Crab species around the world are abundant, widely distributed in rivers and lakes, as well as mountains, rivers and tropical rainforests, which can be described as ubiquitous, and most crabs are inedible because they are poisonous. But there are still some safe and delicious crabs that have been cracked by human wisdom and become the top ingredients on the table. Today, Xiaobian will take you to appreciate the uniqueness of these crabs, if there are mistakes and omissions, I hope that the gods will correct more so that we can improve.
Australian Emperor Crab
Although the name is similar to that of king crab, they are two different kinds of crabs! The emperor crab is the largest of all kinds of crabs, a veritable emperor of crabs! It is known as "Cancer". This crab usually weighs more than 8 pounds each, and the larger ones weigh 10-15 pounds! This is definitely a heavyweight high-end ingredient! In the Chinese market, the sales price of this crab is about 400 yuan per kilogram, and a random 8-kilogram Australian emperor crab will cost thousands of oceans at any time, which is worthy of a month's salary.
Since the Australian emperor crab is too big and too big, you can eat more than one crab when eating, and enjoy multiple flavors at a time. In fact, the delicious taste of emperor crab does not require complicated practices, and it is delicious enough to directly steam or cook soup.
Due to its high price, the sale of emperor crab in the Chinese market is only niche.
Australian snow crab
Alias Crystal Crab. The whole body is almost transparent, and it is a very rare crab. The growth environment is very demanding, and it can only grow in the cold sea below 0 °C, and the yield is very rare. Underneath the hard shell is a plump and succulent crab meat with a delicate and smooth texture and a unique flavor. It is worth mentioning that this crab does not change color after processing, which is very beautiful.
The same is the snow crab, the production area is different, but there is a big difference in quality and price, the following figure is the American snow crab, the price is much lower than the Australian snow crab.
Australian champagne crab
A rarer species of crab, mainly distributed in the waters of southern Western Australia. At present, only pure wild, can not be artificial farming. This crab is mainly exported to China. Its shape is pale gold, the crab shell is covered with spikes, and the color is similar to champagne, so Australians simply call it "champagne crab". This deep-sea crab meat is very delicate and the color is so special, it is definitely a very eye-catching delicacy after being served.
Champagne crabs weigh 2-3 kilograms per kilogram, and the sales price in the Chinese market is about 150 yuan per kilogram, and it will rise to more than 200 in the peak season.
Golden King Crab
Golden king crab refers to the brown king crab, is a small size of the king crab, the individual weight is generally 2-4 pounds, the market price is lower than other king crabs, about 150 yuan per kilogram. This crab is mainly found in Alaska, as well as in the coastal waters of Russia (the Far East is more abundant).
In May 2017, the U.S. Congress asked the FDA (Food and Drug Administration) to officially rename brown king crabs as golden king crabs in the budget. For many years, the crab's name was actually brown king crab, but for a long time, the Alaska Seafood Market Association (ASMI) and Alaska crab producers have been referring to it as the "golden king crab" for sale. Over the years, habits have become natural, so the United States decided in May 2017 to officially change its name to Golden King Crab.
The golden king crab's habit is shy and quiet, as long as it does not hurt it, it will be very obedient and do not move, which is fundamentally different from other king crabs. Although its flesh is not as thick as those big guys, it is still delicate and sweet, otherwise how could it be famous in Russia and Alaska.
Russian King Crab (Blue Crab)
Russian king crab because of the strong price advantage occupies a large market share in China, this blue king crab another significant feature is that the leg and foot edge part can clearly see the blue part, so it is called blue crab. The price of this crab is usually around 180 yuan per catty, and it will rise to 220 yuan or even higher in the peak season. In China's aquatic industry, basically 80% of live king crabs are Russian blue crabs.
The individual weight of the Russian blue crab is usually around 5-8 pounds, and the smaller the crab, the more expensive it is.
Although the Russian blue king crab looks fat, not every crab has a full body of flesh. Because in the non-seasonal season, there will be a phenomenon of crab meat being empty. Observing whether the meat of the Russian king crab has been full, it is actually very simple, as long as the crab is overturned, if you see that the meat at its joints is red, it means that the meat is very full. If it is white, it is empty.
