Why do crayfish turn black when cooked?
Reading time - 3 minutes.
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 sludge, and all this "goodness" during cooking came out into the broth and colored it black.
To prevent blackening, it is necessary to wash the crayfish well, pay special attention to washing the gills. Soak before placing the crayfish in boiling water. Remember that it is considered ideal if the cancer has acquired a juicy red hue during the cooking process. Do not skimp on effort - every muddy crayfish should be rubbed well with a sandpaper. Even boiled crayfish can be scrubbed from blackness.
Last update Author / Editor - Lydia Ivanova
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