Lobsters' color can vary due to genetic and dietary differences, and estimates about how rare certain colors are should be taken with a grain of salt, said Andrew Goode, lead administrative scientist for the American Lobster Settlement Index at the University of Maine. He emphasized the importance of skepticism regarding these rare color estimates, noting the complexity behind lobster coloration abnormalities and that there is no definitive source on their occurrence.
Lobsters typically have a mottled brown appearance in the wild. They turn an orange-red color after being boiled for eating. Color abnormalities can arise from mutations in genes affecting proteins that bind to shell pigments. Although these unusual-colored lobsters spark interest and headlines, the gene mutations can be intricate and do not guarantee any difference in taste, as there’s no significant flavor distinction between the various hues.
The best available estimates about lobster coloration abnormalities are derived from fisheries data, but there’s a lack of thorough tracking on this phenomenon. Marine sciences professor Markus Frederich from the University of New England in Maine pointed out that commonly mentioned figures, like 1 in 1 million for blue lobsters, should be approached with caution, given that the actual occurrence is more nuanced and not clearly logged.
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