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Kano-gani crab (male snow crab)


Snow crab, which has puffy, sweet meat, is a highly prized ingredient. The name of the male snow crab varies from region to region. In Ishikawa Prefecture, it is called “kano-gani.” A typical local wintertime food, it is shipped to other regions with a light blue tag on it. Our recommendation is boiled crab with vinegar sauce. Raw crab is good for grilling or sukiyaki. The fishing season is from November 6 to the middle of March of the following year. Fishermen try to protect the resources, for example, by voluntarily setting a no-fishing zone.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Suzu City, Wajima City, Shika Town, Kanazawa City and Kaga City
Yield/Delivery amount 262 tons
Appearance Black spots on the carapace show how long it has been since molting. It is said that the greater the number of spots, the denser the meat.
Size Approx. 600-800 grams
Raw/Cooked Raw / Cooked
Serving suggestions Boiled with salt, grilled
Type of dish Japanese/ Western/ Chinese