How to tell if the pike crab can still be eaten

Look at the color. Usually, when the pike crab is cooked, the back is bright red and the belly is bright white. Dead crabs have dark red backs and gray bellies, and are gray in color.

Smell. Generally, live crabs taste delicious when cooked. If there is a fishy smell, then such a pike crab has most likely gone bad. Secondly, dead crabs have poor meat quality and sometimes rot.

Look at the crab shells. In general, the shell of live crab is hard after cooking. If you press hard with your fingers, the case will not dent. Dead crabs begin to rot because of the quality of the flesh. The crab shell becomes soft when cooked and sags when gently pressed with your hand.

Fresh three-wart crab is bright red on the back and bright white on the belly when cooked. Dead crabs have dark red backs and gray bellies, and are gray in color. Live crabs are delicious when cooked.

If there is a fishy smell, it means that the crab has gone bad. Secondly, the meat quality of dead crabs is relatively poor and sometimes rotten.

Fresh three-wart crab is bright red on the back and bright white on the belly when cooked. Dead crabs have dark red backs and gray bellies, and are gray in color. Live crabs are delicious when cooked. If there is a fishy smell, it means that the crab has gone bad. Secondly, the meat quality of dead crabs is relatively poor and sometimes rotten.

1. The back of fresh pike crab is bright red after cooking, and the abdomen is bright white; Whereas, the dead crab has a dark red back, a grayish belly, and a gray color. Live crabs are delicious when cooked, if there is a fishy smell, the pike crab has deteriorated, and secondly, the meat of dead crabs is relatively loose and sometimes rotten.

2. Barracuda crab, commonly known as white crab in some places. Because the cephalothorax is a shuttle, it is called a shuttle. The ** of the carapace has three protrusions, so it is also called the three-wart pike crab, which belongs to arthropods.

Males have a pointed and smooth umbilicus, with long chelae and a bluish shell surface; The female has a round umbilicus with villi hairs, and the shell surface is ochre or spotted.

3. The pike crab meat is fatty and delicious, has high nutritional value and economic value, and is suitable for temporary breeding and fattening of seawater. cephalothorax fusiform, almost twice as wide as long; The cephalothorax surface is covered with fine granules, with 2 granular transverse embankments and 3 verrucous protrusions; forehead with 2 sharp teeth; The anterior lateral margin has 9 acute teeth, and the terminal teeth are long and spiny, protruding outward. chelicerae stout, longer than cephalothorax; The long nodes are prismatic, and the male long nodes are more slender, with 4 acute spines on the anterior margin.

Population distributionIt is found in Japan, Korea, the Malay Archipelago, the Red Sea and most of the coasts of Chinese mainland.

Whether the frozen pike crab can be eaten depends on the time of freezing.

Generally, the time of pike crab cryopreservation is about 1 month, if it has been frozen for a year, the nutrients in the pike crab have been lost a lot, and it is possible that a large number of bacteria have been bred and deteriorated, resulting in toxic substances, not only the taste of food is poor, but also may cause abdominal pain, diarrhea, vomiting and other food poisoning symptoms after human consumption, so it is not recommended to continue to eat pike crabs that have been frozen for one year.

Related Notes:

Frozen pike crabs are generally not recommended to be steamed and eaten due to the reduced umami, and can be eaten by stir-frying, spicy, etc.

Ingredients: Crab, oil, salt, sugar, green onion, ginger, dried chili, cooking wine, balsamic vinegar, light soy sauce.

Method: 1. Thaw the frozen pike crab and dispose of it for later use.

2. Heat oil in a pot, add green onions, ginger and dried chili peppers and stir-fry until fragrant.

3. Evenly enter the range of pike crabs.

4. Add an appropriate amount of sugar, salt, cooking wine, balsamic vinegar and light soy sauce and stir-fry to taste.

5. Remove from the pot and serve on a plate.

Hello, if you buy a frozen pike crab, the ice water has not completely melted during transportation, or the box still feels a little cold, it means that the crab is still fresh, and it is recommended to put it in the freezer immediately after arriving home. Remember that the freezer is not a refrigerator, after one day, if you want to eat it on the second day, you can take out the crab in the freezer and put it in the refrigerator, and you can eat it when it is thawed.

In fact, it is best to marinate frozen pike crabs with salt, and then put them in the freezer, when to eat them and take out a few, and the crab is easy to cut with a knife in a frozen state, and it is also stylish.

