Comments on: Curacha-ville in Nasugbu

By: Edison Samontanez

Edison Samontanez — Tue, 15 Dec 2009 16:57:15 +0000

We call it”ipis dagat ” in Nasugbu,Batangas.They do taste good. We usually catch with a spade.They are quite pretty fast digging in the sand.

By: lawrence

lawrence — Tue, 12 May 2009 19:54:44 +0000

wow i was just looking for pictures and came across this crab.
this thing looks weiirrrd!! but i wanna try it only cuz i like the typical crab thats blue wen alive O.o’

By: ANNA MARIE

ANNA MARIE — Mon, 27 Apr 2009 09:00:12 +0000

Curacha is not that really exciting to eat; and i don’t know why it is so high priced…but i’ve eaten something from puerto galera that resembles Curacha, but it is more rounder, like the “bao” of the coconut…and believe me it is the best tasting crustacean with gata that i have eaten..what it looks when it is alive is the same when it is cooked…and it is more fleshy when the bao is removed once it is cooked, and better tasting than the known curacha….could someone please tell what it is…i haven’t seen it since 1994 in peurto galera, when white beach is not yet polluted with a lot of people…..

By: Nap Maminta

Nap Maminta — Fri, 16 Jan 2009 14:09:23 +0000

I have seen some of the comments complaining that the meat is dry and sandy. They must have eaten the spanner crab (curacha in Zamboanga) cooked after having been dead for an hour or more. It must be cooked live for the meat to retain its good taste and should not be frozen for more than a week after it is cooked. I brought cooked frozen spanner crab to the USA from Zamboanga and I noticed the difference in taste. I still have 5 pcs in the freezer. Spanner crab meat tastes very much like the blue crab, better than King crab and Dungeness crab

The spanner crab which is the legendary “curacha” of Zamboanga has always intrigued me because of the claims that it is only found in the ocean around the Zamboanga peninsula. Not so, it is found in Hawaii, in South Africa, Indonesia, Australia which exports tons of the crab, and of course in the Philippines from as far north as Batanes to as far south as Tawi-tawi. However, nobody seems to have found it in the
Visayas, perhaps not because they are not there but because
the Visayans have not discovered it yet.

Nap

By: Jessica

Jessica — Thu, 21 Aug 2008 08:34:34 +0000

Hi, where can I buy this curacha. I tried this years ago and hinde na naulit.. and how much..thanks

By: LEO

LEO — Thu, 05 Jun 2008 12:36:14 +0000

For those interested in getting the Alavar sauce,we have a branch in Sct Ybardolaza cor Timog ave QC.(926-5636).By the way,you can also try adding it to your pinakbet to make it Pinakbet with ALAVAR SAUCE..

By: dhayL

dhayL — Sun, 06 Apr 2008 16:28:59 +0000

They look like “giant orange-looking spider” to me, hehehe, very hairy indeed, but the last phote reveals very meaty, oh so good!

By: T. Hope

T. Hope — Sat, 29 Mar 2008 04:32:55 +0000

I do enjoy curacha – however, it has to be the right size, otherwise there are too many chambers to deal with before you get to the yummy flesh. Down here in Z. you can find it really fresh in Guiwan market — sizes vary depending on the season and weather.

By: millet

millet — Fri, 28 Mar 2008 07:28:02 +0000

check the freezer section of your supermarkets. we have a few here in davao that sell frozen alavar sauce in half-kilo and one kilo packs.

By: faye

faye — Fri, 28 Mar 2008 04:59:19 +0000

Wow yummy! What about its cholesterol content?