Why are crabs on the bottom of the sea slightly saltier than crabs in freshwater?

As the saying goes, the mountains eat the mountains, the sea eats the sea, I believe that most of us have eaten crabs, most of the crabs eaten by inland people are freshwater farmed, and almost all the crabs eaten by people in coastal areas are farmed in the sea, so today let's talk about the difference between the taste of freshwater crabs and saltwater crabs.

1. The difference between the taste of freshwater crab and saltwater crab.

Sea crabs naturally grow in the sea, what is the most water in the sea? Of course, it's salt, so the most unique taste of sea crab is salty. As for freshwater crabs, they reproduce and develop in inland rivers and lakes, and the biggest intuitive feeling of the taste is that the meat is delicious, not too salty and not too light, just right.

Marine crabs are farmed in the sea, and of course, many of them are wild and are caught by fishermen. There are many types of sea crabs, among which common sea crabs are barracuda crabs, blue crabs, brown crabs ......The sea is the one that gives birth to everything, and the crab is also her child, so there are many natural species. Another big feature of sea crabs is that most of them will be very large, so there will be a lot of meat, which can be regarded as a good impression of sea crabs.

After all, freshwater crabs are farmed together with a lot of freshwater crabs, so they are not very big, and the size is not much different.

2. The difference between saltwater crab and freshwater crab.

In the above point, I briefly mentioned the size of marine crabs and freshwater crabs, in fact, this is also a difference. In fact, in addition to the obvious differences in taste and size, there are many subtle differences between saltwater crabs and freshwater crabs in many places, let's talk about them carefully. After checking the information on the Internet and looking at their **, you will find that, first of all, the shell on the back of the sea crab is a prismatic shape, and the shell of the freshwater crab is basically a circle similar to a circle or a slightly prismatic line.

Secondly, if you look at the seafood market and the farmer's market, you will find that the color of freshwater crabs is mainly blue-gray or black, while the color of saltwater crabs is mainly bright red or dark red.

The above is the difference between the taste of saltwater crab and freshwater crab, as well as some other differences that I will add to you. Autumn is the season when crabs are abundant, everyone can eat crabs, crabs at this time are the fattest, but do not eat them with persimmons, beer and other foods when eating, eating will cause physical discomfort.

Because seawater has a greater salt content than freshwater, the crabs that lived on the bottom of the sea in the previous period ate and drank saltier food, so the meat quality is also salty, while freshwater crabs are the opposite.

Because the sea water is inherently salty, there will be a little salt in the body of the crab.

Because the sea water is already very salty, crabs will have a salty taste when they live in it for a long time.

Hairy crabs are salty for three reasons: feeding, salt in temporary ponds, and temperature.

1. Feed feed.

Hairy crab feed is mainly corn, snails, ice fish, soybeans, etc., the salty taste is mainly because of the ice fish, the whole process of feeding seafood ice fish or feeding too much ice fish, will also lead to the meat quality of hairy crabs has a certain salty taste.

2. Add salt to the temporary pond.

In order to reduce mortality during the recuperation period.

The keeper will add a small amount of salt and baking soda to the water of the hairy crab rearing pond.

To prevent the growth of bacteria in the feces or leftover bait, the hairy crabs are marketed directly after being discharged from the pond without freshwater treatment, resulting in a salty taste in the meat of the hairy crabs.

3. Influence of temperature.

During the change of seasons, the temperature difference varies greatly, and the temperature may be high or low, which will cause hairy crabs to have a strong stress response.

Such as climate abrupt changes, cold air, typhoons, heavy rains, continuous rainy days, large difference between cold and hot humidity and other bad weather influences, resulting in the salty taste of hairy crab meat.

Sea crabs. It lives in the sea area, and its metabolism and decomposition function of salt is very strong, so the fresh sea crab we eat will not feel salty, but if it is a dead crab, after death, the salt in the body cannot be excreted from the body by its own metabolism, and the sea crab will be very salty after steaming.

Sea crabs live on the bottom of the sea, and their ribs contain sludge impurities that are difficult to wash. If boiled with water, the sludge in the ribs will enter the abdominal cavity with the water, affecting the umami taste, and the nutrients such as protein in the ribs will be lost with the water. If steaming is used, it can not only preserve the nutrients, but also maintain the original deliciousness.

After boiling water, put on the basket and steam for about 10 minutes before cooking. When eating, remove the lid, remove the ribs, dip in vinegar, minced ginger, and the meat is tender and delicious.

