Not really cooking-related, but I thought I might ask here anyway. I got some signatures on an orange, and want to preserve them for as long as possible. Should I peel the orange? Freeze it? I heard something about moisture-controlled refrigeration?  I'm willing to spend up to about $40 US, so of anyone has any ideas about this that'd be helpful. Thanks!!!  EDIT: Picture of what I'm trying to preserve 
According to a few sushi websites, red shell sushi is known as arc shell, akaki or akagai sushi. It is a type of clam that gets its red color from lots of hemoglobin in its flesh.  One source Another source  And the green stuff is definitely nori. 