Why do sea crabs have red particles in their gills?

Because of the sea crabs.

The gills are warm and moist, the same growth that the "red particles" prefer. The "red particles" are Minghe.

It has strong resistance to diseases and insects.

Tea lotus is distributed in the world's oceans. It prefers to congregate on buoys, dock facilities on the surface and seabed of the ocean, and sometimes happens to parasitize the limbs and limbs of crabs and reptilian shrimp, which is associated with the pollution of seawater quality. Harmless to humans.

And people don't eat crab gills, so there is no need to worry.

This is a common symbiotic organism on sea crabs, which is harmless to humans, and not every sea crab will have it due to the different growth environments. Citizens do not have to worry too much about buying such sea crabs, remove the gills, hearts, stomachs, and intestines of crabs (these 4 things contain bacteria, viruses, sludge, etc.) before eating, and then cook the crab at high temperature before eating.

Depends on the inscription on the crab gills. It is a thing that symbiotes with crabs, and likes to parasitize on crabs. Tea lotus is distributed in the world's oceans, and it is necessary to remove it when eating pike crabs to avoid affecting the taste. Barracuda crabs need to be soaked in water before cooking, so that they can soak out the sediment in the body, and it will be more hygienic when eaten, and it will not affect the taste.

If you are afraid of crabs getting caught in your hands, prepare a basin of hot water of about 45 degrees first, that is, put your hands in the water without feeling hot (if it is too hot, the crab's feet will come off). Put the crabs into the water one by one with their stomachs facing up, and when they turn over, they will already choke on hot water. The advantage of this is that the crab just faints, and you will no longer pinch your fingers at your mercy, and it will not affect the deliciousness of the crab.

Then follow the cleaning steps.

Nutritional value of crabs.

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

2. The crab roe and crab paste of crabs contain a small amount of fat, but the fat of crabs is different from the fat of terrestrial animals, and the fat of crabs is mainly unsaturated fatty acids, which have a great effect on the human blood system and nervous system, and are effective ingredients that can reduce blood lipids.

The pink particles on the gills of sea crabs are a marine epiphyte that likes to "live in groups" and is harmless to humans. The "pink particles" in the gills of this crab are "Ming Lotus", which is a creature of the subclass Crustacea Cranacea of the Arthropod phylum, which is very closely related to shrimp and crabs, and is not a perennial herb of the genus Ginger of the Ginger family.

The "Ming Lotus", which is parasitic in the gills of river crabs, is distributed in all oceans of the world. It likes to place its home in groups of buoys, dock facilities and undersides of ships, and sometimes it also happens to parasitize the gills and mouth limbs of crabs and reptile shrimp, which is related to the dirty water quality of the ocean.

It's the feces of crabs.

1. Crabs are rich in protein, high cholesterol and high purines, gout patients should self-control when eating, and people with colds, hepatitis and cardiovascular diseases should not eat crabs.

2. China has the tradition of eating river crabs before and after the Mid-Autumn Festival, because traditional Chinese medicine believes that crabs are cold, so they often use ginger, perilla and other spices used for eating crabs.

That's crab roe, i.e. crab eggs.

1. Introduction to crab roe:

Crab roe contains a lot of proteins, fats, phospholipids, and vitamins that are essential for the human body.

and other nutrients. In particular, the crab roe in autumn is very delicious. However, special attention should be paid to coronary heart disease.

Patients with high blood pressure, arteriosclerosis, and hyperlipidemia should eat less or no crab roe.

Second, how to eat crabs:

1.Flip the crab upside down, exposing the white lid of its abdomen, and pull it off the abdomen, and you will find that the crab roe will come out where it connects to the crab.

2.Peel it up along the lower edge of the crab lid and open the crab bucket. Set the crab aside. Take out the crab bubbles, put the crab roe back into the shell, pour a little vinegar, and eat it in one go.

3.In the small groove in the center of the crab body, there is crab roe or crab paste.

You can eat it with a spoon. Suck.

4.Break the crab into two sides from the groin of the crab, break it along the horizontal grid of the crab body, and the meat in the horizontal grid will be exposed, and then dip it in ginger vinegar and you can eat.

5.Bite the upper part of the crab's thigh, then break the joint between the thigh and calf, and suck it so hard that the thigh meat is in your mouth. Divide the remaining calf into two parts, twist it off at its joints, and taste it from head to tail.

Leave one foot and don't eat it first, and use it as a tool to remove meat.

6.Finally, taste the crab claws, bite through the crab claws with your teeth, so that you can peel off the shell, expose the meat inside, and you can eat it. The rest of the meat can be eaten by removing the meat from the tip of the leftover foot.

3. Precautions for eating crabs:

1: Crab intestine - a thin line hidden in the crab roe, not edible.

2: Crab bubbles are not edible.

3: Crab heart, hidden in the middle of the crab belly where the yellow paste is thickest. It's the coldest here, and you can't eat it.

4: Crab gills and triangles under the gills.

Crab white is very cold and cannot be eaten.

That's crab roe, or crab eggs. It contains a large number of essential proteins, fats, phospholipids, vitamins and other nutrients, and is rich in nutrients. The crab roe in autumn is delicious. River crab roe is the top grade, and sea crab roe has a slightly worse taste.

Patients with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or no crab roe.

First of all, the main pathogen of bacterial pathogenesis that causes shrimp yellow gill disease is an ectosymbiotic ciliate called shell pipeworm and marginal caterpillar. When bacteria invade the shrimp body, it causes systemic infection. At the beginning of the disease, the gills are pale yellow and oval shaped, and some diseased shrimp are accompanied by redness of swimming feet. As the disease progresses, the gill filaments are enlarged and dark yellow; In severe cases, the gill filaments are erosive and yellowish-brown.

After microscopic excavation, it was found that the end of the gill filament was irregularly swollen, and there were active bacteria in the gill filament and blood. Sick shrimp infected with bacteria have poor activity ability, loss of appetite, often swim slowly on the surface of the water, and are easily frightened and jump out of the water in groups. Once the disease is severe, the mortality rate can reach more than 70%.

2. Algae is pathogenic, and a large number of algae follow the gill filaments of shrimp, and the gills are swollen and yellow or yellow-brown, which is irregular in shape. Diseased shrimp have poor feeding ability and slow movement. If the disease is too long, it often causes hypoxia and floats due to poor breathing.

The co-infection disease with yellow gill as the main symptom in shrimp farming is particularly serious, and the mortality rate of sick shrimp is higher due to cross-infection, and it is also difficult to diagnose and control.