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The coconut crab can take a coconut from the ground and cut it to a husk nut, take it with its claw, climb up a tree 10 m (33 ft) high and drop the husk nut, to access the coconut flesh inside. [51] They often descend from the trees by falling, and can survive a fall of at least 4.5 m (15 ft) unhurt. [ 52 ]
Ranina ranina is a regional specialty in some regions of the Philippines where it is known as curacha. It is generally eaten steamed as halabos, or cooked in coconut milk as ginataan. A notable variant of the latter is the curacha Alavar of Zamboanga City. [13] [14] In Vietnam the species is named as "Huỳnh Đế crab", literally means ...
The adults can grow up to .5 pounds (230 g). They can live 12–70 years and are known to grow to the size of a coconut. During the beginning of the crab's juvenile stage the middle of its carapace possesses a long reddish pigment area as does each side wall of the carapace.
Hermit crab species range in size and shape, from species only a few millimeters long to Coenobita brevimanus (Indos Crab), which can approach the size of a coconut and live 12–70 years. The shell-less hermit crab Birgus latro (coconut crab) is the world's largest terrestrial invertebrate .
Female coenobitids return to the sea to hatch their eggs and their larvae develop through planktonic zoeal stages to a megalopa, in a similar way as the marine hermit crabs. Just like these species, after settlement, terrestrial hermit crabs megalopae recognize and co-opt gastropods shells, before migrating into the land and molting to the ...
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Coenobita is closely related to the coconut crab, Birgus latro, with the two genera making up the family Coenobitidae.The name Coenobita was coined by Pierre André Latreille in 1829, from an Ecclesiastical Latin word, ultimately from the Greek κοινόβιον, meaning "commune"; the genus is masculine in gender.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...