Russian king crab (red crab)
You may often see Russian king crabs sold in fish markets or restaurants, but you don't pay attention to the Russian king crabs that look the same. In fact, in the Chinese market, there are three main types of Russian king crabs, one is the golden king crab introduced above, and the other is the blue king crab, and then this red king crab.
The price of king crab will always be 50-100 yuan more expensive than blue king crab. The reason why red king crabs are more expensive than blue king crabs is that they grow in different seas, so there are differences in quality, compared to blue king crabs, red king crabs are more fleshy, more vigorous, better raised, and not easy to die.
Another reason is that, usually, Russian red king crabs are caught from September to December every year, and the rest of the time is very small.
Red crab
The flesh of the hairy crab is full and tender, although the crab body is small, the crab taste is fresh and sweet, and the unique rich crab paste is more appreciated by the old-fashioned. The shape is beautiful and generous, the color is big red, the limbs are not developed but swim rapidly, especially the two front feet, strong and powerful. However, due to the different sea areas, the red hair crabs of each country vary slightly in quality and taste. There are red hair crabs in South Korea, Russia, Japan and North Korea. The quality of the red crab is in order: Japan, North Korea, Russia.
The red crab is known as one of the three famous crabs in Japan. The finest quality hairy crabs are produced in the far north of Japan, Soya, starting from the Soya Strait to the Sea of Okhotsk, and are the largest and most natural catches in Hokkaido. Only in winter can you eat real gems when you go to Zonggu. In the spring, there will be drift ice floating from Russia, with a large number of plankton, into the food of hairy crabs, because after eating this full plankton, the hairy crab meat produced in Zonggu is full and flavorful, the crab paste is surging and the taste is superb!
The best food is the male who has passed the winter of spawning, and the female with eggs from late autumn to early winter is also delicious. Quite famous in Hokkaido is the scalded crab sold at Nagambe Station, which is tied up with a string, salted in clean water, boiled over a strong heat for 20 to 25 minutes, boiled and added to the water, then rolled out to catch it. During the season, a fishing port in the eastern part of Hokkaido costs only 2,000 yen for a hairy crab, making it a crab eater's paradise.
Australian mud crab
Australian mud crab is a type of blue crab, the individual is particularly fat, each weighing more than 2 pounds. When traveling to Australia, there is a traditional activity is to catch mud crabs, you can imagine its status in Australia. Australian mud crab is large, tender and delicious, and is very popular in Cantonese restaurants in Australia.
Canadian Treasure Crab
Jumbo crabs are mainly produced in the inland waters of British Columbia, Canada, and can be caught all year round. It is characterized by large and succulent crabs, and the meat is delicious and slightly sweet. In the Chinese market, Jumbo crab has now been widely used in restaurant banquets, its full flesh and pure and delicious quality are favored by consumers, especially in the high season of banquets, this crab is sweeping the catering market around the world, known as the temple of edible crabs.
This is an unboxed picture of the original bag imported, and the treasure crab is lined up in the incubator. Wait to be placed in the temporary seafood pond. In the Chinese market, Jumbo crab is divided into about 1.5 kilograms according to individual weight, and more than 2 kilograms of two size specifications, and the price of small is slightly more expensive than the large. The sales price usually fluctuates between 50-90 yuan.
Norwegian king crab
The northernmost point of the earth's continent is in Norway's North Cape, from where you can take a luxury cruise ship to a quiet fishing village. From there, you can go out to sea to catch the legendary wild Norwegian king crab. The Norwegian king crab is a big guy with an unstoppable imperial style, thick legs and a thick "armor". The Norwegian king crab is not only huge in size, but also extremely fatty in its meat, making it arguably the "most generous" delicacy. Winter is the perfect time to taste the king crab, and the sweetest season is from November to March.
The king crab produced in Norway is mainly red crab, but due to the extraordinary performance of Russian king crab in the market, the Norwegian king crab that cannot overcome the price problem has not yet played well, but because of its superior quality to the Russian blue crab, and it is said that the Norwegian king crab does not restrict fishing, some restaurants that love to use red crab will choose to buy Norwegian king crab when the Russian red crab is out of stock. As a result, norwegian king crabs are more often in the bench position.
