When are the crabs in Beidaihe the fattest?

In September, female crabs are eaten, when the female crab is full of thick flesh; In October, male crabs should be eaten, and at this time, the male crab crab has a pointed navel and has a firm flesh. Late autumn and early winter are the harvest seasons for blue crabs, which are both good and cheap. River crabs pay attention to seven up and eight down, that is, from the beginning of the seventh month to the end of August of the lunar calendar, after which the wild crabs will lay eggs and die.

Only my personal conclusion. The Mid-Autumn Festival will be fatter. First of all, around the Mid-Autumn Festival, the sea temperature is not yet very cold, and the crabs can still eat normally. Secondly, at this time, sea crabs will eat a lot in order to survive the winter. So it's going to be fatter.

The colder the crab, the fatter it is, and it's best to go eleven!

You can go to my space and take a look, the crabs are all right now, but the later they get, the fatter.

The crabs in November are still fat.

In November, it is suitable to eat male crabs, male crab paste fat and greasy, male crab paste fat and strong on the table, the so-called "shell convex red fat block fragrant", male crab paste is not only more than female crab, but also more sweet and soft, one of the major characteristics of male crab crab paste is that it will not become hard after cooking, and it tastes smooth and fragrant.

Crab selection tips

1. Look at the crab shell: where the back of the shell is black-green and shiny, it is thick and strong; The back of the shell is yellow, and the meat is leaner.

2. Look at the navel: where the navel is protruding, it is full of fat; The belly button is concave, and the body is insufficient.

3. Look at the chelicerae: all the chelicerae are overgrown with fluffs, and they are all fat and old; The chelicerae have no villi, and the body is soft and fatless.

4. Look at the vitality: put the river crab on its back, with its belly facing the sky, and those who can quickly turn over and crawl will look old and healthy; And those who can't turn over and crawl are less energetic and can't be bought.

5. Look at males and females: around the ninth month of the lunar calendar, the female crab's gonads are mature and the meat is plump; After the tenth lunar month, the male crab's gonads are mature and the meat is plump.

Male crabsThe fattest.

There are indeed crabs on the market in August of the solar calendar every year, but the meat quality of crabs is not particularly full at this time, especially the female crabs, whose crab roe is relatively small, and it is generally not recommended to eat. In August, the main food is male crabs, because eating crabs pays attention to "seven up and eight down", of which male crabs are on and female crabs are down, indicating that male crabs are fatter than female crabs in August.

Distinguish between male and female crabs:It can be done by looking at the navel. Turn the pike crab over, if the crab navel is pointed, it means that it is a male crab, and if the crab navel is round, it is a female crab.

There is also a kind of "second female crab", that is, an immature female crab, which has to molt once before it matures.

The size of the second female crab is not big, but the meat is more, and the crab roe is also fat, its crab navel is triangular, wider than the male crab, the crab roe is red and yellow, the taste is very good, the number is relatively small, and it is also quite expensive.

1. The fattest sea crab is generally around August 15, the crab meat at this time is relatively fat, and the crab roe of the female crab and the crab paste of the male crab are also more delicious, this time is the best time to really eat crabs, especially in coastal places, crabs at this time are the most popular food.

2. If you want to eat delicious crabs, it is very important to know how to choose nature. What kind of crab is delicious, the consensus of foodies is "thick" and "fat", in addition to the sweet taste, whether it is meat or paste, it is better to have more.

Autumn is best.

Crab recipe. Raw crab porridge.

Method: 1. Clean the surface of the crab with a brush and open the shell.

2. Remove the 4 parts of crab gills, crab intestines, crab stomach and crab heart.

3. Cut the cleaned crab into small pieces.

4. Wash the rice (preferably pearl rice, the porridge is thick and fragrant) and put it in a pot to cook into a sticky porridge.

5. Add the cleaned crab and ginger shallots.

6. Cook for 10 minutes, then remove the pot and add salt to taste.

7. Continue to reduce the heat to low heat and cook for 5 minutes, then sprinkle with chopped green onions and serve.

Salt-baked crab ingredients: 3 crabs, 1000 grams of coarse salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger.

Method: 1. Wash the crab and control the moisture.

3. Take out the marinated crab and use kitchen paper to absorb the water. (Absorb the water, otherwise the water will be large, and the salt will melt, and it will be salty).

4. Coarse salt, add Sichuan pepper, star anise, bay leaves, and stir well.

5. Turn on the rice cooker and rice cooking program and work until the salt is hot. (The bottom of the claypot rice program is hot, a program takes about 45 minutes, and one program is sufficient).

6. Put the dried crabs into the pot.

7. Bury the crabs with hot salt.

8. After the claypot rice program is completed, the crabs have turned red and cooked thoroughly, take them out, and wipe the salt particles off the body.

