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Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all ...
Chionoecetes is a genus of crabs that live in the northern Pacific and Atlantic Oceans. [1][2] Common names for crabs in this genus include "queen crab" (in Canada) and "spider crab". The generic name Chionoecetes means snow (χιών, chion) inhabitant (οἰκητης, oiketes); [3] opilio means shepherd, and C. opilio is the primary species ...
The phylogeny of king crabs as hermit crabs who underwent secondary calcification and left their shell has been suspected since the late 1800s. [4] They are believed to have originated during the Middle Miocene in shallow North Pacific waters, where most king crab genera – including all Hapalogastrinae – are distributed and where they exhibit a high amount of morphological diversity.
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Snow crabs, a cold-water Arctic species, thrive overwhelmingly in areas where water temperatures are below 2 degrees Celsius, though they can physically function in waters up to 12 degrees Celsius.
Chionoecetes bairdi is a species of snow crab, alternatively known as bairdi crab and tanner crab. C. bairdi is closely related to Chionoecetes opilio, and it can be difficult to distinguish C. opilio from C. bairdi. Both species are found in the Bering Sea and are sold commercially under the name "snow crab."
Alaska fishermen will be able to harvest red king crab for the first time in two years, offering a slight reprieve to the beleaguered fishery beset by low numbers likely exacerbated by climate change.
Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of surimi (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. [1] It is a product that uses fish meat to imitate shellfish meat. In Japanese, it is called kanikama ...
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