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Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q5180246> ?p ?o }

• Q5180246 subject Q8724082.
• Q5180246 abstract "Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), 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. It is argued that declawing therefore provides a sustainable fishery, however, declawing can lead to 47% mortality and negative effects on feeding behaviour. Furthermore, once separated from the body, the claws will start to degenerate—usually, crabs are cooked moments after capture.".
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• Q5180246 wikiPageExternalLink Heron%20Point%20Crab%20Diagram%20.html.
• Q5180246 wikiPageExternalLink crab-products.html.
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• Q5180246 wikiPageWikiLink Q8724082.
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• Q5180246 type Thing.
• Q5180246 comment "Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), 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.".
• Q5180246 label "Crab meat".
• Q5180246 seeAlso Q1188911.
• Q5180246 depiction Ristet_brød_med_krabbekløer_(4898535215).jpg.