by Michael Yarmolin­sky — Pa­trons of up­scale seafood restau­rants are given the op­por­tu­nity to see that the un­for­tu­nate crea­tures des­tined for the lob­ster pot are wav­ing their an­ten­nae about. Savvy cus­tomers at down­scale seafood mar­kets eval­u­ate ques­tion­able claims of fresh­ness by smell. A fas­tid­i­ous bac­te­rio­phage would wel­come...