tuberider said:In regards to what Gresham said, Sodium tripolyphosphate (sp?), and bisulfate are used to keep the product fat and full of moisture, it's used in most of the imported shrimp we buy to eat. Is it in mysis? I'm not sure, but it wouldn't surprise me. What is the potency/concentration of the phosphate? Dunno, but I swear I can taste it (not on mysis) in the shrimp we eat so it has to be at a reasonable concentration.