All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members. It renders these shrimp inedible to me. Is there anything that I could marinade the shrimp in to possibly reduce some of the taste?

  • Out of curiosity - what does it taste like?
    – logophobe
    May 20, 2015 at 13:42
  • @logophobe It is almost a smell, not a taste, so very strong seasoning can mask it, but I describe it as tasting the way laundry bleach smells. I've had fish with STPP in it, and I don't taste it; I only taste it in shrimp, but never in fresh shrimp.
    – Tim
    May 20, 2015 at 13:46
  • ...I can see why that would be extremely offputting!
    – logophobe
    May 20, 2015 at 13:46

1 Answer 1


Shrimp can have up to 0.25% STPP, fish even more!

STPP reacts with calcium or magnesium salts. These are commonly found in pool PH buffers, or as gypsum (food grade gypsum is used as a tofu coagulant)

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

It may also react with citric acid (used in baking), or just use the juice of a small lemon instead

The only problem with this is it may leave a soapy taste

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