The Top Fishing
Chapter 391 - 196: Catching Coconut Crabs_2

Chapter 391: Chapter 196: Catching Coconut Crabs_2

Fortunately, Lin Yang didn’t keep everyone waiting for long. He squatted down and directly grabbed a coconut crab that weighed about 5 kilograms, laughing as he began to explain.

"Coconut crabs, being the largest land crabs, are crustaceans. As crustaceans, they are arthropods, and as arthropods, they are cold-blooded. So before they start feeding, they need to absorb some heat. You might have seen news stories about people barbecuing on the beach, which then attracts coconut crabs. The truth is it’s not the smell of the barbecue that attracts them, but the heat from the barbecue."

After his explanation, not only did Yue’er and the others have an epiphany, but even the comments on his mobile phone showed a flurry of ’I got it’ type of messages.

"Host, I’ve learned something new, now all I need is a beach with coconut crabs."

"Is the host planning to use these crabs for a late-night snack?"

"Isn’t that not allowed, aren’t these animals protected?"

As Lin Yang explained these little tricks, people in his live stream responded, clearly influenced by various marketing influences.

"Well, I plan to catch some of these to eat as a late-night snack. Also, coconut crabs have never been a protected species. Even scientists don’t know how many there are or how widely they are distributed. Those who say they are protected are mainly from animal protection groups. The IUCN lists them as ’data deficient.’ And to say that humans are their biggest natural enemies is also incorrect."

Looking into the camera, Lin Yang slowly explained to everyone in the live stream.

"Actually, not many people like eating this type of crab because its hepatopancreas, commonly known as its ’crab butter,’ is exceptionally rich and has a somewhat astringent taste. Even though dipping meat in it might leave a sweet aftertaste, you should know what ’aftertaste’ means—bitter first, then a bit sweet."

"The widest distribution of coconut crabs is in Southeast Asia, where many people raise them mainly to help harvest coconuts. Given that Southeast Asia is rich in fruit production, the contrast between the sweet fruits and the bitter taste of the crabs makes the bitterness exceptionally pronounced. So although there are many coconut crabs in Southeast Asia, locals who eat sweet and tangy fruits every day don’t really like to eat coconut crabs."

And it’s not only in Southeast Asia; there aren’t many people in other regions who eat coconut crabs either, such as in our country, where aside from some adventurous YouTubers or live streamers who enjoy trying out different foods, ordinary people rarely eat them. Hence, humans are not really the natural predators of coconut crabs...."

After catching about ten or so coconut crabs, weighing at least seven or eight kilograms, Lin Yang took them back to the campsite and cooked several of them.

These coconut crabs were wild, and strictly speaking, were somewhat related to marine products, so naturally, there was a reward for capturing them, although not much, even less than the individual price of the crabs themselves.

The market price of coconut crabs can be over 400 RMB per kilogram domestically, which is not cheap; a seven to eight kilogram crab can cost at least about 3000 RMB.

Spend 3000 RMB on a coconut crab? Aside from those curious or video-making YouTubers, which ordinary person would spend such money when they could be buying ribs instead?

Lin Yang and his companions, after about half an hour of selective hunting, caught around a dozen of these coconut crabs. Assuming an average price of 3000 RMB, the total value of the crabs they caught was roughly around 50,000 RMB.

It must be said, selling coconut crabs can indeed be profitable.

It’s worth noting that there are more than just the ten or so that they caught on this beach; there are at least sixty to seventy coconut crabs there, of various sizes, and Lin Yang and his team only caught the larger ones, letting the smaller ones go.

Back at the camp, they started a fire and boiled two crabs to taste and see if they were good, deciding whether to sell the rest or eat them later.

The cooking method Lin Yang chose was simple: steaming.

After a long steaming process, the crabs were finally cooked. Lin Yang first tore off the large hepatopancreas, discarded the digestive tract, and prepared the ’crab butter’; then he took a taste.

The first sensation upon tasting the crab butter was its richness...extremely rich, even richer than eating pure fatty pork, and this richness almost instantly enveloped the taste buds on the tongue.

After swallowing the crab butter, Lin Yang could taste the astringent flavor on his tongue.

However, the truth is, along with this astringent taste, there was also a hint of coconut flavor and sweetness. The taste of this crab is indeed strange, but perhaps those who like coconuts might find this appealing.

Although eating the crab butter alone could be quite rich, combining it with the meat of the coconut crab could significantly improve the taste.

Next, he demonstrated in front of the camera how to eat a coconut crab.

First, all the crab meat was extracted and then dipped in the crab butter. Indeed, the first bite into the stomach felt a bit bitter. The original greasiness of the crab butter was mitigated by the meat, making it less rich.

However, the original astringent sensation of the crab butter turned into a bitterness at this point, but this bitterness wasn’t too intense and remained within an acceptable range.

When he chewed and swallowed the crab meat, indeed, there was a hint of an aftertaste, the fresh and sweet flavor of seafood re-emerged.

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