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Begin Planning For Your Next Crab Meat Experience

Apr09
2012 Leave a Comment Written by admin

The Amazing and Gigantic Japanese Spider Crab

The Japanese Spider Crab, also known as the tall footed crab, is quite an amazing species. Found in waters of The Pacific Ocean originally in 1836, along the coast of Japan, these crabs have legs that have known to span about 13 feet in length! They have incredibly long life spans when they are not taken up by fishermen’s nets and the occasional predator that is after them. These giant crabs have been found on land but generally spends its days scurrying along the oceans floor at depths of 300 to 400 meters looking for food is where they spend their days, looking for dead organisms or living kelp to feed off of.

These giant crabs are dark orange and tan in color and never usually try and camouflage themselves from predators and other larger animals looking for a meal. They have such long legs that they mostly look like a fierce competitor. Though their claws are incredible strong and sharp, their leg joints are incredibly weak making them an easy target if in a real underwater struggle.

Description

The Japanese Spider Crab has the longest leg span of an arthropod. With a span measuring, at the largest found, 12 feet from claw to claw. Typically fishermen and others find on average 4 feet from claw to claw. But due to the long life span that they are known to have, it is possible to find more of them with giant spanning legs deep within the oceans floors. There are both male and female, each having their own characteristics. The male’s main front claws are longer than those of the females, distinguishing them from one another.

They have tan or dark orange bodies, even some with a mix of the two colors, with no need to truly camoflauge themselves from predators. They have 8 legs like that of a traditional land spider, yet amazingly can survive with only 3 if left with that many due to fights and injuries that occur under the oceans floor. But, during their molting period they are able to regenerate legs and revive their bodies with new limbs.

Reproduction

There are males and females in the Japanese Spider Crab family, which makes reproduction in the wild possible. The males are larger with larger claws then the females, yet the females have a larger body, which provides adequate space for eggs. Sperm is held in a spermatophore, which is then transferred to the females through the second abdominal appendages. She then carries them around and as the eggs fertilizes the cement to her second abdominal appendages. Once they are born, unlike human babies who take after their parents, Japanese Spider Crabs offspring look nothing like their parents.

They generally live in ocean depths fairly deep, yet during the reproduction stages, they have been seen at depths of 50 meters deep. Fertilization takes place after the molting period for the female species, and the eggs are generally laid after mating.

More on Japanese Spider Crabs

Japanese Spider Crabs are known to be a delicacy all around the world not just in the local Japanese restaurants. They have been known to be fished and shipped to high class restaurants all over the world. They have succulent white meat with a wonderful taste, just like the Alaskan king crab. They are usually set in a brine of cold water which almost inoculates them into hibernation, making their metabolism slow down during the boiling. They are boiled for approximately 15 to 30 minutes depending on the size of the crab.

Due to the dwindling population of the Japanese Spider Crab, they have banned all fishing and catching of their species during the molting and reproduction phases. This allows the crabs to reproduce and hopefully repopulate the ocean waters giving their species a chance to thrive. These crabs are enormous in size and have been found to live to 100 years in age, which is why they have also been described as a living fossil. These crabs are enormous in size and add a true sense of how amazing the creatures on the oceans floor are. These living fossils provide the ocean with an amazing creature that brings educational learning to all around them with the research that is currently being done on them to get a greater sense of their worth.

Having found in the same rocky shores or coast in the West, rock crab is most of the time associated with its two other same, the Dungeness crab and the Red Pacific crab. The popularity of one carries the name of the others. That is why when you cook rock crab meat; imagine also that you are doing the same with the Dungeness crab meat as well as the red crab meat.

The rock crab is a big family of the crabs found in the coast of North America that can reach as far as South Carolina. While other female crabs produce thousands of eggs, a female kind of this crab can produce as much as half a million eggs. Aside from the two above mentioned, the peekytoes crab is also part of the specie family. Many say that this kind of crab is a gentle one. However, many confess that this deceiving harmless look only apply when it is sleeping. Otherwise, it can be the scariest monster you have ever encountered. One trivia about it is that it is more active during the day than night.

The name peekytoes is a product of the attempt of some entrepreneur years ago to make the crab meat popular. Not long after, the objective has attained. Peekytoes is now considered as one of the unique names, if not the most unique one, a crab has named. The witty name is said to describe the sharp claws the crab has. Moreover, other references claim that peekytoes crab meat has become popular during the latter part of the 90s. Peekytoes grow slowly that is why they peekytoes meat lovers worry that they will not have a taste of them in the coming years. Thus this native crab is sold in the markets at a quite expensive price.

Meanwhile, the Dungeness crab sometimes referred to as Cancer magister acquired its name in a place in Washington State named, obviously, Dungeness. It is pink in colour, 6 inches long, and weighs about 4 pounds.

