tag:blogger.com,1999:blog-564826827484078485.post6592326056396031060..comments2024-03-29T00:08:55.101+08:00Comments on Tony Johor Kaki Travels for Food · Heritage · Culture · History: Salted Egg Yolk Crab @ Kong Kong Tai Son Seafood in Kampung Kong Kong, JohorTony Johor Kakihttp://www.blogger.com/profile/14657499743670386282noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-564826827484078485.post-62012202976950498372012-09-14T23:54:21.335+08:002012-09-14T23:54:21.335+08:00hmm I shall check with my friend who runs a restau...hmm I shall check with my friend who runs a restaurant and keeps crabs fresh in large concrete tanks. I understand they feed the crabs for a few days to let them grow flesh...Tony Johor Kakihttps://www.blogger.com/profile/14657499743670386282noreply@blogger.comtag:blogger.com,1999:blog-564826827484078485.post-16258194961426479032012-09-14T05:18:19.805+08:002012-09-14T05:18:19.805+08:00strange that they keep them in water. the reason m...strange that they keep them in water. the reason most places keep them in dry tanks is the crabs are less active in dry conditions, preserving the muscle fibres and texture. if you keep them in water, they are more active, and the muscle degenerates because the crabs are not being fed, but are still moving about a lot.afhstingrayhttps://www.blogger.com/profile/03186353571906744663noreply@blogger.com