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Crustaceans have pigments (colors) in their exoskeletons that cause this color. However, you can't see the true color of these pigments before they are cooked because they are complexed (bound) to proteins which interferes with their ability to function as pigments. When the crustacean is cooked, the proteins become damaged (the proteins are said to be 'denatured') and allows the pigments to reflect certain colors, which are the colors we see when the animal is cooked (often orange-red).

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