Soak the rice cake in advance, if it is fresh and soft, you don't need 3 crushed garlic, ginger slices and red pepper ready 4

Dip the crabs one by one in cornstarch and set aside5

Remove from the oil pan and sauté the tempeh sauce until fragrant 6

Then add the garlic, ginger and red pepper and stir-fry until fragrant 7

Add the crab dipped in cornstarch and fry for a while before stir-frying 8

Add the cooking wine 9

Add a pinch of salt 10 and a pinch of light soy sauce and dark soy sauce 11

Add granulated sugar and stir-fry well 12

Add the rice cakes and stir-fry well 13

Add a small amount of water and bring to a boil 14

Look at the color. Usually, when the pike crab is cooked, the back is bright red and the belly is bright white. Dead crabs have dark red backs and gray bellies, and are gray in color.

The smell is average, and live crabs taste delicious when cooked. If there is a fishy smell, then such a pike crab has most likely gone bad. Secondly, dead crabs have poor meat quality and sometimes rot.

Look at the crab shells. In general, the shell of live crab is hard after cooking. If you press hard with your fingers, the case will not dent. Dead crabs begin to rot because of the quality of the flesh. The crab shell becomes soft when cooked and sags when gently pressed with your hand.

Fresh three-wart crab is bright red on the back and bright white on the belly when cooked. Dead crabs have dark red backs and gray bellies, and are gray in color. Live crabs are delicious when cooked.

If there is a fishy smell, it means that the crab has gone bad. Secondly, the meat quality of dead crabs is relatively poor and sometimes rotten.

Fresh three-wart crab is bright red on the back and bright white on the belly when cooked. Dead crabs have dark red backs and gray bellies, and are gray in color. Live crabs are delicious when cooked. If there is a fishy smell, it means that the crab has gone bad. Secondly, the meat quality of dead crabs is relatively poor and sometimes rotten.

Look at the color: If the crab is cloudy in color and the frozen juice is black, it is rotten. Smell the smell:

Rotten pike crabs will have a bad smell of oak, and such pike crabs are not edible. Touch texture: Stroke the surface of the pike crab, if there is mucus, it means that it has rotted.

1. Look at the color: If the color of the pike crab is turbid and the frozen juice is black, it means that it has rotted.

2. Smell the smell: Rotten pike crabs will have a very bad smell, and such pike crabs are inedible.

3. Touch the texture: stroke the surface of the pike crab, if there is mucus next to the land loss, it means that it has rotted.

Barracuda crabs can be eaten except for the following parts, as follows:

1. Crab gills: two rows of soft things that grow on the abdomen of the crab like eyebrows, commonly known as crab eyebrows, are the respiratory organs of crabs, used to filter water quality, and are very dirty.

2. Crab intestines: There is crab excrement in it, after breaking the crab body, you can see that there are black things in the crab roe and crab meat, which should be removed.

3. Crab stomach: The triangular bag hidden in the crab roe contains the excrement of the crab. Hidden in a pile of crab roe on the crab lid.

4. Crab heart: also called crab hexagonal board. It is hexagonal in shape, hidden in the middle of the crab belly where the yellow paste is thickest, and it is the coldest, so it must not be eaten. When you open the shell, you can see a black membrane coating, and the crab heart in white flakes is between the yellow paste and the black membrane coating.

There are two ways to eat crabs. After freezing, the meat will become softer, the taste will deteriorate, and the freshness will be different, and it will definitely not work to steam it directly. For this type of crab, the general practice is to first marinate the crab, cut it into pieces, remove the gills and tips, sandbags, then put it in a container, tidy it up, sprinkle it with salt.

The amount of salt in each layer depends on the taste. However, there must be a certain amount, otherwise it will be undercooked. The criterion for undercooked meat is whether the meat is detached from the shell.

If you feel too fishy, you can put some ginger slices and two tofu crab soup (personal favorite), thaw the crab, cut it into pieces, remove the gills, remove the sandbag, remove the tip, and put it in water to boil. Once the color of the soup has changed basically, add the lactone tofu (cut into cubes) and cook for 5 minutes. The general ratio is 1 box of tofu and 2-3 medium crabs.

Third, fry the crab in scallion oil, cut it into pieces, remove it three times (as mentioned above), dry it, heat it, put the bottom oil, cover the bottom of the pot, wait for the oil to smoke, add salt and ginger shreds (fragrant and fishy), after 10 seconds, put in the crab pieces, stir-fry constantly, after the color of the crab shell changes, put a little soy sauce (I like soy sauce to look good.)