Crab meat (original) (raw)
La carne de cangrejo se emplea en diferentes platos de todo el mundo. Es apreciada por su sabor suave y delicado. La carne de cangrejo comercialmente disponible procede con mayor frecuencia de cangrejo azul (Callinectus sapidus), cangrejo azul nadador (Portunus pelagicus) y cangrejo rojo nadador. No debe confundirse la auténtica carne de cangrejo con el , habitualmente en forma de palito.
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| dbo:abstract | Crab meat or crab marrow is the meat found within a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and provides around 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), and red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs. (en) La carne de cangrejo se emplea en diferentes platos de todo el mundo. Es apreciada por su sabor suave y delicado. La carne de cangrejo comercialmente disponible procede con mayor frecuencia de cangrejo azul (Callinectus sapidus), cangrejo azul nadador (Portunus pelagicus) y cangrejo rojo nadador. No debe confundirse la auténtica carne de cangrejo con el , habitualmente en forma de palito. (es) La chair de crabe ou la viande de crabe est la viande du crabe. Il est utilisé dans de nombreuses recettes culinaires à travers le monde, prisé pour son goût doux, délicat et sucré. La chair de crabe est faible en gras et contient environ 82 kcal pour 35 g. Le crabe dormeur (Cancer pagurus), le crabe bleu (Callinectes sapidus), le crabe bleu nageur (Portunus pelagicus), le crabe rouge nageur ( (en)) et le crabe des neiges (Chionoecetes opilio) font partie des espèces de chair de crabe les plus disponibles dans le commerce dans le monde[réf. nécessaire]. (fr) Daging kepiting adalah daging yang diambil dari dalam cangkang kepiting. Daging kepiting digunakan dalam berbagai hidangan dan masakan di seluruh dunia, dan dihargai karena cita rasanya yang halus, gurih dan agak manis. Hidangan berbahan daging kepiting misalnya sup kepiting dan kepiting saus tiram. Kepiting cokelat (Cancer pagurus), kepiting biru (Callinectes sapidus), rajungan biru (Portunus pelagicus), rajungan merah adalah jenis kepiting yang populer dijadikan sumber daging kepiting. Selain diperoleh secara segar, daging kepiting yang sudah dilepaskan dari cangkangnya umumnya dikemas melalui proses pengalengan. Di beberapa usaha perikanan, daging kepiting dipanen dengan cara pemutusan capit kepiting. Metode ini dilakukan dengan cara mencabut satu atau kedua capit kepiting hidup, lalu melepaskan mereka kembali ke perairan alam (laut). Cara ini dilakukan dengan dasar pertimbangan bahwa kepiting dapat menumbuhkan kembali tungkai atau capit yang putus; setelah melalui berkali-kali proses berganti kulit selama kira-kira satu tahun. Karena itulah cara pemutusan capit kepiting hidup dianggap cara memanen hasil boga laut yang berkelanjutan dan ramah lingkungan, meskipun cara ini memiliki tingkat kematian mencapai 47%, dan dampak negatif pada perilaku mencari makan kepiting. (in) 게살은 게의 살이다. 부드럽고 연한 질감과 달콤한 맛으로 인해 전세계적으로 많은 조리법이 연구되었으며, 특히 와 , 청색꽃게, 가 요리 재료로 가장 많이 쓰인다. 몇몇 어업 종사자들은 살아있는 게의 양쪽 을 잘라낸 뒤, 다시 자연으로 방생하고 그 집게발에서 게살을 얻고 있으며, 자연으로 돌아간 게는 몇 달 내지는 1년 뒤에 양쪽 집게발이 원래대로 재생하게 된다. 하지만 47%의 낮은 생존율 등 부정적인 면을 동반하며, 특히 재생된 집게발을 자유자재로 사용하지 못해 먹이 사냥을 제대로 하지 못하는 점 등으로 인해 반대 의견도 상당하다. 게맛살에는 보통 없고, 고급게맛살에 간혹 게살을 넣은 경우가 있다. (ko) |
| dbo:thumbnail | wiki-commons:Special:FilePath/Ristet_brød_med_krabbekløer_(4898535215).jpg?width=300 |
