Species FAO code: KHF

Charybdis feriata

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Page contents

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 cs Krabi	–
France	fr crabe nageur [Charybdis feriatus synonym for Charybdis feriata] fr crabe [Charybdis feriatus synonym for Charybdis feriata]	–
Italy	it Granchio indopacifico [Charybdis cruciata synonym for Charybdis feriata]	–

Main production methods

Caught

Main fishing gears

Habitat

Saltwater

FAO major fishing areas

Scientific name

Charybdis feriata

Author

(Linnaeus, 1758)

Rank

Species

FAO code

KHF

Morphological description

Carapace ovate; 5 distinct teeth on each anterolateral margin. Color: distinctive pattern of longitudinal stripes of maroon and white, usually with distinct white cross on median part of gastric region; legs and pincers with numerous scattered with white spots.

Taxonomic classification

PhylumArthropoda
- SubphylumCrustacea
  - ClassMalacostraca
    - OrderDecapoda
      - InfraorderBrachyura
        FamilyPortunidae
        GenusCharybdis
        SpeciesCharybdis feriata

Synonyms

Cancer cruciata Herbst, 1794
Cancer sexdentatus Herbst, 1783
Portunus crucifer Fabricius, 1798
Cancer feriata Linnaeus, 1758
Cancer crucifer Fabricius, 1792
Charybdis feriatus (Linnaeus, 1758)
Charybdis cruciata (Herbst, 1794)

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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Charybdis feriata

Commercial designations

Main production methods

Main fishing gears

Pots and traps

Trawls

Habitat

FAO major fishing areas

Area 51 - Indian Ocean, Western

Area 57 - Indian Ocean, Eastern

Area 61 - Pacific, Northwest

Area 71 - Pacific, Western Central

Area 81 - Pacific, Southwest