Evaluation of Morphological and Quality Parameters in Adult Male Red King Crabs (<i>Paralithodes camtschaticus</i>) Raised to Commercial Weight from Juveniles

<div>Cross sections of the middle of the <i>merus</i> of cooked red king crab (RKC) obtained from wild specimens (control) and specimens kept for 23 months in live holding at ambient seawater temperature without sand (AST/NS), ambient seawater temperature with sand (AST/WS), elevated seawater temperature without sand (AST-E/NS), and elevated seawater temperature with sand (AST-E/WS).</div>

Aquaculture Research

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Figure 4

Figure 4: Evaluation of Morphological and Quality Parameters in Adult Male Red King Crabs (<i>Paralithodes camtschaticus</i>) Raised to Commercial Weight from Juveniles 

Figure 4 | Evaluation of Morphological and Quality Parameters in Adult Male Red King Crabs (Paralithodes camtschaticus) Raised to Commercial Weight from Juveniles 