When purchasing a rock crab, you can either order from the online sites or go personally to the seafood stores. While browsing online stores give you the convenience to save time, having a personal check on the crabs you are going to eat allows you to examine the freshness. Pre-cooked frozen crabs are frequently bought than the thawed so there is not much to know onn how to cook crab legs meaning you have no reason to not try. Frozen crabs are believed to have retained the freshness of the crab meat since they have kept refrigerated. For some who want to experience to cook the rock crab fresh from the sea, you can always contact some fishermen near you. Others really find time to go fishing with their trap and cage in order to catch live crabs.

Like the online crab shopping, you can also try to consult the internet for some best recipes on how to cook rock crab meat or Dungeness crab meat in various mouth-watering dishes. You will never end up unproductive as there are many personal blogs and discussion fora that talk about cooking crab meat.

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The Convenience of an Easy Seafood Soup with Big Taste

May09
2012 Leave a Comment Written by admin

Seafood is a comforting and delicious thing to eat and having that in a soup really brings that at home earthiness to your table. Seafood soup is a great way to bring out flavors in your seafood and warms the soul to the core. There is nothing better on a brisk cool night that to have a hot bowl of soup in front of you keeping you satisfied. Add seafood into that picture and you have a wonderful dish that will keep you and your family asking for seconds –or even thirds.

With a seafood soup, there are many different ways you can perfect it. There is no right or wrong way to make a soup. Flavors and tastes can be altered to match your specific needs and wants when it comes to a soul warming dish. Most are made with a seafood stock, to really boil down the flavors of the seafood that are to be added. But, many add a tomato base or paste to it giving it a very rich flavor while keeping the integrity of the seafood’s intense and desirable taste.

Savory and Convenient

Soup is not only something that your mom brings you when you are feeling ill; it warms you to the core. It is a way to feel at home and comfortable while adding in flavors and ingredients that you may not think work. Soup can be as intricate and individual as you want or stick to the basic of ingredients that are tried and true. What is so great about a soup is that is it savory and delicious yet easy and can be customized to suit any palate.

They are also incredible versatile. They can be prepared in advance and saved for a quiet night in out made to accommodate hungry bellies in the masses. Also, it can be prepared by stove top or even in a Dutch oven. It can easily be cooked by literally many ways, made in advanced and frozen for a later date, still keeping in those flavors and juices.

Hot and Sour Seafood Soup

This is an easy recipe that easily yields 4 servings and can be prepared in under an hour -convenient for you and your schedule with a big taste.

First, heat 1tablespoon vegetable oil in a large pot over medium heat. Next take 1 bunch of scallions, chopping the whites into ¼ inch pieces and the greenery into 2 inch pieces. Add the whites of the scallions to the pot, set green aside. Cook the scallions until nice and tender, following with e tablespoon of minced ginger, cook about 3 minutes. Next add 7 cups of water, 1 tablespoon of soy sauce, 1 tablespoon of sugar and 4 ounces of shitake mushrooms sliced to the pot. Also add salt and pepper to taste.

Cover the pot and bring to a simmer. While it is cooking mix ¼ cup of cornstarch and ¼ cup of water and mix until evenly dispersed. Add the cornstarch mixture to the simmering pot and stir very slowly. Next, bring the boil to a smooth boil; the cornstarch mixture will help to thicken the broth slightly as the heat cooks the mixture. Take two plum tomatoes and core and chop into medium sized squares, add these and the green scallions to the pot with 12 ounces of firm white fish, a great choice would be a Pollock, that has been cut into 1 inch squares. Simmer until the fish is opaque, about 3 to 4 minutes.

Lastly add 6 ounces of bay scallops, 2 tablespoons of balsamic vinegar and salt and pepper to taste. No worries with the scallops, the heat of the broth will cook them instantly. Ladle into bowls and serve.

This is a wonderful dish that incorporates fresh ingredients with tasty seafood. This seafood soup is one that all will enjoy and bring you satisfaction of serving a seafood soup that tastes great and feels good.

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Seafood Risotto and other Variations

May09
2012 Leave a Comment Written by admin

A risotto is a simple dish packed with flavors and textures that make your mouth tingle. It offers a true clean taste that is vibrant and filling. Typically, a risotto is the first course served on its own before the main course at fine restaurants all over the world. This dish is rice that is cooked until a creamy consistency with either fish, vegetable or meat based broth. There are so many different ways to cook a risotto, with various ingredients and techniques, but this is the most common practice of cooking rice in Italy.

The typical grain that is used when preparing a risotto is a low-amylose, high starch round medium or short grain rice. These have the specific ability to take in moisture while releasing the starch and plumping up the overall thickness of the dish.

Variations

There are different variations that have been established throughout the world that offer different tastes and flavors to be mingled together and enhanced through the cooking process. Each of these variations has their own name that makes the specifically different from one another. A Risotto Alla Milanese is specifically made from a beef stock, lard and not butter and cheese. A Piedmont’s Risotto al Barolo is made up of red wine and may include sausage and other meats. A Black Risotto is made up of cuttlefish that are cooked entirely in their own sacs. Risottos are made from stock or bases that are either vegetable, meat or fish. Each is specifically named due to their base.

