What are the tips for choosing blue crabs and how to choose blue crabs

Blue crab lives in the sea, the meat is particularly delicate and fatty, the growth environment of the blue crab makes it have a unique sweet and fresh taste, nutritious and very delicious, after cooking, the crab paste shows a yellowish or orange-red color, because of its delicious and nutritional value has been welcomed by many people.

The ways to eat blue crab are also relatively diverse, such as steamed blue crab with ginger and yellow wine, fried blue crab in sauce, fried rice cake with blue crab and so on.

But now the number of blue crabs is very small, there are few people on the market to sell blue crabs, now the ** of blue crabs is about 160-200 catties, according to the size, origin and whether it is artificially bred or wild and there are certain fluctuations, the taste and nutritional value of blue crabs are much lower than the wild ones, but the overall ** is still a lot higher than ordinary crabs.

Although the blue crab is distributed in coastal cities, it is mainly distributed in Taiwan, Fujian, Zhejiang, Guangdong, Guangxi and other provinces in China, among them, especially the Sanmen blue crab in Zhejiang Province is the most famous.

Sanmen blue crab. Sanmen blue crab in Zhejiang Province is a special product of Sanmen County, and it is also a product of China's national geographical indication, Sanmen is also known as the "hometown of blue crab", and has a high reputation at home and abroad. Sanmen blue crab is blue and cyan from the appearance, the shell surface is bright, large and full, and the meat quality is also very delicious after cooking, high protein and low fat, and at the same time has extremely high medicinal value.

The appearance is summed up as "green back, yellow belly, golden claws, and scarlet pliers".

How to choose blue crabs.

Because of the north, I can only buy it online, and it is useless to learn some tips for selecting blue crabs, but I still try my best to identify them through the buyer's show.

We can turn the back of the crab upside down, and if the bottom is yellow, the color will be heavier, and the taste will be more delicious, and then we can choose based on the buyer's show and evaluation. Because there is a cold chain transportation, but blue crabs may also die during transportation, so find a store that "pays for dead crabs" to buy.

The rope of the blue crab will be thicker than that of ordinary crabs, on the one hand, because the blue crab is more fierce, the rope tied is thicker to better control the blue crab, and because the thicker the rope, the more water can be absorbed, so that the death of the blue crab can also be reduced during transportation. Therefore, when buying, you should also confirm with the store whether this rope is counted in the weight, or it will increase the weight of the blue crab and offset, after all, the blue crab is more expensive, if a third is paid to the rope, it is still very cost-effective.

Blue crab is rich in protein and trace elements, which has a good nourishing effect on the body. How to choose when buying blue crabs? Selection of blue crabs:

1) Lift the blue crab and backlight to look at the jagged top of the crab shell, if it is completely opaque, it means that it is more plump, otherwise, it is not full; (2) The bottom of the blue crab is white or even transparent, which means that the crab has just finished changing its shell. Crabs usually don't have much meat because they consume most of their energy when changing their shells; The dirtier ones at the bottom tend to have fatter meat than the oak buried; Cleaning of crabs: Pour a small amount of liquor into the crab barrel to remove the smell, and when the crab is slightly unconscious, use the back of the spatula to stun the crab, quickly grab its back with your hands, and take a brush to brush the abdomen of the crab that has formed a flat shape, and do not miss the corners.

Check that there is no mud and throw it into another bucket and rinse it with clean water. Food taboos: Crab meat is delicious and nutritious, but dead crabs should not eat it, because crabs like to eat decaying substances such as animal carcasses, so their gastrointestinal tracts often carry pathogenic bacteria and toxic substances, once dead, these bacteria multiply in large quantities; In addition, the crab body also contains more histidine, histidine is easy to decompose, can produce histamine and histidine-like substances under the action of decarboxylase, especially when the crab dies, histidine decomposition is more rapid, with the crab dead for a longer time, the more histamine accumulates in the body, and when histamine accumulates to a certain amount, it will cause poisoning.

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Ingredients: 1 blue crab, 100 grams of cabbage, 2 broccoli.

Excipients: 10 grams of shredded ginger, 2 cloves of garlic, 5 ml of light soy sauce, 10 ml of seafood juice, 5 ml of sesame oil, 5 grams of sugar, 3 grams of salt, 10 ml of rice wine, 5 ml of oil.

Steps: 1. Prepare the slag materials.

