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You're cooking dinner, distracted, and your hand brushes a hot pan. Nerve signals race to your spinal cord and back to yank your arm away in a fraction of a second, with no thought required.
Lobster had one of the greatest reputation makeovers in food history. Once treated as "food for the poor," it is now served in expensive restaurants, dipped in butter and presented as a delicacy.
Most of the Bahamas' signature seafood stocks are being fished harder than the sea can replace them, according to a new paper led by Sea Around Us researchers and published in Frontiers in Marine Science.
U.S. consumers are willing to pay more for lobster harvested using ropeless fishing technology designed to reduce whale entanglement risks, according to new University of Maine research. A study led by Qiujie "Angie" Zheng, ...
As ocean temperatures rise and marine ecosystems change, scientists are working to understand how valuable species like the American lobster will respond. New research from William & Mary's Batten School of Coastal & Marine ...
The first study to measure the full economic value of bottom trawling in Europe's waters calculates that the destructive fishing practice imposes up to €16 billion annually in net costs to society. The research is published ...
It might be a divided lobster, but it has united New Englanders in fascination.
Amber from the Kachin region of Myanmar has preserved a wealth of fossils, offering insights into the diversity of the Cretaceous fauna of a 100-million-year-old forest ecosystem. The site continues to yield previously unknown ...
Gamma-ray bursts (GRBs) rank among the most powerful explosions in the universe, releasing immense energy in intense flashes of gamma rays. The most distant GRBs originate from the era when the first stars and galaxies formed. ...
Common human painkillers also work on Norway lobsters, according to research from the University of Gothenburg. This is further evidence that crustaceans may feel pain and that more humane methods of killing them need to ...
