Species FAO code: OVP

Ovalipes punctatus

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Commercial designations
Production methods and fishing gears
Species distribution and habitat
Species description
Combined Nomenclature

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Belgium	fr Crabe fr Etrille nl Krab nl Zwemkrab	–
Czech Republic	cs Krabi	–
France	fr crabe des sables fr crabe	–
Italy	it Granchio nuotatore	–

Main production methods

Caught

Main fishing gears

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Ovalipes punctatus (De Haan, 1833)

Habitat

Saltwater

FAO major fishing areas

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Ovalipes punctatus (De Haan, 1833)

Scientific name

Ovalipes punctatus

Author

(De Haan, 1833)

Rank

Species

FAO code

OVP

Morphological description

Carapace rounded, surfaces finely granular, appearing almost smooth; 4 well-developed teeth on each anterolateral margin; stridulatory ridges present on ventral surface of palm. Color: carapace reddish brown to maroon, margins lighter colored; dactylus of fourth walking leg bluish purple.

Taxonomic classification

PhylumArthropoda
- SubphylumCrustacea
  - ClassMalacostraca
    - OrderDecapoda
      - InfraorderBrachyura
        FamilyPortunidae
        GenusOvalipes
        SpeciesOvalipes punctatus

Synonyms

Platyonichus bipustulatus Milne-Edwards, 1834
Ovalipes bipustulatus (Milne-Edwards, 1834)
Corystes (Anisopus) punctatus De Haan, 1833
Corystes punctatus De Haan, 1833

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Ovalipes punctatus (De Haan, 1833)

An annually revised goods classification scheme used in EU for the purposes of customs duty and foreign trade statistics. The scheme is based on the Harmonized System nomenclature, further extended with Community subdivisions. Each subdivision is identified by an eight-digit numerical code. Read more: Combined Nomenclature

03 — CHAPTER 3 - FISH AND CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES
- 0306 — Crustaceans, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked crustaceans, whether in shell or not, whether or not cooked before or during the smoking process; crustaceans, in shell, cooked by steaming or by boiling in water, whether or not chilled, frozen, dried, salted or in brine; flours, meals and pellets of crustaceans, fit for human consumption
  - Frozen
    - 0306 14 — Crabs
      - 0306 14 05 — Smoked, whether in shell or not, whether or not cooked before or during the smoking process, not otherwise prepared
      - Other
        0306 14 90 — Other
  - Not frozen
    - 0306 24 — Crabs
      - 0306 24 10 — Smoked, whether in shell or not, whether or not cooked before or during the smoking process, not otherwise prepared
      - Other
        0306 24 80 — Other
16 — CHAPTER 16 - PREPARATIONS OF MEAT, OF FISH OR OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES
- 1605 — Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved
  - 1605 10 00 — Crab

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Ovalipes punctatus

Commercial designations

Main production methods

Main fishing gears

Dredges

Trawls

Habitat

FAO major fishing areas

Area 41 - Atlantic, Southwest

Area 47 - Atlantic, Southeast

Area 51 - Indian Ocean, Western

Area 57 - Indian Ocean, Eastern

Area 61 - Pacific, Northwest

Area 71 - Pacific, Western Central

Area 81 - Pacific, Southwest

Area 87 - Pacific, Southeast