What crabs do you eat in October?
1, blue crab
The growth rate of blue crabs is relatively fast, and September ~ 10 is the best time to taste blue crabs. Blue crab is one of the precious aquatic products in China. Its meat is delicious and unique, and its nutrition is extremely rich. It is considered as a delicious food at the banquet, which has high edible and medicinal value. Especially the female crabs (Hong Chongxun and Gao Xie) with mature gonads after mating, which have the reputation of ginseng in the sea, are advanced tonics for pregnant women, young and old, and the infirm.
In addition, the cream crab refers to the female crab in the blue crab, with large appearance, thick and round claws, bluish green color, reddish-brown abdomen, tight and sweet meat, obvious fiber and full crab yellow. Cream crab is rich in protein and vitamins, which has the effect of removing blood stasis and promoting digestion, and is beneficial to the recovery after injury and also to the recovery after a fall. Cream crab is suitable for chopping and cooking or porridge.
2. Portuguese fish
Swimming crab, commonly known as "white crab" in some places. Portunus trituberculatus is the most common marine crab species in northern China. There is plenty of meat, which is abundant in summer and early autumn. Portunus crab is named after its back shell is shaped like a shuttle and its whole body is blue-gray. Its meat is delicious, rich in vitamin A, high in protein and fat, and rich in minerals such as calcium, phosphorus and iron.
Portunus trituberculatus has the effects of clearing away heat and toxic materials, nourishing bone and marrow, nourishing tendons and promoting blood circulation, dredging channels and collaterals, benefiting limbs and relieving pain, nourishing liver and yin, and replenishing gastric juice. It has certain curative effect on congestion, injury, jaundice, backache and leg weakness, and rheumatoid arthritis. Portunus is suitable for steaming or chopping to make other dishes.
3. Rare crabs
There are rare crabs in Alaska, Northern California, Washington and other waters. They are large in size and common in weight, ranging from 500g to1500g. This rare crab has a very high meat yield, compact meat quality, delicious taste and slightly sweet taste. Rare crabs change their shells every autumn and enter the high-yield season in winter. At this time, rare crabs have a lot of meat and low prices.
Rare crabs are suitable for cooking with meat or chopping and frying. Because rare crabs are big and fleshy, they are suitable for cooking after being cut into pieces, and all kinds of cooking methods can be used. They are all delicious.
4.king crab
Also known as king crab, stone crab or rock crab, Bering Sea generally catches red and blue king crabs in September-65438+10; In southeastern Alaska, the red king crab was caught in 5438+065438+ 10. King crab feet are rich in nutrients such as protein, which has a good nourishing effect on the body. Eating crabs is beneficial to the recovery of tuberculosis.
King crabs are not found in the waters around China and Asia. King crabs in China market are mostly imported frozen products. After the king crab is caught on the boat, it is frozen to-18℃ by quick freezing equipment for ultra-low temperature refrigeration, which ensures the freshness and taste of the king crab to the greatest extent and is convenient for storage and long-distance transportation.
5, orchid crab
Orchid crab is called orchid crab because its claws and feet are blue, which looks like orchids. The sea area near Hainan Island in China is rich in resources. Orchid crab has a bluish gray back shell with white spots, and the end of each foot is bright blue. Orchid crab is suitable for steaming, and its meat is white and firm, tender and delicious.
There are obvious differences in color between men and women. Males are mostly blue-green, with light blue or white spots, except the active fingers and inactive fingers of claw feet and the front joints and knuckles of each foot. The female head breastplate is dark green at the front and mottled with yellow and brown at the back; The ventral surface of the anterior segment of the foot is light orange, extending to the roots of movable fingers and immobile fingers, and the front ends of the two fingers are dark red; The front of the foot and knuckles are light orange.
6.red crab
Red crab is reddish brown and white mottled, with an axe-shaped carapace, a serrated front end and a pair of long, thick claws. Red crab has thin skin and thick meat, and the meat is white and delicious. Red crab is the most popular sea crab. She is produced in the southern coastal areas of China, such as Yangjiang and Hainan. Because of the bright colors and clear and beautiful patterns on the back shell, the red crab is called the "beauty" of the crab family.
The weight of safflower crab ranges from 0.3 kg to 1.5 kg, and its taste is firm and delicious. Because she is a real sea crab, it can't be farmed artificially, so it is the most precious. Red crab is suitable for frozen crab or baked crab.
7, sand mother crab
The so-called sand mother crab refers to the female crab in this kind of crab. The shape of the mother crab is very small, and its shell is grayish brown, which is very similar to the color of the sand in Haiti. The front edge of the crustacean is serrated and its claws are small. It is the most common species of sea crab on the market. Suitable for cooking and frying. The meat is tender and delicious, making people want to swallow their tongues. October is the season to eat this crab every year.
The crab meat is tender and juicy, and the crab yellow is full, which is suitable for steaming or making crab yellow dishes.
8. Hairy crabs
The best time for Yangcheng Lake hairy crabs to eat crabs is September,1October, 1 1 month. After entering 10, it has become the world of male crabs. At this time, crab crab's umbilicus is sharp and strong, which is the season to eat crab meat. Hairy crabs are a kind of river crabs. The content of protein and vitamin A in Eriocheir sinensis is higher than other breeds, which is the most suitable steaming method.
Yangcheng hairy crabs are delicious, and steaming can highlight their delicious original flavor. Diners should smell crabs before tasting them to identify the authenticity. Yangcheng hairy crabs have a fresh spring-like fragrance. Rinse your mouth with ginger tea before eating, and then eat it with red Zhejiang vinegar to taste the most delicious hairy crabs.
Eriocheir sinensis has its own characteristics and should be selected according to the specific situation.
Although they are all crabs, the nutritional components of different crabs are significantly different. According to the data of China food composition table, 100g river crab contains sodium 193.5mg and potassium181mg; 100 g sea crab contains 260 mg of sodium and 232 mg of potassium. 100g crab contains 267mg cholesterol, while 100g crab only contains 125mg cholesterol.
In other words, the types and cooking methods of crabs should be different for different people. For people with high blood pressure, sea crab is not the best choice, because it may lead to excessive sodium intake and further increase blood pressure. At this time, it is best to choose the river crab. If there is dyslipidemia, it is best to eat only the crab meat of the river crab.
Now, for people with dyslipidemia and those who lose a lot of minerals due to diarrhea and heatstroke, it is best to choose sea crabs, which can not only control the intake of cholesterol, but also supplement the lost minerals. When cooking, it is best to steam the crab to reduce the intake of excess oil, while it is best to reduce the addition of salt, not to mention adding monosodium glutamate to destroy its original flavor.