Which one has more meat, sturgeon crab or pike crab, and which one is easier to raise, meat crab or

Sturgeon crabs have more meat. Sturgeon crab is actually a type of blue crab. Think about whether there is more blue crab meat or pike crab.

It must be a blue crab. So there is more meat in sturgeon crabs. The head and thorax of the sturgeon crab are oval, the body is blue-green, and it mainly inhabits shallow sea rocks, reefs, caves or sheltered places, which can clear away heat and disperse blood, nourish muscles and invigorate qi.

Sturgeon crabs are also called saw-edged blue crabs, and they get their name because of their turquoise body. The abdomen of males is wide triangular and that of females is round. Rich in protein, selenium, calcium and other substances, the nutritional value is extremely high, mainly living on mudflats, burrowing during the day, foraging at night.

Of course, choose the pike crab, which has more meat. Male crabs are generally in three taels, and female crabs can reach up to half a catty. They're very big.

The best time to eat crab is in October, when there are a lot of crab roe and it is very delicious. If you like to eat crab legs, don't let it go! At this time, the crab legs are also very delicate and fat, and there are many friends who love crabs, and they will be very curious about which meat is more, barracuda crab or blue crab, both kinds of crabs are very delicious and delicious.

But crabs need more meat to eat to have energy, and when it comes to meat, you must choose pike crabs. Barracuda crabs are generally marketed from August to November, and this time is the best time to eat pike crabs, and a female crab may be about half a catty, which is really big.

Portunid. Lots of meat. Sturgeon crab is a type of crab that lives in the waters at the junction of freshwater and saltwater, and tastes much like hairy crabs than ordinary sea crabs.

Delicious. Generally larger than freshwater crabs. It's about the same as a sea crab. Plump and meaty, delicious and nutritious, it is a rare and good ingredient.

The pike crab has more meat, and it has an oblique arch on the anterior side edge, with 9 sharp teeth, and a spine at the end of the posterior margin. The abdomen of males is triangular, and the abdomen of females is nearly round. It has the advantages of delicious meat, high yield, low cost and good economic benefits. More people eat as compared to sturgeon.

Portunid. There is a lot of pike crab meat. Sturgeon crab is a type of crab that lives in the waters at the junction of freshwater and seawater, and tastes much like hairy crabs, and is tastier than ordinary sea crabs.

Generally larger than freshwater crabs. It's about the same as a sea crab. Plump and meaty, delicious and nutritious, it is a rare and good ingredient.

According to personal taste, there is more crab meat in winter, but sturgeon crab** is more accessible to the people.

Relatively speaking, pike crabs are easier to raise. In the past, when I raised meat crabs, I didn't get much harvest. I have a little more experience with pike crabs. You can take a look. How to raise pike crabs?

1. Pond conditions.

The pond area selected for breeding in the north is generally 10-20 acres of small and medium-sized ponds, and it is necessary to choose ponds near the sea area with sufficient water sources, no pollution, rich resources of small trash fish, shrimp and shellfish, and convenient inlet and drainage. The depth of the pool should be more than 5 meters. The bottom of the pool is better with sediment, and the bottom of the pool should be covered with sand about 15 cm.

2. Breeding bait.

After the pond is flooded, fertilizer is added to fertilizer to cultivate bait organisms, nitrogen fertilizer is applied per mu, and phosphorus fertilizer is applied per mu to keep the pond water transparency within 30cm.

3. Scientific seedling.

Choose natural and healthy crab seedlings, or artificially bred seedlings, and concentrate on seedlings from late May to mid-June. The stocking density should be controlled at 1000-1500 acres.

4. Feed feeding.

The bait species of pike crab are mainly low-value fresh shellfish, trash fish and shrimp, and the amount of bait can be determined according to the change of water temperature and feeding rate. Barracuda crabs usually eat small amounts during the day and large amounts in the evening or at night. When the water temperature is below 10 and above 32, the crab stops feeding.

5. Water quality management.

During the period of adult crab culture, the water quality index range is generally 18 -33 water temperature, with 25 -32 growing fastestThe pH value is;Salinity 18-32;Dissolved oxygen greater than 3 mg l;The transparency of the pool water is kept at 30cm-40cm. At the same time, insist on inspecting the pond once in the morning and evening, and carefully observe the feeding activities of the pike crabs and the changes in the water quality of the pond during the pond patrol.

6. Harvest at the right time.

The harvest time of the pike crab is in the late autumn, that is, when the temperature is below 15 and the weight of the pike crab is not increasing, it can be received, and catching the pike crab at the right time is the key to high quality, efficiency and high yield.

The copper crab is the pike crab, and there is no difference between the two. Barracuda crab is a crustacean of the order Decapoda short-tailed, especially refers to the species of the short-tailed family, its distribution is found in all oceans, rivers and land, the meat of the pike crab is delicate, white, rich in protein, fat and a variety of minerals, the female crab is covered with red paste, the taste is excellent, the pike crab can be eaten fresh, or steamed, or fried, or fried.

There are 1-2 pike crabs per catty. The pike crab is the most robust in the winter season, generally weighing about 250 grams and up to 500 grams. 250 grams = catty, 500 grams = 1 catty, so there are 1-2 pike crabs in 1 catty.

Generally, the life span of pike crabs is about 3 years, and the growth is relatively fast, and the maximum individual of pike crabs with eggs can reach 750 grams.

The meat of the crab is delicate and white, rich in protein, fat and a variety of minerals. The female crab is covered with red ointment, and the taste of sleepiness is excellent. Quietly.

Barracuda crab can be eaten fresh, steamed, fried, or stir-fried, or cut into two halves to stew bean paste, or fried rice cakes, stir-fried pickles, boiled tofu, etc.

The pike crab can also be salted and processed into "choking crab" and crab paste, and the crab eggs are rinsed and dried to become "crab roe".

The three-wart crab is a large perennial crab with a warm nature, so the size of the three-wart crab is relatively large, generally around 400-450g, and some large ones can even reach more than 500g.

Barracuda crab is characterized by plump meat, fatty cream, delicious taste, rich in nutrition, rich in protein, fat, cholesterol, carbohydrates, various minerals, vitamins and other components, with high economic value and edible value.

The big one is delicious.

Generally speaking, the larger the pike crab, the more meat there is, and the fatter the meat. Therefore, the pike crab is generally very large and delicious. But be careful, whether the pike crab is delicious or not. In addition to size, the following principles should be noted.

1.Barracuda crabs must choose both live and dead pike crabs. Not only will its taste and nutrition be greatly reduced, but it may also deteriorate.

2.Be sure to choose a crab with healthy limbs, which means that the pike crab is well maintained during transportation, and the meat quality will be better.

3.Be sure to choose a hard-shell one. Such pike crabs indicate higher maturity and have softer and fatter meat than freshly shelled crabs.