Green crab (Carcinus aestuarii)

Carcinus aestuarii

Common name: Green crab

Scientific name: Carcinus aestuarii (Nardo, 1847)

Seasonality: Spring and autumn

Biological and ecological features of the species: The body of the crab is flattened in the dorsal-ventral area and is slightly hexagonal. It generally lives in shallow water. It’s an omnivorous species, able to withstand significant variations in salinity and temperature as well as long periods out of the water. In the Italian Veneto region it is called “moeca” or “moleca” and here it is considered a delicacy when it sheds its shell and is soft.

Max length: 65mm/45mm

Minimum conservation reference size: Not applicable

Fishing gear: Fyke nets

Nutritional qualities:   “Soft-shell crabs” and “Crabs”  are crustaceans with low protein and fat contents and a moderate content of omega-3 fatty acids. Crabs are a good source of minerals and vitamin E. In crabs, due to the thick carapace, the edible portion is low.

Nutritional facts: