This chemical, often used in shrimp and scallop processing, causes seafood to absorb water, increasing its weight by anywhere from 7 to 10 percent (which makes it difficult to saute to a crisp since the seafood releases so much liquid during cooking).
- Sodium Phosphate
- Phosphoric Acid
The answer is Tripolyphosphate.
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.