We went to sea with Newquay fishermen, Buck Beckett to gain a deeper understanding of this seasonally abundant species.
As we steamed out across Newquay Bay with Buck at the helm, he echoed the sentiments of many in the fishing community who hope more people in the UK will seek out Cornish King Crab for dinner. We explored everything from catch methods to the irresistible flavours that set Cornish King Crab apart on the plate.
Buck: I’ve been fishing for 32 years out of my home port of Newquay. I target Brown Crab, Cornish King Crab, Lobster, Turbot and Monkfish at various times of the year.
Buck: Years ago, Cornish King Crab was the main source of income for around 90% of the fishermen based in Newquay. We used to have about 30 – 40 tonnes landing into the French and Spanish market. That market has since dried up meaning we don’t land those kinds of volumes now. It’s a shame more people don’t eat it here because the stocks are so healthy, even without targeting them I can pick up about 10-12 crabs a pot and with 200-300 pots a day. That’s a lot.
Buck: You really don’t have to travel very far for Cornish King Crab. We have to steam 15-20 miles a day to get to our Brown Crab grounds. For Cornish King Crab you only need to head out a couple of miles to be ready to fish for the day.
Buck: It’s a much sweeter crab meat. I love Brown Crab but Cornish King Crab is delicious! Masses of Brown Crab gets eaten and picked in the UK so why not Cornish King Crab? I think Brits find it daunting but it’s simple when you know how and if you can work your way around the shell, it has a good yield of white crab which is perfect for sandwiches or salads.
Buck: Just try it. If you like other seafood, there’s a high chance you’ll find Cornish King Crab tasty and if you like sweeter meat it might even become your firm favourite.
Visit our list of merchants and fishermen you can buy Cornish king crab directly from this season.
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