Does swimming crab have meat in December? When is swimming crab on the market?

Swimming crabs are plump, tender, and delicious. They are the favorite of many friends. Generally speaking, male swimming crabs have pointed umbilicus, large claws, green shells, and smooth shells. Female swimming crabs have round umbilicus with fluff and ochre shells. You can judge by the shape of the abdomen when buying. Some friends don't know whether swimming crabs have meat in December? Let's learn more about it today!

Contents of this article

1. Does the swimming crab have meat in December?

2. When are swimming crabs available?

3. Precautions for transporting swimming crabs

Does swimming crab have meat in December?

The swimming crabs in December have meat, but the meat is not very fat, the texture is hard, and the taste is not good. The best season for eating swimming crabs is around August to November. Among them, it is best to eat female swimming crabs in September and male swimming crabs in October. At this time, the swimming crab meat is plump and the crab roe is full.

The swimming crab, also known as the pistol crab, sea crab, sea crab, white crab, etc., is named because its cephalothorax is in the shape of a shuttle. There are three protrusions in the center of the carapace. It is an arthropod.

The male swimming crab has a pointed navel, large claws, a green shell, and a smooth outer shell. The female swimming crab has a round navel with velvet and an ochre shell. You can judge by the shape of the abdomen when purchasing.

Wild swimming crabs are mainly distributed in Japan, North Korea, the Malay Archipelago, the Red Sea and most coastal areas of mainland China. Most of the swimming crabs on the market in December are artificially cultivated.

When is the swimming crab on the market?

Swimming crabs are usually available in autumn. Swimming crabs are also called "white crabs". Because their head and chest carapace are in the shape of a shuttle, they are called "swimming crabs". There are three protrusions in the center of the carapace, so they are also called "three-spotted swimming crabs". They are mainly distributed in Japan, Korea, the Malay Archipelago, the Red Sea and most of the coastal areas of mainland China.

If you cannot finish the cooked swimming crabs, it is best to wrap them in plastic wrap or a fresh-keeping box and store them in the refrigerator at a low temperature. It is best not to store them for more than two days.

If it is a live swimming crab, you can use a basin or bucket to fill some clean water, add some salt, tie up the swimming crab and put it in, and it can be preserved for a short period of time.

Swimming crabs should not be stored for a long time. It is best to eat them as soon as possible after buying them. The longer they are stored, the more nutrients in their bodies will be consumed.

Things to note when transporting swimming crabs

When transporting adult crabs, try to keep the original temperature, and the temperature difference should not exceed 5℃ (use ice to cool down if necessary). For short-distance transportation, soaked cattail bags can be used, and be careful to avoid squeezing on the way; for long-distance transportation, the time should be shortened as much as possible, and bamboo baskets with good ventilation should be used for storage. When packing, first spread a layer of mud or cattail bags at the bottom of the basket, and then lay the live crabs flat and stack them one by one. After filling, cover and tighten to prevent crawling. If you put some absorbent materials in the crab group to keep them moist, the effect will be better. In addition, to prevent the loss of moisture by wind, use sacks and other materials to block the wind. In this way, the survival rate within 24 hours can reach more than 95% (higher than 98%). If you transport egg-bearing parent crabs or sexually mature male crabs for mating, they should not be laid flat and stacked in the container, but each crab should be wrapped in a towel separately to strictly prevent its legs from being broken due to improper operation.