A fixture on menus throughout Tierra del Fuego, the centolla (king crab) has spindly legs that can measure over a metre from tip to tip, but the meat comes from the body, with an average individual yielding some 300g. The less savoury practice of catching them with traps baited with dolphin or penguin meat has almost been stamped out by the imposition of hefty fines by both Chilean and Argentine authorities, but despite controls on size limits, they are still subject to rampant over-fishing. Canned king crab is served off-season, but is bland and not worth the prices charged; frozen centolla is only slightly better, so always make sure it is fresh.

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