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Doesn't it seem premature to accept this generic designation? In particular, this designation by Ng et al. is not supported by the molecular study of Harrison. So, I suggest reversion back to Cancer. --188.8.131.52 (talk) 23:28, 11 March 2010 (UTC)
It looks to me like the picture labeled "Ganges Harbour" is actually of a Red Rock Crab, not a Dungeness, though it is a little hard to tell because the crab is so covered in barnacles and mud.
I deleted "Dungeness crabs average 25% edible meat" because it's unclear. Does it mean:
- If you take all the meat out, 25% of it is edible? I don't think that's right. - If you take all the meat out, it weighs 25% of the weight of meat+shells? Maybe - If you take all the meat out, it'll take up 25% of the space that meat+shells would? Maybe.
Citing a source here would help. Travisl 16:52, 26 September 2006 (UTC)
- The percent of meat recovery in the Dungeness Crab is based on total overall weight of each individual crab. For example a two pound crab would have about 1/2 pound of meat at 25% recovery. ( User:Jeff, Commercial Fisherman, Oregon Coast) —Preceding unsigned comment added by 184.108.40.206 (talk • contribs)
- So it would be correct to say "One quarter of a typical dungeness crab's weight is edible meat"? Travisl 14:16, 19 March 2007 (UTC)
It would be nice if someone would include the age required to grow large enough for consumption. I've heard that these crabs take quite a few years to get big enough to eat. -- User:eluusive
Age and Edibility
Maturity at around two and one half years. Legal size is six and one fourth inches. Most like the legs, calws, and body meat, not including the organs and such. Some boil the crab in ocean water, this gives it a distinctive flavor. Refer to the main article for further details. —Preceding unsigned comment added by Dungeness crab (talk • contribs)
- That's the legal size that the Washington Department of Fish and Wildlife requires in the state of Washington. Other jurisdictions may have differing regulations. Travisl 14:20, 9 May 2007 (UTC)
It would be great if somebody could give a hint about the pronounciation of "dungeness". --Stilfehler 13:55, 21 September 2007 (UTC)
The cookery section's a mess. There's no cites, except for a video about getting to the meat. The statement that "Dungeness crabs can typically be purchased either live or pre-cooked" contradicts "keeping them alive in aquaria for even a day will degrade their quality." And my personal experience (which is not a reliable source, I know) is that they will eat outside of their natural environment -- I caught one in Hood Canal, tossed it in a 5-gallon bucket with sea water and a fish, and two hours later, there the crab was in the bucket with only half a fish. Travisl (talk) 18:33, 27 May 2008 (UTC)
- The statement about 25% meat, and there being more in the legs than the body, also contradict my personal experience. Also, there's a cultural bias. Dungeness crab is cooked in many different ways - there are a number of Asian variants (American adaptations, presumably, because it's a local crab), some Latin American versions, and it's also an ingredient in Cioppino. If someone really wants to help they could locate a comprehensive article about crabs and distill some cited culinary information from that. Other useful things might be economic importance, fishing seasons and methods, trade, local customs... - Wikidemon (talk) 11:51, 29 November 2008 (UTC)
- The information regarding degradation may be incorrect, but it really isn't a contradiction with regards to purchasing crabs alive or pre-cooked. Many restaurants will buy crabs alive for same day cooking. I've removed the contradiction tag, but you may wish to remove that whole line regarding the degrading of their quality since I can find no source for that statement. However, again, it's not really a contradiction. Thanks. Kjnelan (talk) 07:01, 17 July 2009 (UTC)
What is meant by the starvation process that is mentioned in the article?
Shouldn't this be in (miniscule) small letters? i.e. dungeness crab