Inedible parts and shells are removed,
and the crab is separated into legs, body,
crab innards, and by-products.

To preserve the freshness of red snow crab, the crabs are cooked at temperatures above 95°C.

The legs and body are rapidly cooled using dedicated cooling equipment to maintain freshness.

The products are stored at temperatures below 5°C before packaging and shipment.

Crab meat is extracted using specialized extraction machines, then sorted by size while removing impurities.