| dbo:wikiPageExternalLink | http://www.byrdinternational.com/product-byrd.html http://www.heronpointseafood.com/Heron%20Point%20Crab%20Diagram%20.html http://www.newportintl.com/crab-products.html http://www.phillipsfoods.com/index.cfm%3Ffa=iPa.page&site_id=2&page_id=23 https://web.archive.org/web/20061015162751/http:/www.phillipsfoods.com/index.cfm%3Ffa=iPa.page&site_id=2&page_id=23 https://web.archive.org/web/20090527231240/http:/www.newportintl.com/crab-products.html https://web.archive.org/web/20100309005123/http:/www.heronpointseafood.com/Heron%20Point%20Crab%20Diagram%20.html |
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| rdfs:comment | La carne de cangrejo se emplea en diferentes platos de todo el mundo. Es apreciada por su sabor suave y delicado. La carne de cangrejo comercialmente disponible procede con mayor frecuencia de cangrejo azul (Callinectus sapidus), cangrejo azul nadador (Portunus pelagicus) y cangrejo rojo nadador. No debe confundirse la auténtica carne de cangrejo con el , habitualmente en forma de palito. (es) La chair de crabe ou la viande de crabe est la viande du crabe. Il est utilisé dans de nombreuses recettes culinaires à travers le monde, prisé pour son goût doux, délicat et sucré. La chair de crabe est faible en gras et contient environ 82 kcal pour 35 g. Le crabe dormeur (Cancer pagurus), le crabe bleu (Callinectes sapidus), le crabe bleu nageur (Portunus pelagicus), le crabe rouge nageur ( (en)) et le crabe des neiges (Chionoecetes opilio) font partie des espèces de chair de crabe les plus disponibles dans le commerce dans le monde[réf. nécessaire]. (fr) 게살은 게의 살이다. 부드럽고 연한 질감과 달콤한 맛으로 인해 전세계적으로 많은 조리법이 연구되었으며, 특히 와 , 청색꽃게, 가 요리 재료로 가장 많이 쓰인다. 몇몇 어업 종사자들은 살아있는 게의 양쪽 을 잘라낸 뒤, 다시 자연으로 방생하고 그 집게발에서 게살을 얻고 있으며, 자연으로 돌아간 게는 몇 달 내지는 1년 뒤에 양쪽 집게발이 원래대로 재생하게 된다. 하지만 47%의 낮은 생존율 등 부정적인 면을 동반하며, 특히 재생된 집게발을 자유자재로 사용하지 못해 먹이 사냥을 제대로 하지 못하는 점 등으로 인해 반대 의견도 상당하다. 게맛살에는 보통 없고, 고급게맛살에 간혹 게살을 넣은 경우가 있다. (ko) Crab meat or crab marrow is the meat found within a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and provides around 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), and red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally. (en) Daging kepiting adalah daging yang diambil dari dalam cangkang kepiting. Daging kepiting digunakan dalam berbagai hidangan dan masakan di seluruh dunia, dan dihargai karena cita rasanya yang halus, gurih dan agak manis. Hidangan berbahan daging kepiting misalnya sup kepiting dan kepiting saus tiram. Kepiting cokelat (Cancer pagurus), kepiting biru (Callinectes sapidus), rajungan biru (Portunus pelagicus), rajungan merah adalah jenis kepiting yang populer dijadikan sumber daging kepiting. Selain diperoleh secara segar, daging kepiting yang sudah dilepaskan dari cangkangnya umumnya dikemas melalui proses pengalengan. (in) |
| rdfs:label | Carne de cangrejo (es) Crab meat (en) Daging kepiting (in) Chair de crabe (fr) 게살 (ko) |
| rdfs:seeAlso | dbr:Crustaceans dbr:Pain dbr:Crab_stick |
| owl:sameAs | dbpedia-commons:Crab meat freebase:Crab meat wikidata:Crab meat dbpedia-es:Crab meat dbpedia-fr:Crab meat dbpedia-id:Crab meat http://jv.dbpedia.org/resource/Daging_yuyu dbpedia-ko:Crab meat http://ta.dbpedia.org/resource/நண்டு_இறைச்சி dbpedia-vi:Crab meat https://global.dbpedia.org/id/4iR1d |
| prov:wasDerivedFrom | wikipedia-en:Crab_meat?oldid=1119396498&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Crabmeatjf7317.jpg wiki-commons:Special:FilePath/JacksCatch-CrabColossal.jpg wiki-commons:Special:FilePath/JacksCatchCrabClawCocktail.jpg wiki-commons:Special:FilePath/JacksCatchCrabLump.jpg wiki-commons:Special:FilePath/Korea-Daejeon-Live_crab_bundles_at_a_market-01.jpg wiki-commons:Special:FilePath/Ristet_brød_med_krabbekløer_(4898535215).jpg wiki-commons:Special:FilePath/Cancer_pagurus.jpg |
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| is dbo:picture of | dbr:Marie_Rose_sauce |
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