If you see a perfectly white fish filet, a perfectly reddish-orange salmon filet, or a perfectly smooth shrimp or scallop, don’t think they are completely fresh and unadulterated. They may in fact have been chemically treated to lull you into that false sense of security. Fish for Thought says that a healthy seafood item should have natural coloration with no spots of discoloration, firm flesh, and skin that is shiny, moist, and slippery to the touch. A fresh aroma is also essential.
According to The Healthy Fish, some fish are given additives to make them look better, make them heavier, make the meat more tender, or hide the fact that they aren’t very fresh. These chemicals only temporarily make the seafood seem larger, firmer, shinier, and healthier. This treatment costs the customer money at the register, and they also give up quality, texture, and flavor when they sit down to eat.
This substance also appears in detergents, paint, and dog food, even though it is classified by the U. S. Food and Drug Administration as “generally regarded as safe” when used in small quantities, explains ChefSteps. So what is this additive that we should be on the lookout for?.
How to Remove Sodium Tripolyphosphate from Shrimp? – The Complete Guide
Have you ever bought shrimp at the store or ordered it at a restaurant and found it to have a strange, rubbery texture? This is likely due to sodium tripolyphosphate (STPP), a common food additive used to help retain moisture and prevent the shrimp from drying out. While it serves a functional purpose, some find STPP makes the shrimp less fresh and natural tasting. The good news is that with a few simple tricks, you can easily remove STPP from shrimp before cooking.
In this comprehensive guide we’ll cover everything you need to know about how to get this additive out of shrimp, from soaking methods to recipe substitutions. We’ll also look at some natural alternatives to STPP that’ll ensure your shrimp stays juicy and delicious. Follow along for tips on how to enjoy purer, better-tasting shrimp dishes.
What is Sodium Tripolyphosphate?
First, let’s look at what exactly STPP is and why it’s commonly used with shrimp products.
Sodium tripolyphosphate, sometimes labeled on ingredients lists as tripolyphosphate or phosphate, is an inorganic compound made up of sodium, phosphorus, and oxygen. In food production, it serves multiple purposes
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Prevents moisture loss: STPP bonds with water molecules in the shrimp to retain moisture and prevent drying out. This keeps the shrimp flesh plump and juicy.
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Improves texture: It interacts with shrimp proteins to relax muscle fibers and give a smoother, more tender texture.
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Increases shelf life: By retaining moisture and inhibiting microbial growth, STPP allows the shrimp to stay fresher for longer.
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Boosts weight: The added water weight increases profits for seafood companies paid by the pound.
STPP is especially common in frozen and pre-cooked shrimp products. While considered safe to eat and approved by the FDA, some consumers want to avoid this additive for health or flavor reasons. The good news is, removing STPP at home is easy.
Why Remove Sodium Tripolyphosphate from Shrimp?
Here are some of the main reasons you may want to remove this additive at home:
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Texture & taste: STPP can give shrimp an undesirable rubbery, mushy texture and diluted flavor. Removing it makes shrimp taste fresher.
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Health concerns: Some worry STPP could promote leaching of calcium from bones if consumed in very high amounts. Moderation is key.
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Avoid additives: Those seeking to eat clean, natural foods may want to avoid this chemical preservative.
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Allergies: Rarely, people can have allergic reactions to additives like STPP. It’s wise to remove.
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Dietary restrictions: Certain diets like kosher and halal prohibit the use of STPP additives with their food restrictions.
While a little STPP likely won’t cause harm, eliminating it can give you tastier, purer shrimp. Luckily, it rinses off easily with simple preparation methods.
How to Remove Sodium Tripolyphosphate from Shrimp
Here are some simple, effective methods for removing STPP from shrimp before cooking:
Soak in Cold Water
The most straightforward way to rinse STPP from shrimp is by giving them a cold water bath. Simply place raw, peeled shrimp in a bowl of cold water and let them soak for 15-30 minutes. The STPP will leach out into the water. For best results, replace the water halfway. Drain the shrimp well afterwards and pat dry – they’re ready for cooking!
Soak in Vinegar Water
For an even more powerful STPP remover, try soaking shrimp in a vinegar solution. The acidic vinegar helps break down and dissolve the STPP. Mix 1 part white vinegar with 3 parts cold water. Add shrimp and soak 15-20 minutes, draining and replacing water halfway. Rinse after and pat dry.
Sprinkle with Lemon or Lime Juice
For a quicker STPP remover, you can sprinkle shrimp with fresh lemon or lime juice before cooking. Let the citrus juice sit for 5-10 minutes, then rinse off. The acidity works similarly to vinegar to breakdown STPP.
Rinse Under Running Water
If you’re in a rush, rinsing raw shrimp under cold running water can help wash away some surface STPP residue. Let cold water run over the shrimp for 1-2 minutes, rubbing them between your fingers. Pat dry afterwards.
Dry Brining
For an STPP-free option, try dry brining shrimp before cooking. Toss raw shrimp with some salt and refrigerate 1-2 hours. The salt will lightly cure the shrimp while drawing out moisture, so STPP isn’t necessary. Rinse the brined shrimp before cooking.
