What is the difference between sea crabs and river crabs? Which one tastes better? How to choose?
Category: Life gt; gt; Food/Cooking
Analysis:
How to choose crabs
Crabs can be divided into river and lake crabs and sea crabs. River and lake crab meat is tender and delicious.
The fresh sea crab shell is blue-grey, the crab claws and legs are intact, the leg joints are elastic, and the shell tips at both ends of the crab are not damaged.
You need to buy live river and lake crabs, buy those with strong vitality. Dead ones cannot be eaten. The characteristics of fresh and energetic crabs: the crab shell is green and shiny, the crab has strong clamping force, the legs reach the frame, the legs are complete and plump (hard but not empty), crawls quickly, and spits continuously with sound.
To buy fresh crabs, you should do "five things" when choosing crabs: first, look at the color; second, look at the individual; third, look at the belly button; fourth, look at the crab hair; fifth, look at the movement. The color of the crab should be green back and white belly, golden claws and yellow hair; the individual should be large and old and healthy; the navel should protrude outward; the crab legs should be covered with hair; and the movements should be agile and active. Only those that meet these five criteria are good to buy.
There are "five points" to consider when choosing a crab:
At first glance: the crab's back carapace is blue-gray and shiny, the belly is white and bright, there is no mark on the upper part of the navel, and the limbs are connected Firm and curved shape.
Second weighing: For sea crabs that meet the requirements in appearance, weigh them one by one with your hands. Crabs that feel heavy or heavy are fat crabs.
Three peels: Peel off the umbilical cover of the sea crab. If the crab roe condenses and forms in the shell, the crab is a good crab.
Four pulls: The legs of the crab are intact. If the crab legs are gently pulled, there is weak elasticity, indicating that they are fresh crabs. If the crabs are not fresh, if the crab legs are gently pulled, not only will there be no weak elasticity, but also Crab legs break easily.
Five smells: If you smell a fishy smell from sea crabs, it means that the sea crabs have become rotten and can no longer be eaten. Eating spoiled crabs can easily cause food poisoning.
When purchasing river and lake crabs, you should first choose live crabs that are energetic, crawl quickly, spit a lot of foam, and make sounds. Those with whole feet and legs, complete and plump crab legs, dark green and shiny crab shells, and protruding belly buttons are all good crabs.
In addition: when choosing crabs, you should choose crabs with round navels (female ones). Pinch the crab's feet. If it is firm, the crab will be firm. It is good. You will never tire of trying it! ~~~
Crabs are divided into male crabs (pointed navel) and female crabs (tall navel). Female crabs have more plump roe, while male crabs have more fat and meat.
According to experts: There are at least three points to pay attention to when eating crabs nowadays: first, you cannot eat dead crabs; second, you cannot eat raw crabs or crabs with raw materials; third, people with stomachache, enteritis, diarrhea, and skin allergies should eat with caution. , otherwise the old disease will relapse or worsen.
Eating raw crabs has a paragonimiasis infection rate of up to 71%. Paragonimiasis metacercariae are very resistant and generally need to be soaked in 55°C water for 30 minutes or soaked in 20°C salt water for 48 hours to kill them. If you eat raw crabs, you may also be infected by Vibrio parahaemolyticus. Vibrio parahaemolyticus will invade the human body in large quantities and cause infectious poisoning, showing symptoms such as intestinal inflammation, edema, and congestion. Therefore, eating steamed and cooked crabs is the most hygienic and safest. When steaming crabs, pay attention to boiling them for at least 20 minutes after the water boils. Only when the crab meat is cooked thoroughly can the germs in the crab meat be killed. One thing is also very important. When eating, you must remove all four substances: crab gills, crab hearts, crab stomachs, and crab intestines. These four things contain bacteria, viruses, sludge, etc.
Crabs are cold in nature, and those with weak spleen and stomach should eat as little as possible to avoid abdominal pain and diarrhea. When eating crabs, they can be dipped in ginger and vinegar juice to remove the coldness. In addition, people with colds, fever, stomach problems, and diarrhea should not eat crabs, otherwise the condition will be aggravated. Patients with high blood pressure, coronary heart disease, and arteriosclerosis should eat as little crab roe as possible to avoid raising cholesterol. In addition, crabs should not be eaten with tea and persimmons, because when the tannic acid in the tea and persimmons meets the protein of the crab, they will solidify into lumps that are difficult to digest, causing symptoms such as abdominal pain and vomiting, which is often referred to as "Stomach persimmon disease".
It is best not to eat sea crabs in Tianjin. Most of them are artificially cultured, and the water quality in the Tianjin section of the Bohai Sea is extremely poor. Heavy metals and benzene exceed the standards and there will be residues.
The sea crabs along the coasts of Shandong and Zhejiang are both good. As for the fatness, it depends on the season. It is not easy to distinguish which one is better. However, due to the small amount of natural fishing, artificial breeding of sea crabs (scientific name: three Portunus verruca), but the quality is obviously not as good as natural seafood.
Yangcheng Lake hairy crabs are river crabs, and their scientific name is Chinese mitten crab. Because the water quality of Yangcheng Lake and the local climate environment are particularly suitable for the growth of river crabs, the meat quality of the river crabs produced is better than that of other places. Plus some celebrities praise it. It's relatively famous.