i always have a crap vein in my shrimp no matter what brand i buy. i thought it had to be cleaned properly before selling.
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Arent you supposed to de-turd shrimp before you sell it?
i always have a crap vein in my shrimp no matter what brand i buy. i thought it had to be cleaned properly before selling.
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These so called "crapveins" aren't that harmful unless you eat them all the time. They have no flavor. A lot of people seem to be squirmish with eating the head as well, although it's the best part (but the tamale has toxins), but makes up for it in flavor and protein.
The process is called deviening. No, there are no requirements that it be done at the point of sale, although it has become a popular convenience to do so. Indeed some of the best shrimp you'll ever eat go directly into the boiling water while alive, like a lobster. It's only been a couple of decades since deviened shrimp were common in the market. Before about 1990 everyone deviened their own shrimp. Cookbooks and TV cooking shows covered the topic all the time. Once mechanical deviening was developed (it's done on board the fishing vessel along with flash freezing) it became the norm to buy deviened shrimp. The process isn't perfect and a lot of the time you still have a remnant or it might be missed entirely. Just devien those that need it and continue the recipe.
There is no regulation for it. It's up to the consumer whether they want to take the time to remove it or not. I devein jumbo shrimp, but for 51-60 shrimp, why bother.
There isn't a regulation on any book that specifies that the intestinal vain of shrimp has to be removed prior to sale.
NO, that is always done by the cook / buyer. You need to clean your own crap.