How to preserve the pike crab to be fresh, how to preserve the freshest pike crab

If we want to save live pike crabs, we need to tie the crab's feet together, which can reduce the physical exertion of the crab and prevent it from crawling around. Then we put the crab in the fridge and keep it at a temperature of 3-6 degrees Celsius, then put a wet towel on top of the crab so that it is moisturized. This step is important, don't forget.

In this way, the pike crab can be stored for about three days without spoiling and still fresh. Of course, the sooner you eat it, the better, and the sooner you eat it, the fresher it is.

2.Store at low temperatures.

Another method is to steam the crab first and then freeze it. This method allows them to stay for a month or so, which is not bad. The specific method is to put the crab into cold water and steam it, then cool the steamed crab, then put the crab into a fresh-keeping bag, drain the air in the bag, tie the bag tightly, isolate the air, and finally put it in the refrigerator freezer for preservation.

In general, it is no problem to store pike crabs for a month, but it is best to eat them as soon as possible.

First of all, I prepare fresh pike crabs and wash them, preferably several times. After that, we add water to the pot and bring to a boil, then put the crab in the pot and boil, then take out the crab and drain it, and then set it aside to dry. After that, we took out the plastic bag and put the crab in it, and then we took out the plastic bag and put the bag containing the crab into the plastic bag.

After emptying the air inside, tie the plastic bag tightly and put it in the refrigerator to keep it fresh.

In this way, the pike crab will be fresh. You can take it out and steam it when you want to eat it. In this way, the pike crab will be fresh for a long time.

If you don't believe me, you can try this method and you won't be disappointed. Here, I want to tell you that you must pay attention to buying pike crabs. Never buy dead, only fresh.

Preservation method of pike crab: refrigerated preservation, frozen preservation.

1. Refrigerate and store.

If you want to keep a live pike crab, you need to tie up the crab's legs to reduce the crab's physical exertion and prevent it from crawling. Then put the crab in the refrigerator freezer to refrigerate, the temperature is maintained at 3-6 degrees Celsius, cover the crab with a wet towel, the purpose is to moisturize the crab, with this method to preserve the crab can be stored for about three days will not be bad.

2. Cryopreservation.

The crab is steamed first and then frozen, which can be stored for about a month. The specific method is to first steam the crab in a pot of cold water, then let the steamed crab cool, and then put the crab into a fresh-keeping bag, discharge the air in the bag, tie the bag tightly, isolate the air, and finally put it in the refrigerator freezer for preservation.

Precautions for eating pike crabs.

1. Don't eat dead crabs.

Because the parasites in the body of dead crabs will multiply and spread into the crab meat, they will break down the protein to produce histamine. Moreover, the longer the crab dies, the most toxic to the body, and even if the dead crab is cooked, it will not destroy the toxin, and it will cause nausea and vomiting, cheek flushing, and rapid heartbeat after eating.

2. Don't eat overnight crabs.

Barracuda crab contains more histamine, overnight histidine will be decomposed into histamine under the action of some vitamins, we eat it is easy to cause histidine poisoning, so when eating pike crab, we must pay attention to steaming and eating, not more than 4 hours.

3. Don't eat raw crabs and drunk crabs.

Barracuda crab contains a lot of pathogenic vitamins, and the resistance of many bacteria or insects is very strong, and it cannot be killed well with wine, so eating raw crabs is very easy to induce paragonimiasis.

The correct way is to wash the crab first, remove the rubber band, face up, boil and steam for 8 minutes on high heat, let it cool naturally after steaming, and then put it into a fresh-keeping bag, and you can eat a few at a time.

What can be eaten within 3 days is put in the refrigerator to keep fresh, and the rest is put in the refrigerator to freeze, and after natural thawing when eating, it can be steamed in the pot for 3 minutes.

The crab preserved in this way is as delicious as the fresh one, the crab roe does not disperse, and the crab meat is firm. Of course, crabs are not suitable for long-term storage, and it is very good to use this method to preserve crabs and avoid the ** period of the National Day.

Tips for picking crabs

1. Look at the crab's feet.

When choosing, you can pinch the crab leg with your hand, if it is soft and collapsed, it will be flattened when pinched, and there is no meaty feeling, which means that the crab is very thin. On the contrary, if it is hard and meaty, it means that the crab is relatively fat, and its flesh is very large.

2. Look at the crab's belly.

You can also pinch the crab's belly with your hands, if it is hard and thick, it is a fat crab. On the contrary, if it is soft when pressed, it means that the crab has no meat, just an empty shell, and a crab that is too thin is equivalent to buying a shell home, which is very cost-effective.

3. Look at the shell on the back of the crab.

Fresh and plump crab, its shell cover is cyan, and shiny, the texture of the shell is relatively clear, and then to observe the shell and stomach in the middle of the joint position, if it is relatively thick, it is often said "top cover fat". On the contrary, if the shell cover and the belly are closed, and the lid is not raised, it means that the crab is very thin and basically has no meat.