Crabs are rich in nutrients, not only high in protein and unsaturated fatty acids, but also calcium, phosphorus, iron and vitamin A

and other trace elements and vitamins needed by the human body, the meat is delicate, delicious, and moderate consumption is beneficial to human health. Fever.

People with diarrhea and spleen and stomach deficiency should not eat crabs, so as not to cause abdominal pain and diarrhea; Pregnant women should also avoid excessive consumption. Given the cholesterol in crabs.

The content is relatively high, so hyperlipidemia, high blood pressure.

Patients, obese people, and patients with liver disease should eat less or no crab meat.

Crabs should never be eaten with persimmons. At the same time, pears are cool, peanuts are greasy, loaches, mutton and dog meat have warming and tonic effects, and pomegranates are rich in tannic acid.

These foods should not be eaten together with crabs to avoid diarrhoea and stomach injury. Many people have the habit of drinking a cup of tea after a meal to help digestion. However, because crabs are rich in protein, unsaturated fatty acids and cholesterol, they are not easy to digest and absorb.

At the same time, the tannic acid contained in tea can also cause gastrointestinal discomfort, so do not drink tea after eating crabs.

Yes, because the salt in seafood is heavier, it will be salty after steaming, but it is highly nutritious.

This is true, because sea crabs contain salt in their bodies, and if you put salt in them when steaming, they will be very salty.

Sea crabs can be eaten directly after steaming, and the meat is delicious and firm without being very salty. There is no need to add extra salt when steaming sea crabs. You can experience the natural umami taste of sea crabs.

Blue crab is bai in the seawater. Blue crab is wide.

Du Wen Guangyan marine crabs, their raw zhi storage water dao temperature 5

39 °C, the suitable water temperature for growth is 15 to 31 °C, the optimal water temperature is 18 to 25 °C, when the water temperature is below 15 °C, the growth slows down significantly, and when the water temperature drops to 7, stop feeding and activities, and enter a dormant and burrowing state. When the water temperature is stable above 18 °C, the female crab begins to lay eggs, the young crabs frequently shed their shells and grow, when the water temperature rises to more than 37 °C, the blue crab does not eat, and when the water temperature rises to 39 °C, the blue crab appears gray-red spots on the back carapace, and the body gradually ages and dies.

1. According to the type and type of water area where it grows:

Common sea crabs include pike crabs, flower crabs, blue crabs, etc., among which pike crabs are widely distributed and have high yields, and are the most common species on the table. Freshwater crabs are subdivided into river crabs, river crabs, and lake crabs, and the most famous is the Chinese mitten crab, which is often called "hairy crab".

Most of China's sea crabs are natural fishing products, which are marketed as chilled products after being caught during the flood season. Due to the wide distribution of marine crabs such as pike crabs and flower crabs, the ripening seasons are different in various places, from south to north from March to May and September to October for the peak production season, and the output of Liaodong Peninsula in Bohai Bay is more in April and May.

River crabs are artificially cultured products, among which Chinese mitten crabs (commonly known as hairy crabs) are the most famous, and they are best eaten from the end of September to the middle of December every year.

3. Nutritional value:

River crab: Each 100g of crab meat contains protein, fat, cholesterol 65mg, vitamin E 6mg, calcium 126mg, iron, zinc, selenium.

Sea crab: Each 100g crab meat contains protein, fat, cholesterol 125mg, vitamin E, calcium 208mg, iron, zinc, selenium, vitamin A 30 g.

It can be seen that river crab meat is a little lower in fat and cholesterol than sea crab meat, and both crab meats are rich in vitamins and minerals.

Whether the crabs caught in the sea can live in fresh water: It depends on what kind of crab it is, if you want to raise crabs that live by the sea or in the sea, it is best to add salt to the water, so that it can be more withered and easy to feed.

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1. If crabs live in fresh water, such as river crabs, hairy crabs, etc., there is no problem at all with freshwater, and adding a little salt will not affect their lives. When they are caught, they should bring back some seawater, because the tap water contains chlorine, which is poison to them, so it is useless to add salt.

2. Crabs belong to arthropods and rely on their gills to filter oxygen in the water for respiration. (When eating crabs, there are a few sponge-like unknown things on each side of the front side of the lid when the lid is lifted) In wet conditions, crabs can live for a while. However, if it is dry for a long time, the gills will dry out and lose the ability to breathe.

Due to the long-term survival of the sea crab, its gills are adapted to the high salt sea water and not to the low osmotic pressure of fresh water. Crabs mainly die because of breathing difficulties caused by lack of oxygen. Although there is seawater, a little oxygen in the seawater is not enough for it.

And it is possible to put it in a sealed environment with seawater).