Tanner Crab

Sweet, delicate, smaller than king crab — but with a cleaner flavor. The crab Alaskans actually eat at home. Tanner is the species you want when you want crab to taste like crab, not like a buttered prop on a steakhouse plate.

Pot-caught around Kodiak in a short January-through-March winter season. The fishery is small, the pots are big, and the boats run hard in cold weather. The reward is a crab that holds its texture through cooking and reheating better than any king or snow crab on a shelf.

Crack, dip in clarified butter, eat. That's the recipe.