How can live hairy crabs survive longer

Live hairy crabs can survive for 3-5 days when stored in a low-temperature and humid environment. The key to prolonging the survival time is to maintain low temperature and high humidity, avoid extrusion hypoxia, and reduce energy consumption. Specifically, wet towel wrapping method in the refrigerator, shallow water temporary curing method, or foam box ice bottle cooling method can be used.

When placing hairy crabs in the refrigerator compartment, wrap the crab body with a wrung out wet towel and control the temperature at 5-8 ℃. Wet towels should be kept slightly damp and replaced 1-2 times a day to prevent moisture evaporation. The gills of crabs need to be exposed to a moist environment to maintain respiration, but should not be directly soaked in water. During refrigeration storage, avoid frequent opening and closing of the refrigerator door to prevent temperature fluctuations, and keep it separate from fruits and vegetables to prevent ethylene gas from accelerating crab metabolism.

Shallow water temporary aquaculture requires the use of clean containers with a water level not exceeding the height of the crab's mouth. Change the water to 4-10 ℃ every 2 hours, and add a small amount of ice cubes to the water to cool it down. The container should be placed in a cool and ventilated place, away from direct sunlight. This method is suitable for short-term storage, and special attention should be paid to clean water quality. If there are wounds on the crab body, it is easy to cause bacterial infection. During the temporary breeding process, it is forbidden to stack crabs to prevent mutual biting and damage.

During the storage period of live crabs, feeding should be stopped as fasting can reduce metabolism. If it is found that the crab claw is weak and sagging or spits foam at the mouth, it indicates that the crab claw is in poor survival condition and needs to be eaten as soon as possible. There are differences in the storage time in different seasons, and the survival time is relatively longer in autumn when the water temperature is lower. No matter what method is used, crabs stored for more than 48 hours should be cooked first, and dead individuals should never be consumed.