Barracuda crab crab roe is white What s going on

Yours may be a male pike crab. The crab roe of the mother crab is generally in its abdomen, that is, the digestive glands and ovulation of the pike crab, and the nutritional value is relatively high, so the pike crab has crab roe.

There are several main possibilities.

Male crabs. Barracuda crabs are the same as other crabs, male pike crabs do not have crab roe, and only female crabs have crab roe.

The mother crab is not mature.

The crab roe of female pike crabs is accumulated over time and needs to have a certain size to form crab roe, while those female pike crabs that are not mature do not have crab roe.

The color of the crab roe of the pike crab is mostly orange, which is the same as other crabs, if you open the pike crab and find that the crab roe is white, then this is not the crab roe, it is the crab paste part of the male crab, so the crab roe of the pike crab is not white.

1. What is white in the crab roe?

The female crab is crab roe, the male crab is crab paste, the crab roe is orange, and the crab paste is white. It can be eaten by ordinary people, but patients with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less.

The white sticky in male crabs is crab paste, mainly the accessory gonads of males and their secretions. After the male crab matures, the accessory gonads are abnormally developed, occupying the vast majority of the reproductive system, and even lifting the shell of the crab. Accessory gonads are rich in proteins, lipids, and other nutrients, and are highly nutritious and delicious.

In its natural state, crab paste is a bluish-white translucent jelly-like liquid; After steaming, it is translucent, sticky, and a little greasy gum.

If the crab roe is white, the crab is male. Among them, the white strip of ointment is the male gonad. The crab roe in the pike crab is rich in protein, phospholipids and other nutrients, rich in nutrition, containing a high content of oil and cholesterol, which has a good tonic effect on the body, and is known as "the best in the sea".

Portunid. The crab roe is the same as other crabs, the color is mostly orange, if you open the pike crab and find that it is white, then it is generally not crab roe, but crab paste on the male crab.

Partly, it is usually a blue-white translucent jelly-like liquid, which will turn into translucent and sticky gum after steaming.

This may be because it is a male crab, not a female crab, and the male crab is crab paste and white.

After ripening, the crab roe is the most abundant from August to November every year.

The growth of the pike crab is formed by the continuous shedding of the shell of the young crab, and when the pike crab is still young, its ovaries and gonads are not fully developed, so there is no crab roe and crab paste at this time.

Tips for picking yellow crabs.

First of all, you should choose the large one, because the formation of crab roe in the body of the female crab accumulates with the age of the female crab, and the large pike crab grows longer and accumulates more crab roe. Generally speaking, a 2 to 3-year-old female crab roe is considered more.

Secondly, hold the crab in your hand, the heavy feel is the fat and strong good crab, and the light feel is mostly the shriveled and less meat of the bad crab. A good crab with a lot of crab roe has a cyan and hard back and a full and heavy belly. You can also take a closer look at the crab legs, which are hard to pinch and have the fattest crabs.

From August to November every year. The best time to eat pike crabs is from August to November every year, this period is mainly the feeding and fattening period, and the body width can reach 100 130 mm.

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 board sauce, 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 and brine, and it 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.

A few characteristics of a good pike crab:

1.The back of the crab is blue and hard, and the belly is full and heavy. You can also take a closer look at the crab calves, which are hard and difficult to pinch the fattest.

2.Look at the belly button. The navel of the crab is generally light red, and the more red it is, the more plump the navel is.

3.Look at the crab cover. Look at the crab cover to know the fullness of the paste yellow, whether there is something yellow and red on the tips on both sides of the cover, the more proof the more paste yellow. This can only identify female crabs.

To ask the pike crab.

What's going on inside with the black one? It is reported that the black inside of the pike crab indicates that the bacteria in the pike crab are breeding or contaminated, and it is inedible. Barracuda crabs need to choose fresh ones with large size, shiny carapace and blue-gray shell, and white belly. Try not to buy dead pike crabs.

Crab roe is black what's the matter.

1. The heating time is not enough. With a live female crab, after heating for about 10 minutes, take out and cut it to see, the crab roe is black in the middle and yellow around the periphery, put it in the pot and continue to heat it for a minute or two, and it will be all golden brown when you take it out, so it should just be that the heating time is not enough.

2. The stomach of hairy crabs after they are full, that is, the black gelatinous solid in the crab roe. The reporter consulted Xuzhou Institute of Bioengineering.

Teacher Gu Kailang of the Department of Zoology. After reading the ** sent by the reporter, Mr. Gu said that the black gelatinous substance next to the crab roe is the stomach of the crab, also known as the crab urine bag, which is located at the front edge of the back shell**, which is shaped like a triangle.

The bony packet contains dirty sand, which is close to the crab roe. Generally crabs on an empty stomach.

After eating, the stomach will appear smaller, and after a full meal, the stomach will swell and look more black gelatinous, but this is a normal category, and it can be eaten normally after removing the black gelatin.

3. After the female crab mates, the boundary between yellow and black is obvious. Crab roe is the ovaries and digestive glands in the body, and when the crab roe becomes larger and brightly orange, it means that the gonads of the female crab have matured, and at this time, it is the crab eggs that are produced and excreted from the body, and the egg cells that remain in the gonads in the body.

