I am curious about the cooked crabs too, in addition to cooked spicy for the male ones. I was wondering about the difference between the male and the female crabs at Marina too, because if I get it it would be the male ones, but the spices screw things up. I didn’t see unspicy male ones.
My understanding is live imports are prohibited so why cook them ahead of time. Naturally I prefer to cook my own seafood. I am not sure how much cooking, then freezing, changes the texture.
Farm raised I think is pretty prevalent these days. Too many of us for the crabs to deal with. That said, some of these are labeled with the source Yangcheng Lake, which I would suspect to be likely not true since I am sure they can fetch a higher price in China than selling them frozen in Marina Cupertino.
I’d eat spicy under the bridge dungeness if cooked well though. But even that isn’t very spicy.
Night07 I haven’t bought them yet. I was there to buy a fish so didn’t try.
The name fan clam is my own invention, just a translation of the name that I was told. I am sure it has a proper name. The shape of the shell looked like this: