Blue swimming crab (Portunus pelagicus), also known as the flower crab, blue manna crab or sand crab, is one of the most commercially prized species, representing a valuable portion of small-scale coastal fisheries found in the Indo-Pacific, including off the coasts of Indonesia, Malaysia, Cambodia, Thailand, the Philippines and Vietnam; and in the intertidal estuaries around most of Australia and east to New Caledonia.
The season of blue swimming crab (Portunus pelagicus) is the whole year round. Crab meat comes from the claws, legs and body of the crab and while predominantly white in colour it does have a naturally occurring red/brown tinge throughout. It is used in many cuisines across the world, prized for its soft, delicate, sweet flavour, sweet aroma and naturally flaky texture. Blue swimming crab (Portunus pelagicus) flavor is unlike most fish or other meat. The meat of the blue swimming crab (Portunus pelagicus) is low in fat and contains around 82 calories per 3-ounce serving.
As implied from its name, the blue swimming crab (Portunus pelagicus) is an excellent swimmer, mainly due to the modification of its last pair of walking legs. And if you are Singaporean or a fan of the local cuisine, this is the crab that is most commonly used in the Singapore chili crab and pepper crab dish!
Specifications:
- Blue swimming crab (Portunus pelagicus) half-cut, sizes: U/10; 11/20; 21/30; 31/40 pcs/box 800grs or 900grs net;
- Blue swimming crab (Portunus pelagicus) meat:
- Jumbo lump: 3gr up pack in tray 400gr net
- Lump: 1-3gr pack in tray 400gr net
- Claw meat: 400gr/tray
- Body meat: Raw and cooked 400gr/tray
Blue swimming crab (Portunus pelagicus) is not only sold fresh or frozen in the market but also extensively used in the crab-flesh canning industry. Blue swimming crab (Portunus pelagicus) is mainly collected by trawls, beach seines, artisinal traps, gill nets and other different kinds of traps.
Blue swimming crab (Portunus pelagicus) meat is consumed largely in sandwiches, or Blue swimming crab (Portunus pelagicus) can be used in pastas, spaghetti, risottos, salads and soup as well as a canape topping.
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