Residents of Xinjiang are experimenting with raising green crabs in alkaline saline water in the Taklimakan Desert, resulting in firmer and more flavorful crab meat.
What is Green Crab? Green crab (scientific name: Scylla paramamosain) is a species of marine crab, commonly used as food in Taiwan and Vietnam. This species was originally discovered in the Mekong River Delta, but is now farmed in aquaculture facilities in southern Vietnam. Green crabs are also commonly found in riverine areas such as Ca Mau and Vung Tau, with adult sizes typically ranging from 10 to 15 cm. Juvenile crabs are significantly smaller, measuring just a few millimeters. Green crab is an economically valuable food source in Vietnam, providing numerous benefits such as ecosystem balance, food production, and export opportunities. The crab’s “prey” typically consists of small aquatic creatures or small crustaceans like shrimp and fish. Despite their relatively small size, green crabs possess large and strong claws that can easily crush hard-shelled creatures like shrimp. |