Alaskan king crab
Alaskan king crab is the largest of the three alaskan crab species, and due to its long-term growth in the cold deep sea, the meat is not only plump and full, but also has an unparalleled excellent taste. The meat is delicate and sweet. With the delicious smell of the nature of the sea.
coconut crab
The coconut crab, also known as the Bagua crab, is an arthropod of the decapod hermit crab family, which is widely distributed in the tropical regions of the Pacific and Indian Oceans. It weighs up to 6 kg and is the largest extant terrestrial arthropod. They are a hermit crab that can use pliers to break through the shell of a coconut in order to eat the coconut flesh and take its name. Coconut crabs live in tropical woods near the seashore and are good at climbing trees. Coconut meat is the best erbium ingredient for coconut crabs, and its double claws are very powerful, making it easy to climb high trees to cut coconuts and cut open their shells to eat coconut meat.
Coconut crab meat is delicious, belly fat, rich in nutrients, especially its eight feet, taste like the tail of a lobster, because coconut meat is the main food, so the meat of coconut crab also has a unique coconut flavor. In terms of food, steaming, stewing and soup are very delicious and delicious.
Coconut crabs were once distributed in Taiwan Province, and then they were eaten by the locals. Recently, countries in the South Pacific have begun to protect this species, and animal protection groups have tried to artificially cultivate coconut crabs without success. So far, the best sources of coconut crabs are Palau, Saipan and Mauritius, and since the coconut crabs on the island are protected, all of them are only allowed to be caught by licensed indigenous people in October of each year. Coconut crabs over 3 catties are the most plump, selling for about 420 yuan per catty.
Pine leaf crab
The Sea of Japan is a typical delicacy in winter, but crabs. Its most famous are the three famous crabs: king crab, red hair crab and pine leaf crab. In particular, since the ban on the fishing of matsuba crabs has been lifted in early November every year, various parts of Japan have also begun to vigorously promote the upgrading of crab brands. Depending on criteria such as size and color, crabs are graded into more than 100 species. Japan's Tottori Prefecture is the largest producer of matsuba crabs, and a large number of boats start fishing for matsuba crabs every year in early November to serve fresh crabs to diners. In addition to Tottori Prefecture, Matsuba crabs are also abundant in Fukui Prefecture (Echizen Crab), Hyogo Prefecture (Tsujuyama Crab and "Majin Crab"), Aomori Prefecture, Niigata Prefecture, and other prefectures in Japan. Matsuba crab is a representative of The Taste of Japan in Winter! In particular, Echizen crab from Fukui Prefecture is known as the most extreme product of matsuba crab.
Cai Lan said, "If you are a crab fool, once in your life, you will always go to Fukui to eat Echizen crab (incense box crab)." The sea where Echizen crabs grow is near the mountains, with cold mountain spring water flowing in all year round, and there are terraced terrain between 100-150 meters and 150 meters and 150 meters between 150 meters and 200 meters, which is very suitable for crab life, which is why Echizen crabs have become the best crabs among crabs. It is only in the winter that Echizen crabs flock to shallow waters to spawn. The male crab of the Echizen crab is called Chu crab, "Chu" means slender small branches in Japanese, and it takes 24 years for a male crab to fully grow, after 17 times of shelling. The female crab is called a dorsal because she carries her eggs on her back. The female crab is much smaller than the male crab, and it also takes 10 years to dehull and grow into 10 times. Fukui's most common Echizen crab can also be sold for more than 26,000 yen a piece.
Echizen crabs are divided into four grades after fishing, of which the best "pole" is the crab with a weight of more than 1.5 kg, the width of the carapace is more than 14.5 cm, and the width of the nails is more than 3 cm. Sometimes a large number of crabs can not catch a "pole" at a time. Judging from the historical data, it is only in the whole season of fishing, the total production of "poles" is only about 500, and the catch accounts for less than 0.5% of the total catch. In particular, the yellow label containing the word "pole" is a symbol representing the highest level of Echizen crab.
