One of japan's three most famous crabs: red haired crab
There are tens of thousands of seafood varieties in the world, but there are only a few that can be called top-notch! I think red crabs have a place. The red haired crab is one of the "three famous crabs in Japan (king crab, red hair crab and pine leaf crab)" and is a famous seafood in the northwest Pacific Ocean.
Most of the reasons why red crabs are so valuable are twofold: First, they cannot be artificially bred, resulting in a sparse production. Second, the growth is slow, and a 500g Hokkaido red crab takes ten years to grow in a pure and pollution-free environment.
Red Haired Crab: Red Temptation, Yellow Hair Stimulation, Spotted Temptation
Hair crab, academic name: Erimacrus isenbeckii, commonly known as Hokkaido hair crab, hair crab, etc., Japanese- japanese- kani kegani.
The red-haired crab is covered with spotted and short yellowish hairs. People who think it's cute like what they look like, and people who have some intense fear don't know how to eat it.
The red crab is beautiful and brownish red in color. Although the limbs are not as developed as the king crab, and the size is small, it swims quickly, especially the two front feet, which are strong and powerful, and encountering enemies is his main tool of defense.
Compared with the meat of king crab, the meat of the red crab is not much but tender, but it is better than the paste. The meat that goes to sea after autumn is the most full and the best taste, and the crab meat at this time is fat and sweet.
Red hair crab is mainly produced in Japan, Russia and the Gulf of Korea, etc., in order to keep the red hair crab fresh and the meat is firm, usually after the red hair crab comes ashore, it will be hot with boiling water first, and the hair crabs seen in the market are red.
The largest catch in Hokkaido: Munaya, the best quality red crab
In Japan, when it comes to crabs, the first thing that comes to mind is definitely Hokkaido! The best quality red crab is also produced in the northernmost part of Hokkaido, Japan, "Soya", starting from the Soya Strait to the Sea of Okhotsk, which is the largest and most natural catch in Hokkaido.
Why is it said that the red crab in Zonggu is the most delicious?
First of all, it must be related to the temperature of the seawater. The waters around Hokkaido have lower sea temperatures compared to other places such as Japan. Red crabs like low temperatures, in order to resist the colder seawater, can only develop the body is great, the meat is naturally delicious!
The second is related to the excellent water quality in the Hokkaido area. The high quality of the water makes the meat of Hokkaido hairy crab fat, and its crab meat ratio is also more than that of hairy crabs produced in other countries, which can account for eight components of the whole crab.
There is also the reason why the red crab "eats well". In the spring, there will be drift ice from Russia, with a large number of plankton, which will become the food of the hairy crab, because after eating this full plankton, the hairy crab meat produced in Zonggu is full and strong, the crab paste is surging and the taste is outstanding.
Finally, in Hokkaido, there are many professional crab fishing divisions. They have golden eyes, and they know which one is delicious and which is not delicious.
A delicious extension of the red haired crab, the way to eat
The general standard weight of the mature hairy crab is 600 to 800 grams, and when the red crab crab meat is translucent, it means that the crab meat is very fresh. Its vitality is also fragile, and it can be kept in the refrigerator for three or four days at most, so be sure to do it as soon as possible.
Steamed red crab
These umami ingredients of red crab, of course, the best steaming method, the most traditional Japanese is steamed to dip some tosa vinegar to eat, so that it is the freshest when eaten. First remove the feet, then cut the crab body into 4 parts, scrape out the meat of the crab body, push the back arm meat out, and then the forearm meat, its crab grate is smaller, so it is all scraped out of all the meat.
You can also make some frozen crab dishes, or sashimi.
Frozen hairy crab
The first step is to open the lid of the live crab, remove the lung lobe, and put it into the steamer basket to steam, which takes about fifteen to twenty minutes. After the crab is steamed, it is frozen, disassembled into small pieces, and drizzled with sweet crab paste, which can bring out the fresh sweetness of the hairy crab.
Live crab sashimi
Live crab sashimi: First cut off the live crab arm, use a knife to cut off the shell of the arm, and then put it into the arsenic full of ice cubes, and then wash it forcefully, so that the crab meat fibers shrink rapidly. Then use strong absorbent paper to dry the crab arm, neatly drain the dish, with some decoration, you can make a live crab sashimi. When eating, mixed with a little soy sauce and wasabi puree is the best taste, and the entrance is refreshing and sweet.
The light weight of the red hair crab will make some pot materials, and even make soup ingredients.
Seawater scalding red crab
Quite famous in Hokkaido is the hot red crab sold at Nagambu Station, which is tied up with a thin rope, salted in clean water, boiled over a strong heat for 20 to 25 minutes, boiled and added to the water, then rolled out to pick it up. The Way the Japanese cook sea crabs is very special, they use seawater to cook crabs .
Kombu red crab hot pot
Or it can be added to the hot pot with a kombu soup base. The shell of the hairy crab also tastes very strong, a bit like a lobster shell. Therefore, it is also possible to make hot pot with shells.
The soup base is made with the lightest kelp water, and the chopped hairy crab is boiled into a pot with vegetables to taste, and the taste is extremely sweet.
Red crab porridge
Red crab even the shell can also boil porridge, to add crab paste, with seaweed boiled, porridge is full of fragrant crab aroma, and then bite the crab, salty and moderate, no need for condiments must also be impressed by the delicious and rich crab porridge.
Japanese people pay attention to the original taste of hairy crab, usually only steamed frozen food, but with the continuous evolution of food culture, the hair crab has become more and more edible, such as cooking soup, making sushi, fried tempura, and even fried rice.