What is the nutritional value of pike crabs? Nutritional value of pike crabs

The meat of the crab is delicate and white, rich in protein, fat and a variety of minerals. Barracuda crabs are the strongest individuals in winter, generally weighing about 250g and up to 500g.

The crab paste is covered with red cream and tastes superb. Barracuda crab can be eaten raw, steamed, fried, or fried, or stewed in half with bean paste, or fried with crab adult cakes, pickles, tofu, which are common dishes on the tables of residents of coastal areas. It can also be pickled, that is, the fresh pike crab is soaked in brine, and it can be eaten after a few days, commonly known as "fresh wind catching crab".

Extended information: Steamed pike crab.

Ingredients: crab, ginger, green onion, cooking wine, vinegar, salt.

1.Prepare raw materials for later use.

2.Wash the crabs.

3.Add an appropriate amount of water to the pot, and add ginger, green onions, and cooking wine according to taste.

4.Place the crab on a plate, bring the water to a boil and place it in a pot to steam.

5.Ginger shredded.

6.Pour in an appropriate amount of vinegar for dipping.

The meat of the crab is delicate and white, rich in protein, fat and a variety of minerals. The pike crab is the most robust in the winter season, generally weighing about 250 grams and up to 500 grams. The female crab is covered with red paste and has an excellent taste.

Barracuda crab can be eaten fresh, or steamed, fried, or fried, or all two halves of stewed bean paste, or fried rice cakes with crabs, stir-fried pickles, boiled tofu, is a common dish on the table of residents in coastal areas.

It can also be pickled, that is, the fresh pike crab is soaked in salt brine and can be eaten after a few days, commonly known as "fresh wind crab". In the past, fishermen often selected live crabs full of paste because of the high yield of pike crabs, and the yellow was cut into a bowl, and the wind and sun made it solidify, which became "crab roe cake", which had a good flavor, but the yield was small, and it was difficult for ordinary people to taste this taste.

Harvesting operations

The harvest time should be in late autumn, when the water temperature drops below 15 and the crabs do not continue to gain weight. Catching pike crabs at the right time is the key to high quality, efficiency and high yield. The start time should be determined according to whether the pike crab has entered the cream crab stage, the sale** and the weather conditions.

Generally, it is better to start fishing in December, and it should not be started on rainy days.

When a small amount of crab roe is out of the pond, it can be fished out at night with a crab pot or a net. When a large number of ponds are discharged, the net cage bag should be fixed at the gate, and the water should be released at low tide, so that the pike crab can enter the cage bag with the flow, and when the water in the pond is discharged to the lowest, an iron rake can be used to slowly rake along the bottom of the pond. When encountering the crab carcass, pick it up carefully, and use a cheat net to scoop it into a basket or bucket.

The pike crab is caught with a rubber band to tie the two legs.

The above content refers to Encyclopedia - Barracuda Crab.

Barracuda crab is a commonly eaten crab that can be fried and boiled, and is loved by many people, so what is the nutritional value of pike crab?

Barracuda crab meat is delicious and nutritious, containing a lot of protein and fat, and more calcium, phosphorus, iron, vitamins and other substances. Each 500 grams of pike crab contains grams of protein, grams of crude fat, grams of sugar, milligrams of phosphorus, milligrams of iron and an appropriate amount of vitamin A.

The meat of the pike crab is white, fragrant and refreshing, in fact, the meat of the pike crab contains a lot of protein, but the content of fat and sugar is very small, it is a veritable high-protein, low-fat and low-sugar food, suitable for nourishment.

The crab roe and crab paste of the pike crab contain some fat, but the stool cover is that the fat of the pike crab is not the same as the fat of land animals, and the fat of the pike crab is mainly unsaturated fatty acids, which have a great effect on the human blood system and nervous system, and are the effective ingredients for reducing blood lipids.

Barracuda crab contains a large number of trace elements, especially the highest content of calcium and phosphorus, after eating, it has a good effect on calcium and phosphorus supplementation, and has a very important role in the balance of blood calcium and phosphorus in the human body.

Barracuda crab is a commonly eaten crab that can be fried and boiled, and is loved by many people, so what is the nutritional value of pike crab?

Various studies have shown that the shell of the pike crab contains a substance called chitin, from which a substance called ACOS-6 can be extracted, which is characterized by low-toxicity immune activation, which can inhibit cancer.

Crab roe is rich in protein, phospholipids and other nutrients, which is rich in nutrients, but also contains high levels of oil and cholesterol.

1. How to eat crab roe.

It can be made into many delicacies: crab roe porridge, etc. Shanghai Tang also has a famous delicious snack - crab Chun Nian Na Fan Xiao Long. As the name suggests, the main ingredient is crab roe. There are two types of crab roe: river crab roe and sea crab roe.

2. Suitable for people.

Coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia patients should eat less or no crab roe.

3. History of crab roe.

According to the "Food Classic": the female crab has the effect of appetizing and moistening the lungs, tonifying the kidneys and strengthening the yang, nourishing the blood and activating the blood. Among them, the nutritional value of crab roe is the highest. It is rich in trace elements, collagen, calcium, phosphorus and other essential nutrients for the human body, and is known as "the best in the sea".