The price of a large crab is usually 28,000 yen (about 1628 yuan), the price of a special crab is 37,800 yen (about 2,198 yuan), and the "pole" crab usually has no price, which only indicates the current price, because the "pole" is unattainable.
Hokkaido cod crab
Hokkaido cod crab, also known as Hokkaido king crab, is one of the most important commercially caught crab species in Hokkaido. It is found naturally in the cold-water waters of the North Pacific Ocean, from the Sea of Japan and the Sea of Okhotsk to the Bering Sea. Its meat is delicious and elastic, and it is the most delicious seafood in Hokkaido in winter.
The most classic way to eat Hokkaido cod crab is steaming, and the most delicious part is of course the full and delicate crab legs. The steamed crab leg is twisted at the joint, and then the whole snow-white crab meat is gently pulled out, which is a scene that often appears in Japanese dramas.
Irish bread crab
Bread crab is named because it looks like a loaf of bread, in fact, its real name is called edible zodiac crab, the market is also called brown crab, golden crab and so on. Individual bread crabs are generally more than 600 grams, and the largest can reach more than 1 kilogram. Distributed in the northeast of the Atlantic Ocean, the North Sea and the Mediterranean Sea, mainly concentrated in the waters near the British Isles, it is an important aquatic product of the United Kingdom, France, Ireland, Norway, Portugal and other countries, so it is often called "English bread crab" or "Irish golden crab". Bread crabs in Chinese markets generally come from ireland and England. There are also some from the Americas and other places, such as Chilean bread crab (stone crab), American brown crab, Russian brown crab, they are not the same crab as the zodiac crab, but because of their type is also called bread crab.
The biggest advantage of bread crab is that the crab meat is full and the amount of crab yellow is amazing. But it's not as simple as eating a real delicacy. The most fertile season to taste bread crab is from September to February of the following year, when the golden crab is "full of meat fat", and it contains rich nutrients, it is not only a low-fat, high-protein tonic, but also rich in copper, selenium, zinc, magnesium and other trace elements, as well as unsaturated fatty acids omega. And the cooking method is extremely simple, the best way to cook is curry crab or spicy crab. It is highly sought after by all kinds of diners.
Chilean king crab
In Chile, South America, wild crabs are mainly three major crabs: king crabs, snow crabs, and stone crabs. Among them, chilean king crab grows in the 300 meters of pure, zero-pollution cold waters in the antarctic deep sea. It takes 8-12 years to grow into an adult crab that can be tasted. The Chilean king crab, also known as the Southern King Crab (meaning Southern Hemisphere King Crab), is slightly smaller in size on average than the Alaskan King Crab (Northern Hemisphere King Crab). Compared to alaskan king crabs, Chilean king crabs are shorter in size, and the barbs on the body are sharper and slenderer, making them easily recognizable.
Chilean king crab once had a high market share in China because of its bright red color, close price and full meat after cooking. It is worth noting that the king crabs caught only after July each year have a high fullness of meat. King crabs caught before July are less full due to seasonal reasons. During the Chinese New Year, the frozen king crab is also used as one of the must-have ingredients in the seafood package.
Chilean Snow Crab (Antarctic Snow Crab)
Chilean snow crab is also known as the hairy-footed crab or ice crab. Chile's crab fishery is fully under the jurisdiction of the State Secretariat for National Fisheries and Aquaculture (SERNAPESCA). Both the fishing and unloading of seafood are controlled by strict environmental standards to maintain environmental sustainability and species conservation policies.
Chilean snow crabs are only caught in traps by individual fishermen, and fishing licenses are strictly regulated, usually common with larger king crabs. The Ombudsman vigorously monitors the size of the catch and the period of no-fishing, and the female crab is strictly prohibited from fishing. Some crab products are sold to Asia in the form of whole crabs, but most of the ice crabs are exported to Europe and the United States in the form of "cooked and ready-to-eat" crab meat.
