When is the best time to eat crabs?

From the end of September to before the Spring Festival: Yangtze crab

Nine women and ten men are the most suitable.

Every year when the autumn wind is cool, it is the time when the hairy crabs on the tip of the diners are flooding. Wang said that the crab migration season (from cold dew to165438+1early October) is the best season to eat crabs. The crab meat at this time is thick and tender, fragrant and delicious, and it is the best in a year. This period is the mature eating period of China Yangtze River crab.

The Yangtze River basin is the main producing area of crabs in China, such as the famous Yangcheng Lake hairy crab, Qidong crab, Taihu crab and Subei crab, all of which belong to the Yangtze River crab. Hairy crabs will undergo molting and growth many times in their lifetime, and Yangtze crabs will be listed one after another at the end of September.

Eating crabs in autumn needs to distinguish between males and females in order to enjoy the most delicious crab feast in this season. The so-called "nine females and ten males" means that the female crab is the fattest in September of the lunar calendar, and the crab is yellow and firm. In October of the lunar calendar, the male is the most fragrant, the crab paste is the most abundant, and eating crabs and enjoying chrysanthemums is the best.

Spring Festival to the end of April: hairy crabs are temporarily raised.

The taste and nutrition are hard to guarantee.

In order to realize people's desire to eat crabs all year round, temporary breeding of hairy crabs has emerged, that is, some autumn mature hairy crabs are temporarily raised in a specific low temperature environment through scientific and technological means, and then listed out of season to solve the pain of crab lovers.

It is difficult to temporarily raise hairy crabs, which not only has market risks, but also faces technical problems. Wang said hairy crabs are easy to lose weight. If the culture environment is not good, the quality of crabs will be affected, the taste will become worse, the crab paste will become hard, the crab yolk will become less, and the nutrients will be lost. In order to maintain the taste, farmers need to strengthen the provision of animal bait, and at the same time, they can delay the development of crab gonads by cooling down, "so that energy and nutrition can be preserved for a long time."

Crabs are temporarily raised in the wrong season, so people who hoard crabs usually wait until after the Spring Festival to sell temporary crabs, so that hairy crabs can be served on the table in spring.

From the end of April to the middle of June: wild hairy crabs in Russia and North Korea.

The best tasting period is short.

You may not think that at this time, crabs are not out of touch. With the prosperity of border trade, wild border trade crabs from Russia and North Korea have crossed the geographical restrictions and appeared on the dining tables of China diners.

Wang said that the front teeth (four teeth) of Russian and Korean hairy crabs are relatively flat compared with those of China hairy crabs in the Yangtze River valley, and they grow in a pure wild environment. Without any artificial breeding, the growing environment is difficult to guarantee, so the taste is different every year.

Because of the high latitude and low temperature, the wild hairy crabs in Russia and North Korea will not reach full maturity until the third year, so the yield is extremely low, and crabs have the habit of reproductive migration. Hairy crabs from Russia and North Korea migrate from the end of April to mid-June, and the best tasting period is short, so they must be tasted in that season.

Mid-June to the end of August: June yellow

Thin shell fresh meat

"No matter how busy you are, don't forget June Yellow", a folk proverb, is a compliment to June Yellow by diners. June yellow is the "small fresh meat" in hairy crabs, also known as "boy crab". It is an adolescent hairy crab, which is often listed in mid-June every year.

Wang said that June Yellow is called "green crab", which has the characteristics of small size (generally weighing about 2 Liang), thin and crisp shell, delicious taste, heavy fishy smell and little limb meat, so it can be tasted in this short crab eating season.

Male crabs are mainly eaten at this time, and the female crabs at this time are still very small, about one or two, which is not suitable for eating. Because he is still a "minor", there is no crab paste in June yellow, only crab yellow. Although it is not as big as an adult hairy crab, it is also different from the hard crab yellow of an adult hairy crab. The crab roe in June is delicious and fat. Pick the crab yellow that is swollen and yellow, and make "noodles dragging June yellow" and "fried rice cakes with June yellow" to solve the problem.

From the end of August to the end of September: Liaohe Crab

Slightly smaller in size

Liaohe crab and Yangtze crab belong to the same river crab. Yangtze crab is a southern crab, and Liaohe crab is often said to be a northern crab. According to the breeding and migration law of Liaohe crabs and the local climate characteristics, Liaohe crabs have been listed one after another at the end of August, and September is the fishing peak.

Generally speaking, the Liaohe crab is smaller than the Yangtze crab, because the temperature in the Yangtze River basin makes the Yangtze crab shed its shell more than the Liaohe crab every year, that is, it grows its shell again. However, in recent years, in order to pursue the growth of Liaohe crabs, many farmers will raise some crabs for 2-3 years before fishing and selling them, and the specifications can also be comparable to those of Yangtze crabs.

Wang introduced that as long as the breeding environment of crabs is high-quality, the aquatic products are abundant, the water quality is clear, and there are many animal feeds, Liaohe crabs can also become high-quality hairy crabs with green shells and white bellies and golden yellow claws.

Precautions for eating crabs

1. Crabs should be steamed thoroughly and cooked, and crabs should not be eaten raw.

Crabs feed on animal carcasses or humus, so the body surface, gills and gastrointestinal tract of crabs are covered with various bacteria and sludge.

Some people don't get sick because they didn't wash the crabs clean, or because they ate drunken or pickled crabs raw and ate germs or parasites in crabs. Steamed before eating, there will be no such problem.

Crabs should be eaten alive, but dead crabs can't be eaten.

After the death of Eriocheir sinensis, the rigidity period and autolysis period are greatly shortened, and the bacteria in the crab will multiply rapidly and spread into the crab meat, causing vomiting, abdominal pain and diarrhea.

Fresh crab shells are bluish-black, shiny, with full navel and Bai Jie abdomen. But the shell of the dying crab is yellow, and the crab's feet are soft, so it is difficult to turn right.

Crabs should be steamed and not stored.

In case you can't finish eating, the rest must be placed in a clean, cool and ventilated place. When eating, be sure to return to the pot and cook it thoroughly.

4. Don't chew crabs.

When eating crabs, you should pay attention to four things after opening the lid:

Remove the crab stomach, that is, the triangular bone bag inside the crab cover. Eat the crab cover first, dig out the crab stomach in the middle with a spoon, and gently suck out the crab yellow wrapped outside. Be careful not to suck the belly of a crab with a triangular cone in the middle, and throw it away if there is dirty sand in it.

After eating the crab cover, it's crab's turn. First, cut off the extra crab feet and mouth with scissors. Pick out a hexagonal piece in the middle of the crab with a spoon handle, which is the crab heart that should be discarded.

Crab intestine, that is, a black line from crab stomach to crab navel; Crab cheeks, that is, two rows of soft things like eyebrows that grow in the belly of crabs, should be removed.

Eat less, not too much.

Crab meat is cold, and people with spleen and stomach deficiency should pay special attention to avoid abdominal pain and diarrhea.

Five types of patients are not suitable for eating.

1. People with allergies.

2. People with spleen and stomach deficiency and cold.

3. Patients with cold, fever, stomachache and diarrhea.

4. Patients with chronic gastritis, duodenal ulcer, cholecystitis, cholelithiasis and active hepatitis.

People with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or not, because crab roe has high cholesterol content.