FAO Species Identification Guide for Fishery Purposes Western

1106 Crabs
Eriphia smithii MacLeay, 1838
Frequent synonyms / misidentifications: None /
Eriphia sebana (Shaw and Nodder, 1803).
FAO name: En - Rough redeyed crab.
Diagnostic characters: Carapace rectangular,
anterior surface granulated; anterolateral margins
with numerous spines, but without distinct teeth or
lobes. Base of movable finger of larger claw with
large molarifom tooth. Colour: dark reddish
brown overall, with bright red eyes.
Size: Maximum carapace width 6 cm.
Habitat, biology, and fisheries: A reef species,
preferring intertidal areas. Both species of
Eriphia included here have a low fishery value and are only collected locally, although frequently, by hand
during low tide periods. Eriphia species are said to be poisonous in some areas, but those reports could
not been confirmed biochemically. It may be possible that upon feeding on poisonous molluscs or material,
the crabs become toxic for a short period as well.
Distribution: Indo-West Pacific, reaching
to Hawaii.
Remarks: Can only be confused with
Eriphia sebana, which is easily distinguished
by the smooth outer surface of the
palm (palm covered with numerous granules
in E. smithii). E. sebana also has a
lighter coloured, beige-brown carapace
(dark-reddish brown in E. smithii).
Hypothalassia armata (De Haan, 1835)
Frequent synonyms / misidentifications: Acanthodes
armatus De Haan, 1835 / None.
FAO name: En - Champagne crab.
Diagnostic characters: Carapace smooth; anterolateral
margins with numerous very sharp spines of differing
sizes. Surfaces of legs and chelae with
numerous sharp, brown-black spines of differing sizes.
Colour: carapace reddish brown to brown, especially
on anterior part; spines black to brown; fingers black.
Size: Maximum carapace width 15 cm for males, females
generally smaller.
Habitat, biology, and fisheries: The monotypic Hypothalassia armata prefers rocky and muddy substrates,
at depths from 30 to 540 m. It is caught in deep-water lobster pots and sometimes in bottom trawls.
Highly valuable for human consumption because of its large size and the enlarged chelae. The common
name, “champagne crab”, refers to its flesh, which is considered to be of a very fine quality. Occasionally
marketed in Australia. Larger markets are being sought for this crab which is exported to Taiwan Province
of China and Singapore, where live specimens
command premium prices of up to
US$40 per kg. Outside the area, it is occasionally
caught off Western Australia;
sometimes also collected for food in southern
Japan and Taiwan Province of China,
but more frequently cleaned, dried, and
mounted for the souvenir trade.
Distribution: Australia, Guam, Fiji, Taiwan
Province of China, and Japan.