Natural STPP Alternatives
In addition to rinsing off STPP, you can also avoid it altogether by using these natural brining alternatives to keep shrimp moist:
- Salt & sugar brine
- Lemon/lime juice & zest
- Vinegar & pickling spices
- Coconut water
- Vegetable or shrimp stock
- Milk or buttermilk
- Yogurt
- Fruit juices
Brining shrimp for 30-60 minutes in any of the above will naturally improve moisture and flavor. Avoiding STPP altogether guarantees your shrimp will have the pure, fresh taste you want.
Shrimp Cooking Tips Without STPP
Once you’ve removed STPP, keep this in mind when cooking your shrimp:
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Don’t overcook: Shrimp dries out quickly without STPP. Target an internal temp of 140-145°F.
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Use rested sauté methods: Let cooked shrimp rest in the hot pan off heat to gently finish cooking.
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Add acidity: A squeeze of lemon at the end of cooking can brighten flavor.
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Keep close eye: Shrimp cooks fast without STPP, so watch carefully to avoid overcooking.
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Use hearty sauces: Pair shrimp with sauces like romesco, marinara, or creole to keep moist.
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Grill quickly over direct heat: Shrimp picks up great char but avoid drying out.
Follow these tips, and you’ll be enjoying juicy, chemical-free shrimp in no time!
Frequently Asked Questions
Still have some questions about getting this additive out of your shrimp? Here are answers to some common FAQs:
Is sodium tripolyphosphate harmful to eat?
In moderation, STPP is considered safe for consumption by health authorities. But some recommend limiting intake of chemical additives when possible. Removing STPP eliminates any low-risk health concerns.
Does soaking actually remove all the STPP?
While it may not remove every last molecule, soaking should eliminate the vast majority of STPP from shrimp. You’ll still benefit from greatly reduced levels.
Can you taste the difference without STPP?
Many people notice improved flavor and texture when STPP is removed. Shrimp tastes fresher, less diluted, and has a pleasantly firm, snappy texture.
Can I remove STPP from frozen shrimp?
Yes, frozen shrimp can be soaked in cold water or vinegar to effectively draw out STPP before thawing and cooking.
What about pre-cooked shrimp?
Pre-cooked shrimp also often contains STPP, which can be removed by a brief acidic soak. But the texture may already be compromised. Check ingredients and flavors before using.
Should I avoid buying shrimp with STPP?
Look for untreated fresh or frozen shrimp when possible. But shrimp with STPP can be a budget-friendly option if you rinse it off at home before cooking.
Can I use lime, lemon, or other acids besides vinegar?
Yes, any mildly acidic marinade like citrus, tomato, wine, yogurt or fruit juice can help breakdown the STPP. Vinegar is just a particularly easy, effective option.
As you can see, with a few simple preparation tips, you can have tasty shrimp minus the STPP additive. We hope these tricks help you enjoy purer, fresher-tasting shrimp dishes. Let us know how your chemical-free shrimp creations turn out!
Sodium tripolyphosphate should be avoided
Sodium tripolyphosphate (STPP) is this oft-used chemical additive. Immersing seafood in slushy, STPP-infused brine increases the proteins ability to hold water, thereby adding weight. The Splendid Table states it is meant to preserve quality while fish is stored and shipped, but the effect is illusory.
The doctored seafood may not cook properly, will shrink when heated, or easily fall apart. It might become soft, rubbery, or unpleasant tasting. Shellfish that steams when sautéed instead of searing or caramelizing is a sign of STPP because the high water content was artificially raised. Seafood treated with STPP is referred to as “wet,” while untreated seafood is considered “dry. ” The outlet has a test to determine whether or not the scallops were treated. Place one in the microwave for a 15-second burst. If untainted, it will produce only a bit of water.
Hudson Valley Eats describes other differences between dry or wet scallops and shrimp. It is best to buy scallops that are off-white or pink instead of pure white because pure-white scallops have probably been treated. A firm springiness is typical of untreated shrimp, wet ones are softer and slimier. Ideally, the ingredients listed for frozen shrimp should include “shrimp” or “shrimp and water” only. Unfortunately, you are at the mercy of the fishmonger, counterperson, or server when inquiring about a products purity.
Over Soaking Fish (with Sodium Tripolyphosphate)
What is tripolyphosphate & how does it affect seafood?
Tripolyphosphate is the industry’s way of putting its finger on the scale. Often also used with scallops, the chemical causes seafood to absorb water, increasing its weight by anywhere from 7 percent to 10 percent. Shrimp treated with tripolyphosphate cooks differently from untreated shrimp.
Does tripolyphosphate Cook shrimp?
Shrimp treated with tripolyphosphate cooks differently from untreated shrimp. With such a high moisture content, they steam rather than sear when you try to sauté them. They also have a bouncy, rubbery texture and stay oddly translucent even after cooking.
How do you remove STPP from shrimp?
1 Kg of shrimp could have up to 2.5g of STPP, so a 1/2 tsp of a calcium or magnesium salt dissolved in hot water, and diluted to 1 l, would make a neutralising bath for 1 Kg of shrimp. Leave it in for 10 or 20 minutes and rinse thoroughly
What is sodium tripolyphosphate used for?
Sodium tripolyphosphate, also known as pentasodium triphosphate or STPP, is a versatile chemical, used in cleaning products, detergents, soaps, paints, ceramics and food products. According to Wise Geek, it is often used as a preservative in seafood like shrimp and scallops to “help retaintenderness and moisture during storage and transport.”