The “Vein” of the Shrimp: The Culinary Detail That Few Know and Many Discuss
If you’ve ever cooked or eaten shrimp, you’ve probably noticed the thin, dark line running along its back—often called the “vein.” Some recipes insist on removing it, others ignore it completely, and many home cooks are left wondering: What is it, really? Is it necessary to remove? And does it actually matter?
Let’s clear up the mystery once and for all.
What Is the “Vein” in Shrimp?
Despite the common name, the so-called vein is not a vein at all. It’s actually the shrimp’s digestive tract, also known as the intestine. This tract can contain sand, grit, or partially digested food, which is why it sometimes appears dark or black.