Salt grilled crab: Method: 1. Wash and tie the hairy crab, and wipe the surface moisture with kitchen paper.

2. Put a long strip of slightly wide tin foil, put the hairy crab, sprinkle a small handful of salt on the back (coarse-grained sea salt is the best, ordinary salt is also OK) Wrap it, do not seal it on both sides, and do not expose the crab's body.

3. Preheat the oven at 220 degrees for 5 minutes, put in the hairy crab wrapped in tin foil, and bake for 40 to 50 minutes (depending on the size of the crab, it is also necessary to consider that different ovens actually have differences, in short, you can open the tin foil to see the crab, all red and cooked).

4. When the crab is cooked, remove the tin foil, bake for another 5 minutes, dry the residual water on the surface, and bake! (Please brush off the salt particles on the surface before eating, and the salt-grilled crab does not need to be served with any dipping sauce).

Red paste choking crab. Method: 1. Choose the pike crab with red paste.

2. Smear the whole crab with salt and cooking wine and ginger, or soak it in salt water and add cooking wine and ginger.

3. Marinate overnight and serve.

If this method is pickled in the oil pan, when it is burned to 60% hot, first put the crab shell into the oil pot, and then put the pickled red paste crab pieces on the starch and put them into the oil pot, fry them yellow and take them out, and then put the green onion and dried chili pepper into the pot to stir fragrant, pour in the salt cubes that have been fried and the fried crab pieces, stir-fry for a while, it is the red and white suitable, the taste is particularly crispy and fragrant.

River crabs are the fattest in autumn.

Crab farming techniques.

Location selection. A suitable crab breeding site should have good water quality, sufficient water sources, and easy drainage. To ensure good air permeability, sandy or sandy loam should be the main area. The depth of water in the pond is controlled at about 1m, and the shallowest place cannot be less than 10cm.

After the pond is built, a few mounds are left inside, and aquatic plants such as reeds, callocos, and iris are planted. On the one hand, these aquatic plants are good nutrients for crabs to eat. On the other hand, it is conducive to strengthening the river embankment and avoiding water leakage caused by excavation.

Crab fry selection. Good varieties are the key to achieving high yields. At present, most of them are mainly Yangtze River mitten crab seedlings. At the same time, guaranteed:

Be fit, well-fitted, and adaptable. Select a good crab seed, first soak it in the pond for a few minutes, repeat the operation several times, observe the crab's ability to adapt to the water quality, and put it in if there is no adverse reaction. At present, the polyculture of crab fry and other fish species is the mainstay, which on the one hand provides food for crabs, and on the other hand, it can improve the economic benefits of aquaculture.

Management measures. Crab feeding management, river crabs like to eat fresh ingredients. For this reason, the daily feeding management prohibits those feeds that have been stored for a long time and deteriorated. At this stage, it is still necessary to put meat feed as the mainstay, with some nutritious vegetarian food in moderation, especially more plant-based feed, so as to ensure good water quality in the pond.

The number of materials used should be determined according to the change of climate temperature. In the hot summer, feeding is enough 1 to 2 times. The exact number depends on the weight of the crab.

If there is any uneaten residue, it should be salvaged immediately to avoid deterioration and affect water quality.

Crab breeding management, strengthen daily feeding management, and implement daily inspections. Patrol at least 1 to 2 times a day, once in the morning and once in the evening, and keep an eye out for the feeding conditions of river crabs. When there is an abnormal situation, it should be immediately checked for the presence of diseases.

With the increase of the number of aquaculture, the situation of hypoxia in the water body occurs from time to time, and the water should be changed and aerated in time to reduce the high mortality rate caused by hypoxia. In addition, the pond should also be checked for loopholes, and the plugging should be done to avoid the invasion of natural enemies, and to avoid escape.

The disinfection management of crabs removes germs and bacteria in the pond to create a good breeding environment for healthy breeding of river crabs. Before and after breeding, the disinfection management of the pond should be done. Before juvenile crabs enter the pond, they should be disinfected in advance, and the silt in the pond should be cleaned up in time in winter.

1. The crab migration season (after the cold dew to early November) is the best season to eat crabs, and the crab meat in this time period is thick and tender, delicious and fragrant, and it is the most delicious in the year. This time period is the mature eating period of Yangtze River crabs in China.

2. Autumn crab eating, you need to distinguish between male and female to enjoy the most delicious crab feast in this season. The so-called "nine females and ten males" is the fattest female crab in September of the lunar calendar, the crab roe is full and firm, and the male crab in October of the lunar calendar is the most fragrant, the crab paste is full, and it is most suitable to eat crabs and chrysanthemums.

3. June Yellow is known as "green crab", which has the characteristics of small size (weight is generally about 2 taels), thin and crispy shell, delicious taste, heavy fishy smell and less limb meat, which can be tasted in this short crab season.