Chilean snow crabs are mainly caught in Zone VII (Antarctic Zone), and the fishing season is from 1 February to 30 November, and the harvest is strictly restricted to ensure the sustainable development of fishery resources. Trap fishing is limited to licensed individual fishermen only, only male crabs (female crabs are strictly prohibited), and the shell length is 8 cm.
Taiwanese crab cream
The crab in Taiwan Province does not have a dirty smell, the meat is thick and creamy, the fat is full, and the deliciousness is abnormal. In the Hong Kong market, this crab is sold on a per-board basis, about 6 taels per crab. It is said that this crab is also produced in Macau and is of better quality than that produced in Taiwan Province.
Heavy skin crab
Heavy skin crab refers to a green crab that is at a special stage. The "weight" here is the repetitive weight, a green crab has to change its shell four times in its life, and in August and September of each year, it is the time of its last shell change. At this time, the old hard shell has not completely faded, and the new shell inside has just grown, showing a translucent brown soft shell, and the two shells overlap and cover the body, so it is called "heavy skin crab".
Heavy skin crab is a very popular dish in Hong Kong, when it is the fattest time in the life of the green crab, plump and creamy, fat meat hoarding. Even the thin new shell can be eaten, the taste is crisp and elastic, not to mention the full layer of golden quicksand-like plump crab paste under the shell, and then below, it is naturally a fresh sweet and tender crab meat. The best thing to do is to steam or salt the crab to ensure that the fat essence in its body will not be lost. With a gentle bite, the rich fragrance fills your mouth, so that you no longer have time to take care of anything else, you can only concentrate all your energy to taste the supreme enjoyment brought to you by the heavy skin crab.
Three-door green crab
Sanmen green crab, belonging to the saw-edge blue crab class, commonly known as the cockroach, is known as the world's first crab. This crab is produced on the shores of Sanmen Bay on the central coast of Zhejiang Province and is a national geographical indication protected product. It has been full of honor since ancient times. According to legend, Zhu Zhishan, a talented son of the Southern Ming Dynasty, invited his friends to travel to Zhejiang and Fujian. On the same day, Shi Qiantang took a boat to the south, the boat traveled to the sea area of the Three Gates, saw the islands listed here, and abandoned the boat to land. On the way, when the two fishermen returned from the sea, they saw that the two were carrying a fish basket with various colors of seafood, and a crab with a blue shell aroused the curiosity of everyone. The crowd asked the second fisherman, "What is this?" Weng Yue: "Ying also." (Locals call green crab English) "Is it edible?" Weng Yue: "The taste is extremely fresh." The friends took the silver and bought it, and returned to the ship to cook it, and if it tasted very good, the crowd praised it, and the crowd said: "It is really the first crab in the world." ”
The seasonal time of "Sanmen Green Crab" is from September to October of the lunar calendar, which belongs to the 7th to 10th shelling of crabs, weighing 4-5 to more than 1 kilogram of old crabs, which is the turning point in the development of crabs from "childhood" to "youth". At this time, the crab shell is relatively thin, and the crab yellow is very full, once the crab sheds this shell, it will enter the sexual maturity period, at which time, the crab yellow will naturally decrease. "Three-door green crab" is actually named for this, with the characteristics of golden claws, claws, green back, yellow belly", and at the same time with "thin shell, cream yellow, tender meat, delicious" and long-standing reputation.
It is worth mentioning that the Sanmen blue crab farming industry is developed, which is divided into three levels: inner pond breeding, outer pond breeding and wild farming. Wild and farmed, whether in taste or purity, are two completely different concepts. Inner pond culture is raised by mud ponds enclosed inland, supplemented by ordinary feed, with ordinary taste. Outer pond culture is rounded up from coastal wetlands, supplemented by fish and shrimp feed, in the event of typhoons and rainstorms, shrimp and crabs are often blown into the sea, the taste is acceptable. The wild blue crabs caught by fishermen are the best choice for taste.
