Does anyone know first-hand or know of a recorded observation as to what hemocyanin (the oxygen-binding molecule in the blood of most arthropods and mollusks) smells/tastes like? I know that hemocyanin is copper-based, but in some respects does not resemble copper visually (blue of green) due to the surrounding molecule. I know that vertebrate blood is often described as having a coppery taste despite being iron-based, so I was wondering what hemocyanin would taste like. Does it taste anything like the taste of crab, squid, or other hemocyanin-using organisms?