World’s Top 10 King Crab Producing Regions — Where to Find the Best King Crab?​

World’s Top 10 King Crab Producing Regions – Introduction

King crab is named for its enormous size and is renowned as the “King of Crabs.” Its main habitats are the Sea of Okhotsk, the North Pacific, the Sea of Japan, and the Arctic coast of Alaska. So, which countries produce the most king crab? Here, we introduce famous king crab producing regions such as Russian king crab, Alaskan king crab, Norwegian king crab, Chilean king crab, Argentine king crab, Canadian king crab, Hokkaido king crab, North Korean king crab, South Korean king crab, and Antarctic king crab. Below, take a look at our compiled list of the world’s top ten renowned king crab producing regions to learn more about these famous origins and related details.

World’s Top 10 King Crab Producing Regions

1. Russian King Crab
2. Alaskan King Crab (USA)
3. Norwegian King Crab
4. Chilean King Crab
5. Argentine King Crab
6. Canadian King Crab
7. Hokkaido King Crab (Japan)
8. North Korean King Crab
9. South Korean King Crab
10. Antarctic King Crab

Where to Find the Best King Crab?​ — An Overview​

1. Russian King Crab​

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Renowned for its snowflake-like layered meat in the claws, Russia is the most famous king crab producer globally. As a coastal fishing powerhouse with abundant marine resources, Russia’s king crab is one of its most iconic products. The fishing quota reaches 39,144 tons, with harvesting from May to December. It is primarily distributed in coastal areas south and north of the Sakhalin Islands, the Kamchatka region, the Far East seas, and the Kuril Islands. Russia pioneered commercial king crab fishing, historically targeting five species: Red King Crab, Blue King Crab, Golden King Crab, Brown King Crab, and Globose King Crab. Russian king crab is widely recognized for its delicious taste and health benefits, and most king crab in the Chinese market is imported from Russia.

​​2. Alaskan King Crab (USA)​

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Known as the “King of Crabs” for its large, sweet, and plump meat harvested from the deep sea, it is exclusively produced in Alaska. The 2020–2021 U.S. quota was 4,065.1 tons, ranking it among the world’s top ten producers. Located near the Arctic Circle and adjacent to the North Pacific, Alaska is called the “Last Frontier” for its cold waters ideal for king crab growth. Three main varieties are harvested: Red King Crab (caught from the Bering Sea in September-October), Blue King Crab, and Golden King Crab (caught in southeastern Alaska in February). The Red King Crab is the largest and most abundant, accounting for about 70% of Alaska’s total production.

​​3. Norwegian King Crab​​

Among the world’s tastiest, Norway is also a major producer with a quota of 1,810 tons (2020–2021). Originally introduced by the Soviet Union in 1963 into the Barents Sea, it expanded into Norwegian waters. Kirkenes is now the most famous production area. Norwegian crabs feature large size, thick legs, sturdy shells, and exceptionally rich meat. While available year-round, the sweetest season is from November to March.

​​4. Chilean King Crab​​

Chile is a primary producer of Southern King Crab, growing in Antarctica’s pristine, pollution-free 2–5°C waters. Its meat is pure white and delicate but requires 8–12 years to mature (lifespan up to 30 years). Compared to Alaskan varieties, it is shorter with sharper, elongated spines. Due to international conventions, only male crabs are harvested, with legs and shoulders used for dishes like sashimi.

​​5. Argentine King Crab​​

Famous for Ushuaia king crab (Tierra del Fuego Province), Argentina’s seafood is rich in iodine/protein and low in cholesterol. Harvested primarily in September-October, with lower catches in February and a fishing ban from March to June. Strict rules protect reproduction: crabs under 12 cm width and females must be released. Grilling highlights its sweetness.

​​6. Canadian King Crab​​

Primarily Golden King Crab (5–8 lbs), found off British Columbia and Nova Scotia. Though smaller than Red King Crab and production is limited, its quality is exceptional, earning the title “Canada’s Gold.” Its fine muscle fibers make it ideal for French-style cream baking.

​​7. Hokkaido King Crab (Japan)​​

A celebrated “gift from the north,” Hokkaido’s cold, pure waters support Japan’s top seafood production. Naturally distributed in cold North Pacific waters (Sea of Japan, Okhotsk, Bering Sea), its elastic, flavorful meat is perfect for hot pots.

​​8. North Korean King Crab​​

Known for giants up to 10 kg with tender meat, slow growth (30-year lifespan), and distinctive features: 25 cm width, 1-meter legs, hard spines, and three pairs of legs plus claws (left larger than right). Caution: local snow crab is often mislabeled as king crab.

​​9. South Korean King Crab​​

Jeju Island is the largest production area. Cold deep-sea growth yields plump, sweet meat with unparalleled texture. Popular dishes: steamed legs with vermicelli, cheese-baked legs, spicy body preparations, crab porridge, steamed crab roe eggs, and crab meat potato cakes.

​​10. Antarctic King Crab​​

A migrant species thriving in Antarctic 2–5°C waters, feeding on small fish/shrimp in seabed rocks. Meat is exceptionally pure and white but requires 8–12 years to mature (lifespan up to 30 years). Char-grilling enhances caramelized flavor.