Fresh Alaskan King Crab

Crabtober is here!

The Crème de la CRAB (Fresh Alaskan Red King Crab) is available for a limited time and is the BEST!

-FRESH COOKED ALASKAN RED KING CRAB-

The only delivery of the Alaska Red King Crab Fishery will be at the dock mid-October.  Fresh, never frozen will be delivered to our door.
Supplies are limited-Call the restaurants to check on daily availability

Seafood Source: “Cost Recovery” fishery, harvested by Captain Owen Kvinge of the F/V Arctic Sea.

Why is this crab so special?  Because it is FRESH never frozen. Alaskan Red King Crab fishing season is currently underway and when it gets back from the boats it is cooked chilled and shipped FedEx to our door. We will receive this product for only a few weeks until the yearly quota of Crab is caught! We serve it chilled. Catch 35 sources this AMAZING crab from the Crab Broker.

Who is the Crab Broker?   They offer the highest quality and consistency of crab available in the United States. Every October and November, the Crab Broker oversees the production of Alaskan crab personally at the Dutch Harbor in Alaska. What makes this crab the Crème de la CRAB is the fact that it is shipped daily via FedEx directly from Dutch Harbor to Catch 35 Chicago and Naperville every October. Sweet and buttery all on its one, all this crab needs is you to devour it!

Suggested Wine Pairings at Catch 35!

Sauvignon Blanc are popular in the United States due to their refreshing crispness, high levels of acidity, and low level of sugars.  The name Sauvignon Blanc came from the French word for savage because the grape grew like a weed in the Bordeaux region of France.  A good Sauvignon Blanc with have a nice crisp pucker with grassy and herbal notes.  It is a nice contrast to sweet and succulent seafood.

Pinot Grigio is the second most popular wine in the U.S.  A dry white wine with a punch of acidity and lemon, lime, and green apple flavors, Pinot Grigio grapes are actually a bluish grey color.  In addition, Pinot Grigio is best served cold and is quite the refreshing partner to ocean fresh seafood dishes.

Sparkling wine is created with the addition of bubbles.  The carbonation process is what differentiates champagne from sparkling wine.  Sparkling wine uses the Champagne method to complete a second ferment in most bottles; however, it is not Champagne unless it was produced in the Champagne region of France.  There are 4 levels of sweetness with a sparkling wine.  Depending on your personal taste, you may prefer a sweeter or drier sparkling wine.

4 levels of Sweetness in a Sparkling Wine

#1  Extra-Brut: This is the driest kind of sparkling wine you can buy. The yeast has eaten absolutely all of the sugar, so there is a complete absence of it in the wine.

#2 Brut: This is the most popular type of sparkling wine. The wine is dry, but there is just a hint of sweetness. In this sparkler, the winemaker stopped the fermentation process just before the yeast ate all of the sugar, leaving a tiny amount behind in the wine.

#3  Extra Dry: Dry, but not as dry as Brut-it is slightly sweet. Example:  Prosecco.

#4  Demi-sec: A sweet sparkling wine-best with a dessert!

Choose a brut Sparkling wine when pairing with seafood-the crispness of the brut will compliment the fresh seafood.