CATDOLL : CATDOLL: What is the difference between swimming crab and flying crab? It would be better to explain it in detail. Thanks!

Different appearances, different tastes. On the shell of a flying crab, the curve from the eyes to the tips on both sides, and then from the tips to the middle of the belly is a perfect arc. The appearance of a swimming crab is slightly trapezoidal from the eyes to the tips on both sides, and the curve from the tips to the middle of the belly is an arc. The meat of a flying crab is looser and has a softer texture. The meat of a swimming crab is firm, and the roe of the female crab is harder.

Crab meat is tender, white, rich in protein, fat and various minerals. The back and belly of stale crabs are dull, with gray-brown spots and patches in the central groove of the belly, and even yellow granular fluid substances can be seen, and the claws are perpendicular to the back.

Additional information

1. Although crab meat is nutritious, you must be careful when eating it. Swimming crabs are cold in nature. People with a history of crab allergies, urticaria, allergic asthma, allergic dermatitis, especially children, the elderly, and pregnant women with allergic constitutions should not eat crabs. In addition, crabs contain a lot of protein and high cholesterol, so you can't eat too much at one time.

2. Crabs can be eaten fresh, steamed, fried, or stir-fried, or cut in half and stewed with bean paste, or used to stir-fry rice cakes, pickles, or boiled tofu. It is a common dish on the tables of residents in coastal areas.

Reference: Baidu Encyclopedia - Swimming Crab

Swimming crab, Portunidae, Portunus genus. Commonly known as swimming crab, flying crab. So swimming crab and flying crab are the same 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 seasons for production, and the production in Liaodong Peninsula of Bohai Bay is relatively high from April to May. Swimming crab is one of China's important export products, mainly exported to Japan, Hong Kong, Macao and other countries and regions.

The male has a pointed and smooth navel, long claws, and a green shell surface; the female has a round and hairy navel, and the shell surface is ochre or spotted. The meat of the swimming crab is fat and delicious, with high nutritional and economic value, and is suitable for temporary breeding in seawater to increase fat.

The cephalothorax is fusiform, almost twice as wide as it is long; the surface of the cephalothorax is covered with fine granules, with two transverse ridges and three wart-like protrusions; the forehead has two sharp teeth; the front edge has nine sharp teeth, the last teeth are long thorn-like and protrude outward.

The chelipeds are thick and longer than the carapace; the long segments are prismatic, the male ones are more slender, and have 4 sharp spines on the front edge.

Additional information:

The crab has a lot of meat, fat, delicious taste and rich nutrition. Every 100 grams of crab contains 14 grams of protein and 2.6 grams of fat. It is mainly eaten fresh by steaming, and can also be salted to make "choked crab" and crab sauce. The crab eggs are rinsed and dried to become "crab roe", which are all top-grade seafood.

The meat of swimming crab is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in the winter, generally weighing about 250 grams, and the largest can reach 500 grams. Female crabs are covered with red cream and taste 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 crabs and rice cakes, pickles, and tofu. They are common dishes on the tables of residents in 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 grabs crabs". In the past, fishermen often selected live crabs with full roe because of the high yield of swimming crabs, picked out the roe and put it into a bowl, and solidified it in the wind and sun to make "crab roe cakes". The flavor is particularly good, but the yield is small, and it is difficult for ordinary people to taste it.

Reference: Baidu Encyclopedia - Swimming Crab

In fact, they are the same species. Swimming crabs and flying crabs are just called differently in different regions, and their different appearances are due to the influence of their living environment.

Swimming crab with three tubercles, commonly known as swimming crab, pistol crab, sea crab, sea crab, sea worm, water crab, door crab, small door crab, scorpion, cover fish, three-spot crab, child crab, flying crab, smoke cricket. It is distributed in the waters of Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Zhejiang, Fujian and other places in China. Generally, from south to north, March to May and September to October are the peak production seasons, and the output in Liaodong Peninsula of Bohai Bay is relatively high from April to May. Swimming crab with three tubercles is one of China's important export best-selling products, mainly exported to Japan, Hong Kong, Macao and other countries and regions.

