KINGSLEYS SEAFOOD
Read an Exclusive extract from Pete Evans new cookbook "Fish"
Soft Shell Crab
In order for all crabs to grow, they periodically shed their shell. This generally happens once a month - growing 33% with each molt. Soft shell crabs are cultivated after they have shed their shell, giving you the ultimate crab eating experience!
Mud Crab
Mud Crab - Scylla serata - are found in shallow muddy waters of less than 1 metre, up to 30 metres. There are three species of mud crabs which are commonly known as green, purple & brown. The green mud crab is the most common & grows up to 28cm in width & 3kg in weight. At low tide they live in muddy holes or dead tree trunks about 1 metre underground. The Jenny (female) swims out to sea & spawns on an incoming tide, allowing their young to be washed into the muddy flats. Female crabs are sought after for their sweet & abundant meat, however we only serve male crabs to create sustainable fishing practices. Mud crabs have an abundance of moist, flaky, sweet flesh.
We recommend your mud crab is served Singapore chilli - wok fried with a hot sticky tomato, chilli & blackbean sauce.
Snow Crab
Snow crab, also known as Golden Lucky Crabs (Chanceon Bicolour) are from the coastline of Western Australia between Perth & Carnarvon. They are only found in depths of 1,000 metres, therefore making them Australia's deepest caught crabs. They come from 4 degree unpolluted water which makes their flesh one of the sweetest & best tasting. Due to the depths they are found at & limited quantities, one is considered 'lucky' to experience one of these culinary gourmet delights. To enable the best quality crabs, all of Mulataga's Deep-Sea crabs are caught in traps or pots, which also creates sustainable fishing practices, unlike some countries which use a style of drag net.
To enjoy the sweet taste of snow crab, we recommend having it served salt & pepper - crusted with salt, pepper, ginger & garlic.
Alaskan King Crab
There are three species of King crab in Alaska- red, blue & brown. Each crab is found in different areas of Alaskan waters. Most of the king crab harvested in Alaska comes from the Bering Sea. There are smaller fisheries to the north in Norton Sound and in the southeast. The major Alaskan harvest occurs in sub-zero temperatures & lasts less than 3 weeks per year during October & January. The crabs are cooked on the boat in clean Alaskan sea water then snap frozen in blast freezers. The meat is succulent, salty & sweet & snow-white in colour with coral-like highlights of bright red. In the winter 2005-2006 season, 250 boats caught over 6 million kilos of red king crab in four days. This averages out to be approximately 25,500 kilos per boat!
To enjoy the true taste of Alaskan king crab, we recommend having it served chilled in the shell with mayonnaise.
What makes a great fish dish?
1. Healthy - 99% of our customers order fish as a healthy or light meal alternative to steak (the other 1% because they don't eat red meat!)
2. Quality product - fresh, utilising sustainable product, minimal handling, line caught where possible, dry filleted.
3. Simplicity - no more than three other ingredients to accompany the fish including the sauce.
4. No dairy - dairy and seafood are not to be mixed together….there are very few exceptions and yes at Kingsleys this means we do not use Beurre Blanc with fish!
5. Grapeseed Oil -is our preferred oil for pan searing fish. It is unsaturated, has a high smoking point and has the least flavour.
