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Apr 26, 2017 @ 9:50

This is Why Cooked Crustaceans Turn Red

The science behind lobster, crab and shrimp.

When most people picture a crab or a lobster, they envision bright red pincers and an armor plated body. When these delicious sea creatures arrive on our plates, they usually are that vibrant shade of red. But when they’re roaming free on the ocean floor, crabs and lobsters are usually brown, muddy green, or dull blue. Hardly the gorgeous meal we’re used to seeing dressed up in cookbooks.

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