Every time autumn is cool, seafood lovers will always have a carnival of taste buds - that is the season of fatty flying crabs. But you know what? To taste the most delicious and fleshy flying crab, choosing the right month is crucial. Today, as a food lover, let's take a closer look at the growth habits of flying crabs and discover when is the best time to taste these delicacies of the sea.
Flying crab, scientific name three-wart pike crab, is one of the very popular seafood in the coastal areas of China. They live in warm seas and have extremely high demands on temperature and sea conditions. In general, flying crabs begin to breed in the spring, and females lay a large number of eggs, which hatch into juveniles under suitable water temperature and nutritional conditions.
With the arrival of summer, the sea temperature gradually increases, which provides an ideal environment for flying crabs to grow. They begin to feed in large quantities and quickly accumulate nutrients to store energy for the upcoming autumn and winter seasons. In autumn, as the water temperature gradually drops, the flying crabs will start to eat a lot in preparation for the winter, and the fat and protein stores in the body will reach their peak, which is also the time when their meat is at its fattest.
Considering the growth and reproduction habits of flying crabs, as well as the effects of temperature and season on their growth, we can conclude that September to November is the fattest period for flying crabs. During this period, the meat of the flying crab is full and firm, the crab roe is rich, and the taste is extremely delicious.
Of course, the timing of the launch of flying crabs may vary from region to region, depending on the local climate and marine conditions. But overall, autumn is the best place to try flying crabs.
In addition to choosing the right month to eat, there are certain skills to be mastered in choosing a plump flying crab. Here are some practical tips:
Observe the shell: The shell of a fresh flying crab is turquoise or dark blue with a smooth and shiny surface. If the shell is dull or yellow, it may have been stored for too long or is of poor quality.
Weight: The heavier the flying crab of the same size, the fuller the meat. You can gently lift the crab legs to feel their weight and texture.
Look at the crab navel: The crab navel is the key part to judge the fat and thinness of the flying crab. The plump navel is plump and slightly raised, while the thin navel is flat and meatless.
Smell: Fresh flying crabs have a faint smell of the ocean, and if they smell an off-flavored or fishy smell, it may be a sign that they are not fresh.
Tasting seafood is not only a treat for the taste buds, but also a kind of awe and gratitude for nature. As one of the gifts of the sea, flying crab has won the love of countless diners with its delicious meat and unique taste. While enjoying this deliciousness, we should also pay attention to the protection of marine ecology, so that this beauty can continue to be passed on. I hope that every reader can taste the fattest flying crab in the right season, and at the same time contribute to the protection of our common blue home.