Additional information:

1. Swimming crabs have three obvious warty protrusions on their surface, one in the stomach area and one in the heart area. The abdomen is flat, commonly known as the "crab navel". The abdomen of male crabs is triangular, while that of female crabs is round. The back of male crabs is tea green, while that of female crabs is purple, and the ventral surface is grayish white. Because of its oval shape and pointed ends like a weaving shuttle, it is named the three-wart swimming crab.

2. Swimming crabs are tender and white in texture, rich in protein, fat and various minerals. Swimming crabs are the strongest in the winter, generally weighing about 250 grams, and the largest can reach 500 grams. Female crabs are covered with red cream and have an excellent taste. Swimming crabs can be eaten fresh, steamed, fried, or stir-fried, or cut in half and stewed with bean paste, or stir-fried with crabs in rice cakes, pickles, or tofu. They are common dishes on the tables of residents in 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 grabs crabs". In the past, fishermen often selected live crabs with full roe because of the high yield of swimming crabs, picked out the roe and put it into a bowl, and solidified it in the wind and sun to make "crab roe cakes". The flavor is particularly good, but the yield is small, and it is difficult for ordinary people to taste it.

Reference: Baidu Encyclopedia_Three-spotted Swimming Crab Baidu Encyclopedia_Swimming Crab

The sea crabs in Dalian are called flying crabs, and those in Qinhuangdao are called swimming crabs, and they look very similar.

There is still a difference between flying crabs and swimming crabs.

Appearance: The curve from the eyes to the tips on both sides of the flying crab shell and from the tips to the middle of the belly is a perfect arc.

For swimming crabs, the curve from the eyes to the tips on both sides is slightly trapezoidal, while the curve from the tips to the middle of the belly is an arc.

Taste: The meat of flying crab is loose and a bit soft, while the meat of swimming crab is firm and the roe of female crab is hard.

Additional information:

Nutritional value and efficacy of crabs

1. Crabs are rich in vitamins

Crabs are rich in nutrients and contain a variety of vitamins, including vitamin A, which is higher than other terrestrial and aquatic animals, vitamin B2, which is 5-6 times higher than meat, 6-10 times higher than fish, and 2-3 times higher than eggs. In addition to being rich in calcium, crab shells also contain astaxanthin and astaxanthin.

2. Crabs contain a special kind of "chitin"

Various studies have shown that crab shells contain a substance called chitin, from which a substance called ACOS-6 can be extracted. Its properties are low-toxic and immune-activating, and this substance can play a role in inhibiting cancer.

3. Crabs are rich in protein and trace elements

The content of protein and cool elements in crabs is also very rich, which has a good nourishing effect on the body. At the same time, crabs also have anti-tuberculosis effects, and eating crabs is very beneficial to the recovery of tuberculosis.

Reference: The difference between swimming crabs and flying crabs - Popular Health Network

1. From the appearance: the curve from the eyes to the tips on both sides of the flying crab shell, and then from the tips to the middle of the belly is a perfect arc.

The appearance of the swimming crab: the curve from the eyes to the tips on both sides is slightly trapezoidal, and the curve from the tips to the middle of the belly is an arc.

This is not very vivid, and I can't find any pictures of flying crabs on the Internet. You can figure it out yourself.

2. Taste: The meat of flying crab is loose and a bit soft, while the meat of swimming crab is firm and the roe of female crab is hard.

3. Different places: The sea crabs in Dalian are called flying crabs, while those in Qinhuangdao are called swimming crabs.

Nutritional value of swimming crab

The meat of swimming crab is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in the winter migration season, generally weighing about 250 grams and up to 500 grams.

The female crab is covered with red cream and tastes great. Swimming crabs can be eaten fresh, steamed, fried, or stir-fried, or cut in half and stewed with bean paste, or stir-fried with crabs in rice cakes, pickles, or tofu. They are common dishes on the tables of residents in coastal areas. They 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 grabbing 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.

Reference: Baidu Encyclopedia entry - Swimming Crab