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Technical Specification
Chilean King Crab (Centolla)
Lithodes santollaSweet, firm, wild-caught Patagonian King Crab legs and meat
Product Datasheet
Standardized export packing and calibration specifications. Custom profiles available for volume contract accounts.
| Presentations | Whole Cooked Crab (frozen), Clusters (Legs & Claws), Combo Meat (Merus, Claw & Salad Meat) |
| Caliber / Sizing | Whole: 600-800g, 800-1000g, 1000-1200g, 1200g+ | Clusters: L, XL, XXL |
| Packaging | Whole: Individual plastic sleeve, 10kg master box | Meat: 1kg vacuum packs (10/case) |
| Palletization | 60 cases per pallet (Standard US Pallet) |
| Temperature Control | Frozen at -18°C (-0.4°F) or below |
| MOQ | 3,000 kg (LCL) or 1 Reefer FCL - Mixed containers welcome |
| Incoterms Options | FOB Punta Arenas, CFR Miami Port, CIF Miami Port, DDP Doral Warehouse |
❓ Frequently Asked Sourcing Questions
Q: How is the crab processed to preserve quality?
Crabs are cooked alive immediately upon landing at the Patagonian processing plants, then brine-frozen or IQF frozen to prevent dehydration and locking in the fresh meat texture.
Q: What is the difference between clusters and combo meat?
Clusters consist of connected crab legs and claws, while combo meat consists of pre-shelled crab meat packs combining premium leg meat (merus), claws, and shoulder/salad meat.
Q: When is the Chilean King Crab harvesting season?
The legal fishery season runs from July to November, during which fresh-pack inventory is produced. We maintain frozen stock year-round in cold warehouses.