Preparation of Risotto

There are many different versions of a risotto out there today, different recipes calling for specific ingredients to be added. But, when it comes down to it, a risotto is a specific grain that is cooked according to a certain desire with specific steps.  First rice is cooked with diced or powdered garlic and or onion, based on preference, then butter or olive oil is added. This cooks allowing the fats to cover the rice completely. Next the addition of a red or white wine is added which is absorbed into the grains. When it is completely evaporated, hot stock is added gradually in small amounts to the grains and stirred constantly. This allows the starch to loosen up from the grain and into the surrounding liquid which then grabs ahold of the starch. This thickens the liquid to the appropriate texture that is known for being a risotto.

Properly cooked risotto is creamy and smooth while the rice still has some bite to it. Improperly prepared risotto can leave it runny and gooey or dense and dry.

Seafood Risotto Recipe

This risotto recipe brings out flavors of the sea and mingles them with cheeses and creams. This is a great dish to serve to your family or a date night that is a quiet night in. It is simple enough to make easily but as you progress with skill and taste, can add, subtract or manipulate however you want to. It is a great recipe with great flavors.

First begin by taking your seafood, and cut, trim and clean all that you are going to be using. Any seafood will work, choose what flavors you love the most and use 2 pounds of it, and dice. Properly clean and set aside for later in the recipe.

Begin with a tablespoon of olive oil and on a high heat sauté 1 chopped onion; season with salt and pepper cook until translucent. Next add 6 cups of seafood stock and 1 chopped garlic. Allow the stock to boil and then reduce to medium heat and simmer for 10 minutes. Once ready, add the 2 cups of Arborio Rice and stir constantly for 12 minutes.

Next, take your cleaned and diced seafood and add to the risotto, continue to cook for 6 minutes. Next add in 1 tablespoon of butter, ¼ cup of heavy cream and 3 tablespoons of chopped green onions. Simmer for two minutes stirring constantly and there you have it. A wonderfully creamy dish filled with luscious seafood that is sure to make your mouth water.

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Seafood Restaurants in NYC: What to Look For

May09
2012 Leave a Comment Written by admin

New York has a life all its own, packed with places to go, people to see and restaurants to eat at –especially the seafood restaurants in NYC. They are packed with intimate lighting, great tables and even better food, perfect for first dates, gatherings with friends or a night out to relax. Yet, you want to find a seafood restaurant in NYC that offers not just a great experience, but a great plate as well. Anything can be sugar coated in fine linens, abstract lighting and have food presented that is less than worthy than the table it sits on. That is why no matter where you go, you need to make sure that you are getting a full on 5 star experience –food included.

Many a restaurant has all that you can imagine in terms of service and style. So, many may look past that when they see what they think is a great meal. But, looking at how the entire market works, you may think twice on what day is best for a great seafood meal and what to look for when out and about.

Delivery Days

Yes, all restaurants have them. Seafood restaurants included. You walk into a place and a sign says “Monday’s Special” and what do you see, a seafood product of some kind that really may sound delicious at the time. What if I said that delivery day for that fish shipment was Thursday, would it still be as enticing. You are not necessarily receiving that fresh fish special that you would have assumed. Get to know your restaurants, know their schedules, and how and when items are delivered. Go on a day you know they really are serving the best possible product. This goes for fresh produce as well.

Know Your Home

For many New Yorkers, you know your way around town. That can really work in your favor. While living near fishing and commercial industries that specialize in seafood, you can be able to determine which seafood restaurant in NYC is getting to good stuff and which are not. There are some restaurants that receive shipments every day of the week, yet sadly that is limited. Taxes in that area are sky high and that can lead to too many skimping on the quality of seafood they purchase to serve their patrons.

Get to know restaurants around you visit often and ask questions. All are there to serve you. Do not be shy with what you feel you need to know. Ask where they get their seafood supply and how often. More than likely, unless a restaurant house specializes in that type of wear, then the higher end places are the way to go.

Different Routes

Determining what place gets the best product is always the way to go, and with seafood restaurants in NYC, you are not limited to a few here and there. Streets are jam packed with different places to eat and sit, yet the seafood houses are the best. Trendy locations on rooftops pop out of nowhere, while little nook and cranny hole in the wall types offer a menu that is to die for as well. Determine what is best for you. What kind of evening are you looking to have -maybe more private and intimate or something that allows you to get a little boastful. You can find anything in New York, even when it comes to the seafood restaurants in NYC.

A great seafood dish is important no matter where you are. Just make sure to research where you want to go, guarantee you are getting a great dish at a great price, and the rest will fall in line from there.

Posted in Seafood