What is the difference between a flying crab and a river crab, and what is the difference between a

Flying crabsIt has a different appearance and taste with river crabs.

1. The shape is different: the legs of the river crab andpliersThere will be a lot of small fluff on it, and most of them will be cyan, and there will be no bright colors; Not only do flying crabs not have small fluff, but there are also many types and colors.

2. Different taste: whether the river crab is steamed or cooked, the meat quality is very firm and delicate; Although the flying crab is large, its meat is relatively loose and does not taste very good.

Flying crab cooking tips

1. Use light salt water before steaming the crabs.

Soak them for a while and let them spit dirty.

2. When steaming the flying crab, be sure to place the flying crab belly up on the steaming drawer, so that the crab roe will not flow out.

3. The steaming time of the crab can be determined according to the size of the crab.

Dalian'sSea crabsIt's called flying crab, and Qinhuangdao is called pike crab, which looks very similar. Although it is said that the flying crab is a three-wart pike crab.

, but I personally feel that there is still a difference between flying crabs and pike crabs. From the outside, the curve of the flying crab shell from the eyes to the tips on both sides, and then from the tips to the middle of the stomach, is a perfect arc.

The appearance of the pike crab is slightly trapezoidal from the tip to the tip of the sides, and the curve from the tip to the middle of the stomach is curved. It's not very vivid, and I didn't find the ** of flying crabs on the Internet, so I understand the taste:

The meat of the flying crab is relatively loose and the taste is a little soft, the pike crab meat is solid, and the female crab roe is relatively hard.

Nutritional value of pike crabs

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 red paste is covered with excellent taste.

Barracuda crab can be eaten fresh or steamed, or fried, or fried, or all two halves of stewed bean board sauce or fried rice cakes with crabs, stir-fried pickles, boiled tofu, and are common dishes on the tables of residents in coastal areas.

It can also be pickled, that is, the fresh pike crab is put into the salt brine and soaked for a few days before eating, commonly known as "fresh wind crab". In the past, due to the high yield of pike crabs, fishermen often selected live crabs full of paste and cut the yellow into the bowl, and the wind and sun made it solidify to become "crab roe cake", which has a good flavor but a small yield, and it is difficult for ordinary people to taste this taste.

The above content refers to Encyclopedia - Barracuda Crab.

①.Different origins: Flying crab is mainly produced in the northern seas, that is, the Yellow Sea and the Bohai Sea, and the pike crab refers to the pike crab produced in the East China Sea, both of which are a kind of crab.

Pinch the penultimate leg of the crab roe, if you can't pinch it and feel firm, it means that the crab is fatter.

There is a difference in taste: the water temperature in the East China Sea is higher than that of the Yellow Sea and the Bohai Sea, so the meat quality and taste are inferior to those of the Yellow Sea and Bohai Sea, which can be distinguished by the price of the two.

Flying crabs are sold for a higher price than pike crabs.

There is a slight difference in color: the shell on the belly of the pike crab in the East China Sea is whiter, so it is also called "white crab", and the hardness of the crab shell is not high.

Flying crabs from the Yellow Sea and Bohai Sea have darker belly colors, and because they live in cold-water waters, their shells are harder than those of pike crabs in the East China Sea.

River crabs, also called crabs and hairy hall crabs, have a square shape and a hard texture of the cephalothorax formed by the combination of head and thorax. There is a pair of eyes on the front of the body, and two pairs of very sharp crab teeth on the sides. The pair of appendages at the very front of the crab is called the chelicerae, the surface is covered with hairs, and there are 4 pairs of feet behind the chelicerae, the sides are flattened and long, and the abdominal limbs have been degenerated.

The scientific name of river crab is Chinese mitten crab, which is a precious freshwater product, delicious and nutritious, and has high economic value.

Flying crab is a synonym for the three-wart crab. Commonly known as pike crab and white crab, it belongs to the crustacea, decapoda and pike crab family, and is an important economic crab in China's coastal area. It grows rapidly and is highly profitable, and has become an important breeding species in China's coastal areas.

The meat is delicate and white, rich in protein, fat and a variety of minerals. During the winter wandering season, individuals are the most robust, generally weighing about 250 grams and up to 500 grams. The female crab red paste is covered with excellent taste.

1. The appearance is different: the curve of the flying crab from the eyes to the tips on both sides, and then from the tips to the middle of the stomach is arc-shaped; The curve of the pike crab from the eyes to the tips on both sides, and from the tips to the middle of the stomach, is trapezoidal.

2. Different taste: The meat of the flying crab mountain friend is relatively loose and the taste is a little soft, mainly because the flying crab is relatively large; The meat of the pike crab is firmer, mainly because the crab is relatively thin.

3. Different living habits: the pike crab mainly lives in marine species, once it leaves the environment of high salinity and high oxygen, it will face death, its adapted salinity is 13-38, and the optimal growth salinity is 20-35, but when the salinity is lower than 8 or higher than 38, it will stop feeding and activities; Flying crabs live in rivers, rivers and lakes, and mainly feed on algae or plankton.