The three-ported crab, distributed in the seas of north and south China. Generally from the south to the north, from March to May and from September to October for the peak season of production, the Bohai Bay Liaodong Peninsula has more production from April to May. Sanwa crab is one of the most important export products in China, exporting to countries and regions: Japan, Hong Kong and Macao. Export ports: Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Zhejiang, and Fujian.
Economic Value
Meat, fat, plump, delicious and nutritious. Each hundred grams of crab contains 14 grams of protein and 2.6 grams of fat. Fresh food is mainly steamed, but it can also be salted and processed by “crab crabs†and crab sauce. Crab eggs are rinsed and dried to become “crab seedsâ€, which are top grade seafood products.
The crab contains 14 grams of protein per 100 grams of meat, 2.6 grams of fat, and several other nutrient elements. In general, the method of cooking is steamed, and the meat is marinated in ginger vinegar, served with liqueur, and has a distinctive flavor. Bai Juyi, a great poet in the Tang Dynasty, said that "Lu Zhen bears bad palms and seafood crabs become chewed up." He added that the sea crab's chewing foot and the bear's paw will be considered together. In addition to fresh food, it can be dried into crab rice, ground crab sauce, salted crab (halo crab), and made canned food. Crab shell can be used as raw material of chitin, and the economic benefit is very considerable.
Nutritional value
Swallow crab meat is delicate, white, rich in protein, fat and a variety of minerals. The crabs are the most robust individuals in the winter season, and they weigh about 250 grams, with a maximum of 500 grams. The female crab is full of red cream and tastes excellent. The crab can be eaten fresh, steamed, or fried, or fried, or all two and a half stewed with bean jam, or fried with rice cake with crab, fried pickles, and boiled tofu. It is a dish on the dining table along the coast. Can also be pickled, is to put the fresh swimming crab into the salt brine soak, a few days later to eat, commonly known as "fresh wind grab crab." In the past, fishermen due to the high yield of the crab, often picked live cream full of crab, yellow into the bowl, the wind Blowing on the sun makes it solidify and serve as a "crab cake". The flavor is particularly good, but the yield is low, and it is difficult for ordinary people to taste it.