[Sashimi Grade] Liquid Nitrogen Frozen Roe Crab (Female)

Female swimming crab from Zhoushan, selected for full, deep-golden roe — the part the whole crab is bought for. Each crab is frozen with liquid nitrogen, which takes it to temperature almost instantly and forms ice crystals too small to tear the flesh. That is why it thaws with the texture and gloss of fresh crab rather than the grain of a slow-frozen one.

This is the Chinese raw-crab tradition: the roe is rich, custardy and faintly sweet, the leg meat silky and translucent. Eaten cold with vinegar and ginger, it is one of the great delicacies of the eastern Chinese coast.

Why Choose Our Roe Crab?

• Full roe: selected females, deep golden and generously filled.
• Liquid nitrogen frozen: flash frozen to hold texture, colour and flavour.
• Two styles: Salted (lightly brined, savoury and more seasoned) or Original (plain, so the crab's own sweetness leads).
• Zhoushan origin: the fishing grounds this preparation comes from.

Serving Suggestions:

• Cold, as it comes: thaw in the refrigerator and serve with aged black vinegar and shredded ginger.
• Steamed: steam through, open the shell and dip — the roe becomes richer and denser.
• Crab roe congee: spoon the roe through hot rice porridge.
• Crab roe xiaolongbao: use the roe in the filling.
• As a finishing touch: over noodles, tofu or steamed egg custard.

Thawing:
Thaw in the refrigerator (0-4°C), still sealed. Never use hot water or a microwave. Serve as soon as it is thawed and do not refreeze.

Storage:
Keep frozen at -18°C.

Raw Consumption Note:
This product is intended to be eaten cold and raw in the traditional style. If you are pregnant, elderly, very young, immunocompromised, or simply unsure, steam it through instead — it is excellent cooked. Do not leave it at room temperature.

The dish people fly home for. Order now.