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CrustacésBLUE SWIMMING CRAB
BLUE SWIMMING CRAB

Scientific Name :Portunus Segnis

Family :Portunidae

Species :Segnis

Distinctive features: Broad and slightly convex shell, with 5 to 9 teeth on the anterolateral edge ; chelipeds about the length of other legs or longer ;   

longer ; last pair of legs with the two distal segments wider and flatter than the same segments of the legs that precede them

Size: Maximum:carapace length: 9 cm (males), 7.5 cm (females)

Hbitat: in the Mediterranean, the species are found under rocks and in rock pools on a sandy or muddy substrate.

Staining: males with dark blue green carapace with many pale white spots on the surface.

Similar females in the male model except that the tips of the chelipeds are tinged red with a brownish red instead of tinged blue with deep rust red.

Origin/supplier:Tunisia(fao: 37.2.2)

Catch method: bottom trawls, dredges and traps.

Packaging and delivery methods: delivered by a refrigerated truck in crates covered by a layer of ice.

Storage conditions and life expectancy: The products are stored in original crates.

Preparation and /or handling before use: used in fresh condition

Crab is one of the best mediterranean seafood because of his richness of various important healthy composant as: protein, zinc, vitamin b 12, calcium, and small amounts of many of other B vitamins. It's also low in mercury

With low in fat and mercury which make it an excellent complete Mediterranean meal

That’s wyh our company insist to present it with different types with high quality such as : whole round crab,half cut crab

CRAB MEAT: WHITE CRAB MEAT(CRAB S’BODY):

Crab meat : is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and contains around 340 kJ (82 kcal) per 85-gram (3 oz) serving.

BLUE CRAB MEAT(CRAB’S CLAW)

Picked from the swimming fins of the crab,  Claw Crab Meat is a blue meat with a strong flavor profile. Claw Crab Meat is ideal for dishes with heavy sauces or in dips and soups, as the flavor of the crab still comes through.