It is still part of the crab roe. Crab roe is not a crab egg, but the composition is basically the same as that of crab eggs.

Preparation of crab roe tendons.

1. Cut the washed pig's trotter tendons into long slices, put them in boiling water and remove them thoroughly, and drain the water;

2. Slice the ginger, cut the green onion into short sections, and mince the garlic;

3. Add peanut oil to a wok.

When it is 60% hot, add sugar.

Sauté until blood-red;

4. Pour the pork trotter tendons, green onions, and ginger slices into the pot, fry them until they are colored, add soy sauce, 250ml of clear broth, and rice wine to a boil and then move to a slight fire and simmer;

5. When the soup is left 1 3, take out the green onion, don't use the ginger, thicken it with wet starch, and add monosodium glutamate.

Stir the scallion oil and put it on a plate**;

6. Put peanut oil in the wok, put it on medium heat until it is 60% hot, add green onions, ginger and minced garlic to fry the fragrance, then pour in the crab roe and stir-fry a few times, then cook in soy sauce, rice wine, monosodium glutamate, turn it evenly, and put it around the hoof tendon in the plate.

Sea crabsThere is a milky white and pink curved thread-like substance, which is the gills of hairy crabs.

If one end is fixed, it is the gills of the hairy crab, which cannot be eaten. If the "strip" is not fixed, and not every hairy crab has it, it is best not to eat it.

Hairy crabs must be solved before they can be eaten, many people to solve the whole process of hairy crabs, found that there are a lot of milky white strips in hairy crabs, this kind of thing must be removed before eating.

How to choose a pike crab:

1.Pinch the crab shell.

Pinch the crab shell to see if the crab is out of the water, the water is more than the weight, not really fat, if the water is less, it means that the crab is really fat.

2.Pinch the crab legs.

You can pinch the middle foot of the crab with a little force, if you can feel that the muscles inside will contract and are elastic, it means that the pike crab is not very thin, and it should be relatively fat.

3.Look at the crab back.

The back of the plump high-quality pike crab is cyan and hard.

4.Look at the crab navel.

The belly button of a plump and high-quality pike crab is generally light red, and the more red it is, the fatter the navel is.

5.Look at the crab cover.

Look at the crab cover to know the fullness of the paste yellow, whether there is something yellow and red on the tips on both sides of the cover, the more it proves that it is paste yellow.

6.Look at the crab horns on both sides of the shell.

Holding a crab facing the belly, the horns are white in color, then it is likely to be fat, gray in color, and most of them are thin.

1.The main reason is that the pike crab is immature and the crab roe has not yet solidified. Another reason is that the crab roe is not steamed when the crab crab is steamed, so the crab roe looks thin, but the crab roe is thin and edible.

Crab roe is rich in protein, phospholipids and other nutrients. It is highly nutritious, but also contains high levels of oil and cholesterol. Therefore, when eating, you should pay attention to the amount and not eat too much, so as not to affect your health.

2.As long as the crab roe has not deteriorated due to the spoilage of the pike crab, the crab can be eaten when the pike crab is not ripe, and it has no effect on the body. However, it is not recommended for people with high blood pressure and high blood lipids to eat crab roe.

How to cultivate crab roe fat.

If you want the crab roe of the three-wart pike crab to be full and fat, you must do a good job of fattening. At this time, you need to supplement organic calcium to the three-wart crab to increase its shell weight. In the middle and late stages of fattening, animal food should be fed to promote the accumulation of nutrients in the crab, which is conducive to the fullness and fatness of the crab roe.

How to choose a pike crab.

When selecting pike crabs, you should choose pike crabs with blue shells, hard textures, full abdomen, clear lines, and strong legs, because these pike crabs have full roe or crab paste and firm and fat meat, while crab crabs with yellow shells, light texture, and smooth lines generally grow thinner.

The main reason for the yellow thinning of the pike crab is that the pike crab is not mature, the crab roe has not yet begun to coagulate, the crab roe is the ovaries and digestive glands in the body of the female pike crab, the color is orange or yellow, and the time when the crab roe is fully mature and full is in September every year, at this time, it is necessary to provide the bait based on animal food for the pike crab to promote the accumulation of nutrients in the pike crab.

The main reason for the yellow thinning of the pike crab is that the pike crab is not mature, the crab roe has not yet begun to coagulate, the crab roe is the ovaries and digestive glands in the body of the female pike crab, the color is orange or yellow, pay attention to the time when the crab roe is fully mature and full in September every year.

If you want the crab roe of the pike crab to be full and fat, it is necessary to do a good fattening management for it, at this time, it is necessary to supplement organic calcium for the pike crab to increase the weight of the pike crab shell, and feed the bait based on animal food in the middle and late fattening stage to promote the accumulation of nutrients in the body of the pike crab, which is conducive to the full and fat of the crab roe.

When choosing pike crabs, it is necessary to choose pike crabs with blue shells, hard textures, full abdomen, clear lines, clear lines, and strong crab legs, because the crab roe or crab paste of this kind of pike crab is full, and the meat is firm and fat, while the crab crab with yellow shell, light texture and smooth texture generally grows thin.