Changyi Swallowtail Crab

Changyi Swallowtail Crab

The Changyi Swallowtail Crab is a Geographical Indication protected product.

　　The Changyi Swallowtail Crab has a hard carapace, with a bluish-yellow back and a smooth, glossy shell surface. Its body is thick and plump. The meat is delicate, firm, and elastic. The crab roe solidifies into a pomegranate-red color. The Changyi Swallowtail Crab has been granted Geographical Indication (GI) protection.

　　The swallowtail crab has a long history in Changyi City. As early as the Spring and Autumn Period, there was the saying “Guan Zhong assisted the Duke of Qi, bringing prosperity to Qi through fishing and salt.” Changyi features low-lying terrain, numerous rivers, a superior geographical location, a long coastline, vast tidal flats, and distinct seasons with abundant sunlight and simultaneous rainfall and heat. Compared with inland areas at the same latitude, it enjoys warmer winters, cooler summers, colder springs, and milder autumns—conditions closely linked to the texture characteristics of the swallowtail crab, making it highly suitable for its growth and reproduction.

　　The Changyi Swallowtail Crab has a hard carapace, with a bluish-yellow back and a smooth, glossy shell surface. Its body is thick and plump. The meat is delicate, firm, and elastic. The crab roe solidifies into a pomegranate-red color.

　　The production area of the Changyi Swallowtail Crab covers the region within the current administrative area of Changyi City, Shandong Province, between 37°07′ and 37°40′ north latitude, and 119°17′ and 119°34′ east longitude.

　　I. Source of Species

　　Portunus trituberculatus (Three-spined Swallowtail Crab).

　　II. Production Method

　　Wild catch.

　　III. Source of Crab Seedlings

　　1. Artificial enhancement: Crab seedlings bred from wild-caught parent crabs are released artificially.

　　2. Natural breeding: Parent crabs breed naturally.

　　IV. Harvesting

　　From September each year to May of the following year, using drift gillnets. The mesh size is generally ≥12 cm.

　　V. Quality Characteristics

　　1. Sensory Characteristics: Hard carapace, bluish-yellow back, smooth and glossy shell surface. Thick and plump body. Delicate, firm, and elastic meat. Crab roe solidified into a pomegranate-red color.

　　2. Physicochemical Indicators:

　　Item                                                                                                     

　　Male crabs Female crabs

　　Fat (%) ≥1.3 ≥2.6

　　Protein (%) ≥15 ≥15

　　Individual weight (g) ≥250 ≥200

　　3. Safety and other quality technical requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.