Why would scientists want to figure out how to induce molting in soft shelled crabs? What implications does this have for the environment?



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    Blue crabs are considered a delicacy during a very short time in spring/early summer when they are molting (as their shell is softer for a few hours). The idea is to make a delicacy available all year round. This could be commercialized in crab farms, thus reducing overfishing, which is helping the wild populations that are rapidly declining due to pollution and habitat loss.

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