Shrimp is a common presence on Portuguese tables, but there is a detail in its preparation that does not always receive due attention and that can influence both the flavor and the safety of the food. This is the black line that runs along the crustacean’s back, often ignored by consumers.
The black line that many ignore
According to Asc-aqua, a website specializing in aquaculture, this line corresponds to the shrimp’s digestive tract, that is, the animal’s feces. Although it may seem unappetizing, consuming this part is not automatically harmful.
According to the same source, it is just solid waste from the digestive process. However, depending on the environment in which the shrimp were grown, toxins or heavy metals may be present.
In addition to health issues, the black line influences the flavor of the shrimp. The presence of the digestive tract gives the crustacean a more intense and slightly bitter aroma, as well as a texture that can be gritty, affecting the experience of those who consume it.
The risk associated with digestive tract consumption is greater when shrimp are not thoroughly cooked. Doctor Dave Love, a food safety expert cited by the Self portal, explains that poisoning occurs mainly with raw or undercooked seafood.
The same rule applies to meat. The expert adds that, when the shrimp reaches at least 63 degrees Celsius during cooking, not only are potential dangers eliminated, but a firm and palatable texture is also obtained.
How to clean shrimp
For those who prefer to remove the black line, the process is simple. After peeling the shrimp, make a cut along the back and carefully remove the black line with the tip of a knife.
Then, it is recommended to rinse the crustacean to eliminate any residue and dry it with absorbent paper before cooking.
According to Asc-aqua, this practice reduces bitter flavors and guarantees greater confidence in the hygiene of the food.
Regardless of whether you remove it or not, the key to a safe meal is still cooking the shrimp well. Attention to details such as the black line, mentioned by Asc-aqua experts, can make a difference not only in food safety, but also in the quality of the dish.
A simple gesture in the kitchen transforms a seemingly banal ingredient into a safe, tasty and more refined choice.
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