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General Discussion

Factors affecting dungeness crab flavor? [moved from San Francisco board]

humblenommer | Jan 6, 201301:50 PM     22

I'm in no way well-versed in this topic but I've noticed that crab to crab, the flavor and texture can be quite noticeably different. Mostly richness/depth of flavor and texture (I'm referring to fresh, pre-cooked crab from grocery stores all presumably at the peak of the season and from the Bodega Bay region). I was wondering if anyone could better explain what's going on here and what could be affecting this? Brining, age, geography/diet, length of cooking, etc... Also if there's any possible way to "pick a good one" just from appearance at the store.

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