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Harry Fox – Why to Crabs, Shrimps, Prawns, Lobsters, Dublin Bay Prawns, Langoustines, Crevettes, Squid, King Prawns, Tiger Prawns, and other assorted shellfish turn red from blue when cooked?

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Harry Fox – Why to Crabs, Shrimps, Prawns, Lobsters, Dublin Bay Prawns, Langoustines, Crevettes, Squid, King Prawns, Tiger Prawns, and other assorted shellfish turn red from blue when cooked?

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To give marine biologists something to work out rather than just continuously scuba diving and pissing about in rock pools.

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