The crab is sold as whole cooks or clusters (meaning 3 legs and one claw connected at the shoulder). The cases have no broken pieces and all of the clusters are intact. The shells are extremely clean with no sand, dirt or barnacles. It is unmatched for its sweet buttery flavor and rich, tender texture. It is best eaten cold, since it has already been cooked to perfection. If you want to serve it hot, just barely heat it up, so you are not “cooking” it twice and drying it out. King Crab is caught with pots, baited with herring or sardines. Commercial harvests are controlled by a quota system, which is set by the Alaska Department of Fish and Game. The Alaskan fishery of King Crab is recommended by conservation groups, where the fishery is strictly controlled and populations are strong.