Hairy crabs in Yangcheng Lake
Chinese famous crab, not Yangcheng crab taste good, why live in Suzhou in this life. With all the gastronomic elements of color, aroma, taste, shape and quality, it is the king of crabs that is famous at home and abroad. However, due to the small output of genuine products, it is indeed difficult to find a crab. The hairy crab market is mixed and difficult to distinguish between true and false. This crab has a male and female distinction, and the way to eat it is also very exquisite. More than three or two female crabs are the best. The locals of Yangcheng Lake put a little water in the pot, only submerge the crabs, directly boil them in water, and put a little salt when cooking. Cook for 15 minutes. Ready to serve. In other places, it is steamed in a cage and eaten with rice wine and crab vinegar.
For the vast majority of people, it is not easy to eat the real Hairy Crab of Yangcheng Lake today. Even if you go to Yangcheng Lake, it is difficult to achieve your wishes. Because in the season, Anhui crabs, Taihu crabs, Hubei crabs will pour into the Yangcheng Lake Market in advance, locals called foreign crabs, until the foreign crabs are sold out of stock, this is the time for local crabs to go to market.
If you're lucky enough to eat really high-quality local pond crabs, it's already good. Because the real local pond crab because of the water quality, the taste is also quite delicious, full of cream to the cover, full of rich crab flavor.
Therefore, if you want to eat good crab, you must grasp the season. For the hairy crab of Yangcheng Lake, what is late is delicious. So when the market is shouting for Yangcheng Lake hairy crabs to go on the market, you have to stay calm and wait for the best time. Yangcheng Lake hairy crab is the crab eating season from September to December every year, especially in November. Green-backed white belly, golden claws and yellow hair, ten limbs, plump crab meat, rich in nutrition. Every year around the middle of September, the day when the hairy crabs in Yangcheng Lake are opened, the foodies are finished, the long and salty set is small, only for a taste of the hairy crabs in Yangcheng Lake, coupled with the scene of handsome men and beautiful women gathered, the food beauty is beautiful, so that countless diners are overwhelmed by it.
portunid
The pike crab is covered with a hard carapace, the back is dark green, and its shape resembles a woven shuttle, hence the name. There are 3 uplifts on the back of the Big Crab in Laizhou, Shandong, also known as the "Three Warts Pike Crab". It is a national geographical indication protection product and has been rated as one of the top ten famous crabs in China. The egg pieces of the female crab of the pike crab, the fat paste of the male crab, the snow white and pink muscles in the claws, and the meat on the hind legs of the big crab are delicious and delicious. The most famous pike crabs in China are Sanshan Island in Laizhou, Shandong and Zhoushan Island in Zhejiang. At the beginning of August every year, with the arrival of the fishing day in the Zhoushan Sea, the pike crab will be listed in large quantities, and the price will be rapidly reduced, which is also a good opportunity to taste the fattest pike crab.
Pike crabs are divided into male crabs and female crabs. Male crabs are also called white crabs, and female crabs are cream crabs. This is shown in the following figure. Pike crab is high in protein, low in fat, nutritious, delicious and delicious, suitable for all ages.
From August to September every year, it is the fishing season for pike crabs, which is also the time when pike crabs are at their most fertile. Pike crabs are produced in china's coastal areas, mainly distributed in Zhoushan, Zhejiang, Dalian, Dandong, Liaoning, Qingdao and other coastal areas. Some professional aquatic manufacturers will buy a large number of pike crabs during the production season, and adopt the method of rapid live freezing for production and packaging, so as to supply them to the market throughout the year.
The so-called live frozen pike crab in the market is extremely risky, and it is very easy to appear empty crabs after thawing (that is, there is no meat left with crab shells), and rotten crabs (some people use dead crabs to freeze and package them to obtain huge profits). Therefore, my advice is that seafood is still good to eat alive, and like vegetables and fruits, seasonal is the best taste.
Three-point crab
Also known as the red star pike crab, there are three distinct black dots on the shell of the crab, and there is a milky white halo around the dots, hence the name. This crab meat tastes sweet and delicious, and there are many ways to eat it, and it is very delicious for steaming and stir-frying with green onions and ginger.
