SC - Chinese Crab - Charibdys japonica

[Philip & Susan Troy]

> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Philip & Susan Troy
> Sent: Tuesday, January 09, 2001 6:09 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Chinese Crab - Charibdys japonica
>
>
> Drake & Meliora wrote:
> >
> > How close to the Blue Swimmer Crab are either of those?
> >
> > > is, in turn, a great deal like a Dungeness crab from the Pacific coast
> >
> > What does the Dungeness Crab look like.
>
> Perhaps eight inches/20 cm from side to side of the upper carapace,
> maybe six inches/15 cm. deep from eyes to tail, carapace orange-to-rust
> colored, average weight maybe 1 1/4 pounds or so. Underside creamy to
> pale beige in color... that's a Dungeness. The European tourteau is
> pretty similar: it's named, I assume, for the frilly notches/ridges on
> the edges of the shell, making it look a bit like a pie with crimped
> edges.

Nod. Never seen them here.

>
> > How much of a flavour/texture difference is there between salt
> water crab
> > species.
>
> As far as I know, texture is largely a function of size, at least among
> species considered edible.

I assume the bigger the crab, the firmer the texture.

>
> > > of the U.S.A. I would guess there's an ozzie equivalent, if not the
> > > actual species in question represented. Yes, I realize Australia has a
> > > more or less unique ecosystem and all, but things are a
> little different
> > > with marine animals, aren't they?
> >
> > I dunno...I heard that they swim upside down in Aussie waters :)
>
> So they should look right-side-up to you when you swim, no? ;  )

Hey, I revel in trying to trick USA visitors at Rowany Festival (Lochac's
very small equivalent to Pennsic) with goofy stories.

Drop Bears,
Hoop Snakes,
Braidwood Tree Spiders (Tree Dwelling, pouncing varient of the very
poisionous Funnel Web).  This one is true though (although the spider is
very very rare)
I even convinced one guy that CDs spin backwards here and if he wants to
bring his CD's next time, he needed to regroove them by putting them on
sandpaper and rotate them anti-clockwise 3 times.  I hope he wised up...

>
> > > Is there any particular reason why you've settled on
> Charybdis japonica?
> > > Ni Tsan's translator and editor for the PPC article says the
> recipe does
> > > specify what type of crab is used, but goes on to say it's impossible
> > > [at this time] to relate the descriptive terms used to any known
> > > species. Has that situation changed?
> >
> > YES. Francoise Sabban in PPC61 replied clarifying some points
> in the PPC60
> > article by Wang and Anderson.  The comments were:
> >
> > "The species of the crab youmou is Charibdys japonica (A.
> Milne-Edwards), a
> > rather common species in China, especially in the <<South Sea>> as it is
> > written in a pharmacopeia dating from the same time as Ni Zan"
> >
> > There are various comments, some significant enough to make the
> comments in
> > PPC61 vital for redating the recipes in PPC60.
>
> I figured it might be something like this. As it happens, I happened to
> have a photocopy of the article from PPC60 right on my desk, and while I
> have a copy of PPC 61 somewhere, it wasn't sitting there in the open.
> Yes, I remember changes to some of the wine recipes, for example.
> Interestingly enough, when you reminded me Sabban mentions a
> contemporary pharmacopia, I immediately checked Buell's "Soup for the
> Qan", which refers to the medical attributes of crabs, with an editor's
> note stating that many different crabs are, and have been, eaten, and
> the author provides an example species name, something totally different
> from Charybdis japonica. I forget what it was; I could look it up again
> if it matters.

I looked up the Crab, the crab plate has a mud or land crab (3 normal legs,
no smimmer paddle) and the notes say that many varieties are used but
usually  Eriocheir sinensis (Chinese Mitten Crab - currently an alien
species in Caifornia causing environmental probs)


> > > The Chinese eat _quite_ a few crab species, including some freshwater
> > > types.
> > > Hoping this helps, not holding my breath...
> >
> > And I'm trying not to talk either (tonsillitis)
> >
> > Hope what I have helps.  I'm probably going to have to settle for Blue
> > Swimmer Crabs anyway as I live 200km inland and those are the
> only ones the
> > fish markets get in.  I've called every one today.
> >
> > I figure if I get 'too anal', the already limited number of Practical
> > chinese recipes will diminish further.
>
> Of course, that's true. I think perhaps the biggest problem with getting
> such things "right" (whatever the h*** _that_ means) is in viewing these
> projects as something to be completed and then simply read and worked
> from. Certainly not pursuing questions like yours doesn't add to the
> body of knowledge available, but asking them, getting an answer that
> satisfies the specs at the time, and being satisfied with that answer
> forever can be as damaging. I'm just pointing this out as an academic
> point, I guess; it really has nothing to do with you or with crabs.

Nod.

>
> > I have to redact 25 recipes by Saturday.  Redaction Marathon
> here I come!!!
>
> I guess this is why I said the above. You may find yourself concluding
> and saying things on Saturday you later wish you hadn't, or you may find
> that some qualification or clarification is necessary. You probably
> shouldn't become too attached to what you come up with in the next four
> or five days: what you're learning is certainly valid, but I'm sure
> you'll learn more after that, and it'll almost certainly have some
> bearing on the project.

Ah no, dear boy.  I intend to continue on this topic for years to date I'm
sure.  I have an A&S competition that I want to enter (now that I'm no
longer MoAS) on "Period Feast w/- Logistics" (but no physical food) this
weekend.  Putting down formally on paper something that has been slowly
coaleasing (in notes and in my head) for months.

> > Anyone know the number of Blue Swimmer's I can get per Kilo.
> Same for King
> > Green Prawns?
>
> Coulda sworn I saw some kind of fisheries specs on the Web, while
> searching for a picture of a blue swimmer.
>
> > ps. I hope the hint about PPC61 was useful.
>
> I don't suppose you know where my copy is, huh? ;  ) I appreciate the
> reminder, though.

I feel like a first class heel.... (to borrow from Hanna-Barbera...)

Cheers,

Drake.