I had some of the most favorite foods to eat the other day, salted (Fermented?) fresh river crabs, These river crabs are caught at the bottom of the rivers surround my town and near our town up to the northern province where they are used to eating it and is popular food as well and are often processed to be sold as crab paste where its meat and fats are cooked and placed in bottles and are sold in may branded names. However there is nothing like the yellow fat of these crabs when incorporated with rice, its meat is sweeter and more tender compared to a shrimp but the fat has so much flavor that even four to five female crabs are enough for your rice to get so savory and palatable that you can eat more if the I should say "Salted" crabs in on the table. It isn't actually fermented but is salted, the old way of preserving it before eating it raw. During the old times putting a good amount of salt is one way of making the fresh river crabs last longer before eating it because there are no refrigeration during the old times. Now people still call it locally as "Burong Talangka" or fermented fresh water crabs although it is not fermented but salted only for the reason that it can be eaten already after you bought it from the market already salted.
Now I will eat the rest of the crabs that I left uneaten yesterday because a dozen crabs is already too much for me to eat with rice as a pre-requisite in consuming them along with some fish sauce and Calamansi juice to flavor your huge rice mountain. I always tell my mother to put it in the freezer section of our refrigerator so that I will have the confidence of not eating unwelcome things from it. Freezing it would kill parasites that can harm me and so, I haven't had any untoward ill-effects of eating it because I already consumed so much of it from the past especially with the freezing technique although most people are okay even without pre-freezing it prior to its consumption.
The only untoward experience that I had from eating it is when I included to eat the stomach which is right behind the crab's mouth. The stomach of the crab is dirty, so I would carefully not to break it while I am taking away the orange fat below it and from the front sides of the shell while also including the black lining of the shell which has also an intense crab fat flavor. So if you follow this precious tip on how not to suffer from diarrhea when eating fermented freshwater river crabs, you can enjoy eating more of them without worrying about anything. I can also attest to the fact that freezing them would not affect the taste of the fat which is the highlight of eating freshwater crabs.
Should you try and consume "fermented?" river crabs? well I say yes if only you are accustomed in eating Asian foods but for the folks who are used to eating boiled and bland foods, well I guess not but it is good to tray because of the unique palatable flavor of the crab fat which is incomparable to any crab fat out there whether they are raw or cooked, the freshwater river crab fats is way up beating the most palatable foods that are paired with rice, fish sauce, and freshly squeezed Calamansi juice. I can also say that you are indeed missing-out from having to try this rather special foods because the name itself already makes people excited in eating it, much like when you say there is a prepared Lechon on the table because lechon has a very unique taste as well which you cannot get from any food plus it is rare to have them too and only served in special occasions.
Now that having fermented freshwater river crabs has been easier because they are advertised in Facebook marketplace in your local area (in my local area), taking advantage of easily buying them via delivery straight to your home is like a wish granted for me unlike in the old times where you have to go outside your home, use a vehicle or commute just to look at the wet market section to search for fermented freshwater river crabs is now a thing of the past thanks to our modern way of communication and making business via Facebook in particular.
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