Frog crab, red frog crab or Kona crab in USA.
Raninidae (spanner crabs).
Description, Location, Habitat and Harvesting Information
Available wild-caught, these marine dwellers are found from close inshore to at least 100m, usually buried in sand from where they attack small bottom-dwelling fish. Their long, almost goblet-shaped, bright orange shells (even when uncooked) and spanner-shaped front claws are quite distinctive. Found around most of the Australian coast from New South Wales north to southern West Australia off to northern NSW and southern Queensland.
Available from January to October, peaking from July to October with the fishery closed for most of December.
Size and Weight
Commonly about 8.5cm in carapace width and 400g, but can grow to 15cm and 900g.
Steam, poach, boil. Pick the meat and use it in salads, sandwiches, as a garnish for soups, or in dishes where it is just gently warmed, such as pasta, risotto, Crab cakes and omelettes.
Goes Well With
Anchovies, black pepper, butter, chilli, coconut, cream, fish sauce, garlic, ginger, herbs (such as chervil, coriander, dill, French tarragon, parsley), lemon, lemongrass, lime, mayonnaise, nutmeg, onion, soy sauce, tomatoes, turmeric.
Live in our tanks or cooked (twice a week).
Please contact our sales team or email us at email@example.com
Market Name: Live Baby Razor clams.
Season: Sep to May It is known for its elongated, rectangular shape, whose similarity to the old straight razor gives it its name. The razor shell lives under the sand, using its powerful foot to dig to a safe depth.
Market Name: Live Rock snails, Murex snails, Bulli.
Description: The word murex was used by Aristotle in reference to these kinds of snails, thus making it one of the oldest classical seashell names still in use by the scientific community. This species lives in the Mediterranean Sea and the Atlantic coasts of Europe and Africa.
Please contact our sales people for more information or samples.
Forget everything you know about caviar. While many assume that the finest examples of this delicacy are sourced exclusively from Iran and Russia, originating solely from sturgeons in the Caspian Sea, our new brand Zwayer is about to turn this myth on its head.
ZwyerCaviar is sourced from a remote natural reserve in the heart of Uruguay, where healthy sturgeons are nourished in crystal clear waters. Caviar Master Roman Alcalde refines ZwyerCaviar to nothing but the world's finest Oscietra Malassol Caviar using a carefully guarded recipe. ZwyerCaviar is refined with Portuguese sea salt (Flor de Sal) and rinsed with the purest glacier water from Patagonia. Both contribute to the award-winning caviars fresh and mild flavour.
Fresh Express is proud to announce to its customers that we are officially the distributors of the global leading Greek Yogurt brand TOTAL by FAGE.
With its 3 plants in Greece and 1 in the US, its international operations that cover the countries of the European Union mainly, as well as Asia, America and Australia. TOTAL was produced and standardized for the first time in 1975 and became the first branded yogurt. Its patented production process is unique. Its unsurpassed taste and unique texture have made Total the most popular strained yogurt among consumers. Its name defines the whole strained yoghurt category. It is the ambassador of the Greek dairy industry abroad, ranking number one in sales volume among all exported dairy products. Both plain and with fruits or honey, please contact us to give you more details.
The olive oil caviar is finally in the market after two years of research by Ferran Adria and it is commercialized under the brand Caviaroli. We were recently able to taste it and can tell you that the quality of the product is exceptional. Fresh Express is the official agent of this brand in UAE and it will be available in our stock starting January 2012.
The caviar membrane is thin and easily bursts in your mouth releasing the wonderful aromas of excellent Spanish olive oil which has not been modified with any additives. Caviaroli has great bright yellow color and clean transparency to add a magical touch to any dish. It really enhances the presentation and the eating experience. Best of all, it doesn’t need to be consumed immediately like caviar. Caviaroli is now being served by several restaurants with Michelin stars such as El Bulli - Ferran Adria (3 stars), Celler de Can Roca – Joan Roca (3 stars), Calima – Dani Garcia (2 stars), El Poblet – Quique Dacosta (2 stars), Miramar – Paco Perez (2 stars) and many others.