In the wild, when crabs and prawns are freely moving on the ocean floor, their shells usually have a dull colour.
Cindy Zhi NY-BD-CC
When crustaceans are cooked, some chemicals in their shells react with heat and change colour.
Author Tom Iliffe leads scientists on a cave dive.
Scientific fieldwork that happens underground and underwater in spectacular but dangerous caves opens a window on a largely unknown world.
The Canadian lobster industry is now valued at over $1 billion, double what it was in 2010.
(AP Photo/Robert F. Bukaty)
Lobster used to be a poor man's meal. Now it's the darling of foodies, and Canada's lobster producers are poised to cash in on sales to the European Union thanks to CETA.
Almost all production of freshwater fish includes Tilapia.
In light of World Oceans Day, it's important to note the important role aquaculture can have on the continent.
A trench amphipod,
Hirondellea gigas, from the deepest place on Earth: Challenger Deep in the Mariana Trench (10,890m).
Alan Jamieson, Newcastle University
But should we care if the extreme marine frontier is not clean?
Cannibalistic crabs are hard to hatch and rear, but researchers in Indonesia are finding ways to stop them from eating each other.
Do you like eating crabs? In Jakarta, enjoying the tasty crustaceans has become a hot trend, as more restaurants with names like The Holy Crab and Cut the Crab open up. Crabs are delicious delicacies…
Catch my disease.
It has long been news that overfishing persists in many of the world’s oceans. Fish and invertebrate stocks have been over-exploited for our ever-hungry, growing human population, leaving some species…