Chinese tiger head crab
The Chinese tiger-headed crab has a peculiar shape, the cephalothorax is rounded, and the surface has granular bulges that are particularly prominent in the anterior and central parts. Each gill area has a dark purple round spot, like a tiger's eye. This crab is distributed in China's southeast coast, the mouth of the Yangtze River, the Shandong Peninsula, Bohai Bay, Liaodong Peninsula and other seas, and can also be seen abroad such as the Korean Peninsula and the Philippines. The Chinese tiger head crab grows very slowly, and a half-pound tiger head crab needs to grow for three or four years. Tiger crab used to stew eggs is a superb delicacy. In recent years, with the increasing pollution of marine beaches, tiger crabs have become less and less common, and even fishermen rarely see them.
The Chinese tiger head crab not only has a peculiar appearance and bright color, but also has a fierce personality and is very aggressive! Among the fishermen in the East China Sea, it is said that he is the son of the Dragon King of the East Sea, and even if he is caught, he will be released immediately. Because it is a "very powerful" crab.
Safflower crab
Safflower crab is known as the "beauty" of the crab family, the market generally weighs about one and a half pounds, there are also 2-3 pounds of super large safflower crab, of course, it is very rare. Safflower crab, produced in southern China, is mainly distributed in the Yangjiang River and Hainan coastal areas of China. Safflower crab is a classic crab ingredient, the meat is fresh and sweet, the meat is full, commonly used as frozen crab, the taste is excellent.
The price of large crabs above 1.5 kilograms in this crab is higher than that of small crabs, and the meat quality is better and the production is atmospheric. The market price fluctuates greatly, 50 yuan per catty when it is cheap, and the current market price is about 100 yuan. The Teochew frozen flower crab that often appears on the menu in the restaurant is from this crab. Steamed safflower crab also tastes excellent.
In the colorful underwater world, she relies on her mighty double claws to defend against foreign enemies, and is a typical tiger woman. Because she is an authentic sea crab, and because there is no pollution in the deep sea, the current artificial breeding of safflower crabs is not mature enough in technology, so most of the safflower crabs on the market are mainly wild, which is the best natural green food, especially in the summer and autumn of each year!
Blue flower crab
Blue flower crabs are produced in many places, widely distributed in Taiwan Province of China, Hong Kong, Japan, the Philippines, Australia, Thailand and other regions, the picture is Hong Kong Sai Kung locally produced blue flower crab, blue is male crab, gray for female crab. Blue flower crab has a different flavor from safflower crab, the flesh is white with blue, delicious and sweet.
Hong Kong crab spotting
This crab is a local specialty of Hong Kong, each weighing about 250 grams, sold only. The crab paste of this crab is very plump and has a strong flavor, which is more difficult to eat in other areas. September to December is the most delicious season for this crab, so if you come across it when you travel to Hong Kong, remember to try it.
Hong Kong's subtropical location and long coastline make it home to many different species of tropical and temperate aquatic animals. Crab species in Hong Kong are quite diverse, with a rough estimate of about 300 species (Lee & Leung, 1999). According to Dai & Yang's (1991) detailed records in china's oceans, there are about 800 species of crabs in China's marine areas, while the number of Hong Kong crab species accounts for about 30% of China's, the most important of which are the Pike Crab Family, the Square Crab Family and the Sand Crab Family, each family has more than 20 species.
Russian long-legged crab
Russian long-legged crabs grow on the cold seabed of Russia, in the Chinese market, each weighing 500 grams -1500 grams, there are also more than 2000 grams of Russian long-legged crabs. The meat is full and delicious, and it is an affordable deep-sea ingredient that occupies a certain position in seafood buffets and mid-range restaurants. Suitable for water temperature 5 degrees, salinity 22-24 degrees.
Penghu Asahi crab
Asahi crab, commonly known in the Chinese market as tiger crab. It is best to produce it in Penghu, Taiwan. Thailand and the Philippines are next. Its appearance is strange, like shrimp and crab and frog. In Taiwan, Penghu has the largest production, thin shell meat, delicious taste, especially in the clean waters off the coast of Penghu Crab, it is the best. Nowadays, of course, there will be no more beautiful things to find large crabs, the price of this crab rises again and again, if you want to eat crabs, you will get a higher price, and the food is not easy to come by. Taiwan's Asahi crab has a sweet taste, if it is fresh, it can be steamed directly. This is the crab that is recognized as the most delicious crab in Taiwan Province.
