Taste Emperor crab
Pictures | Tianying
Australia Sydney is a city of sea. In addition to being on the shore of the bay, some things related to the sea can be touched everywhere: the appearance of the Sydney National Oceanic Museum is a moored ship, the famous Sydney Opera House is a fleet that lifts all the sails to prepare for a long voyage, and the seafood restaurants in Sydney are also full of saliva.
When I arrived in Sydney, once, my friend Mr. Charlie accompanied us to a seafood restaurant for dinner. When entering the store, we first browsed the seafood counters in the restaurant.
, what a novel and delicious seafood! There is a lively seafood world in front of you.
"Sydney seafood is specialty of 'big', such as big lobster , big abalone , big octopus, and a very large emperor crab."
Charlie pointed to a counter containing fresh seafood and introduced it endlessly.
We sat around in a corner of the lobby in the inner room. Because there were many people, two tables were side by side. The waitress brought a white scarf and hung it on each person's chest and tied it around her neck. At the same time, she placed a pair of pliers and a hook next to each person's plate. The first one to be served was the big lobster. The lobster was long with one hand, pink and slender beards. Next came a local specialty fish.
Then two small pots were brought on, each containing a large sea crab . Each of them stuffed the small pots. The sea crab shone with a black red light, and the crab claw was as big as someone's fist.
Charlie smiled and said, "This is the specialty of Australia's Emperor Crab, it's a big and delicious." Looking closely, the Emperor Crab looked like she was rushing forward. Her oval shell was as hard as armor and black and red. The most developed part was the two huge claws in front, as big as a human palm, like steel pliers, and four pairs of feet of varying lengths were horizontal on her chest.
"King of Crab!" we exclaimed. Such a big crab, it would be difficult for us to deal with it even if we eat one of them together. Since the lobster and fish had already entered the stomach, each of them only tasted one crab claw, and there was no space in their stomach. After careful taste, the crab meat is delicious and the meat is tender.
During the meal, Charlie talked to the hotel owner about Emperor Crab, which made me new. Emperor crabs are produced in Tasmania, Australia. They are the largest crabs with a survival depth of 850 meters, a domestic water temperature of 2 to 5 degrees Celsius, and a minimum living water temperature of 1.4 degrees Celsius. The Australian Emperor crab "thrives" in such a deep and closed environment. Its general weight is between two kilograms and five kilograms, making it the emperor among crabs. The Emperor crab carp is red and white, with a cream and succulent . It tastes fat and delicious, and is extremely refreshing. It is the best seafood. Because the emperor's crab claws are large, they are usually eaten with a spoon after they are on the dining table. Each bite is full of crab meat, which can further highlight the deliciousness of the meat. Local Australians generally use clear soup to cook emperor crabs directly. After cooking, they take out the crabs to eat. The crab meat is delicious and the soup is fragrant. Especially when eating crab paste , it is fragrant and fresh, making people feel happy.
Then, the hotel owner told a strange story: In 2012, an Australian fisherman caught a giant emperor crab in the Tasmanian waters. It weighed fifteen pounds (about 6.8 kg) and had a shell width of fifteen inches (about 38 cm). At that time, it was still in the development of puberty. It was expected that the weight could double when adulthood. This giant emperor crab was named Claude. The fisherman sold it with two other giant emperor crabs to a British aquarium for £3,000, making it the star of the aquarium.
After the meal, I asked Charlie to ask for an Emperor crab shell for me at the restaurant. After I came back, I made an exquisite specimen and placed it on the craft cabinet at home. Whenever I saw it, I remembered the interesting things about tasting Emperor crab.
Author Profile: Tian Ying , real name Tian Junming , member of of the Chinese Writers Association, former president of Dalian Prose Society, director of Liaoning Prose Association, executive director of Dalian Entrepreneurs Association, vice president of Dalian Writers Association, and currently consultant of Dalian Writers Association.
authors: "Durian Love", "Sakura Love", "That House Love", "Bali Love", "Angkor Love", "Kiwei Love", "Athenia Love", "Athen Love", "Haitian Love", "Sakura", etc. "The Love of the Year" (to be published).
Yidian No. Jiwang Literature
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