khía

Khía is a vernacular name used in Vietnam and parts of Southeast Asia for edible crabs that inhabit brackish waters and mangrove environments. The term commonly refers to mud crabs and related true crabs in the Portunidae family, particularly species in the genus Scylla such as Scylla paramamosain (green mangrove crab) and Scylla serrata (mud crab). Khía is valued for its sweet, briny meat and is a staple in coastal and river delta cuisines.

Description and distribution

Khía crabs are typically medium to large, with a broad, rounded carapace and strong claws. They inhabit estuaries, mangroves, and shallow coastal waters, where they forage for crustaceans, mollusks, and detritus. In Vietnam, khía is commonly harvested in the Mekong Delta and other brackish-water regions, as well as in neighboring countries with similar habitats. They are often sold alive, emphasizing freshness and quality.

Harvesting and economy

Commercial and artisanal fisheries target khía in multiple Southeast Asian countries. Methods include traps, nets, and hand collection in tidal zones. Khía supports local economies through fresh-market sales, live seafood traders, and value-added products. Overfishing and habitat loss in mangroves can impact supply, making sustainable management practices increasingly important.

Culinary uses

In cuisine, khía meat is appreciated for its texture and flavor. It is commonly boiled or steamed and served with dipping sauces that mix lime, salt, pepper, and chili. The meat can also appear in soups, curries, stir-fries, and hot pots, sometimes in combination with herbs, coconut milk, or aromatics. Dried or salted preparations exist in some regional traditions.

See also

Mud crab, Mangrove crab, Portunidae, Vietnamese cuisine.