SEA’S HARVEST RIPE FOR EATING
As the major seafood producing regions start to lift the summer fishing ban, bumper harvests of seafood await to take home menus to the next level.
Across China, regional marine and fisheries bureaus execute commercial fishing bans that are generally scheduled between the months of May and September to suit their local conditions.
Strictly enforced, this period of time allows the fish, crustaceans and shellfish to recuperate, and fishermen are subsidized for their temporary loss of income.
From September, you can find better seafood and more varieties at lower prices. When crab and fish fresh and sumptuous, they can become centerpieces of your next dinner with little effort.
This week, we are rounding up some of the most popular seafood of the season. alive. They have a grayish green shell, white abdomen and dotted claws. The crabs feed on fish, shrimp, shellfish and seaweed, and are distributed along the majority of China’s coastline.
In aquatic farming, there are bumper and off-year cycles. Last year, the price of gazami crab in Shanghai reached 80 to 100 yuan (US$11.5-14.6) per kilo, due to the fact that it was the off-year cycle. In addition, the Ministry of Agriculture extended the fishing ban period and expanded the category of aquatic products banned.
In 2018, the yield of gazami crab increased significantly, so the price dropped to 40 to 80 yuan per kilo, or roughly five regular sized crabs weighing 200 grams each.
The easiest way to enjoy fresh gazami crabs is simply steaming them.
The fishiness of the crabs can be removed by adding slices of ginger and a few strands of green onion in the water that’ll be used in the steamer below the crabs. It takes 15 minutes to fully cook four to five crabs.
When steaming live crabs directly, the claws and feet will fall off. Dead crabs not only are of bad quality, but also can be dangerous. The solution is do not kill the live crabs until right before cooking.
The steamed gazami crabs are served with a dressing of vinegar, ginger and salt. Because crab is a cool-natured ingredient in the view of traditional Chinese medicine, the warm-natured ginger helps to balance it out.
Crab and rice cake stir-fry is a classic dish in Jiangnan, the area south of the lower reaches of the Yangtze River. The highlight of this dish is the rich flavor of the crab infused into the soft rice cakes.
The fresh crabs must be butchered, with internal organs removed and cut into large chunks. The crabs need to be lightly fried in a little bit more oil than one would normally add in stir-fries. When the color turns red, add the rice cakes and season with soy sauce, cooking wine, sugar and salt.
Chaoshan-style seafood congee often stews whole gazami crabs with shrimps and scallops. Using a combination of rice and glutinous rice, make a plain congee and keep it bubbling. The crabs with organs already removed along with shitake mushrooms, ginger and scallops are boiled in the congee till the crabs are cooked, then boil some shrimps briefly and season the congee with salt and ground white peppercorn.
To make the congee even more aromatic, sprinkle finely chopped celery and drizzle a little bit of sesame oil.