Life Tips 03/07/2025 15:14

Do you need to remove the 'black vein' from shrimp? Many people still do it wrong.

Many people when processing shrimp are careful to remove the head, peel the shell, and take out the black thread (the line on the back of the shrimp) because they believe this part contains a lot of dirt. Is this necessary?
An experienced fisherman with many years of seafood harvesting experience explains that the "black vein" found in shrimp is actually the digestive tract, which often contains undigested food, rather than waste as many people believe.
If the shrimp is alive and healthy and hasn’t been fed yet, the black vein will be either empty or very clean. Most shrimp sold in markets have been farmed for extended periods, so it is necessary to remove the vein to ensure cleanliness.
However, removing the vein can damage the shrimp's texture and affect its flavor. That’s why in coastal areas, people prefer not to remove the vein from freshly caught shrimp to preserve their natural taste and are not concerned about hygiene.
For freshwater shrimp, such as crayfish, which live in dirty environments, it is essential to remove the vein to reduce the risk of heavy metal contamination and parasites, according to Aboluowang.
An important tip when boiling shrimp is to cook them at a high temperature to kill any remaining bacteria. This is the safest way to protect your health.
Tips for Boiling Shrimp to Perfection
Start by choosing fresh shrimp with firm bodies and shiny shells. They should feel elastic when held. When boiling, avoid adding shrimp right when the water starts heating. Wait until the water is boiling, then add the shrimp; this helps the meat stay firm and prevents it from becoming mushy.
Add a pinch of salt, a few slices of ginger, and a bit of white wine or a few drops of lemon juice to the pot. This will help remove the fishy smell and enhance the shrimp's natural aroma.
Shrimp cook very quickly, just 2–3 minutes is enough. When the shells turn bright orange and the shrimp curl up, turn off the heat immediately to avoid overcooking and making the meat tough. Once removed from the pot, you can dip the shrimp in ice water for about a minute to retain their color and keep the texture crisp and sweet.

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