The May 28 article "Building loyalty to blue crab" quotes John Rorapaugh of seafood supplier ProFish as referring to the "yellow" in a blue crab as its fat and says this is what "gives the crab a ...
Dr. Darryl Felder was searching for a mud lobster when he pulled a bag of crustaceans from his laboratory freezer in the University of Louisiana at Lafayette’s Billeaud Hall. He instead found a new ...
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