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Kani sushi

Kani

Japanese name Edit

  • kani

About crab Edit

True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (Greek: βραχύς / brachys = short, οὐρά / οura = tail), or where the reduced abdomen is entirely hidden under the thorax. Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in color in fertile crabs.

Eating sustainably Edit

The best choices for kani are dungeness and stone crab.
Good alternative options are blue crab, snow crab, and American king crab.
Imported king crab should be avoided.

Mercury warning
American king crab carries a warning to limit consumption due to concerns about mercury or other contaminants.

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