A friend gave me a large number of Naquetia capucinus from Australia,
freshly caught and soaked in alcohol, so far so good. I'm very used to
cleaning shells (got an electronic scaler etc...) but these shells are
causing me a problem. They all have a grey-brown perio coating which I'm
not able to get of to reveal the rich dark chocolat color underneath. I've
tried out some stuff like soaking them in bleach or give them a little
brush with some mild acid but this doesn't do the trick. Any suggestions
please...
Regards,

Eddy
www.euromurex.be

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