The method of preserving the pike crab is as follows:

1. Add water to freeze the method.

If you want to perfectly ensure a good taste of fresh pike crabs, it is best to choose the water freezing method. The method is very simple, prepare a small box, stack the crabs one by one next to each other (you can tie the crab legs in advance), and then add water to it until the water is completely submerged in the crabs, then cover the lid and put it in the freezer compartment of the refrigerator to freeze.

Take it out and thaw it before serving and cook it the way you like. This method, which is currently used for long-distance transportation and sales, can ensure the freshness of the pike crab to the greatest extent, and at the same time does not affect the taste of the meat.

The "raw jelly" pike crab, the locust finch is not suitable for steaming, and the most popular tung is used to fry and eat.

2. Freeze after steaming.

This method is suitable for many families, and there is no need to worry about wasting the pike crab that you can't eat at once after steaming. Seal it directly in a plastic bag, store it in the refrigerator freezer, and store it for a week until the meat is still very fresh.

When steaming pike crabs, there are two things to keep in mind:

1. After the crab is cleaned, the stomach is facing up, and the water is boiled and steamed on high heat for 12-20 minutes.

2. After steaming, the shuttle must be cooled and immediately put into the refrigerator for freezing, so as to maintain the fresh taste of the crab to the greatest extent. This method has many advantages, and there is no need to worry about the uneventful spoilage of fresh pike crabs during the thawing process.

There are two ways to preserve pike crabs freshly, such as refrigerated and frozen.

1. Refrigerate and store.

If you want to cover the live pike crab, you need to tie the crab's feet to reduce the crab's physical exertion and prevent it from crawling around. Then, we put the crab in the refrigerator and keep the temperature at 3-6 degrees Celsius. Then, we cover the crab with a damp towel.

The goal is to moisturize the crabs. This step is very important. Don't forget.

This method can raise pike crabs for about three days, which is still very novel. Of course, the sooner you eat it, the better, and the sooner you eat it, the more novelty it is.

2. Cryopreservation.

Another method is to steam the crab before freezing. This way they can stay sleepy for about a month. The specific method is to put the crab into cold water and steam, then cool the steamed crab, and then put the crab into a fresh-keeping bag, discharge the air body in the bag, tie the bag tightly, cut off the air body, and finally put it in the freezer of the refrigerator for preservation.

In this case, the pike crab will be fine if it is raised for a month, and it will not spoil, but it is better to eat it as soon as possible.

Morphological characteristics of pike crabs:

The body color of the pike crab varies depending on the surrounding environment. Individuals living on sandy bottoms have a light gray-green cephalothorax, a round white spot in the anterior gill region, most of the chelicerae are purplish-red with white spots, part or all of the ventral surface is white, the first three pairs of long steps and wrists are also white, the palms are bluish-white, the soft bristles are brown, the knuckles are purplish-blue or purple-red, the fourth pair of steps are green with white spots, and the fingertips are purple-blue. Individuals living among seagrass have a darker body color.

It is omnivorous, eating fish, shrimp, shellfish, and algae, and even eating the same kind, and likes to eat animal carcasses. The cephalothorax is fusiform, slightly raised. There are 3 prominent wart-like bumps on the surface, 1 in the stomach and 2 in the heart.

Its body shape is like an oval, and the two ends are pointed like a weaving shuttle, so it has the name of the three-wart pike crab. Each of the two anterior lateral margins has 9 serrations, and the 9th serration is particularly long, extending to the left and right. The frontal margin has 4 small teeth.

There is a pair of stalked compound eyes on both sides of the forehead that can be rotated. There are 5 pairs of thoracic feet. The stings are well developed, the long segments are prismatic, and the inner margin is blunt.

Preservation of fresh live pike crabs:

1. Cover with a wet towel and put it in the refrigerated area.

If we want to preserve live pike crabs, remember not to untie the ropes that bind them, and even less to wash them. Just put the crabs in the freezer and cover them with a damp towel on their backs. When we need to cook, take the crab out, try your eyes to make sure it's still alive, and then you can cook it directly.

The reason why this method can keep it fresh is that at the temperature of the refrigerator, the crabs will enter a dormant state, which can generally be maintained for four to five days without dying.

When we need to cut the fresh crab for frying, if we are worried that the crab is too vigorous to handle, we can also put the live crab in the refrigerator and let it blow the cold air for a while, so that the crab will enter a near-dormant state, lazy appearance, easier to handle.

2. Put it directly into the freezing area and "freeze to death".

If you really need to leave it for a little more time, then you need to put the live pike crab directly into the freezer and "freeze to death". It is important to note here that the crab must be alive before being sent to the freezer, and even if the crab looks like it is about to die, the "freeze to death" method is not recommended.

And this method is very damaging to the taste of crab meat, as the saying goes, the crab "gets thinner the frozen". So it's best not to use this method unless we have to.

The activity of the pike crab.

When the crab swims, its body is tilted and hung down in the water, and the foot of the fifth step swings frequently, making horizontal or non-directional horizontal swimming. When diving into the sediment, it is often at an angle of 15 to 45 degrees to the bottom of the pool, and only the eyes and antennae are exposed. Barracuda crabs do not have the ability to burrow, and pond farming does not need to be equipped with escape facilities.

The water temperature is below 18, and the crabs are mostly lurking in the sand piles by the pond.