• Made from wild-caught Portunus trituberculatus (swimming crab, 三疣梭子蟹) — a flagship warm-temperate crab species
• Cut into uniform sections (halves / body + claw clusters), shell-on to protect meat and flavor
• Individually quick-frozen (IQF) — portion-separated, no clumping, easy to portion
• Sweet, tender white meat; mature females carry prized orange roe
• Wild-caught from coastal fisheries; high protein, naturally low fat
• No preservatives; clean, ready-to-cook format
• 18–24-month frozen shelf life at –18 °C or below

• Hot pot and Chinese steam/seafood hot pot (a classic cut-crab use)
• Seafood boil, crab soup and clay-pot dishes
• Ginger-scallion stir-fry and salt-and-pepper crab
• Grilled or roasted sections with garlic butter
• Retail packs for home cooking (halved crabs, shell-on)

• MSC — applicable. Swimming crab is wild-caught; an MSC claim is legitimate when sourced from a certified fishery.
• ASC / BAP / GLOBALG.A.P. — NOT applicable. These are aquaculture schemes; this crab is not farmed. Any "ASC crab" label would be a mislabel. (Note: farmed swimming crab exists as a minority supply, but the dominant export is wild-caught.)
• Baseline HACCP / BRC / IFS / ISO 22000 / HALAL food-safety systems apply at the processing plant.

• Store at –18 °C or below. Avoid temperature fluctuation. Thaw in the refrigerator (0–4 °C) shortly before cooking; the shell protects the meat during thaw. Cook thoroughly — sections are raw-frozen. Shelf life: up to 24 months from production date under proper frozen storage.

Q1. What species is "切蟹", and how is it different from king/snow/mud crab? A. In trade, 切蟹 (cut crab) almost always means swimming crab Portunus trituberculatus (三疣梭子蟹) — a wild, warm-temperate swimming crab. Do not confuse it with king crab (Paralithodes), snow crab (Chionoecetes), or mud crab (Scylla) — those are different genera with different HS codes and very different prices. Always pin Portunus trituberculatus on the order (and the Latin name in the customs declaration) to prevent substitution.

Q2. Is it wild or farmed — and which certification applies? A. Swimming crab is wild-caught, so MSC applies (for certified fisheries). ASC / BAP / GLOBALG.A.P. do NOT apply — they are aquaculture labels. If a supplier offers "ASC crab," treat it as a mislabel. (Farmed swimming crab is a minority supply and would be declared separately.)

Q3. What HS code applies to frozen cut swimming crab? A. HS 0306.14 — "Crabs, frozen" (international 6-digit). In China the 10-digit code is 0306141000 (冻梭子蟹 / frozen swimming crab), which explicitly covers 冻切梭子蟹 (cut swimming crab). Do not use 03061490 ("other frozen crab") — that heading is for king crab, snow crab, mud crab and other non-swimming crabs; using it would be a misclassification. If the crab is cooked/prepared (steamed, sauced, etc.), the code shifts to Chapter 16 — 1605.30 (prepared/preserved crab).

Q4. What cut forms and freeze methods are available? A. Standard supply is sectioned, shell-on crab (halves or body + claw clusters), IQF-frozen for portion separation. Block-frozen (BQF) is available for bulk reprocessing. On request we can supply de-shelled meat or pre-cooked (steamed/boiled) cuts. Thaw in the refrigerator before cooking.

Q5. What grades and specs are offered? A. Graded by individual section weight — e.g. 40–60 g, 60–80 g, 80–100 g per piece — and by claw-to-body ratio and roe presence (roe-on females on request). 100% crab, no additives. OEM, private label and custom spec supported.