Crustaceans (crabs, shrimp): types and applications

Crustaceans (Crustacea) are a vast group of arthropods that includes crabs, shrimp, crayfish, lobsters and krill. In global fisheries and aquaculture, crustaceans occupy a special place as one of the most valuable and in-demand types of seafood. Crabs and shrimp form the basis of commercial fishing and international trade, and their nutritional value, taste and versatility in cooking ensure steady demand on all continents.

Chemical Composition and Nutritional Value

The flesh of crustaceans is characterised by a high content of complete protein (15–20%), low calorie content and a rich mineral composition. It contains B vitamins, vitamin E, as well as significant amounts of iodine, selenium, zinc, copper and phosphorus. Crab and shrimp meat contains essential amino acids, polyunsaturated fatty acids (especially omega-3) and antioxidants, including astaxanthin. Low fat content and the absence of pronounced anti-nutritional factors make this product in demand in dietary and healthy nutrition.

Classification and Quality Standards

In Russia and EAEU countries, requirements for frozen crustaceans are regulated by a system of interstate standards. For shrimp, GOST 20845-2022 "Frozen shrimps. Specifications" applies, covering shrimp frozen raw, blanched or boiled, whole or processed, intended for food purposes. For crabs, GOST 33802-2016 "Frozen crabs. Specifications" applies, covering crabs frozen raw or boiled, as well as crab meat frozen boiled. Both standards establish requirements for organoleptic indicators, cutting, packaging, labelling and safety indicators in accordance with TR EAEU 040/2016 "On the safety of fish and fish products".

By quality, products are divided into grades. For shrimp and crabs, the key indicators are: appearance (clean surface, intact shell, absence of damage), meat colour (light grey for raw, white with a pinkish tint for boiled), consistency (elastic, slightly weakened allowed), taste and odour (characteristic of the species, without foreign notes). Foreign impurities, signs of re-freezing and deep shell damage are not allowed.

Glaze Requirements

Glaze (ice crust) performs a protective function, preventing the product from drying out, oxidising and losing taste qualities. Its mass is strictly regulated. For processed or peeled crustaceans (peeled shrimp, crab meat), the glaze mass fraction must not exceed 7% of the total product weight. For unprocessed crustaceans (shell-on shrimp, whole crabs), glaze of up to 14% is allowed. Exceeding these norms misleads the consumer about the actual amount of product and is a violation. For frozen fish, the analogous norm is lower and amounts to up to 5%, which highlights the specificity of crustaceans, which require a thicker protective shell due to the shell structure and larger surface area.

Production and Freezing Technology

The production of frozen crustaceans includes several stages: catching or farming, sorting by species and size groups, cutting (removal of shell, viscera, limbs), washing, blanching or boiling (for boiled-frozen products), freezing and glazing. The key factor in preserving quality is the freezing rate: rapid freezing at a temperature not higher than minus 18 °C (and for premium species — minus 30…–40 °C) allows the cellular structure, juiciness and taste to be preserved. Slow freezing leads to the formation of large ice crystals that destroy muscle fibres.

Applications

Retail and public catering. Frozen shrimp and crabs are supplied to retail chains, restaurants and public catering enterprises as whole carcasses, processed limbs, peeled meat and semi-finished products. Products are used for preparing salads, soups, hot dishes, sushi and premium delicacies.

Industrial processing. Crab and shrimp meat serves as raw material for the production of canned food, preserves, culinary products, as well as ingredients for fish and meat products. Chitin and chitosan are extracted from shells and used in medicine, cosmetics and agriculture.

Export. Live crabs and frozen shrimp are an important export item for Russia, Canada, the USA, Norway and the Asia-Pacific region. China is the largest importer of live crab, as well as a significant consumer of shrimp.

Safety and Storage

Frozen crustaceans are perishable products. Storage is carried out at a temperature not higher than minus 18 °C. Recommended shelf lives depend on the type of product, cutting method and temperature: for boiled-frozen shrimp and crab meat they usually range from 3 to 6 months, for raw-frozen — up to 6–12 months at lower temperatures. Re-freezing is not allowed, as it leads to loss of juice, deterioration of texture and accumulation of oxidation products. When thawing, slow thawing in the refrigerator is recommended to preserve quality.

Market and Trends

The global crustaceans market demonstrates steady growth. According to Mordor Intelligence, the market size stood at USD 78.50 billion in 2025, USD 83.05 billion in 2026, and is projected to reach USD 110.40 billion by 2031 at a compound annual growth rate of 5.86%. Growth is supported by increasing per capita seafood consumption, urbanisation, rising disposable incomes and the shift of consumers to flexitarian diets.

Shrimp occupy a dominant position in the market structure due to the development of aquaculture in the Asia-Pacific region, which accounts for 76% of global fisheries and aquaculture production. Crabs form a premium segment with high added value, especially in live form.

Russia is one of the key suppliers of crustaceans to the Chinese market. In the first half of 2026, Russian crab supplies to China grew by a quarter, exceeding 25 thousand tonnes, with live crab accounting for the bulk of exports. In January–June 2026, Russia supplied China with 21,608 thousand tonnes of live crabs (king crab, opilio snow crab and other species). Russia's share in China's crab imports reached 34.9% by volume and 60.3% by value. Shrimp exports from Russia in the first half of 2026 exceeded 5 thousand tonnes worth USD 76 million, 17% more than a year earlier; the basis of supplies is the northern shrimp caught in the Sea of Okhotsk.

Key industry trends include: growing demand for deep-processed products (peeled shrimp, crab meat), the development of shrimp aquaculture with the introduction of biosecure technologies, tightening requirements for glaze and labelling, and the expansion of exports to China and the Asia-Pacific region. Producers with access to quality raw materials, modern freezing capacities and logistics occupy stable competitive positions.

Conclusion

Crustaceans (crabs and shrimp) remain one of the most valuable and in-demand types of seafood in the world. Understanding quality standards (GOST 20845-2022 for shrimp, GOST 33802-2016 for crabs), glaze and grade requirements, as well as storage conditions, is the basis for competent product selection and the organisation of stable supplies. Selecting the species, size group and cutting method for specific purposes — from retail sale to industrial processing and export — requires an individual approach.