The appearance of Portunus trituberculatus: it is slightly trapezoidal from the eyes to the tips on both sides, and the curve from the tips to the middle of the stomach is curved.
That's not very vivid. I didn't find any pictures of flying crabs on the internet. Understand for yourself.
2. Taste: The meat of flying crab is loose, and the taste is a little soft, while the meat of swimming crab is solid and the female crab yellow is hard.
3. Off-site: The sea crabs in Dalian are called flying crabs, and those in Qinhuangdao are called swimming crabs.
Nutritional value of Portunus trituberculatus
Portunus is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in winter, generally weighing about 250 grams, up to 500 grams.
The red mud of the female crab is covered and tastes excellent. Swimming crab can be eaten fresh, steamed, fried or fried, or stewed in bean paste, or fried with crab to make rice cakes, pickles and tofu, which are common dishes on the table of residents in coastal areas. It can also be pickled, that is, the fresh Portunus trituberculatus is soaked in brine and can be eaten in a few days, commonly known as "fresh wind catching crabs".
In the past, due to the high yield of Portunus trituberculatus, fishermen often chose live crabs covered with paste, put yellow in bowls, and let them solidify in the wind, rain and sun to become "crab yellow cakes", with excellent flavor, but low yield, which is difficult for ordinary people to taste.
References:
Baidu Encyclopedia Entry-Portunus Crab