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In Ushuaia, at the southernmost edge of the world, king crab is more than a dish — it’s an experience. Delicate, subtle, and remarkably refined, its flavor captures the essence of the southern seas in every bite.
From artisanal fishing on the Beagle Channel to a table with views of the Fuegian Andes, tasting it fresh with a touch of citrus and a glass of Patagonian wine becomes a ritual of exclusivity, scenery, and pure indulgence.
A luxury reserved for those who reach the End of the World.
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From November to February, outside the closed season, is the ideal moment to taste it fresh and at its peak of flavor and texture.
The finest option is naturally boiled in seawater, with just a hint of lemon. It can also be enjoyed in casseroles, gratinéed, in risottos, pastas or sushi, always respecting its delicate marine profile.
To enhance its elegance, pair it with fresh white wines like sauvignon blanc or chardonnay. For richer preparations, a Patagonian pinot noir is an exquisite match.
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