Why do crayfish turn black when cooked?

Sometimes, when boiling crayfish, it happens that their shell becomes black, or rather red-black. Most likely this is a muddy crayfish that fiddles in the mud and therefore is all dirty. The reason for the blackening may be the following: before cooking, the crayfish was not thoroughly washed from dirt and silt, and all this “goodness” came out into the broth during cooking and colored it black.

To prevent blackening, it is necessary to wash the crayfish well, pay special attention to the washing of the gills. Soak before placing the crayfish in boiling water. Remember that it is considered ideal if the crayfish has acquired a juicy red hue during the cooking process. Do not skimp on effort – every muddy crayfish needs to be rubbed well with a sandpaper. Even boiled crayfish can be scrubbed from blackness.

/ /