This is a 3-kilogram Taiwanese asahi crab, and live asahi crab is very rare in the Chinese market. Steamed Asahi crab, just steam for 20 minutes on high heat, do not add anything, do not need to prepare ginger and vinegar, after cooking, the offal is clean and clean, directly enjoy ~ Asahi crab meat is quite a lot, its taste is sweet, fresh, tender, Q.. Truly rare top-notch delicacies! The back of the crab lid is also full of crab paste, which is a delicacy that Australian tiger crabs can't reach, let alone tiger crabs from Thailand and the Philippines.
Vietnamese blue crab
Blue crab can be divided into meat crab and cream crab. The so-called meat crab is the male crab in the green crab, which is larger than the average meat crab. Among the meat crabs, Vietnamese blue crabs can be said to be the "big brothers" among them. The weight starts from half a pound and can reach one and a half pounds.
Vietnamese blue crab is actually a shallow sea crab that eats seaweed, and its shell color is the greenest among the meat crabs, and the meat quality is the tightest of the three meat crabs. It is also the most resistant to fire, especially for rich flavor dishes that require a long period of simmering. Its crab meat is firm, sweet, tender, smooth, full of flesh and has a fragrant taste. The cream crab is considered to be the female crab among the Vietnamese blue crabs, and there is a paste. In fact, the cream is the egg of the female crab.
The cream of Vietnamese crab is still dense, and when steamed, it is bright red and translucent, smooth and delicious. In particular, female crabs with mature gonads after mating have the reputation of ginseng in the sea, and are a high-level tonic for pregnant women, young and old, and the weak. The "Compendium of Materia Medica" also records: "Sturgeon, an undersea reptile, its fresh white flesh has the function of strengthening the kidneys and waist, nourishing the heart and spleen, and with party ginseng and guiyuan, the medicinal effect is better." In terms of price, the meat crab (i.e. male crab) in the green crab is much cheaper than the cream crab (i.e. the female crab).
In Zhang Xiaoxian's book, there is such a passage: "Eating crabs for many years, going around, one day, at the restaurant called two steamed crabs, and found that the crabs are the most delicious crabs." No need for ginger and shallots, no soy pepper, no garlic, no chanterelle, no egg white, steamed in water can be eaten, the taste is fresh and sweet, dipped in some big red Zhejiang vinegar, teeth and cheeks remain fragrant. ”
What kind of crab is the Amazai Crab? The amami crab is actually a green crab, but it is a pure love virgin crab that has never mated. This crab meat is tender and smooth, slightly elastic teeth, taste fresh and sweet, and the taste is better than ordinary meat crabs. The crab paste of the amami crab is even more exquisite, the color is orange-red, fresh and soft. One of the best wild crabs can weigh more than 1 pound.
Amami crab is mainly produced in Shenzhen and Taishan brackish water confluence, due to geographical reasons, Taishan sea area near the Nankeng Reservoir and Gudushan River salty confluence, very suitable for crab growth. The crabs that grow here are fuller and more delicious than the average crab. In Guangdong, the crab is mainly from four major production areas, one is Taishan, the second is Panyu Eighteen Chung, the third is Zhuhai Lotus Island, and the fourth is the Shenzhen mangrove forest, manhole and Liufu mountain area. Among them, the crab produced in Taishan is of the highest quality.
The crab is divided into 4 levels of green, white, yellow and black, with black as the most delicious. In general, the crabs that are black in the white of the navel are black crabs, and the pure white crabs are water crabs. Shui Yan: Equivalent to a seven- or eight-year-old child, not fully mature, with little flesh and little cream to hide the color of blue, and weighing between one or two and a half. White And Yellow: Medium goods, about equal to the age of 16 or 17, about to mature, between three and two to four two. Black: Fully sexually mature, crab belly cream full of fat, crab meat sweet, crab paste yellow soft and smooth. The biggest of the black men is called "The Head", which can not be sought.