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Fishermen who have caught a fish Ophiodon elongatus of the genus Cod, show his rare blue blood. About 20% of these cods have turquoise or turquoise flesh. The color may be due to chloprasin, a pigment that is a product of heme catabolism (is the same substance that gives color to bruises after stroke). But this has not been proven. This color is lost with cooking.
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