The white strips inside the crab

Crabs are not only delicious but also nutritious, so people like to buy crabs and cook them themselves. However, crabs are fresh and must be processed before they can be eaten. Many people find that there are many white strips inside the crabs during the processing process, and these things must be removed before they can be eaten. Let's find out what the white strips inside the crab are.

The white lines inside sea crabs are the crab's gills.

If one end is fixed, it is the crab's gill, which cannot be eaten. If the "line" is not fixed and not present in every crab, it is best not to eat it.

Three-tuberculate swimming crab, scientific name Portunus trituberculatus, belongs to the Portunidae family and the genus Portunus. The common name is swimming crab, pistol crab, sea crab, sea crab, sea worm, water crab, door crab, little door crab, scorpion, cover fish, three-spot crab, child crab, flying crab, and smoke cricket. The English name is Swimming crab. Distributed in the waters of Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Zhejiang, Fujian and other places in China. Generally speaking, from south to north, March to May and September to October are the peak production seasons, and the output in the Liaodong Peninsula of Bohai Bay is higher in April to May.

Nutritional value:

The meat of swimming crab is tender and white, rich in protein, fat and various minerals. Swimming crabs are strongest during the winter migrating season, generally weighing around 250 grams and up to 500 grams. The female crab is fully covered with red cream and tastes excellent. Swimming crabs can be eaten fresh, steamed, fried, or stir-fried, or cut in half and stewed with bean paste, or stir-fried with rice cakes, pickles, or tofu. They are a common dish on the tables of residents along the coastal areas. It can also be pickled, that is, fresh swimming crabs are soaked in brine and can be eaten after a few days, commonly known as "fresh wind crabs".

In the past, fishermen often selected live swimming crabs with full roe because of the high yield of swimming crabs. They would pick the roe and put it into a bowl. Then they would expose it to wind and sun to solidify it, thus making "crab roe cakes". The flavor was excellent, but the yield was low, so it was difficult for ordinary people to taste it.