Lobster catches across the Maritimes this season have, despite the odds, proven to be very colourful.
Four blue lobsters, a yellow and an albino lobster have all been caught in the last two weeks.
While chances of catching a yellow lobster are ten times less frequent than blue ones, the odds of catching an albino lobster are one in 100 million.
Rainbow lobster catches exaggerated by social media, says Halifax zoologist
Lobster used to be cheap – here’s why that changed. Whatever the colour, you can make lobster butter with the shell afterwards.
albino lobster, astaxanthin, blue lobster, contrast, crustacyanin, genetic mutation, Halifax, lobster, Maritimes, phenotype, pigment, social media, statistics, yellow lobster, zoologist, zoology
Here’s the situation: your thermometer reads 165°, but that meat still looks pretty darn pink. What do you do? According to the USDA, looks can be deceiving.
Chicken Still Pink After Cooking? Don’t Panic
Just eat it and let’s not be… chicken.
health, lifestyle, nutrition, poultry, tips and tricks Tagged
chicken, colour, cooking, pigment, raw, salmonella, turkey, USDA
Egyptian blue was one of the famous pigments of the ancient world. Not only was it a scientific achievement, it has become an important historical signifier because it only came from contact with Egypt. It’s now being used in advanced technology that see right through your skin.
This Ancient Pigment Could Soon Be Used to See Through Your Skin