At the beginning of summer, Galicia welcomes the crab season With a bittersweet atmosphere at the region's fish markets. After a six-month hiatus, the return of this prized seafood was eagerly awaited by industry professionals, consumers, and restaurateurs alike, although the first few days have confirmed the most pessimistic predictions.
The first auctions At markets such as O Grove and Cambados, volumes have been particularly low, far from what was usual in previous campaigns. Between Tuesday and Wednesday, hardly any products were sold. just over 35 kilograms in O Grove, while Cambados managed to dispatch 35 kilos in a single day. However, prices have skyrocketed and exceed 30 euros per kilo in the highest quality cases, reaching levels of up to 59 euros.
The situation is aggravated by a downward trend in crab catches in recent years. In 2017, Galicia produced around 150 tons of this crustacean; today, the figure barely exceeds 70. This sustained decline worries shellfish gatherers and the commercial chain., who face the campaign with caution and some uncertainty about the future of the resource.
Demand remains high, especially in summer, when the arrival of tourists and the return of Galician emigrants significantly increases seafood consumption. Local markets, such as those in Pontevedra and Santiago, are experiencing this surge, although The lack of domestic produce sometimes forces us to resort to imported crabs, generally from Scotland.The difference in flavor, texture, and appearance compared to the Galician variety continues to be a source of comment among more experienced merchants and consumers.
The distinction between the Galician crab and the one from outside It's not just a question of origin. Native peoples usually have a dark color and fuzz on the shell, while imported ones are lighter and smoother. According to experts, the contrast is also noticeable inside: The meat of the local spider crab is usually whole., while in the Scottish it appears in fragments. All of this directly affects the price, with Galician, exceeding 35-40 euros per kilo and the imported one ranging between 20 and 30 euros.
A campaign conditioned by other seafood
This year, the arrival of the spider crab to the Galician markets It coincides with the closure of the Galician spider crab and the reopening of the octopus., which presents contrasting figures: abundant catches and reasonable prices, in contrast to the scarcity and luxury of the spider crab. Fishermen and recreational fishermen themselves acknowledge the difficult coexistence between the two resources, as octopus fishing has benefited from the long hiatus, while spider crab fishing appears to be failing to recover.
La demand pressure does not cease, especially on weekends, when the arrival of product to markets is expected to increase slightly. Even so, many fishmongers are forced to offer crab from abroad while they await domestic batches, aware that The client wants Galician spider crab for quality and flavor.
For marine professionals, this situation reinforces the importance of sustainability and catch control. Many are already pointing to the need to analyze, together with scientists, whether the shortage is explained by overfishing or by the impact of climate change and rising temperatures in Galician estuaries.
The spider crab as a gastronomic emblem and tourist attraction
Beyond the port figures, The spider crab remains a culinary icon for Galicia, especially in summer, where it becomes the star of tapas, traditional recipes and haute cuisine proposals. Its flavor and versatility making it indispensable on the tables of restaurants and private homes, whether cooked naturally, grilled, fried or in rice dishes.
Chefs of international relevance, such as Jose Andres, have highlighted the quality of the Galician spider crab after tasting it in emblematic restaurants such as D'Berto, in O Grove. The recipe for “salted crab” has achieved recognition from media figures and specialists, reinforcing the reputation of Galician cuisine and award-winning establishments both nationally and in international guides.
In haute cuisine and at culinary competitions, the spider crab continues to occupy a privileged place. Dishes such as the "Ondas do mar" tapa, presented in Vigo at the Galician Tapas Chefs' Competition, incorporate the spider crab as a star ingredient and demonstrate the local gastronomy's ability to innovate without sacrificing tradition.
Despite the shortage, The Galician spider crab remains a summer delicacy and symbol of quality. in markets and kitchens. Their presence boosts both the local economy and the tourist appeal of the Rías Baixas, keeping the bar high despite the difficulties in catching them.