2. Brush the shell of the blue crab with clean water.

3. Then pry it open with a knife at the bottom.

4. Remove the crab gills.

5. Clean the shell with clean water.

6. Rinse the inside too.

7. Put the processed blue crab into the plate, and add the amount of ginger shreds.

8. Add the garlic paste.

9. Pour in rice wine, add white sugar, sesame oil.

10. Then cover the crab shell and put it in the pot and steam for 15 minutes.

11. After washing the cabbage, put it in a pot of boiling water, add a little salt and oil and fry it.

12. Take a plate of potato beams and put it in the blanched cabbage.

13. Take a plate and add shredded ginger, pour in light soy sauce and seafood juice to make a sauce.

14. Break open the blue crab and dip it in the sauce to eat.

1. Look at the crab shell first. The black-green ones are fat, and the yellow ones are thin and have no meat.

2. Let's look at the crab legs. Choose the crab leg with intact and undamaged, and the joint claws are sharp, which means that it is very energetic. Pinch the crab legs with your hands to see if they are full.

The mature crab is relatively the part of the foot close to the crab body, if you can't pinch it, it is probably a good crab, and the harder the crab legs, the better, otherwise it is the so-called "soft-footed crab". It shows that the quality of this crab is not very good, and there is basically no meat.

3. Look at vitality. When buying a blue crab, turn the crab over and face down to see if it will turn it over on its own, and if it can be turned over, it means that it is healthy. On the contrary, if it cannot be turned back, the vitality is poor, and it can be stored for a long time.

4. Turn on the rear light of the mobile phone, and use the light to illuminate the lower edge of the blue crab shell, if it is empty and transparent, it means that the blue crab is thin and has no meat. On the contrary, if it is full and opaque, it means that the blue crab meat is full and fat.

5. The bigger the crab, the better, the better is the one with a volume of about half a catty.

The first farmed blue crab.

Daily management needs to pay attention to the aspect, that is, to carry out regular inspections, compared to many breeding farmers should also know that crabs are a kind of animals that like to escape, and their feeding and living environment are very important for their growth, so every morning and evening need to be inspected, not only to check the changes in the water quality in the farm, to see if the water quality is to be replaced, and to observe their growth, and whether there are some abnormalities to prevent them from escaping.

The second breeding of blue crabs, daily management needs to pay attention to the aspect, that is, to provide them with a good water source, the general water quality of good determines their growth rate and whether they can raise delicious meat of blue crabs, in the farm water quality has been clean and clear has to be maintained, this is a very critical point, and in the process of blue crab breeding there will be many times of delay, in the shelling after pouring to gradually adulthood, and in the process of shelling, to ensure the cleanliness and hygiene of the water source.

And the oxygen in the water source must be sufficient, if it does not meet these requirements, then it cannot be carried out normally when it is shelled, which not only leads to their slow survival, but also leads to a large number of deaths, bringing unnecessary losses, so according to some water quality conditions, as well as the state of growth of blue crabs, regularly or irregularly change the water source for dissolved oxygen.

The third aspect of the daily management of breeding blue crabs needs to pay attention to is what kind of feed to feed, how to feed, generally a carnivorous animal, when feeding them is generally based on meat food, but it can also be slightly combined with some plant feed, to enhance their physique, in each release can not be excessive, and to ensure the hygiene of the farm, can not let them use some spoiled feed. If spoiled feed is used, the growth of blue crabs will be greatly affected, and the appropriate amount of feed will be put according to the density and quantity of culture.

The fourth aspect that needs to be paid attention to in the daily management of farmed blue crabs is how to help them survive the winter soberly. For this management is very important, if the treatment is not good, it will cause the blue crab to freeze to death, when it is about to prepare for winter, the water level in the farm should be lowered, and the hole will be dug on both sides of the pond or in some place, to raise the temperature in the farm, to prevent the blue crab from being frozen, some blue crabs will have a loss of appetite when the temperature is particularly low, generally this temperature is about ten degrees, so this time do not need to feed them feed, After the wintering is successful, the Youth Association will be supplemented with some more nutritious food to enhance their physique.

1. Blue crabs are not always better. The better ones are the ones that weigh two or three hundred grams.

2. Backlight to inspect the jagged tip of the crab shell, if it is completely opaque, it means that it is relatively plump.

3. The bottom of the blue crab is white or even transparent, and there is usually not much meat; The dirtier ones at the bottom tend to have fatter meat.

4. Choose blue crabs with yellow bottoms and heavy blue crabs, which are more fat.

5. The corners on both sides of the blue crab are very hard and cannot be pressed in, so the blue crab is also relatively fat. If it's a skinny crab, it's soft when pressed.

6. If you don't eat the blue crab immediately and can't put it in the refrigerator, the most suitable temperature is 8 to 18, and the blue crab will die in a short period of time below 5 and above 39. If you want to preserve, you can put it in a cool and moist place, soak it in 18 salt water for 5 minutes a day, and generally live for 3 to 5 days. You can live up to 5 to 10 days.