The red crab, primarily referring to the deep-sea red crab (Chaceon quinquedens), is a species found in the Atlantic Ocean, particularly along the continental slopes of North and South America. These crabs are highly valued for their sweet, succulent meat, and are typically harvested using specialized traps set at depths ranging from 200 to 1,800 meters. The United States, especially the East Coast (notably off the coasts of New England and the Mid-Atlantic), is the leading country in red crab fishing, with a well-managed fishery that supplies both domestic and international markets. Other countries such as Canada and Brazil also participate in red crab harvesting, though on a smaller scale. The industry is characterized by sustainable practices, including catch quotas and trap limits, to protect the deep-sea ecosystem and ensure the long-term viability of red crab populations.
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Data from FAO. 2025. Global Capture Production. In: Fisheries and Aquaculture.