Its name is merely an association, as its appearance bears some resemblance to that of a tiger. It is simply striped. This creature is none other than the tiger crab! So it takes its name from its armour, which is similarly striped to the tiger's fur. That's pretty much it! It is one of the best known and most popular types of crab, eaten both grilled and in salads.
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Why we love to eat tiger prawns
In fact, it is one of the best known and most popular seafood a popular variety. We love it simply because it doesn't taste pithy. The „fishy taste” is not disturbing, it touches the taste buds softly and smoothly. Of the shrimps, the Most popular can grow up to thirty to fifty centimetres and contain more meat than other shrimps. It is a real delicacy, but also has many advantages. You can eat almost any amount of shrimp, as 100g of shrimp will only put 112 calories into your body. It can cover most of our daily protein needs.
The tiger crab is decorative
Visually, the tiger prawns on the plate are particularly pretty. It's no coincidence that they appear on the menus of many restaurants around the world. Shrimp luxury restaurants and even served with or in cocktails in flagship bars. Serving is as versatile as the preparation.
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Tiger prawns are extremely versatile
It's worth knowing that you can prepare prawns in or without the shell. However, if you prefer them without the shell, cleaning is of prime importance. Cooking should then be done even more carefully! The colour of tiger prawns is bluish when raw, but when cooked the shell turns a beautiful red. Because it has a thick shell, very good its ability to retain heat, which allows it to be cooked faster than the more common types of crab. Therefore, care must be taken when preparing it, because if overcooked, the flesh will be nice and white, but rubbery and tough. The preparation of tiger prawns covers almost all the kitchen solutions. They are cooked, baked, grilled, smoked, marinated and used in a wide variety of dishes. The recipes are endless for tiger prawns.
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There is never a shortage
It has the advantage of being abundantly available. This is due to the fact that they can be caught in the sea, but they are also farmed. This makes them a hit food almost all over the world. The Italians and the French, and of course the Spanish and the Greeks, are all crazy about it. It is consumed in South America, Australia and the Far East. In fact, everywhere where it is grown, and also where it has to be imported. In the case of tiger crabs, it is almost inconceivable that it is not present in almost every in your kitchen in some form.
Interesting facts about tiger crabs:
When you see the word „calibre” on a package, it is used to indicate the size.
Coctail cancer. This means that the product is completely cleaned and sometimes even pre-cooked before being packaged and frozen. In many cases this makes it easier to prepare at home.
What is a tiger crab?
Tiger shrimps, also known as tiger prawns, are a type of shrimp that can grow up to 20 centimetres in length, making them one of the largest shrimp species. Tiger prawns are native to southern China and prefer warmer waters of 20-27 degrees Celsius. They are caught in significant quantities using trawl nets, but growing demand can only be met by farming. Penaeus monodon (tiger crab) - studied and described by Johann Christian Fabriz, a Danish entomologist, in his treatises. Information on crustaceans was obscure for a long time and only after 1949 did they become more popular in science. Tiger crabs live mainly in the warm waters of the Pacific and Indian Oceans. Commercial production takes place mainly in the Japanese and Mediterranean Seas. More than half of the artificially farmed crab species available in the world come from Thailand, China and Latin America. Three species are distinguished, black, green and common tiger crabs.#
