Does the sea red swimming crab have roe, when is it fattest, can it be eaten after it dies, and how does it compare with the blue swimming crab
The flower crab, also known as sea red, stone shell red, and red shell red, is a common crab species in our country. Because of its large body and fat meat, and because it has roe throughout the four seasons, and the crab roe can be used as a premium condiment and tonic, it is quite favored by people. So when is the flower crab fattest? Can it still be eaten after it dies? How is it eaten? Which tastes better, it or the blue swimming crab?
When is it fattest?
The fat season differs between male and female crabs
1. It is fattest and most delicious from September to October each year.
2. There are 2 times a year, in early spring and mid-autumn. Roughly around May 1 and around October 1.
3. Generally, eat female crabs first, then male crabs. Female crabs are eaten for their roe, so they can be eaten earlier, while male crabs are eaten for their paste and meat.
Can it still be eaten after it dies?
As long as it is a dead crab, or a crab left overnight, do not eat it. Because there are many bacteria in the crab's body, especially Salmonella, and after death the chance of bacterial infection increases, so do not eat it!
Within how long after a flower crab dies can it be eaten?
Crabs live in water and like to eat dead fish, dead shrimp, and other decaying animal carcasses in the water, so a certain amount of bacteria will infect the crab's body. River crabs especially mostly grow in muddy ponds, and their bodies inside and out are covered with large amounts of bacteria. Live crabs can excrete bacteria from the body through metabolism; when a crab is about to die or has already died, a chemical substance called “histidine” is produced in the crab's body, and “histidine” then breaks down to produce a toxic substance called “histamine”.
The longer the time since death, the more toxins there will be, and even if the crab is cooked, the toxins are not easily destroyed. This toxin is harmful to the human body, mainly manifesting as allergic reactions, also called anaphylactoid poisoning. Some people who eat dead crabs show poisoning symptoms within a few minutes to two hours, manifesting as flushed skin, with the skin of the face and upper body turning red, as if drunk. Some people will have symptoms of dizziness, palpitations, chest tightness, and decreased blood pressure, and some people will also have digestive tract symptoms resembling gastroenteritis, manifesting as nausea, vomiting, and diarrhea, but body temperature is generally normal. Mild symptoms recover after one or two days, while severe cases can endanger life.
How to eat:
Steamed flower crab
1. Fresh flower crab
2. Rinse clean under running water
3. Peel and slice the ginger
4. Put the crab shell side down and place in the steamer
5. Add one slice of ginger, cover the pot, and steam for 20 minutes
6. The steamed crab
7. The crab leg meat is still fairly plump
Which tastes better, it or the blue swimming crab?
The blue swimming crab tastes a bit better, because at present the blue swimming crab on the market is caught less and less, so its price keeps rising. Today, one weighing more than half a jin has already reached 69 yuan per jin, approaching Mid-Autumn Festival prices, and many citizens exclaim they cannot afford to eat it. But the red shell red and flower crab, which taste even more delicious, currently cost only about half as much as the blue swimming crab, with large ones at 35 yuan per jin, slightly smaller ones at 30, and even 25 can buy some.
Differences between the flower crab and the blue swimming crab
The flower crab has somewhat better nutritional value, while the blue swimming crab is larger and has a more refreshing mouthfeel. I also checked on Baidu, and in terms of comprehensive nutritional value, the flower crab is superior! You can try both, each has its own merits
Blue swimming crab: because it is large and has a lot of meat, its mouthfeel is thick and its sea flavor is stronger, and eating it is very satisfying
Flower crab: it is plump in any season, even the small ones are very plump, and the mouthfeel is also very substantial
Flower crab is generally produced from Qingdao to the Bohai Bay in places with more muddy reefs, and it grows slowly. A crab with a carapace the size of a fist needs about 5 years to grow that big. Even though it is also a swimming crab, in 5 years, under nutrient-rich conditions, it can grow to twice the size of the stone shell red, so the meat of the stone shell red is slightly sweet, tasty, and not greasy, while the blue swimming crab meat is coarse. The name flower crab comes from the fact that among the three types of stone shell red, the flower crab has the largest number, so people are accustomed to calling it the flower crab
The flower crab is rich in nutrition, with tender meat, plump and delicious, and is a top-grade crab. Every 100 grams of the edible portion contains 14.6 grams of protein, 1.6 grams of fat, 2 micrograms of vitamin a, 228 milligrams of calcium, 262 milligrams of phosphorus, 0.9 milligrams of iron, as well as magnesium, manganese, copper, selenium, potassium, sodium, vitamin e, vitamin b1, vitamin b2, niacin, and many other vitamins and trace elements. It can be used medicinally; it is cold in nature, salty in taste, slightly toxic, enters the liver meridian, and has the functions of dispersing blood stasis, dredging meridians, promoting diuresis and reducing swelling, neutralizing lacquer poison, reconnecting tendons and bones, and nourishing. Its meat, ovaries, and liver are all edible. The crab roe is a premium condiment and tonic.