Common name (market name): crab prince
Single size: 500 as for 1500g.
Yield: from fresh to cooked crab pieces: 52%; 24% crab meat from fresh to cooked; From cooked crab pieces to crab meat: 46%
Main products: fresh; Fresh products: the whole crab is cooked, 8 ounces of cooked crab meat, 1 kg, 5 kg packaging. Canned crab parts are divided into 3/5 ounces, 5/8 ounces and more than 8 ounces. Frozen products: cooked, crab pieces, crab meat.
Fresh-keeping treatment: live crabs can survive for 24 to 36 hours in a humid environment of 2 to 4 degrees Celsius, and the dead crab rate is less than 5%. Fresh whole cooked crabs can be stored at 0℃ for one week. After proper ice treatment, the whole cooked crab, crab parts and crab meat can be preserved for one year.
Taste: soft
Texture: solid color
Nutritional indicators (per kloc-0/00g):
Calories: 86 calories
Protein:17.4g.
Fat: 1 g
Cholesterol: 59 mg
Unsaturated fatty acid (omega-3): 0.3g): 0.3g.
Sodium salt: 295 mg
Main producing areas: Northern California, Oregon, Washington, Alaska and British Columbia.
Distribution: Taipinghan area in northeast China: Alaska to California.
Main fishing method: bait box fishing.
Average annual output in the United States: 16000 ~ 30000 tons.
Fishing season: foreign fishing: Northern California: 65438+February 1 to June15; Oregon: 65438+February 1 to July15; Washington state: 65438+February 1 to September 15 (if the meat production rate is low, the fishing season may be postponed). Fishing in the inland waters of Washington state: all year round; Alaska: June to 1 1 month in the southeast; Central China: May to 65438+February; British Columbia: all year round
Defective product identification:
Light-colored crabs with less than 80% crab shell meat.
The meat is tough and dry (delayed freezing or too long). The whole cooked crab has broken its shell.
Abdominal black only affects appearance, not meat quality.
Body meat and leg meat are higher. Leg meat accounts for 60% of high-quality crab meat products.