Eliminating STPP taste in seafood
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