierra del Fuego is not the exception. One of the world’s biggest (and tastiest) crustaceans finds its focal point in the waters of the country’s south.
First things first: what’s the king crab? In the Argentine Sea, the most spread species is Lithodes santolla. It looks very similar to the one living in Alaska, but even locals say Argentina’s tastes much better. To the naked eye, it can be confused with a simple crab. It has six legs, two pincers, and the typical red colour, and it weighs two kilos on average. It lives in the deep sea, in cold water (between 4 °C and 15 °C), and that’s why the most southern province is its perfect home.
The most traditional area for fishing is the Beagle Channel itself. This activity has been ongoing for so long that the kind crab has been considered the most typical and unmissable food in the area, which also means a crucial source of employment for the regional economy.
How to Eat It
Its softness and texture are a superb experience and an unprecedented gastronomic delight, especially for sea flavour lovers. Actually, it’s one of the Argentinian symbols of haute cuisine. So, now, how should you eat it? Try it boiled with seawater and unseasoned, just as it is when it comes out of the water. That’s Jorge Monopoly’s main recommendation, a chef in Tierra del Fuego and expert on local products. He claims, “Its value lies in its subtlety: it is gentle, barely fibrous but tender, with a sweet touch and a gentle sea flavour. Ideally, you should make all of it stand out.” A bit of some citric to enhance the taste, and there you are! It’ll be perfect to feel the quality of the meat in the legs and shell.
In this video, you’ll see how to prepare this exquisite dish with mountainous landscapes in the background. Tempting, right?
Most restaurants display them in fishbowls so that the guest picks up the one they want to try. A tip: choose the most active one, the one that’s moving the most, because that’ll be the fresher. As regards pricing, one king crab is around US$20 in restaurants, and that’s enough for two people. So, one of the world’s most exquisite flavours just for US$10 per person!
If you want to get more creative, there are also many options to choose from. It can be served in stews, soups, ravioli, au gratin, with yellow rice (a classic), in salads, sushi, and even as empanada stuffing. You’re free to pick any option because it’ll be tasty for sure. You can pair it with sauvignon blanc, chardonnay, or Patagonian pinot noir.
When to Try It
Every year, from March 1st to June 30th is the close season; that is to say, fishing is prohibited in order to protect the species. As they grow up slowly (they take five years to get to the reproductive age and ten to get to the commercialisation size) and there’s a high demand of its meat for consumption, its harvest is limited to avoid overfishing. During those months, the king crab is reproducing, so we recommend trying it some other time even though restaurants still offer it (it’ll be frozen, and you’ll want to have it fresh). So, when’s the best time? November, December, and January, when the crustaceans have much more meat. As always: the more unique, the more unmissable.
From the Sea to the Plate — A Direct Experience
Ushuaia makes sure the tourists get well immersed in the local gastronomy, so the experience is crowned when savouring the king grab. Yet, it doesn’t start in the restaurant: it goes back directly to the source. The Beagle Channel welcomes not only fishermen, but also tourists who want to venture into the waters to fish their own sea lunch using traditional methods. The excursions go up to Almanza Port, the main area for the activity. It is a small and quaint fishing village with no more than 100 inhabitants, and it is the most southern town on earth. You can fish these crustaceans accompanied by local fishermen, then learn how to cook them, and of course, savour them at the famous Puerto Pirata restaurant.